Light, fluffy, and incredibly buttery, these Parker House Rolls are destined to become your go-to recipe. With their melt-in-your-mouth texture and rich flavor, you’ll find yourself making them again and again for every special occasion or weeknight meal.
There’s simply nothing quite like the aroma and taste of homemade rolls to elevate any dinner. Beyond these irresistible Parker House Rolls, consider trying our delightful Whole Wheat Rolls or the unique Sweet Potato Buttermilk Crescent Rolls. And for an extra layer of indulgence, don’t forget to generously slather them with velvety homemade Honey Butter!
In our home, rolls aren’t just a side dish; they’re a celebrated centerpiece. There’s an undeniable magic that happens when warm, homemade bread graces the dinner table, instantly transforming an ordinary meal into something extraordinary. And when it comes to truly exceptional bread, few things compare to the sublime experience of biting into a buttery, soft, and impossibly fluffy roll.
These Parker House Rolls embody everything we adore about homemade bread. The very first time I baked them, I knew I was in for trouble – the delicious kind. Their irresistible charm meant they vanished from the table almost as quickly as they appeared. Since then, they’ve become a cherished staple, made countless times, and each batch disappears faster than the last. Their consistent popularity among family and friends is a testament to their delightful flavor and unmatched texture, proving that some classics are truly timeless.
What Are Parker House Rolls? A Rich History & Classic Appeal
Parker House Rolls hold a special place in American culinary history, renowned for their distinctive fold and exquisite buttery flavor. Interestingly, their creation shares a charming similarity with my beloved Lion House Rolls – both are iconic recipes that originated in grand restaurants, celebrated for their exceptional softness and rich, buttery profiles. These aren’t just any dinner rolls; they are a legacy.
The story of Parker House Rolls begins in the 1870s, at the esteemed Parker House Hotel in Boston, Massachusetts. While the exact details of their genesis are shrouded in delightful legend – some tales involve an irate baker throwing dough into the oven, resulting in their signature folded shape – historians widely agree on their birthplace. Soon after their debut, the recipe’s fame spread, and by the 1880s, these unique rolls began appearing in prominent cookbooks across the country, cementing their status as a beloved American classic.
Traditionally, Parker House Rolls are shaped into an oval, then folded in half before baking. I’ve experimented with both the classic oval shape and the rectangular shape presented in this recipe. While the oval rolls are undoubtedly delicious, I’ve found the rectangular method to be more practical and yield superior results for several compelling reasons, making the baking process smoother and more rewarding for the home cook.
Firstly, the rectangular cutting method significantly reduces dough waste. When you cut dough into circles or ovals, you inevitably end up with scraps that need to be re-rolled, which can make the dough tougher. Rectangles, however, fit together seamlessly, maximizing the yield from your dough and ensuring every precious bit is used.
Secondly, I observed that the traditional oval shapes often tended to “pop open” during the proofing stage and again in the hot oven. While they remained delicious, this compromised their visual appeal and, more importantly, eliminated that satisfying, buttery fold that is a hallmark of a true Parker House Roll. The rectangular shape, when folded, maintains its integrity beautifully, creating a perfect pocket for extra butter or honey, enhancing both the experience and the presentation. This simple adjustment ensures your rolls rise perfectly, look stunning, and offer that delightful tear-apart quality.
Why Homemade Parker House Rolls Are Unbeatable
In a world of convenience, choosing to bake your own Parker House Rolls might seem like a luxury. However, the rewards far outweigh the effort. Homemade rolls offer an unparalleled freshness and flavor that store-bought alternatives simply cannot match. The gentle warmth, the irresistible aroma filling your kitchen, and the pride of serving something made with your own hands contribute to an experience that is deeply satisfying.
Beyond the sensory pleasures, baking these rolls from scratch allows you complete control over the ingredients. You know exactly what goes into your bread, ensuring a wholesome and delicious product. Plus, the process itself can be incredibly therapeutic. Kneading the dough, watching it rise, and seeing your efforts transform into golden, fluffy rolls is a joyful journey for any baker, novice or experienced. These aren’t just rolls; they’re a labor of love that tastes like pure comfort.
Essential Ingredients for Perfect Parker House Rolls
Crafting the perfect Parker House Rolls relies on a few key ingredients, each playing a crucial role in achieving that signature light, fluffy, and buttery texture. Understanding their function will help you bake with confidence and consistency.
- Yeast: We use active dry yeast for this recipe. Yeast is the living organism responsible for leavening the dough, producing carbon dioxide that creates the airy texture. It needs warmth and sugar to activate, resulting in that characteristic bubbly foam.
- Sugar: While these rolls aren’t overly sweet, a small amount of sugar is vital. It acts as food for the yeast, helping it activate and thrive, leading to a robust rise. Additionally, sugar contributes to the beautiful golden-brown color of the crust and enhances the overall texture and tenderness of the rolls.
- Butter: Butter is arguably the star of Parker House Rolls, contributing to their namesake “buttery” flavor and incredible tenderness. We recommend unsalted butter to maintain control over the salt content. This recipe utilizes butter at three distinct stages: first, in the dough for richness; second, brushed onto the dough during shaping for layers; and finally, as a finishing touch post-baking for an extra luxurious sheen and flavor. Be sure to read the recipe thoroughly to allocate the correct amount for each step.
- Milk: Milk adds moisture, richness, and helps create a soft, delicate crumb. I typically use 2% milk as it’s what I have on hand, but 1% milk will work just fine, and whole milk will yield an even richer flavor and slightly denser texture, all equally delicious. Warming the milk slightly helps activate the yeast and ensures a smooth, well-combined dough.
- Egg: A single large egg enriches the dough, adding a wonderful depth of flavor and contributing to the rolls’ soft, pillowy texture. It also helps bind the ingredients and provides a beautiful golden hue to the baked rolls. Always ensure your egg is at room temperature before adding it to the dough for optimal mixing and consistency.
- Flour: All-purpose flour is my go-to for these rolls, providing a balanced structure that results in a tender yet resilient crumb. Bread flour can also be used; its higher protein content might result in a slightly chewier roll, which some prefer. Measure your flour accurately, preferably by weight, or use the spoon-and-level method to avoid overly dense rolls.
- Salt: Salt is more than just a seasoning; it plays a critical role in dough development. It helps control yeast activity, strengthens the gluten structure, and, most importantly, enhances all the other flavors. I like to use sea salt in the dough for its subtle mineral notes and finish with a sprinkle of delicate Maldon sea salt flakes after baking for an elegant textural crunch and burst of flavor, though regular table salt works perfectly fine in the dough.
How to Master the Art of Parker House Rolls: Step-by-Step
Baking these Parker House Rolls is a rewarding process. Follow these detailed steps to achieve perfectly light, fluffy, and buttery results every time.
Activating the Yeast and Mixing the Wet Ingredients
Begin by combining a small amount of warm water (around 105-115°F or 40-46°C) with your active dry yeast and a pinch of sugar in the bottom of a large mixing bowl or the bowl of your stand mixer. This warm, sugary environment will awaken the yeast. Allow this mixture to sit undisturbed for about 5-10 minutes until it becomes visibly foamy and bubbly. This indicates your yeast is active and ready to work its magic.
Next, introduce 4 tablespoons of the melted butter (ensuring it’s cooled slightly so it doesn’t kill the yeast), along with the warmed milk and the room-temperature egg. Whisk these wet ingredients together thoroughly, ensuring everything is well incorporated before moving to the dry components.
Forming and Kneading the Dough
Gradually add about half of your all-purpose flour to the wet mixture, along with the sea salt. Start mixing on a low speed, or by hand with a sturdy spoon, until the ingredients begin to come together. Continue to add the remaining flour, a quarter cup at a time, until the dough forms a shaggy ball. The key here is not to add too much flour; the dough should still be slightly sticky to the touch and cling to the bottom of the bowl, but it should be pulling away cleanly from the sides.
Once the dough has formed, switch to the dough hook attachment on your stand mixer and knead for approximately 5 minutes on medium-low speed. If you’re kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 8-10 minutes. The dough should become smooth, elastic, and pass the windowpane test (where a small piece can be stretched thin enough to see light through it without tearing). Scrape down the sides of the bowl a few times during mixer kneading to ensure even development.
The First Rise and Preparation
Lightly grease a large clean bowl with nonstick cooking spray or a pat of butter. Transfer the kneaded dough to this bowl, turning it once to ensure it’s lightly coated all over. Cover the bowl tightly with plastic wrap or a clean kitchen towel to prevent it from drying out.
Allow the dough to rise in a warm, draft-free place until it has doubled in size. This typically takes 1 to 2 hours, depending on your kitchen’s temperature and humidity. A good indicator that it’s ready is the “poke test”: gently poke two fingers into the dough; if the indentations remain, it’s sufficiently risen.
While the dough is rising, prepare your baking pan. Line a 9×13-inch baking dish with parchment paper or generously butter it. This will prevent sticking and ensure easy removal of your beautiful rolls.
Shaping the Rolls for That Iconic Fold
Once your dough has majestically risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it into two equal portions. This makes the shaping process more manageable.
Working with one section of dough at a time, use a rolling pin to roll it into a rectangle approximately 8×12 inches. Aim for an even thickness across the entire rectangle. Melt 3 tablespoons of your remaining butter and generously brush half of this melted butter over the surface of the rolled-out dough. The butter layer is crucial for creating the tender, distinct layers that characterize these rolls.
Next, cut the buttered dough in half lengthwise, creating two long, narrow rectangles. A pizza cutter or a sharp chef’s knife works wonderfully for this. For each of these long sections, fold the dough over lengthwise, ensuring that about half an inch of the edge remains uncovered by the fold. This intentional overlap is what gives the Parker House Roll its iconic creased shape.
Now, cut each of these folded pieces into four smaller, individual rolls, yielding a total of 8 rolls from the first half of the dough. Carefully arrange these shaped rolls in the prepared baking pan. Repeat this entire process with the second half of your dough and the remaining melted butter, placing the additional 8 rolls into the pan. You should have 16 rolls in total, arranged in four neat rows of four.
The Second Rise and Baking to Golden Perfection
Cover the baking dish containing your shaped rolls with plastic wrap or a clean towel once more. Allow them to rise for another 30 minutes in a warm place. This final proofing helps them achieve maximum fluffiness and ensures a light, airy texture after baking.
Towards the end of the second rise, preheat your oven to 350°F (175°C). Once the rolls have completed their final rise and the oven is ready, place the baking pan in the preheated oven. Bake for approximately 25 minutes, or until the tops are beautifully golden brown and the rolls sound hollow when tapped lightly. Keep an eye on them, as oven temperatures can vary.
As soon as you remove the golden-brown rolls from the oven, brush them generously with the remaining tablespoon of melted butter. This final touch adds an extra layer of rich flavor, a beautiful sheen, and helps keep them soft. For an exquisite finish and an added burst of texture, sprinkle with finishing salt, such as Maldon sea salt flakes, if desired. Serve immediately and enjoy the warm, buttery goodness!
Expert Tips and Troubleshooting for Parker House Rolls
Achieving bakery-quality Parker House Rolls is simpler than you think with these expert tips and troubleshooting advice. Even experienced bakers can benefit from these insights for consistently perfect results.
Can I Make These Without a Stand Mixer?
Absolutely! While a stand mixer with a dough hook makes the kneading process effortless, these rolls can certainly be made by hand. Be prepared for a slightly longer and more physical kneading session, but the results will be just as rewarding. You’ll need about 8-10 minutes of vigorous hand kneading to develop the gluten properly.
The Importance of Flour Measurement and Dough Consistency
One of the most common pitfalls in bread baking is adding too much flour. Resist the urge to keep adding flour until the dough is no longer sticky. A perfect Parker House Roll dough should be wonderfully pillowy soft, slightly tacky to the touch, and still stick to the bottom of your mixing bowl while pulling away from the sides. If your dough feels stiff or dense, you’ve likely over-floured it, which can lead to dry, heavy rolls. For best results, measure your flour using the spoon-and-level method or, ideally, by weight with a kitchen scale.
Kneading for Optimal Texture
Proper kneading is essential for developing the gluten structure, which gives the rolls their elasticity and light texture. If using a stand mixer, aim for about 5 minutes of kneading after all the flour is incorporated. The dough should look smooth and elastic. For hand kneading, you’ll need to knead for a more substantial 8-10 minutes. Look for the dough to become smooth and supple, bouncing back slowly when gently poked. Undernneaded dough will result in a dense, crumbly texture, while overkneaded dough can become tough.
Controlling the Rise
Yeast is sensitive to temperature. A warm, draft-free environment (around 75-85°F or 24-29°C) is ideal for rising. If your kitchen is cool, you can create a warm spot by placing the covered bowl in a slightly warm (but turned off) oven, or near a warm sunny window. Be patient; the rising time can vary based on ambient temperature and the activity of your yeast. Don’t rush the process, as proper proofing is key to fluffy rolls.
Make Ahead and Storage Instructions for Convenience
Parker House Rolls are ideal for busy schedules and holiday entertaining because they can be prepared in advance. Their versatility in make-ahead options makes them a perfect choice for occasions like Christmas, Easter, or Thanksgiving!
Refrigerating Unbaked Rolls
To prepare these rolls ahead of time, follow the recipe instructions all the way up to the point where you place the shaped rolls in your baking dish. Instead of letting them rise for the second time at room temperature, cover the dish tightly with plastic wrap and refrigerate for up to 24 hours. The cold temperature will significantly slow down the yeast activity, allowing the rolls to undergo a slow, controlled rise in the refrigerator. When you’re ready to bake, remove the dish from the refrigerator about 30 minutes before baking to allow them to come to a slightly warmer temperature before going into the preheated oven.
Serving and Short-Term Storage
While these rolls are undeniably at their absolute best served warm, straight from the oven, they are also wonderfully delicious at room temperature. For optimal freshness and texture, I personally prefer to enjoy these rolls on the day they are made. However, any leftover rolls can be stored in an airtight container at room temperature for a few days.
A small note regarding finishing salt: if you’ve added a beautiful sprinkle of finishing salt, be aware that it tends to melt and dissolve into the rolls as they sit. This means they might not look as visually stunning the next day. Rest assured, though, their incredible flavor will remain largely intact!
Freezing Baked and Unbaked Rolls
For longer storage, freezing is an excellent option. You can freeze baked rolls by allowing them to cool completely, then placing them in a freezer-safe bag or container. (Again, if freezing baked rolls, I would advise skipping the finishing salt, as its texture won’t hold up well after thawing.) To reheat, simply thaw at room temperature or gently warm in a low oven until soft and fragrant.
Alternatively, you can freeze unbaked rolls for up to 3 months. After shaping the rolls and placing them in the baking dish, flash freeze them on the pan until solid, then transfer them to a freezer-safe bag. When you’re ready to bake, place the frozen rolls back into a baking dish (they can be quite close together) and let them thaw and rise at room temperature for 3-4 hours, or until doubled in size, before baking as directed in the recipe.
Serving Suggestions for Your Parker House Rolls
These versatile Parker House Rolls are a fantastic accompaniment to a wide variety of meals. Their rich, buttery flavor and soft texture make them perfect for soaking up gravies, complementing hearty stews, or simply enjoying on their own. Here are a few ideas to inspire your next meal:
- Holiday Feasts: They are an absolute must-have for Thanksgiving, Christmas, and Easter dinners, pairing beautifully with roasted turkey, ham, or prime rib.
- Sunday Dinners: Serve them alongside a classic pot roast, a rich beef stew, or a comforting chicken and dumplings.
- Soup and Salad: A warm roll is the perfect sidekick to a bowl of creamy tomato soup or a crisp garden salad.
- Sandwiches: Their soft interior makes them ideal for small sliders or for sopping up delicious sandwich fillings.
- Breakfast/Brunch: While typically a dinner roll, a leftover roll lightly toasted and spread with jam or honey butter makes a delightful breakfast treat.
Don’t forget the butter! A generous dollop of softened butter, or even a homemade flavored butter like garlic herb butter or honey butter, will enhance the experience even further.
Explore More Homemade Bread Recipes
If you’ve enjoyed making these Parker House Rolls, you’ll love diving into our other fantastic homemade bread recipes. Baking bread from scratch is a truly rewarding experience, and we have options for every skill level and craving:
- Effortless Artisan Bread Recipe
- Simple & Delicious Dinner Roll Recipe
- Cheesy Crescent Rolls for a Savory Twist
- Classic Easy French Bread
- Sweet & Flaky Butterhorns
- Our Favorite Classic White Bread Recipe
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Parker House Rolls Recipe
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.
Author: Deborah Harroun
Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time: 2 hours 30 minutes
Total Time: 3 hours 15 minutes
Servings: 16 rolls
Course: Bread
Cuisine: American
Ingredients
- 1/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons sugar
- 1/2 cup butter, divided (8 tablespoons total: 4 tbsp for dough, 3 tbsp for shaping, 1 tbsp for brushing after baking)
- 1 cup milk, warmed
- 1 large egg, at room temperature
- 3 1/2 to 4 cups all-purpose flour
- 1 1/2 teaspoons sea salt
- Finishing salt, optional (e.g., Maldon sea salt flakes)
Instructions
- In the bowl of a stand mixer (or a large bowl), combine the warm water, active dry yeast, and a pinch of sugar. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- While the yeast is activating, melt 4 tablespoons (1/2 stick) of the butter. Let it cool slightly to lukewarm.
- To the yeast mixture, add the remaining sugar, the slightly cooled melted butter, the warmed milk, and the room-temperature egg. Mix thoroughly to combine all wet ingredients.
- Add 2 cups of the all-purpose flour and the sea salt. Begin mixing on low speed (with a dough hook) or by hand. Gradually add the remaining flour, about 1/4 cup at a time, until the dough comes together. The dough should still be slightly sticky and cling to the bottom of the bowl but should pull away from the sides. If using a stand mixer, switch to the dough hook and knead for about 5 minutes. If kneading by hand, turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
- Lightly spray a large clean bowl with nonstick cooking spray. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place until it has doubled in size, typically 1-2 hours.
- While the dough is rising, prepare a 9×13-inch baking dish by lining it with parchment paper or greasing it generously with butter.
- Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it into two equal portions.
- Melt 3 tablespoons of the remaining butter.
- Working with one half of the dough at a time, roll it into a rectangle approximately 8 inches by 12 inches. Brush half of the melted 3 tablespoons butter over the entire surface of this dough rectangle.
- Cut the buttered dough in half lengthwise. For each of these two long rectangles, fold the dough over lengthwise, leaving about half an inch of the edge uncovered.
- Cut each folded piece into 4 individual rolls, yielding 8 rolls from this half of the dough. Carefully place these shaped rolls in the prepared baking dish. Repeat this process with the second half of the dough and the remaining melted butter. You will have a total of 16 rolls, arranged in 4 rows of 4.
- Cover the baking dish loosely with plastic wrap or a clean towel. Let the rolls rise for another 30 minutes in a warm place for their final proof.
- Towards the end of the second rise, preheat your oven to 350°F (175°C).
- Once the rolls have finished their second rise, place the pan in the preheated oven and bake for approximately 25 minutes, or until the tops are beautifully golden brown.
- Remove the rolls from the oven. Immediately brush them generously with the final 1 tablespoon of melted butter. If desired, sprinkle with finishing salt (like Maldon sea salt flakes) for an extra touch of flavor and crunch.
Recipe Notes:
Nutrition information provided is an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
- Serving: 1 roll
- Calories: 177 kcal (9%)
- Carbohydrates: 25g (8%)
- Protein: 4g (8%)
- Fat: 7g (11%)
- Saturated Fat: 4g (25%)
- Polyunsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 28mg (9%)
- Sodium: 275mg (12%)
- Fiber: 1g (4%)
- Sugar: 2g (2%)
Keywords: dinner roll recipe, dinner rolls, parker house rolls, buttery rolls, fluffy rolls, homemade bread
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