Walnut Free Classic Parker House Rolls

Total time2 hr 33 min

Prep time30 min

Cook time18 min

4.6

(3)

Few things in the bread world beat a pull-apart roll that's golden on top, pillowy in the middle, and glistening with melted butter straight from the oven. These classic folded rolls get their signature shape from a simple technique — each piece of dough is patted into an oval, brushed with butter, and folded over before baking, which creates those irresistible soft layers inside. The dough itself is enriched with egg, whole milk, and softened butter worked in gradually, giving every bite a tender, slightly rich crumb that's miles ahead of anything from a bag. For anyone navigating tree nut allergies or sensitivities, this recipe is refreshingly straightforward — every ingredient is a familiar pantry staple with no hidden surprises. Store-bought dinner rolls can be a minefield of shared-facility warnings, so baking your own is genuinely the cleanest solution. A sprinkle of flaky sea salt over the buttered tops right out of the oven adds just enough contrast to keep things interesting. These are the rolls that disappear fastest at any table, and once you've made them yourself, it's hard to go back.

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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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