Turkey Free Classic Parker House Rolls
Soft, pillowy, and glazed with melted butter, these rolls are the kind of thing that disappears from the table before anything else does. The dough comes together with simple pantry staples — flour, milk, egg, and butter — then gets kneaded until silky smooth before a slow rise that builds real flavor and that irresistible pull-apart texture. The signature fold isn't just for looks; it creates a tender pocket inside each roll that traps even more butter as they bake. A final brush of melted butter straight out of the oven (plus a pinch of flaky sea salt if you're feeling fancy) takes them completely over the top. These are naturally free from poultry in any form, so there's no label-reading or substitution stress — just honest, from-scratch bread that works for any table, any occasion. Whether you're serving them alongside a weeknight soup or a big holiday spread, they bring that bakery-quality warmth without a single complicated step.
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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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