Pregnancy Friendly Classic Parker House Rolls
Soft, pillowy, and brushed with melted butter at every stage, these rolls are the kind of thing that disappears from the table before dinner is even served. The dough comes together with wholesome, straightforward ingredients — whole milk, egg, flour, and real unsalted butter — so you know exactly what's going into every bite, which matters a lot when you're being more mindful about what you eat. The classic fold gives each roll its signature pocket of buttery richness inside, while the golden crust gets one final brush of melted butter straight out of the oven for that irresistible shine. Eggs and dairy are fully cooked through here, and the milk is warmed on the stovetop before it ever hits the dough, so there's no guesswork about raw or undercooked ingredients. The yeast proofing step is satisfyingly hands-off, and the double rise means you get that light, airy crumb without any shortcuts. A sprinkle of flaky sea salt on top is optional but honestly worth it — it makes the sweetness of the dough pop in the best way. Whether you're serving these alongside a roast or just pulling one apart warm with a little extra butter, they feel like a genuine treat.
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Learn more →Ingredients
12 servings
For the dough
- ½ cup whole milk
- ¼ cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 4 tbsp unsalted butter, softened and cut into pieces
For brushing
- 3 tbsp unsalted butter, melted
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Warm the milk in a small saucepan over low heat until it just begins to steam, about 2–3 minutes, then remove from heat and let cool until it is warm to the touch but not hot (around 105–110°F / 40–43°C). Combine the warm milk and warm water in the bowl of a stand mixer. Sprinkle the yeast and 1 tsp of the sugar over the liquid and let stand until foamy and fragrant, about 5–10 minutes.
- 2
Add the remaining sugar, flour, salt, and egg to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 4 minutes.
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