Introduction

Oh, friends, do you ever get that craving for something truly comforting? Something that smells like pure happiness baking in your oven and tastes like a warm hug? That’s exactly how I feel about Parker House Rolls. These aren’t just any dinner rolls; they’re a slice of nostalgia, a taste of home, and an absolute showstopper at any meal. I remember my grandma making these for special occasions, and the aroma alone was enough to make my little heart sing. The best part? They’re surprisingly simple to make, even if you’re new to baking bread. Get ready to impress yourself and everyone you know with these incredibly soft, fluffy, and buttery Parker House Rolls!

Why You’ll Love This Recipe

Fast: While bread-making takes time, these rolls come together pretty quickly for a yeasted dough.
Easy: Simple steps and common ingredients mean even beginner bakers can achieve perfect rolls.
Giftable: Imagine a warm basket of these delivered to a friend – it’s the ultimate thoughtful gift!
Crowd-pleasing: Seriously, who doesn’t love a perfectly baked, buttery roll? They disappear fast!

Ingredients

Here’s what you’ll need to bring these gorgeous rolls to life. Don’t worry, it’s all pretty standard pantry stuff!

2 ¼ teaspoons (1 envelope) active dry yeast: This is what makes our rolls nice and fluffy! Make sure it’s fresh.
¼ cup warm water (105°F-115°F): Just warm enough to wake up the yeast. Too hot, and it’ll kill it; too cold, and it won’t get going.
1 cup whole milk, warmed slightly: Whole milk gives these rolls such a rich, tender crumb. Warming it up gently helps too.
½ cup (1 stick / 113 g) unsalted butter, melted, divided: Butter is our best friend here for that lovely richness and flavor. We’ll use some in the dough and some for brushing.
1 large egg, room temperature: This adds richness and helps bind everything together.
3 tablespoons granulated sugar: Just a touch of sweetness to feed the yeast and add a hint of flavor.
2 teaspoons kosher salt, divided: Crucial for flavor and dough structure. Kosher salt has a nice clean taste.
3 ½ cups (437.5 g) all-purpose flour, plus more for a work surface: The backbone of our rolls! All-purpose flour is perfect for that soft texture.

How to Make It

Alright, let’s get our hands a little floured and make some magic happen!

Activate the Yeast: In a small bowl, sprinkle your active dry yeast over the warm water. Give it a gentle stir and let it sit for about 5-10 minutes. You want to see it get foamy and bubbly – that’s the yeast waking up and getting ready to work its magic!
Mix Wet Ingredients: In a big bowl (your mixer bowl if you have one!), whisk together the slightly warmed milk, 2 tablespoons of your melted butter, the egg, sugar, and 1 teaspoon of kosher salt.
Combine Yeast and Milk Mixture: Pour that foamy yeast mixture into the milk mixture and give it a good stir.
Add Flour: Now, it’s time for the flour! Add it gradually, about a cup at a time, mixing as you go. You’ll notice it start to come together into a shaggy, sticky dough. Don’t worry if it looks a bit rough at this stage.
Knead Your Dough: Turn the dough out onto a lightly floured surface. This is the fun part! Knead the dough for about 8-10 minutes. You’re looking for it to become smooth, soft, and elastic. It should feel wonderful in your hands! If you have a stand mixer with a dough hook, this step is even easier – just let it knead for about 6-8 minutes.
First Rise: Lightly grease a clean bowl with a little oil or butter. Place your kneaded dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap. Find a nice, warm spot for it to rise – your oven with just the light on works wonders! Let it rise for 1-1.5 hours, or until it has doubled in size. It’s like watching a little dough baby grow!
Shape the Rolls: Gently punch down the risen dough to release the air. Turn it out onto your lightly floured surface again. Now, divide the dough into 12-16 equal pieces. This recipe is perfect for a standard 9×13 inch baking pan, so aim for pieces that will fit comfortably with a little room to expand.
Ball ‘Em Up: Take each piece of dough and gently shape it into a smooth ball. Tuck the edges underneath to create a nice, taut surface.
Butter Your Pan: Brush the inside of your 9×13 inch baking pan with the remaining melted butter. This is key for that delicious buttery flavor and a nice golden crust.
Arrange and Second Rise: Place your perfectly shaped dough balls into the buttered pan. They can be nestled close together. Cover the pan again with plastic wrap and let them rise for another 30-45 minutes. You want them to look puffy and have grown together.
Preheat the Oven: While the rolls are having their second rise, preheat your oven to 375°F (190°C).
The Finishing Touches: Once your rolls are nicely puffed, uncover them. Brush the tops generously with any leftover melted butter. Then, sprinkle the remaining 1 teaspoon of kosher salt over the tops. This adds a delightful savory crunch.
Bake to Golden Perfection: Pop that pan into your preheated oven and bake for 15-20 minutes. You’re looking for them to be beautifully golden brown on top and around the edges.
Cool Down: Let the rolls cool in the pan for a few minutes – it helps them set. Then, carefully transfer them to a wire rack to cool a bit more. But honestly, I can rarely resist one when they’re still warm!

Substitutions & Additions

Want to switch things up or add your own personal flair? I love that! Here are a few ideas:

Herb Rolls: Mix 1-2 tablespoons of finely chopped fresh herbs like rosemary, thyme, or chives into the dough during the last minute of kneading.
Garlic Butter: Before baking, mix a little minced garlic into the melted butter you brush on top. Delicious!
Parmesan Rolls: Sprinkle grated Parmesan cheese over the rolls before baking for a cheesy kick.
Milk Choice: While whole milk is best, you could use 2% milk in a pinch.
Sweetness Level: If you prefer a slightly sweeter roll, you can add another tablespoon of sugar.

Tips for Success

A few little pointers to ensure your Parker House Rolls are absolutely perfect every time:

Water Temperature is Key: Too hot, and you kill the yeast. Too cold, and it won’t activate. Aim for that 105°F-115°F range.
Don’t Over-Flour: It’s easy to add too much flour while kneading. Start with the amount called for and only add a tiny bit more if the dough is unmanageably sticky. A slightly sticky dough often makes for a softer roll.
Find a Warm Spot for Rising: Yeast loves warmth. A slightly warm oven (light on, door closed) or a sunny spot on your counter will help the dough rise beautifully.
Prep Ahead: You can prepare the dough up to the end of the first rise (step 6), then cover it well and refrigerate it overnight. In the morning, let it come to room temperature for about an hour before punching it down and proceeding with shaping.
Even Sizing: Try to make your dough balls as close in size as possible so they bake evenly.

How to Store It

These rolls are best enjoyed fresh, but if you happen to have any leftovers (which is rare in my house!), here’s how to keep them:

Once completely cooled, store them in an airtight container or a resealable plastic bag at room temperature for up to 2 days.
For longer storage, you can freeze them. Wrap them tightly in plastic wrap, then in foil, or place them in a freezer-safe bag. They’ll keep for up to 2 months. To reheat, wrap them in foil and warm them in a 350°F (175°C) oven until heated through.

FAQs

Got questions? I’ve got answers!

Q: Can I make these rolls without a stand mixer?

Absolutely! While a stand mixer makes kneading easier, you can easily knead the dough by hand on a floured surface. It just takes a little elbow grease for about 8-10 minutes.

Q: Why didn’t my dough rise?

The most common culprits are old yeast or water that was too hot or too cold. Always check your yeast’s expiration date and test your water temperature!

Q: Can I use bread flour instead of all-purpose flour?

Yes, you can! Bread flour has a higher protein content, which can result in a slightly chewier roll. If you use bread flour, you might need to add a tablespoon or two more flour as it can be a bit stickier.

Parker House Rolls

Soft, fluffy, and irresistibly buttery Parker House Rolls that are surprisingly simple to make, even for beginner bakers. A comforting classic that brings nostalgia and happiness to any meal.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 20

Servings 12 rolls

Equipment

Small bowl for activating yeast
Large bowl or stand mixer bowl
Stand Mixer optional, with dough hook
Plastic wrap for covering dough
9x13 inch baking pan
Wire rack for cooling

Ingredients

Main ingredients

2.25 teaspoons active dry yeast or 1 envelope
0.25 cup warm water 105°F-115°F
1 cup whole milk warmed slightly
0.5 cup unsalted butter melted, divided
1 large egg room temperature
3 tablespoons granulated sugar
2 teaspoons kosher salt divided
3.5 cups all-purpose flour plus more for a work surface

Instructions

Activate the Yeast: In a small bowl, sprinkle your active dry yeast over the warm water. Give it a gentle stir and let it sit for about 5-10 minutes. You want to see it get foamy and bubbly – that's the yeast waking up and getting ready to work its magic!
2.25 teaspoons active dry yeast
Mix Wet Ingredients: In a big bowl (your mixer bowl if you have one!), whisk together the slightly warmed milk, 2 tablespoons of your melted butter, the egg, sugar, and 1 teaspoon of kosher salt.
2.25 teaspoons active dry yeast
Combine Yeast and Milk Mixture: Pour that foamy yeast mixture into the milk mixture and give it a good stir.
Add Flour: Now, it's time for the flour! Add it gradually, about a cup at a time, mixing as you go. You'll notice it start to come together into a shaggy, sticky dough. Don't worry if it looks a bit rough at this stage.
2.25 teaspoons active dry yeast
Knead Your Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth, soft, and elastic. If using a stand mixer with a dough hook, knead for about 6-8 minutes.
2.25 teaspoons active dry yeast
First Rise: Lightly grease a clean bowl with a little oil or butter. Place your kneaded dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.
2.25 teaspoons active dry yeast
Shape the Rolls: Gently punch down the risen dough. Turn it out onto a lightly floured surface and divide it into 12-16 equal pieces.
2.25 teaspoons active dry yeast
Ball 'Em Up: Take each piece of dough and gently shape it into a smooth ball, tucking the edges underneath to create a taut surface.
Butter Your Pan: Brush the inside of your 9x13 inch baking pan with the remaining melted butter.
2.25 teaspoons active dry yeast
Arrange and Second Rise: Place your shaped dough balls into the buttered pan, nestled close together. Cover the pan with plastic wrap and let them rise for another 30-45 minutes, until puffy.
Preheat the Oven: While the rolls are having their second rise, preheat your oven to 375°F (190°C).
The Finishing Touches: Uncover the risen rolls and brush the tops generously with any leftover melted butter. Sprinkle the remaining 1 teaspoon of kosher salt over the tops.
2.25 teaspoons active dry yeast
Bake to Golden Perfection: Bake for 15-20 minutes, or until beautifully golden brown on top and around the edges.
Cool Down: Let the rolls cool in the pan for a few minutes before carefully transferring them to a wire rack to cool further.

Notes

For longer storage, freeze completely cooled rolls wrapped tightly in plastic wrap, then foil, or in a freezer-safe bag for up to 2 months. Reheat wrapped in foil at 350°F (175°C).