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When Sister Schubert's Parker House Style Rolls appeared in grocery stores everywhere, cooks around the country rejoiced. Even the most seasoned bakers had to admit that hers were as good, if not better, than most homemade. The sausage-stuffed rolls are my personal favorite. And although I will always have a love for those delicious, store-bought rolls, this recipe may have just kicked them out of my freezer for good.

While most people probably reserve Parker House rolls, homemade or otherwise, for special occasions, they are a regular occurrence at my house. I am no stranger to bread making, but something about competing with Sister Schubert's seemed downright scary. Was I setting myself up to fail?

Much to my surprise, Parker House rolls are mighty similar to every other "milk bread" recipe I have ever made. (How did I not ever put that together?) If you've ever attempted cinnamon rolls or even pizza, you can totally make these. The secret to the light-as-a-feather texture is to avoid kneading the dough, and the key to great flavor is plenty of butter. These ultra-soft rolls don't even require a mixer. They do require a few hours of your time, but it's mostly hands-off while the bread is rising.

I tuck smoked cocktail sausages in the unbaked rolls for the world's best pigs-in-a-blanket, but they are just as good without the extra adornment (although, a little honey butter never hurt). If meat isn't your thing, try stuffing them with a cinnamon-sugar mix or a handful of sharp cheddar cheese. I also think they make the best slider buns for stellar pulled pork sandwiches. Their delicious options are unlimited!

Sausage-Stuffed Parker House Rolls

Makes 24 rolls

2 tablespoons active dry yeast

1/2 cup plus 1 tablespoon sugar, divided

1/2 cup warm water, 105 F to 115 F

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