best parker house roll recipe

Written ByJenny Smyth Posted on
best parker house roll recipe
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The Best best parker house roll recipe

I’m so excited to share with you my favorite Parker House Roll recipe. I’ve been making these for years, and they’re always a hit with my family and friends.

The first time I tried them was at a dinner party, and I was hooked from the very first bite. The combination of the soft, fluffy dough and the sweet, buttery flavor is just irresistible.

I love that this recipe is easy to make and requires minimal ingredients, making it perfect for a quick weeknight dinner or a special occasion. My kids love helping me shape the rolls and getting to enjoy them warm from the oven.

Plus, they’re a great way to get in some whole grains and fiber. I’ve even started making them for breakfast, served with scrambled eggs or avocado toast – it’s a game-changer.

The best part is that this recipe is incredibly versatile – you can top it with anything from melted butter and honey to cinnamon sugar or even cheese and herbs. It’s truly a recipe that never gets old, and I’m so glad I can share it with you today.

Best Parker House Rolls

Best Parker House Rolls

4.7 from 875 votes

These soft, buttery Parker House rolls are a classic dinner staple with a tender crumb and golden brown tops. The dough is enriched with milk and butter, then folded into the signature pocket shape for a beautiful presentation.

Prep Time30 mins
Cook Time18 mins
Resting Time0 mins
Total Time2 hrs 48 mins
Servings: 12 rollsCuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Dough

1/2 cup whole milk, warmed to 110°F
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (one packet)
1/2 cup unsalted butter, melted and cooled slightly
2 large eggs, at room temperature
1 teaspoon salt
3 1/2 cups all-purpose flour, plus more for dusting

For the Butter Wash

4 tablespoons unsalted butter, melted
Flaky sea salt, for sprinkling (optional)

👨‍🍳Directions

1In a small bowl, combine the warm milk, sugar, and yeast.
2Let sit for 5 to 10 minutes until the mixture is foamy and bubbly, indicating the yeast is active.
3In a large mixing bowl or the bowl of a stand mixer, whisk together the melted butter, eggs, and salt.
4Add the yeast mixture and stir to combine.
5Gradually add the flour, 1 cup at a time, mixing with a wooden spoon or the dough hook on low speed until a soft dough forms.
6The dough should pull away from the sides of the bowl but remain slightly sticky.
7Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes, or until smooth and elastic.
8If using a stand mixer, knead on medium speed for 4 to 5 minutes.
9Place the dough in a lightly greased bowl, turning once to coat.
10Cover with plastic wrap or a clean towel and let rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in size.
11Punch down the dough to release air.
12Turn it out onto a lightly floured surface and divide into 12 equal pieces, about 55 grams each.
13Shape each piece into a smooth ball.
14Using a rolling pin, roll each ball into a 5-inch oval, about 1/4 inch thick.
15Brush the surface with some of the melted butter for the wash.
16Fold each oval in half lengthwise, slightly off-center so the top edge is about 1/2 inch from the bottom edge.
17Press gently to seal the edges.
18Place the folded rolls in a greased 9×13 inch baking dish or on a parchment-lined baking sheet, spacing them about 1 inch apart.
19Cover and let rise for 30 to 45 minutes, or until puffy and nearly doubled.
20Preheat the oven to 375°F (190°C) during the last 15 minutes of rising.
21Brush the tops of the rolls with more melted butter.
22Bake for 15 to 18 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
23The internal temperature should read 190°F.
24Remove from the oven and immediately brush with the remaining melted butter.
25Sprinkle with flaky sea salt if desired.
26Let cool in the pan for 5 minutes, then serve warm.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Rolling pin
Pastry brush
9×13 inch baking dish or baking sheet
Plastic wrap or clean kitchen towel

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 220mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 5g

📝Notes

For best results, use fresh yeast and warm milk (110°F to 115°F) to ensure proper rising. You can make the dough ahead and refrigerate after the first rise; just bring to room temperature before shaping. These rolls are best served fresh but can be reheated in a 350°F oven for 5 minutes.

Watch Video Of How Best Parker House Rolls Works

These Parker House Rolls are always a good idea – whether you’re serving them as a side dish or using them as a base for sandwiches or toast. They’re perfect for any occasion, from family gatherings to holiday meals or even just a quick weeknight dinner.

And the best part? They’re incredibly easy to make ahead of time and store in an airtight container at room temperature for up to 2 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Parker House Rolls

Q: What is a Parker House Roll?

A Parker House Roll is a type of bread roll that originated at the famous Parker House hotel in Boston in the mid-1800s. It’s characterized by its soft, fluffy texture and sweet, buttery flavor.

Q: How do I make sure my Parker House Rolls are light and fluffy?

To achieve light and fluffy rolls, it’s essential to not overwork the dough. Mix your ingredients just until they come together in a shaggy mass, then let the dough rest for at least an hour before shaping it into rolls.

Q: Can I use active dry yeast instead of instant yeast?

While active dry yeast will work in this recipe, I prefer using instant yeast because it dissolves more quickly and evenly in the dough.

Q: How do I keep my Parker House Rolls fresh for longer?

To keep your rolls fresh for longer, store them in an airtight container at room temperature for up to 2 days or freeze them for up to 2 months.

Q: Can I make Parker House Rolls ahead of time?

You can shape your dough into rolls up to 24 hours in advance – just let them rise in the fridge overnight before baking them as usual.

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