Tree Nut Free Classic Parker House Rolls
Few things beat pulling a pan of golden, pillowy rolls from the oven, and this classic recipe delivers that bakery-level result right in your own kitchen. The dough comes together with simple pantry staples — flour, milk, egg, butter, and yeast — so there's nothing complicated hiding in the ingredient list. That buttery fold in the center is what makes these rolls iconic: it creates a soft, pull-apart layer inside while the outside bakes up beautifully golden and just a little crisp at the edges. A generous brush of melted butter straight out of the oven (and again right before serving, if you're feeling indulgent) gives them that glossy, irresistible finish. Because everything here is made from scratch with straightforward dairy and grain ingredients, you never have to second-guess what went into them the way you might with store-bought dinner rolls. A sprinkle of flaky sea salt on top is optional but honestly hard to skip — it takes the whole thing from comforting to genuinely impressive. These are the rolls that disappear fastest at any table.
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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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