Parker House Rolls are soft and tender, and rich in yeasty, buttery flavor. You’ll want to make these homemade rolls every week…they’re irresistible.
I can’t think of any more rewarding thing to cook or bake than homemade buttery rolls. It takes a lot of patience and precision and love, but there’s really nothing better than the smell or taste – or pride – after making Parker House Rolls. Serve with homemade Chicken Noodle Soup or Sausage Tortellini Soup, or simply with butter, jam, or Honey Peanut Butter.
Best Parker House Rolls
After many, many iterations, I’ve perfected this Parker House Roll recipe, and I’m super proud of it! If you’re looking for the perfect weekend activity, these warm, buttery rolls will be quite the treat after a day of bread making.
Parker House Roll Ingredients
- All-purpose flour – bread starts with flour!
- Unsalted butter – butter adds flavor.
- Whole milk – whole milk adds richness and tenderness.
- Water – water is used to activate the yeast.
- Sugar – sugars adds a slight sweetness to your rolls while activating the yeast.
- Eggs – eggs add richness and structure to your rolls.
- Active dry yeast – yeast helps rolls rise.
- Salt – salt adds flavor.
What Are Parker House Rolls?
If you haven’t heard of Parker House Rolls, they originated back in the 1800s at a hotel in Boston, Massachusetts (which is only about 30 minutes from my home!). They were such a hit that the Parker House Hotel became famous for them, and they still serve them today. So many bakers around the country have tried to re-create these fabulous rolls, known for their homemade buttery fold, and their incredibly rich, yeasty taste.
Store, Reheat & Freeze Rolls!
Homemade Parker House Rolls store very well in an airtight container for about 5-7 days (they’re great made ahead!). Reheat rolls by wrapping them in foil and placing them in the oven at 350 degrees for about 10 minutes. Uncover for the last 3 minutes for crispy tops.
Freeze formed, unbaked or baked rolls for up to 3 months in an airtight container. Thaw before baking normally.
Difference Between Parker House Rolls and Dinner Rolls
Parker House Rolls are basically extra buttery (more delicious!) dinner rolls!
More Homemade Bread & Roll Recipes On Tastefully Grace!
- 1-Hour Wheat Beer Bread
- Cheesy Garlic Pull Apart Bread
- 30-Minute Whole Wheat Naan
- Easy Homemade Yeast Rolls
- 6 ½ – 7 ½ cups all-purpose flour
- 1 ½ sticks + 2 tablespoons unsalted butter melted and cooled
- 1 1/3 cups whole milk
- ½ cup water
- 1/3 cup sugar
- 2 large eggs + 1 egg yolk at room temperature lightly beaten
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 ½ teaspoons salt
- Sea salt to finish
- Melt butter and set aside to cool.
- For yeast mixture: Microwave water to 105-115 degrees Fahrenheit.. Stir after microwaving so temperature is uniform throughout. Add yeast and sugar. Stir. Let sit for 10 minutes until mixture is very bubbly and foamy. It will look much like the foamy head of freshly poured beer!
- For other wet ingredients: Microwave milk to 105-115 degrees. Add warm milk to bowl of a mixer (or regular bowl if kneading by hand). Then add cooled melted butter, yeast/sugar mixture, and room temp lightly beaten eggs and egg yolk. Stir until just combined.
- For dough: Mix together 6 ½ cups of flour with salt. Add 1 cup of flour/salt mixture to the wet ingredients at a time while mixer is on the lowest speed, and with the dough hook attached.
- TIP: If you’re doing this by hand with no mixer, combine flour mixture slowly into wet ingredients.
- Once all 6 ½ cups of flour and salt are mixed into the wet ingredients, check the texture of the dough. It should be smooth yet slightly shaggy. The dough should pull away from the sides of the bowl. If the dough is very sticky, add another ½ cup to 1 cup of flour into your dough.
- To knead dough: Knead dough in mixer with dough attachment for 10 minutes (recommended). If you are kneading dough by hand, add another 2 minutes.
- For rise #1: Leave dough in the bowl of your mixer, and cover bowl with plastic wrap and then a clean dish towel. Transfer bowl to a warm, dark place. Ideally the temperature of the room should be close to 80 degrees. I usually leave my dough in the laundry room with the heat on or dryer going. Finding the warmest part of the house is key! Let bread rise for 75 minutes. The dough should double in size.
- To form balls: Punch down dough in bowl and reform the dough into a big ball. The dough will be a bit sticky yet smooth, and it should stretch nicely without easily tearing.
- Melt 1 tablespoon of butter. Use a 1/3 cup measure to form 1/3 cup balls of dough.
- Place a dough ball in your hand and flatten slightly in the palm of your hand. Using a basting brush, brush the slightly flattened dough ball with a tiny bit of melted butter. Use your fingers to fold over the corners of the flattened dough into the center, so the buttered dough is tucked into the center of the ball. Flip the ball over so the smooth part of the dough ball is on the top. Place ball in a greased 9”x13” pan, smooth-side up. Repeat process for all dough balls, placing them in the baking sheet so that they touch each other. There should be 16-18 rolls.
- TIP: Watch the video below to help you make the perfect buttered fold!
- For rise #2: Cover pan with plastic wrap and a clean dish towel, and let rise for 1 hour, placing in the same warm, dark place!
- To bake: Preheat oven to 350 degrees. Uncover pan. Bake for 35-45 minutes. After about 25 minutes or when the rolls are golden brown on the top, lightly tent pan with foil. Bake for the additional time (10-20 minutes) until the rolls in the middle of the pan reach an internal temperature of about 190 degrees (give or take 5 degrees).
- To serve: Remove rolls from oven and brush with 1 tablespoon of melted butter. Sprinkle with sea salt. Let cool for 15 minutes before enjoying.