Parker House Rolls are soft, buttery, and slightly sweet dinner rolls, baked until golden, then brushed with melted butter and sprinkled with salt. They are melt-in-your-mouth good, and there is a reason they have stood the test of time, being around for over 150 years! If you love these (which I know you will), you might want to check out my Easy Dinner Rolls, too. You can never have too many homemade dinner roll recipes, especially for your Thanksgiving and Christmas menus! (Do you know when Thanksgiving is this year?)
What Are Parker House Rolls?
When you make these Parker House rolls, you are keeping history alive! They were first made back in the 1870s at the Parker Hotel (now the Omni Parker House) in Boston, Massachusetts. As the story goes, the baker was angry with a guest, so just threw the rolls into the oven without finishing forming them into smooth, rounded dough balls. And now, the signature folded shape is done on purpose! Folding the dough for Parker House Rolls creates soft, fluffy layers and gives them their unique shape. It also helps spread butter evenly for extra flavor. I can see why they are still around–they are delicious!
Parker House Rolls Ingredients & Substitutions
- Yeast: I used active dry yeast in this roll recipe. Let it activate in warm water (about 5 minutes) until it foams. Then, it’s ready to go to help get the rolls nice and fluffy! If using instant yeast, skip the proofing in water–just add it with the other ingredients.
- Milk: For the best texture and flavor, use whole milk. You could use a lower-fat option, but it could affect the texture.
- Butter: A stick of unsalted butter is melted and used in a few parts of this recipe. Some of it is used in the dough with more used to brush on the rolls before and after baking. If using salted butter, you may want to reduce the amount of salt in the dough.
- Sugar: Granulated sugar feeds the yeast, helps the dough rise, and adds a touch of sweetness to the rolls, so don’t leave it out!
- Salt: Kosher salt is added to the dough, while the rest is used to sprinkle over the tops of the warm, buttered rolls. I love that salted butter topping so much, but it can be optional!
- Flour: I stuck with using all-purpose flour for these rolls. There are a couple of recipes out there that use both bread flour and all-purpose, but I think the rolls turned out perfectly with the all-purpose. Plus, most of you have that on hand!
Make Ahead Parker House Roll Dough
If you want to get a head start on the rolls, prepare the dough and let it rise. Shape the rolls, place them on a baking sheet, and loosely cover them with plastic wrap. Store them in the refrigerator overnight. When ready to bake, let them come to room temperature for about 30 minutes before baking.
How To Store Parker House Rolls
I love these rolls warm and fresh, and definitely on the same day they are baked. But, you can store the rolls (after they have cooled) in an airtight container at room temperature for up to a couple of days. I do not like (or recommend) storing rolls in the refrigerator–this can dry them out faster. For longer storage, freeze the rolls.
Freezing Parker House Rolls
You can freeze these rolls before or after baking them. Here is how:
To Freeze Unbaked Rolls: Shape the dough into rolls, then place them on a baking sheet and freeze until solid. (Do not brush the tops with butter until ready to bake the rolls.) Once frozen, transfer the rolls to a freezer bag or container for up to 1-2 months. When ready to bake, let the rolls thaw and rise at room temperature, which could take a few hours. Then, brush the tops with butter and bake as instructed.
To Freeze Baked Rolls: After baking and cooling the rolls, wrap them tightly in aluminum foil. Put them in a freezer bag or container and freeze for up to 2-3 months. Reheat the rolls in the oven for 10-15 minutes, or until heated through.
Parker House Rolls
Ingredients
- 2 ¼ teaspoons (1 envelope) active dry yeast
- ¼ cup warm water, 105°F-115°F
- 1 cup whole milk, warmed slightly
- ½ cup (1 stick / 113 g) unsalted butter, melted, divided
- 1 large egg, room temperature
- 3 tablespoons granulated sugar
- 2 teaspoons kosher salt, divided
- 3 ½ cups (437.5 g) all-purpose flour, plus more for a work surface (if needed)
Instructions
- To the bowl of a stand mixer with the dough hook attachment, add yeast and warm water. Let rest for 5 minutes until foamy.
- Add warm milk, ¼ cup of melted butter, egg, sugar, and 1 teaspoon salt. Mix on low until well combined.
- With the mixer on low, slowly add flour. Knead on medium-low speed until the dough becomes smooth and elastic, about 3-4 minutes.
- Place the dough in a lightly oiled bowl, turning it to coat.
- Cover the bowl loosely with plastic wrap and let it rise at room temperature until it has doubled in size, about 60-90 minutes.
- Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- When ready, punch down the risen dough and divide it into 24 equal pieces.
- Press each piece into a 2×2-inch rectangle.
- Working one dough rectangle at a time, brush half of it with melted butter. Fold the unbuttered side over and place into the baking dish. Repeat with the rest of the dough rectangles. (I placed them in a 6×4 array in the baking dish.)
- Brush the tops of the rolls with more melted butter. Loosely cover with plastic wrap and let rise for 30 minutes to an hour, or until doubled in size.
- When ready to bake, preheat the oven to 350°F.
- Bake rolls for 35-40 minutes, or until golden and puffed.
- Once baked, brush with more melted butter and sprinkle with salt. Serve warm.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These rolls are perfect! They are soft and buttery and might be one of my new favorite dinner rolls!
Elizabeth
Oh, wow! I had never heard of these rolls, but they were SO GOOD! So soft, and I loved the sprinkle of salt on top.
Annabelle
These were a simple to make roll that would pair well with your favorite savory dinner.
Bella
I love how these rolls turn out! They’re soft and pillowy with a golden crust. Perfect.
Selena
These rolls are really, really good! They have a great texture, soft on the inside with a bit of a crust on the outside. The butter adds a nice richness, and they’re slightly sweet without being overwhelming. Perfect for a family dinner.
Your Recipes Are Always Good 💕
Keep It Coming
Rolls are good and very festive.