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Parker House Rolls Recipe

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This Parker House Rolls recipe yields soft, buttery, and slightly sweet rolls with a signature folded shape and tender crumb. Perfect for holiday dinners, family meals, or any occasion that calls for rich, homemade bread rolls with a golden crust and tender inside.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 24 rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Ingredients

Wet Ingredients

  • 1 1/3 cups whole milk, warmed to approximately 100°F
  • ½ cup unsalted butter, softened
  • ¼ cup unsalted butter, melted (for finishing and brushing)

Dry Ingredients

  • 4 ½ teaspoons active dry yeast (2 packets)
  • 5 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon sea salt or fleur de sel (for finishing)

Instructions

  1. Activate the Yeast: In the bowl of a stand mixer, combine the active dry yeast with half of the warmed milk (about 100°F). Whisk lightly to distribute the yeast evenly, then let it sit undisturbed for about 10 minutes until it becomes foamy, indicating the yeast is active.
  2. Combine Ingredients: Add the remaining milk, all-purpose flour, granulated sugar, softened butter, and kosher salt to the same bowl with the foamy yeast mixture. Fit your stand mixer with the paddle attachment and mix on low speed until the ingredients start to come together.
  3. Knead the Dough: Switch to the hook attachment and knead the dough on medium-low speed for 5 to 7 minutes until it forms a smooth and elastic dough. This develops the gluten needed for a soft texture.
  4. First Proofing: Turn the dough out into an oiled or sprayed bowl. Cover it tightly and place it in a warm spot to proof for about 1 hour, or until the dough doubles in size.
  5. Divide and Rest: Transfer the proofed dough to a clean work surface. Divide it into 24 equal pieces, approximately 47 grams each. Roll each piece into a round ball, place on the bench, and cover with plastic wrap or a clean towel to rest and relax for 5 to 10 minutes.
  6. Shape the Rolls: For the Parker House rolls, roll each rested dough ball into a rope and tie it into a knot or flatten into an oval shape. Brush each piece with melted butter and fold in half, placing them on parchment-lined baking sheets.
  7. Alternative Traditional Shape: On a lightly floured surface, roll or press the dough into an oblong oval about ¼ inch thick. Brush melted butter on half of the oval, fold the unbuttered side over the buttered side like a taco, and place on a parchment-lined baking sheet.
  8. Final Proof: Let the shaped rolls proof for about 40 minutes until they become light and airy. Note that traditional folded rolls might proof faster than the knotted round ones.
  9. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking.
  10. Bake: Bake the rolls in the preheated oven for 15 to 20 minutes or until they turn golden brown and sound hollow when tapped.
  11. Finish: When the rolls are warm out of the oven, lightly brush them with additional melted butter and sprinkle with sea salt or fleur de sel if desired. Serve warm for the best taste and texture.

Notes

  • Make sure the milk is warmed to about 100°F to properly activate the yeast without killing it.
  • If you don’t have a stand mixer, you can knead the dough by hand for about 10-12 minutes until it is smooth and elastic.
  • Use parchment paper to prevent the rolls from sticking and for easy cleanup.
  • For extra flavor, sprinkle flaky sea salt on top just before baking or immediately after brushing with melted butter.
  • These rolls freeze well. Cool completely, then freeze in airtight containers. Reheat gently before serving.

Find it online: https://cheftinaskitchen.com/parker-house-rolls-recipe/