Turmeric Free Classic Parker House Rolls
Few things in the bread world beat a pull-apart roll that's golden on the outside, pillowy in the middle, and glistening with melted butter straight from the oven. These classic folded rolls are built from a short list of pantry staples — flour, milk, egg, yeast, butter, and a pinch of salt — so there's nothing hidden in the ingredient list to second-guess. The dough gets its tender, slightly rich crumb from softened butter worked in gradually during kneading, a technique that sounds fancy but is completely approachable with a stand mixer. Each piece is patted into an oval, brushed with melted butter, and folded over on itself before baking, which is exactly what gives them that signature layered pocket and soft, pull-apart edge. Because every ingredient here is straightforward and naturally free of any spice blends or colorful additives, they're an easy win when you need to keep things clean and simple. A final brush of melted butter right out of the oven — plus an optional shower of flaky sea salt — makes them genuinely hard to resist at the dinner 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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