Light, fluffy, and buttery, these Parker House Rolls are going to be a favorite roll recipe. Filled with buttery flavor and a texture that is to die for, this roll recipe is one you’ll make over and over again.
Dinnertime is always better with homemade rolls! For some other favorites, try these Whole Wheat Rolls or Sweet Potato Buttermilk Crescent Rolls. And don’t forget to slather them with homemade Honey Butter!
We are a roll loving house. There is nothing better to elevate a meal than homemade bread.
And even better are buttery, soft, fluffy rolls. Like these Parker House Rolls.
The first time I made these, I knew I was in trouble because we loved them so much. I’ve made them at least a dozen times since, and every time they disappear from the table.
What Are Parker House Rolls?
Funny enough, these rolls are similar to my beloved Lion House Rolls. They both originate in restaurants, and they are both buttery and soft.
These Parker House Rolls were first made at the Parker House Hotel in Boston in the 1870s. There are different accounts to how they first came about, but historians agree they began at the Parker House Hotel, and that the recipe started appearing in cookbooks in the 1880s.
The traditional shape for these rolls is actually an oval that is folded in half. I have made these with the oval shape, as well as the rectangle shape here. And while the ovals are delicious, I found that the rectangles worked better for me for a few reasons.
First, there is less waste. When you are cutting the dough into circles, you’ll always have bits of dough that are wasted.
Second, the ovals tended to pop open as the rolls were rising, then again in the oven. And while they were still delicious, they didn’t look as good visually, and you didn’t have that fold that you can unfold to add more butter or honey.
Ingredients
- Yeast: I use active dry yeast.
- Sugar: You only need a little bit of sugar – it does not make the rolls sweet. The sugar not only helps to activate the yeast, but it helps with the texture and color of the bread.
- Butter: I use unsalted butter because I like to control the amount of salt. The butter is used in 3 different parts of the recipe, so make sure you read the recipe ahead of time to make sure you are using the correct amount of butter in each step.
- Milk: I use 2% because that is what I keep on hand. I think 1% should work fine, and whole milk will work well, as well.
- Egg: The egg brings in some richness and great texture. Make sure it is at room temperature before starting.
- Flour: I use all-purpose flour, but bread flour would also work.
- Salt: I really like salt, so I add it at two times. In the dough I use sea salt, although table salt would work. And then I like to finish it off with finishing salt. I use Maldon sea salt flakes and really like them.
How to Make Parker House Rolls
Combine a bit of warm water with your yeast and a pinch of the sugar in the bottom of a large bowl or a stand mixer. Let this sit until the yeast has bubbled.
Add in 4 tablespoons of melted butter, as well as the milk and the egg. Mix this all together.
Add about half of the flour and start to mix.
Continue to add flour until the dough is coming together, then switch to the dough hook and knead for 5 minutes. Don’t add too much flour – the dough will still stick to the bottom of the bowl but should be pulling away on the sides. Scrape down the bowl a few times during that kneading time.
Place the dough in a large greased bowl and cover.
Let the dough rise until doubled.
Punch the dough down and pour onto a floured surface.
Cut the dough into 2 equal parts.
Working with 1 section of the dough at a time, roll the dough into a rectangle about 8×12″.
Melt 3 tablespoons of the remaining butter and spread half of it on the dough.
Cut the dough in half lengthwise. I like to use a pizza cutter to do this.
Fold the dough over lengthwise on each of the sections, leaving about half an inch uncovered.
Cut each of these pieces into 4, making 8 rolls for the half. Repeat with the remaining dough and the remaining melted butter.
Place the rolls in a baking pan that has been buttered or lined with parchment paper.
Cover the rolls and let them rise for about 30 minutes.
Bake the rolls until golden brown. Once removed from the oven, brush them with the remaining tablespoon of butter and sprinkle with finishing salt, if desired.
Tips and Tricks
These can be made without a stand mixer – it just takes a little more time and elbow grease.
Make sure you don’t add too much flour. The dough should be pillowy soft, not stiff or dense.
You also need to make sure you knead the dough long enough. If using a stand mixer, knead for about 5 minutes. If kneading by hand, you’ll want to knead the dough up to 10 minutes.
Make Ahead and Storage Instructions
If you want to make these ahead of time (perfect for Christmas, Easter, or Thanksgiving!), make the rolls as indicated in the recipe card. When you have placed the rolls in your baking dish, cover it with plastic wrap and refrigerate for up to 24 hours. The rolls will slowly rise in the refrigerator. Bring them out of the refrigerator 30 minutes before baking.
These rolls are best served warm, but are great at room temperature, as well.
I prefer these rolls the day they are made, but they can be stored in an airtight container for a few days. Note that if you are using the finishing salt, it will melt into your rolls as they are stored, so they won’t be as pretty the next day. (Although they still taste great!)
You can freeze the baked rolls (again, I would skip the finishing salt if doing this.) You can also freeze the unbaked rolls for up to 3 months. To bake, let the rolls thaw at room temperature for 3-4 hours before baking.
More Homemade Bread Recipes
Artisan Bread Recipe
Dinner Roll Recipe
Crescent Rolls with Cheese
French Bread
Butterhorns
White Bread Recipe
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Parker House Rolls
Ingredients
- 1/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons sugar
- 1/2 cup butter divided
- 1 cup milk warmed
- 1 large egg
- 3 1/2 to 4 cups all-purpose flour
- 1 1/2 teaspoons sea salt
- Finishing salt optional
Instructions
- In the bowl of a stand mixer, or in a large bowl, combine water, the yeast, and a pinch of the sugar. Let it sit for a few minutes until it gets foamy.
- Melt 1/2 of the butter while the yeast is sitting. Let it cool slightly.
- To the yeast mixture, add the rest of the sugar, the melted butter, the milk, and the egg. Mix to combine. Add 2 cups of the flour and the salt and mix. Continue to add flour, about 1/4 cup at a time, until the dough comes together. It will still stick to the bottom of the bowl, but should start to pull away from the sides of the bowl. Switch to the dough hook and knead for about 5 minutes. If making by hand, pour the dough out onto a floured surface and knead until smooth, 5-10 minutes.
- Spray a large bowl with nonstick cooking spray. Add the dough to the bowl and turn the dough over to coat. Cover the bowl with a towel or with plastic wrap. Let the dough rise until doubled, 1-2 hours.
- Line a 9×13-inch baking dish with parchment paper or grease with butter.
- Once the dough has risen, punch the dough down then pour out onto a floured surface. Cut the dough in half.
- Melt 3 tablespoons of the remaining butter.
- Working with one half of the dough at a time, roll the dough into a rectangle about 8 inches by 12 inches. Brush half of the butter over the dough. Cut the dough in half lengthwise (I like to use a pizza cutter.) Fold the dough of each of these long rectangles in half lengthwise, leaving about half of an inch uncovered. Cut each piece into 4 pieces, making 8 rolls from the first half of the dough. Place the rolls in the prepared baking dish. Repeat with the other half of the dough and other half of the melted butter. You will have 16 rolls total, with 4 rows of 4 rolls each in the baking dish.
- Cover the dish with plastic wrap or a towel and let it rise for another 30 minutes.
- Preheat the oven to 350ºF.
- Once the rolls have finished rising, place the pan in the oven and bake until the rolls are golden brown, about 25 minutes.
- Remove from the oven and brush with the remaining 1 tablespoon of butter. Sprinkle with finishing salt, if desired.
Bill says
The recipe never instructs you to add the salt. So I have rolls in the oven with no salt. I hope they turn out ok.
bill says
Just figured out the instructions didn’t tell me to add the sugar either. So no salt and no sugar in my rolls.
Deborah says
I am so sorry! I’m not sure how we missed that in the recipe card. The recipe has been updated and I hope you still loved the rolls.