Parker House Rolls

Golden, pillowy, and irresistibly buttery, Parker House rolls are a timeless classic that brings warmth and elegance to any table. With their signature folded shape and glossy tops kissed with sea salt, they’re the kind of roll that’s always greeted with excitement. Whether you’re making them for a holiday feast or just a cozy family dinner, these rolls never disappoint.

Behind the Recipe

I first made Parker House rolls for a Thanksgiving dinner, hoping to impress without too much fuss — and wow, did they deliver. The dough is silky and rich, thanks to butter and milk, and the folding technique gives each roll a soft center with slightly crisp, buttery edges. Since that first bake, these rolls have become a must-have side at every big gathering and Sunday supper alike. There’s just something magical about breaking into that golden top and finding a tender, pull-apart interior.

Recipe Origin or Trivia

Parker House rolls were born in the 1870s at the Parker House Hotel in Boston, where guests first experienced their now-iconic folded shape and buttery finish. The original recipe was simple but became legendary for its rich flavor and unique method of shaping. Over time, they’ve become a staple in American baking and are especially beloved during holidays. Their slight sweetness and ultra-soft texture make them stand out from other dinner rolls.

Why You’ll Love Parker House Rolls

These aren’t just any dinner rolls — they’re buttery, soft, and beautifully shaped to impress.

Versatile: Perfect with everything from roasts to soups or on their own with butter.

Budget-Friendly: Uses basic pantry ingredients for a high-impact result.

Quick and Easy: Especially if you use a stand mixer — but still totally doable by hand.

Customizable: Brush with herb butter, add garlic, or stuff with cheese.

Crowd-Pleasing: Soft, golden rolls are always the first thing to go.

Make-Ahead Friendly: Dough can be prepared a day ahead.

Great for Leftovers: Slice and fill with turkey, ham, or your favorite spreads.

Chef’s Pro Tips for Perfect Results

Here’s how to make sure your Parker House rolls are buttery and beautiful every time:

1. Use room temperature ingredients for the softest dough.
2. Knead well to build the gluten that gives structure and chew.
3. Let the dough rise until doubled for fluffy, light rolls.
4. Fold each roll properly to get that signature look and texture.
5. Brush with butter twice: once before baking for golden color, once after for glossy shine.

Kitchen Tools You’ll Need

No need for fancy gear — just a few trusty tools:

Mixing bowl: To knead and proof your dough.

Rolling pin: For shaping and folding the rolls.

Sharp knife or bench scraper: To cut even dough portions.

Pastry brush: Essential for that buttery finish.

Baking dish or sheet: To line up your rolls and help them rise into each other.

Stand mixer (optional): Speeds up kneading but not required.

Ingredients in Parker House Rolls

Every element here plays a role in creating soft, rich, unforgettable rolls.

1. All-purpose flour: 4 cups. The backbone of the dough.
2. Instant yeast: 2 1/4 teaspoons (1 packet). Makes the dough rise beautifully.
3. Granulated sugar: 2 tablespoons. Adds slight sweetness and feeds the yeast.
4. Salt: 1 1/2 teaspoons. Brings out flavor in every bite.
5. Whole milk: 1 cup, warm. Adds richness and softness to the crumb.
6. Unsalted butter: 1/2 cup (melted, divided). Gives that deep buttery taste.
7. Egg: 1 large. Adds tenderness and structure.
8. Flaky sea salt: For sprinkling. Gives that classic finish on top.

Ingredient Substitutions

Need to adjust based on what you have? Try these:

Whole milk: Use 2% milk or a rich dairy-free alternative like oat milk.

Unsalted butter: Salted butter works too — just reduce added salt slightly.

All-purpose flour: Bread flour creates a chewier texture if preferred.

Instant yeast: Active dry yeast also works — just proof it in warm milk first.

Ingredient Spotlight

Butter: More than just a finishing touch, butter is baked into the dough and brushed on top, giving these rolls their rich flavor and beautiful shine.

Flaky Sea Salt: That sprinkle of salt is what sets Parker House rolls apart. It balances the butter and adds a little crunch that makes the soft texture pop.

Instructions for Making Parker House Rolls

Let’s walk through the steps to golden, buttery perfection.

1. Preheat Your Equipment:
   Preheat oven to 350°F. Grease a 9×13-inch baking dish or large sheet pan.
2. Combine Ingredients:
   In a large bowl, whisk together warm milk, sugar, and yeast. Let sit for 5 minutes until foamy. Add melted butter (reserve some for brushing), egg, and salt. Stir in flour gradually until a dough forms.
3. Prepare Your Cooking Vessel:
   Knead dough by hand or mixer for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).
4. Assemble the Dish:
   Punch down the dough. Roll out on a lightly floured surface to about 1/2-inch thickness. Cut into 2×4-inch rectangles. Fold each rectangle in half and place seam-side down in the greased baking dish, slightly overlapping.
5. Cook to Perfection:
   Cover and let rise again for 30–45 minutes until puffy. Brush tops with melted butter and sprinkle with flaky salt. Bake 20–25 minutes until golden brown.
6. Finishing Touches:
   As soon as they come out of the oven, brush again with melted butter for that beautiful glossy finish.
7. Serve and Enjoy:
   Serve warm and fresh from the pan — they’re soft, steamy, and perfect with anything.

Texture & Flavor Secrets

What makes Parker House rolls so special is the contrast. The tops are lightly crisp and golden from the butter, while the insides are soft, warm, and slightly sweet. The folded shape gives them an extra pillowy center and the buttery layers melt in your mouth with every bite.

Cooking Tips & Tricks

Keep these tips in mind to make each batch flawless:

• Proof the yeast properly to ensure a good rise.
• Don’t skip the second rise — it’s key for fluffiness.
• Use a light touch when folding so the dough doesn’t deflate.
• Add fresh herbs to the butter for a flavorful twist.

What to Avoid

Here’s what can throw off your rolls:

• Over-kneading: Can make the rolls too chewy.
• Skipping the butter topping: It adds flavor, moisture, and visual appeal.
• Crowding the pan too much: They should be close but not crammed together.

Nutrition Facts

Servings: 16 rolls
Calories per serving: 180

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours (including rising time)

Make-Ahead and Storage Tips

You can make the dough the day before and store it in the fridge after the first rise. Just bring it to room temperature before shaping. Baked rolls stay soft for up to 3 days in an airtight container. Reheat in a warm oven wrapped in foil. You can also freeze them and reheat when needed.

How to Serve Parker House Rolls

Serve these rolls warm with butter, honey, or alongside your favorite soups, roasts, and holiday mains. They also make amazing mini sandwiches and sliders for leftovers the next day.

Creative Leftover Transformations

Transform any extras with these fun ideas:

• Mini turkey sliders: Split and fill with leftovers for a day-after treat.
• Cinnamon roll twist: Brush with cinnamon sugar and re-bake.
• Bread pudding base: Cube and use in savory or sweet bread puddings.

Additional Tips

• Keep a damp cloth over shaped rolls while they rise to prevent drying out.
• Add garlic powder or cheese to the dough for extra flavor.
• Don’t be shy with the butter — it’s part of the magic!

Make It a Showstopper

Serve Parker House rolls stacked in a rustic bread basket or lined up on a wooden board. Finish with a final brush of butter and a light sprinkle of sea salt or fresh herbs. Their golden glow and folded shape make them irresistible on any table.

Variations to Try

• Garlic herb rolls: Add minced garlic and chopped rosemary to the butter.
• Cheesy rolls: Mix shredded cheddar or parmesan into the dough.
• Sweet version: Brush with honey butter and sprinkle with coarse sugar.
• Whole wheat twist: Swap half the flour for whole wheat.
• Stuffed rolls: Tuck in a cube of cheese or herb butter before folding.

FAQ’s

Q1: Can I make Parker House rolls without a stand mixer?

Absolutely. Just knead by hand — it takes a little more effort but works just as well.

Q2: Can I freeze the dough?

Yes, freeze after the first rise. Thaw, shape, rise again, then bake.

Q3: Can I use active dry yeast?

Yes, just proof it in warm milk before mixing with the other ingredients.

Q4: What if I don’t fold the rolls?

You can still bake them as standard round rolls — they’ll taste great either way.

Q5: Why are my rolls dense?

They may not have risen long enough or the dough was overworked.

Q6: Can I use non-dairy milk?

Yes, oat or almond milk are great alternatives.

Q7: How do I make them sweeter?

Add 1 extra tablespoon of sugar for a slightly sweeter roll.

Q8: How should I store leftovers?

In an airtight container at room temp or the fridge for up to 3 days.

Q9: Can I reheat them?

Yes, wrap in foil and warm in a 300°F oven until soft and heated through.

Q10: Are Parker House rolls good for sandwiches?

Definitely! They’re soft but sturdy enough to hold fillings.

Conclusion

Parker House rolls are a true classic — buttery, soft, and beautifully golden. Their folded shape makes them stand out on the table, but their rich flavor and tender bite are what make them unforgettable. Once you make them at home, you’ll wonder how you ever did without them. Trust me, they’re worth every bite.

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