Seed Oil Free Classic Parker House Rolls
Few things in the bread world beat a pull-apart roll that's golden on top, pillowy in the middle, and glistening with butter straight from the oven. These classic Parker House rolls deliver exactly that, with a soft, slightly sweet dough that folds into that iconic pocket shape before baking into something genuinely irresistible. The ingredient list is refreshingly clean — whole milk, egg, flour, sugar, salt, and real unsalted butter are doing all the heavy lifting here, with zero industrial oils in sight. That matters more than it sounds, because so many store-bought rolls and even homemade recipes sneak in canola, soybean, or vegetable oil blends that you may be actively trying to avoid. Here, every bit of richness and tenderness comes from butter alone, which also means the flavor is noticeably deeper and more satisfying. The folding technique creates a natural pocket that traps that melted butter brush during baking, so each roll has a soft, almost creamy interior layer that tears apart beautifully at the table. Finish them with a pinch of flaky sea salt and you've got a dinner roll that genuinely steals the show.
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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
- 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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