Soft, golden, and brushed with butter, Parker House rolls are the kind of bread that makes any meal feel special. With just one rise, they’re easier than you think, and you can even make the dough ahead. Perfect for weeknight dinners, holiday tables, or stashing in the freezer for later.
Anyone Can Make Yeast Rolls
Is there anything better than pulling a tray of buttery, golden yeast rolls out of the oven? I’d honestly take one of these over a slice of pie any day. Soft, pillowy on the inside with that lightly crisped edge… I could eat three before dinner even starts.
A friend of mine once confessed she’d never baked yeast rolls. I get it, yeast can feel intimidating. But these? They’re the kind of rolls that don’t punish you for being human. As long as you don’t kill the yeast in scorching hot water, you’ll end up with something you’ll be proud to set on the table. This Parker House dinner roll recipe is almost as forgiving as my dinner rolls with dill, but with a backstory that makes them even more fun to serve.
A Roll With History
Parker House rolls were born in Boston at the Parker House Hotel and eventually made their way to the White House. They’re famous for their texture: soft and fluffy inside, brushed with butter until the tops glisten. Some people fold them into little half moons, but I like rolling them instead. You get taller, more uniform rolls with a fluffy center that practically begs for more butter.
What Sets These Apart
These rolls are the kind of recipe that feels special without being fussy. There’s only one rise, which means they don’t tie you to the kitchen all day. The egg in the dough gives a richness you don’t get with most yeast rolls. And the batch size is generous, you’ll have plenty for a crowd, or enough to freeze so you can pull out a few on a weeknight when vegetable soup or a weeknight pork dinner is on the table.
Two Tricks If Yeast Makes You Nervous
- Proof the yeast. Warm water + yeast + a teaspoon of sugar. If it doesn’t get foamy, toss it and start over. Easy insurance.
- Microwave hack. Heat a bowl of water until it steams, then slide in your covered dough. The cozy, steamy environment is like a spa day for bread.
Ingredients You Can’t Skip
- Yeast – active dry or instant both work
- Butter – in the dough and brushed on top
- Whole milk – for that rich, soft texture
That’s the short list. Check the recipe card for exact amounts and the rest of the lineup.
How to make Parker House Dinner Rolls
Step 1: – Mix the dough.
Mix the yeast with warm water and 1 teaspoon of the sugar. Let stand until foamy, then add sugar, butter, milk and eggs. Next add the flour and mix with a dough hook. Brush a large bowl with some of the melted butter. Place the dough in the bowl and cover with plastic wrap. Let stand in a warm spot until doubled in size.
Step 2: – Shape
Step 3: – Bake
From Weeknight Soups to Holiday Feasts
Honestly, when not? They’re fancy enough for Thanksgiving alongside roasted turkey or prime rib, but simple enough for a pot of hearty chicken chili. They’re neutral enough to handle saucy dishes like pork with fruit sauce but also perfect with nothing more than butter and a drizzle of honey.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Soft, Buttery Parker House Rolls (Easy One‑Rise Yeast Rolls)
Ingredients
- 2 ¼ teaspoons active dry yeast
- ½ cup warm water
- ½ cup sugar
- 1 cup butter melted and cooled, divided
- 2 cups whole milk room temp
- 2 eggs lightly beaten
- 1 tablespoon salt
- 7 ½ cups flour
- flaky sea salt
Instructions
- Add yeast and warm water plus 1 teaspoon of sugar to the bowl of a stand mixer and let it stand until it gets foamy, about 10 minutes.
- With the dough hook attached, add sugar, ¾ cup melted butter (save the rest for later), milk, eggs and salt and mix to combine.
- While on low speed add the flour and mix until the dough forms a loose ball around the hook, about 3 minutes.
- Grease a large bowl with a little of the butter and place the dough in the bowl. Cover and let rise until double, about 11/2 hours.
- Preheat the oven to 375º and line 2 baking sheets with parchment paper.
- Place the dough onto a lightly floured surface and shape into a 9-by-16 inch rectangle. Cut the dough lengthwise into 3 long strips, then cut each strip crosswise into 12 small strips.
- Working with 1 piece at a time, fold it unevenly so the top half slightly overlaps the bottom half. Tuck it under and place the rolls seam side down on a baking sheet. (It should look like a snail) Repeat with the remaining dough, forming 2 rows of 9 rolls on each baking sheet. Each roll should just touch its neighbors. but leave about 4 inches between the rows.
- Bake the rolls for about 18 minutes, until browned; rotate the baking sheets halfway through baking. Immediately brush the rolls with the remaining melted butter and sprinkle with sea salt. Transfer the rolls to a rack and let cool for 15 minutes before serving.
Barbara’s Tips + Notes
- You can refrigerate the dough overnight after it has been formed into rolls. Let it warm up on the counter while the oven pre-heats.
- Fully formed unbaked rolls can be frozen for up to 1 month.
- Try boiling water in the microwave and then placing the dough in the warm steamy microwave to rise.
- If the dough is too sticky to deal with, add a little more flour.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Leave a Reply