Sesame Free Classic Parker House Rolls
Few things in the bread world beat a pull-apart roll that's golden on the outside, pillowy on the inside, and glistening with melted butter straight from the oven. These classic folded rolls get their signature shape from a simple technique — each piece of dough is patted into an oval, brushed with butter, and folded over before baking, which creates those irresistible soft layers inside. The dough itself comes together with everyday pantry staples like all-purpose flour, milk, egg, and butter, so there's no need to hunt down specialty ingredients or scrutinize labels for hidden allergens. For anyone navigating sesame concerns, rolls from bakeries and grocery stores can be a real minefield — seeds show up on buns more often than you'd expect, and shared equipment adds another layer of worry. Making them from scratch here means you control every single ingredient that goes into the bowl. A generous final brush of melted butter and an optional pinch of flaky sea salt takes them over the top, making them just as at home on a holiday table as they are alongside a weeknight soup. Once you pull these apart warm from the pan, store-bought rolls are going to have a hard time competing.
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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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