Traditional recipes

Parker House Rolls

Parker House Rolls

A deliciously buttery, flaky dinner roll that requires little effort past lifting your pinky finger. From Joy the Baker.MORE+LESS-

3

tablespoon sugar, divided

2 1/2

teaspoon active dry yeast

3/4

to 1 1/2 cups all-purpose flour

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  • 1

    In a small bowl, stir together 1 tbsp sugar, yeast and warm water until yeast is dissolved. Let stand 5 minutes until foamy.

  • 2

    Melt 3/4 of a stick of butter in a small saucepan. Add milk and heat until lukewarm. Pour mixture into a large bowl and add yeast mixture, remaining sugar, bread flour and salt. Stir with a wooden spoon until just combined.

  • 3

    Add and stir in 3/4 cup all-purpose flour, and dump dough onto counter. Knead and keeping adding flour a tablespoon at a time until dough is smooth and just slightly sticky, about 10 minutes. Form dough into a ball and place in a greased bowl, turning to coat. Cover with a towel and let rise until doubled, about 1 hour.

  • 4

    Divide dough into 20 pieces and roll into balls. Arrange evenly on a baking sheet and cover with a towel until almost doubled, about 45 minutes.

  • 5

    Meanwhile, preheat oven to 375°F.

  • 6

    When rolls are risen, use a floured chopstick or edge of a ruler to make a deep crease down the center of each roll. Let rolls rise, covered, about 15 more minutes.

  • 7

    Melt the remaining 2 tbsp of butter and brush the tops of the rolls with the butter. Place rolls in the oven 20-25 minutes, or until golden brown. Cool rolls in the pan 5 minutes, then remove and serve warm.

No nutrition information available for this recipe

More About This Recipe

  • Whenever I make these Parker House Rolls, I feel like I’ve stepped onto the set of “Mad Men.” I feel like donning a dress, pearls and heels and twisting my hair up into a beehive bun – all just to step into the kitchen and bake.Of course, this never actually happens, but the Parker House Rolls have been a reality many times. This is mostly because they’re so delicious, and even more so because they’re very easy to make.These rolls are a lot like the Pull-Apart Rolls I made for Thanksgiving this year, only they’re not the same shape, nor are they baked close together to get that “pull-apart” effect (though they could be, if you like that sort of thing). They maintain the same buttery, flaky texture of a classic dinner roll and are perfect for accompanying your upcoming Christmas meal.Considering they require little effort to prepare and freeze really well for up to a few weeks, you can make them whenever you have a few extra minutes to spare and freeze them until your holiday celebration.Heck, if you want, you can even use the time you’ve saved making these rolls to dress up “Mad Men” style for Christmas. That is, if you want to. To me, heels in the kitchen are never required.

Parker House Rolls

These Parker House Rolls are a classic, homemade dinner rolls recipe! Fluffy, buttery and light I am going to show you how EASY baking with yeast can be!

I have partnered with Fleischmann’s Yeast on today’s recipe. Thank you for continually supporting the brands that make this website possible.


Ingredients

  • 1 ½ cups warm water
  • 2 ¼ teaspoons active dry yeast (from one ¼ oz. envelope)
  • ½ cup granulated sugar
  • 2 ½ teaspoons kosher salt
  • 4 ½ cups all-purpose flour, plus more for work surface
  • 1 cup (16 tablespoons) unsalted butter, melted, divided, plus more for greasing pans
  • 2 large eggs, lightly beaten
  • flaky salt, for serving

Combine water and yeast in a liquid measuring cup and whisk to combine. Let sit until foamy, about 5 minutes.

Combine the sugar, salt, and 4 ½ cups flour in a large bowl. Add yeast mixture, ½ cup melted butter, and eggs and stir with a wooden spoon until a dough forms (it will be slightly sticky). Turn dough onto a floured surface and knead with lightly floured hands until smooth, 4-5 minutes, continuing to flour the dough and the surface as you knead. Lightly grease the bowl with butter and place the dough back into the bowl, turning to coat. Cover loosely with plastic wrap and let rise in a warm place until doubled in size, about 1½ hours.

Butter two 8&rdquo round cake pans and set aside.

Divide dough into 2 equal pieces and roll each piece into a 24-inch log. Cut each length of dough into 16 equal pieces.

Using the heel of your hand, flatten each piece of dough into a 3-inch oval. Brush the ovals with melted butter, fold in half and pinch the edges to seal.

Place 10 rolls around the outer rim of the prepared pan with the pinched edges facing the sides of the pan. Place 5 in the middle, and one in the center. Repeat with the remaining pan. Cover loosely and let rise until doubled, 1 to 1½ hours. Bake at 375°F on middle rack until puffed and lightly golden brown, 18-20 minutes. Brush again with melted butter. Top with flaky salt.


Cook's Notes

Make sure that the dough rises in a warm, draft-free place. It may take anywhere from 1 to 2 hours for the dough to double in size, depending on temperature and humidity.

Before brushing with butter and sprinkling with salt, store cooled rolls, wrapped in plastic, up to 2 days. Reheat in a 350-degree oven, 10 minutes.

To freeze, place dough balls in a parchment-lined baking pan cover with plastic and freeze. Store in freezer bags, 3 months. To bake, let rise in baking pan in a warm place, covered with a damp towel, until rolls just touch, 2 1/2 to 3 hours, then follow step 4.


Parker House Rolls - Recipes

4 to 5 hours, plus 15 minutes cooling time (1 hour active)

Parker House rolls are the fully loaded Cadillac of dinner rolls. These thin-crusted, fluffy-crumbed, glossy American rolls are pillowy-soft, a little sweet, and packed with butter. They owe their name to Boston’s famed Parker House, a hotel that has been a bastion of Brahmin hospitality since the middle of the 19th century.

4 cups (20 ounces) all-purpose flour

2-1/4 teaspoons instant or rapid-rise yeast

1-1/4 cups (10 ounces) whole milk, room temperature

14 tablespoons (7 ounces) unsalted butter, melted

1 large egg, room temperature

Whisk flour, yeast, and salt together in bowl of stand mixer. Whisk milk, 8 tablespoons melted butter, egg, and sugar in 4-cup liquid measuring cup until sugar has dissolved.

Using dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl but sticks to bottom, about 8 minutes.

Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 1 to 1-1/2 hours.

Line 2 rimmed baking sheets with parchment paper. Press down on dough to deflate. Transfer dough to clean counter and divide in half. Stretch each half into even 12-inch log, cut each log into 12 equal pieces (about 1-1/2 ounces each), and cover loosely with greased plastic. Working with 1 piece of dough at a time (keep remaining pieces covered), form into rough ball by stretching dough around your thumbs and pinching edges together so that top is smooth. Place ball seam side down on clean counter and, using your cupped hand, drag in small circles until dough feels taut and round. Cover balls loosely with greased plastic and let rest for 15 minutes.

Working with few dough balls at a time, press balls into 1/4-inch-thick rounds. Using thin handle of wooden spoon or dowel, firmly press down across width of rounds to create crease in center.

Brush tops of rounds with 3 tablespoons melted butter, then fold in half along creases and gently press edges to seal.

Arrange rolls on prepared sheets, spaced about 2 inches apart. Cover loosely with greased plastic and let rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, 1 to 1-1/2 hours. (Unrisen rolls can be refrigerated for at least 8 hours or up to 16 hours let rolls sit at room temperature for 1 hour before baking.)

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Gently brush rolls with remaining melted butter, then mist with water. Bake until golden brown, 20 to 25 minutes, switching and rotating sheets halfway through baking. Transfer rolls to wire rack and let cool for 15 minutes. Serve warm or at room temperature.


The Best Parker House Bread Rolls from Omni Parker House Rolls

Posted By Savita

I am so fond of fresh breads/rolls, just-out-of-the-oven kinda-fresh! Growing up, our meal always included bread of some kind - flat bread, fried bread, yeast bread, or egg bread, one of these were always there to dunk-in curry/stews. by-virtue of those delicious family-meals, my bread adventures are pretty-deep-rooted and seems to be never ending. stay with me and you will see a lot of unexpected (popular, almost-popular, never heard-before) breads on this blog :)

In June, this year, one of my Stuffed Bread was featured on Parade.com. I am so grateful to Bethany Moncel, contributor at Parade.com for including my recipe in her - 6 Ways to Reinvent the Humble Potato post.

But, Today is no flat or stuffed bread day! Today, we are making a buttery, pillow-y, yeast-y, flavorful, all-american pull-apart bread. hmmm. quiet a mouthful!

These buttery and fluffy rolls are American classic, said to-be originated in 19th-century, by a baker at Boston's Historical Hotel - Omni Parker House.

You will find a lot of recipes of Parker House Rolls all-over the internet. My initial research landed me on recipe of, one of the famous name in culinary world, my all-time favorite, Mr. Bobby Flay, the most experienced and humble man, I have ever seen in food and media industry. hats off!

My version of Parker House Rolls sure have influences from his recipe. I won't say, I have adapted it from his recipe, since I ended-up changing a lot of things to make it my own. It all started with number of eggs. Mr. Flay's recipe needed three eggs and was for 24 rolls. I wanted to use, no more than one egg per 12 rolls. I knew, I have to adjust everything else per my requirement.

Rule of thumb - "Either follow the recipe as-is or if you change something, re-visit every other ingredient." After removing two eggs, I ended up changing almost whole recipe. Plus, I have baked only 12 rolls.

Feel free to follow the link above to check Mr. Flay's recipe for 24 Parker House Rolls. I bet it won't disappoint you. For my version of 12 rolls, read on.

Recently, I have learnt the use of Dry Powdered Milk in baking. Powdered Milk (compared to regular milk) can make cakes/breads moist and rich without increasing the amount of liquid in your recipe. I have added, this little secret ingredient to Parker House Rolls for some extra oomph.

I'm happy with the changes I made. Rolls were fluffy, moist, exceptionally lite, and not egg-y at all!! My major concern was the eggs. I can't eat egg-heavy rolls. Somehow, egg-rich rolls make me full in just one roll and I don't like that. Use of one egg makes roll moist and fluffy yet doesn't overpower the taste and very lite. In next recipe, I am sure going to make Parker House Rolls with Wheat Flour. Won't be classic but healthy!! Let's see how it goes.

PS: Don't forget to make some soup or stew for these delicious rolls. I ended-up making Roasted Garlic and Tomato soup after tasting just one roll! These buttery delicious rolls were demanding company of a soup or curry! (in a good way ))

Not just soups/stews/curries, Parker House Rolls are great for breakfast with some butter on side and a cup of hot Chai! My all-time favorite!


Preparation

Step 1

Whisk yeast and ¼ cup warm water (110°-115°) in a small bowl let stand 5 minutes.

Step 2

Heat milk in a small saucepan over medium until just warm. Combine shortening, sugar, and kosher salt in a large bowl. Add warm milk whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and egg. Add 3½ cups flour stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4–5 minutes. Transfer to a lightly oiled bowl turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1½ hours.

Step 3

Preheat oven to 350°. Melt butter in a small saucepan. Lightly brush baking dish with some melted butter. Punch down dough divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6" rectangle.

Step 4

Cut lengthwise into three 2"-wide strips cut each crosswise into three 4x2" rectangles. Brush half of each (about 2x2") with melted butter fold unbuttered side over, allowing a ¼-inch overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with melted butter, loosely cover with plastic, and chill at least 30 minutes or up to 6 hours.

Step 5

Bake rolls until golden and puffed, 25–35 minutes. Brush with butter sprinkle sea salt over. Serve warm.

How would you rate Parker House Rolls?

Without exagerration, the best bread I've ever had. Time consuming but worth it.

These were relatively easy to make. The rolls were a hit at Thanksgiving dinner last night. I did as someone else said below: Note that If you find these Parker House dinner rolls shaping/cutting directions difficult to carry out, you can simply make 36 balls of equally sized dough, flatten each one at the center with a rolling pin (so the ball becomes and elongated oval), brush the interior with melted butter, then fold the dough over on itself (so the buttered interior is in the center), then continue on with the instructions as directed. This is how they were originally done (and quickly) at the Parker House Hotel in Boston during the 1870s. No matter how you accomplish it, the idea is to fold the dough over on itself and to have a buttered center. Cutting the dough to a precise rectangle as outlined in this recipe when it wants to spring back and not take that shape is the only thing that was difficult about this otherwise crowd-pleasing recipe. Shaping them as I've outlined above instead solves that problem. Thanks so much!

These were quite delicious. I strain bacon fat and save it for recipes, and I used it as shortening in these instead of vegetable shortening. These rolls got RAVE reviews. I made two batches everyone loved them so much.

Can you please make a video for these rolls?

These rolls were delicious! I took the advice of other reviewers and replaced the vegetable shortening with melted butter, and used the shaping technique provided in a review from November 2018 (it was much clearer than the one provided by Bon Appetit). The final butter addition felt excessive, so I didn't add any extra butter after pulling them out of the oven and don't regret it - they were already perfectly buttery. Overall, a really great recipe that I will definitely be making again!

Super easy to follow for the dough instructions, and a little less obvious for the shaping instructions. Ultimately mine turned out a little uneven but just as tasty. I used butter instead of vegetable shortening without issue.

I cannot recall how many MANY years I've used this recipe, always to rave reviews. Caveat: (Reason for only four stars) You should never use Crisco for ANYTHING. It was not originally intended for human consumption and is not a real food. Also no Canola oil or Pam. I use all melted real butter in the same amounts called for. Far healthier. This is a great "show-off" recipe and becomes a family/friends tradition. A video would be helpful for anyone, especially first-time bakers.

Can you make a video for this

Hi all, I made this for the first time and the results were amazing but still need a bit of insight. 1) I don't think I used quite enough salt as they were a tad bland in the center and 2) they were just a bit dry. I was careful not to over-proof and didn't over bake either. I do live in Germany so had to use pflanzenfett - which is basically the same thing but in a refrigerated bar. Maybe just that but would love insight from anyone who made these. Thx

Austinite (TX) in Berlin (DE)

Is there a way to make this without crisco/shortening?

I’ve made this before and loved it. Is there a way to make it ahead?

Question: I'm assuming the vegetable shortening is Crisco instead of the butter usually specified in Parker House roll recipes? Any particular reason for this? Could you use half Crisco and half butter like I do with pie crusts?

Note that If you find these Parker House dinner rolls shaping/cutting directions difficult to carry out, you can simply make 36 balls of equally sized dough, flatten each one at the center with a rolling pin (so the ball becomes and elongated oval), brush the interior with melted butter, then fold the dough over on itself (so the buttered interior is in the center), then continue on with the instructions as directed. This is how they were originally done (and quickly) at the Parker House Hotel in Boston during the 1870s. No matter how you accomplish it, the idea is to fold the dough over on itself and to have a buttered center. Cutting the dough to a precise rectangle as outlined in this recipe when it wants to spring back and not take that shape is the only thing that was difficult about this otherwise crowd-pleasing recipe. Shaping them as I've outlined above instead solves that problem.

Seriously easy recipe. If you get caught up on the shaping directions just make 36 balls and bake as directed. Came out great. Thank you for this!

A bread recipe for people who think making bread is intimidating. Seriously. It's super easy and SO INSANELY IMPRESSIVE. I make these every Thanksgiving and alway receive so many compliments.


Recipe Summary

  • 1/4 cup warm water (100 degrees to 110 degrees)
  • 1 package active dry yeast
  • 3 tablespoons sugar, plus a pinch
  • 10 tablespoons unsalted butter, melted and cooled, plus more for bowl and baking pan
  • 1 cup milk, room temperature
  • 1 tablespoon salt
  • 3 large eggs, lightly beaten
  • 4 to 5 cups all-purpose flour, plus more for dusting
  • Nonstick cooking spray

In the detached bowl of an electric mixer, whisk together water, yeast, and a pinch of sugar. Set aside until mixture is foamy, 5 to 10 minutes.

Attach bowl to mixer fitted with the dough-hook attachment. On low speed, add 7 tablespoons melted butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add enough flour to make a sticky dough. Increase the speed to medium-high and knead until dough is smooth but still sticky, about 5 minutes. Turn dough out onto a lightly floured work surface and knead dough a few times. Brush the inside of a bowl with butter. Place dough in bowl cover bowl with plastic wrap sprayed with nonstick cooking spray. Set aside in a warm place until doubled in size, about 2 hours.

Generously brush a 9-by-13-inch baking pan with butter. Turn dough out onto a floured work surface. Roll into a 12-by-16-inch rectangle. Using a pizza wheel or a sharp knife, cut dough lengthwise into 4 equal strips. Cut dough crosswise into 8 equal sections. You will have 32 rectangles. Brush dough generously with remaining 3 tablespoons melted butter. Fold each rectangle in half, and place in prepared baking pan, overlapping slightly, 8 across, and 4 down. Brush tops with remaining 3 tablespoons melted butter. Cover pan with buttered plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.

Heat oven to 350 degrees. Bake until golden, 35 to 40 minutes. Cool for at least 5 minutes before turning out of pan.


Put the milk, yeast, bread flour, sugar, and potato flakes in the bowl of your stand mixer. Knead until the dough is smooth and elastic. The dough will be quite stiff at this point.

Add the butter and salt and continue kneading until the butter is completely incorporated. Cover the bowl with plastic wrap and set aside until the dough has doubled in size, about an hour.

Line a baking sheet with parchment paper and preheat the oven to 350°F. Lightly dust your work surface with flour. Turn out the dough, pat it down to flatten it. Fold the left side towards the middle, then the top, then the right side, and the bottom to form a rough square.

With a rolling pin, roll the dough to about 9 by 12 inches. Using a pizza cutter or sharp knife, cut the dough into three 12-inch strips, then cut each strip into 4 equal pieces, so you have 12 squares.

Using a chopstick, the handle of a wooden spoon, or a similar object, press a line onto each square going straight across (not diagonally) so it's not quite across the center of the square. This will help keep the dough from unfolding when it bakes. Fold the dough over at the crease, with the larger portion folded over the smaller one, like a clam with an overbite.

Arrange the folded dough on the baking sheet, leaving space between them if you don't want them to touch, or placing them nearly touching if you prefer pull-apart buns. Cover the buns with plastic wrap and set aside until doubled in size, half the time it took for the first rise (about 30 minutes).

When the buns have doubled in size, bake at 350°F until the buns are nicely browned, about 25 minutes. Remove the buns from the pan and let them cool on a rack. Serve the same day.


Recipe Summary

  • 1 (1/4-oz.) pkg. active dry yeast
  • ¼ cup warm water (about 110ºF)
  • 1 teaspoon plus 1/4 cup granulated sugar, divided
  • ¼ (4 oz.) unsalted butter, softened
  • 1 ½ teaspoons tsp. kosher salt
  • 2 large eggs, lightly beaten
  • 1 cup plus 2 Tbsp. whole milk
  • 4 ½ (about 19 1/8 oz.) bread flour, divided, plus more for dusting
  • 5 tablespoons unsalted butter, melted and divided
  • 1 teaspoon flaky sea salt (such as Maldon)

Stir together yeast, warm water, and 1 teaspoon of the sugar in the bowl of a heavy-duty stand mixer fitted with paddle attachment. Let stand until foamy, about 5 minutes. Add softened butter, kosher salt, eggs, milk, 3 cups of the bread flour, and remaining 1/4 cup sugar to bowl. Beat on low speed just until dough comes together, about 1 minute. Switch to a dough hook, and with mixer running on low speed, slowly add remaining 1 1/2 cups flour. Continue to beat until dough is smooth but still sticky, about 5 minutes. Turn dough out onto a lightly floured surface, and knead until elastic and almost no stickiness remains. Transfer to a large lightly greased bowl, turning once to grease top of dough. Cover and let rise in a warm place (80ºF), free from drafts, until doubled in bulk or 1 hour.

Turn dough out onto a lightly floured surface, and roll to about 1/4-inch thickness. Brush surface with 2 tablespoons of the melted butter. Cut circles of dough using a 2 1/2-inch round cutter fold circles in half, and place in 2 lightly greased 9-inch square baking dishes, making 3 rows per dish (8 rolls in each row, overlapping slightly). Reroll scraps once, and brush with 1 tablespoon of the melted butter cut circles, and place in pan as directed. Cover pans with plastic wrap, and let rise in warm place (80ºF), free from drafts, until almost doubled in size, about 45 minutes.

Preheat oven to 350ºF. Bake rolls until golden brown, 18 to 20 minutes. Immediately brush with remaining 2 tablespoons melted butter, and sprinkle with flaky sea salt. Serve warm.


Recipe Summary

  • 3 ½ cups all-purpose flour
  • 1 package active dry yeast
  • 1 cup milk
  • ¼ cup sugar
  • ¼ cup margarine or butter
  • ½ teaspoon salt
  • 3 egg yolks
  • Melted margarine or butter

In a large mixing bowl combine 1-1/2 cups of the flour and the yeast set aside. In a medium saucepan heat and stir the milk, sugar, the 1/4 cup margarine or butter, and the salt just until warm (120 degrees F to 130 degrees F) and margarine almost melts. Add to the flour mixture. Then add the 3 egg yolks. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.

On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl turn once to grease surface. Cover let rise in a warm place until double (about 1-1/2 hours).

Lightly grease baking sheets. Punch dough down cover and let rest 10 minutes. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with a 2-1/2-inch round biscuit cutter, dipping the cutter into flour between cuts. Brush with melted margarine or butter. To shape, use a wooden spoon handle to make a slight off-center crease in each round. Fold large half over small half, overlapping slightly. Press folded edge firmly. Place 3 inches apart on the baking sheets. Let rise in a warm place until nearly double (about 30 minutes).

Bake in a 375 degree F oven for 10 to 12 minutes or until golden. Remove rolls from baking sheets and cool on a wire rack. Makes 24 rolls.

Bake and cool rolls. Place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw 2 hours at room temperature before serving.