Soy Free Classic Parker House Rolls

Total time2 hr 33 min

Prep time30 min

Cook time18 min

4.6

(3)

Few things beat pulling a pan of pillowy, golden rolls out of the oven, and this classic version delivers that bakery-level result right in your own kitchen. The dough comes together with whole milk, real butter, and a single egg — straightforward pantry staples with zero soy-derived additives to worry about. That matters more than it sounds, because many store-bought rolls and even some homemade recipes sneak in soybean oil or soy lecithin as a softener. Here, the richness comes entirely from unsalted butter, both worked into the dough and brushed on generously at the end, giving each roll a tender crumb and a glossy, slightly crisp top. The signature fold — each piece of dough patted into an oval, buttered down the center, and tucked over itself — is what creates those soft, pull-apart layers that make Parker House rolls so irresistible. A final sprinkle of flaky sea salt before serving takes them from comforting to genuinely impressive. Whether you're serving them alongside a holiday roast or just a weeknight soup, these rolls disappear fast.

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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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