Parker House Rolls are tender, buttery, and irresistibly soft. This reliable Parker House roll recipe uses yeast and simple ingredients to produce fluffy dinner rolls that complement any meal.
If you love warm, homemade bread, these rolls are hard to resist—especially when brushed with honey butter. For other favorites, try classic soft dinner rolls or flaky buttermilk biscuits for variety.
✔️ Parker House Rolls
Fresh Parker House rolls are a perfect side for weeknight dinners or holiday feasts. Their soft interiors and buttery crust pair beautifully with comfort dishes like beef stew, pot roast, or creamy chicken and mushrooms. These rolls also shine alongside soups and gravies, where they soak up flavors and add warmth to the meal.
✔️ Parker House Rolls Recipe Ingredients
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Bread Flour: Provides strength and higher gluten for good rise.
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All-Purpose Flour: Balances structure and tenderness.
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Active Dry Yeast: Leavening for the rolls.
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Unsalted Butter: Adds richness and flavor.
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Milk: Whole milk enriches the dough for a softer crumb.
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Sugar: Feeds the yeast and adds mild sweetness.
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Salt: Enhances flavor.
🔎 How To Make Parker House Rolls
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Proof the yeast by mixing warm water (about 105–115°F), a tablespoon of sugar, and the yeast. Wait until foamy—about 5–10 minutes—to ensure the yeast is active.
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Melt most of the butter and stir in the milk. Warm the mixture to lukewarm (110–115°F).
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Combine the yeast mixture with the milk-butter mixture and the remaining sugar. Add bread flour and salt, mixing until combined.
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Stir in all-purpose flour until incorporated, then turn the dough onto a work surface.
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Knead 8–10 minutes until the dough is smooth, elastic, and slightly sticky. Add small amounts of all-purpose flour if needed.
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Place the dough in a buttered bowl, cover, and let rise until doubled, about 1 hour.
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Butter a 9×13-inch pan. Divide the dough into 20 equal pieces, shape into balls, and arrange in the pan. Cover and let rise about 45 minutes, until nearly doubled.
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Use a floured chopstick or ruler to make a crease down each roll’s center. Brush with melted butter and bake at 375°F for 20–25 minutes, until golden. Cool in the pan for 5 minutes, then serve warm.
🔎 Why Are They Called Parker House Rolls?
These iconic rolls originated at the Parker House Hotel in Boston in the 19th century. The hotel was known for inventive baked goods, and the rolls—soft, buttery, and slightly folded—became a signature item. A popular story says a hurried baker shaped the dough quickly, and the distinctive crease and texture were born.
🔎 Can I Freeze Parker House Rolls?
Yes. You can freeze Parker House rolls either before or after baking.
Freezing Baked Rolls: Cool completely, then store in an airtight container or resealable freezer bag.
Freezing Unbaked Rolls: Shape the rolls and place them on a baking sheet to freeze for about 2 hours. Transfer the frozen rolls to a freezer bag—this prevents sticking. Thaw unbaked rolls for 2–3 hours before baking.
🔎 How Do You Reheat These Homemade Rolls?
Warm baked rolls on a parchment-lined sheet in a 300°F oven until heated through. Brushing with a little melted butter after reheating restores softness and shine.
👀 Foodie Science Stuff – Proofing Yeast
What does proofing yeast mean? Proofing verifies that your yeast is active. Combine yeast with a small amount of warm water or milk (110–115°F) and a little sugar, then wait 5–10 minutes. The mixture should become bubbly or foamy. If no bubbles appear, discard and try fresh yeast.
Why might yeast not foam? Common causes: liquid too hot or too cold, expired yeast, yeast damaged by temperature fluctuations during storage or transit, or salt added too early or in excess during proofing.
Parker House Rolls Recipe Tips
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For extra decadence, brush warm rolls with melted butter and sprinkle with a pinch of flaky salt.
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Serve these rolls with hearty soups, stews, or holiday mains for a comforting addition to the table.
Other Amazing Bread Recipes:
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Flatbread Recipe
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Classic White Bread
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Irish Soda Bread
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Pumpkin Dinner Rolls
Parker House Rolls
Kathy McDaniel
Pin
Ingredients
- 3 tablespoons warm water, (105 to 115 degrees F)
- 3 tablespoons sugar, divided
- 1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
- 8 tablespoons (1 stick) unsalted butter, divided
- 1 cup whole milk
- 2 cups bread flour
- 1 1/2 teaspoons salt
- 3/4 cups all-purpose flour, plus more as needed
- Additional butter for the bowl and baking pan.
Instructions
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In a small bowl, stir together the warm water, 1 tablespoon sugar, and yeast. Let stand until bubbly and foamy—this confirms the yeast is active. If it doesn’t foam, start over with fresh yeast.
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Melt 6 tablespoons butter in a saucepan over low heat. Stir in the milk and warm until lukewarm (110–115°F). You can also heat in the microwave.
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Pour the milk-butter mixture into a large bowl. Add the yeast mixture and the remaining 2 tablespoons sugar. Add bread flour and salt, stirring until combined. Stir in the 3/4 cup all-purpose flour until incorporated.
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Turn the dough onto a clean surface and gather into a ball. If sticky, add all-purpose flour in small amounts (up to 1/2 cup) until manageable. The dough should remain slightly sticky.
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Knead for about 8–10 minutes until smooth and elastic.
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Place the dough in a buttered bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
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Butter a 9×13-inch pan. Divide dough into 20 equal pieces, roll into balls, and arrange in 4 rows of 5. Cover and let rise until nearly doubled, about 45 minutes.
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Flour a chopstick or ruler and make a deep crease down the center of each row. Let rise, loosely covered, for 15 minutes.
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Preheat oven to 375°F and position a rack in the center.
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Melt the remaining 2 tablespoons butter and cool slightly. Brush the tops of the rolls and bake 20–25 minutes until golden brown. Cool in the pan 5 minutes before removing and serving warm.