Vegetarian 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 golden, pillowy rolls from the oven, and this classic version delivers that bakery-worthy result right in your own kitchen. The dough gets its tender, feathery crumb from a combination of whole milk, egg, and softened butter worked in gradually — a technique that makes each bite impossibly soft without being heavy. That signature fold isn't just for looks; it creates a natural pocket that traps the melted butter brushed inside, so every layer is rich and flavorful all the way through. Everything in this recipe is straightforwardly meat-free, built entirely from pantry staples and real dairy, so there's no need to scrutinize labels or swap anything out. A final brush of melted butter straight out of the oven and a pinch of flaky sea salt on top takes these from simple to genuinely special. They're the kind of rolls that disappear fast at a dinner table, so you might want to plan for extras.

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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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