Soft, Buttery Parker House Rolls (Easy One‑Rise Yeast Rolls)
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.
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 Notes + Tips
- 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
Calories: 165kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 56mg | Potassium: 58mg | Fiber: 1g | Sugar: 4g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
