Parker House Rolls
Soft, pillowy yeast rolls with a distinctive folded shape and a rich, buttery flavor. These golden-brown classics, with their melt-in-your-mouth crumb and signature crease, are a beloved American dinner table staple, baked until puffy and brushed with even more butter straight from the oven.
For 4 servings
- mix · ~7 min
Bloom the yeast.
1.Combine warm milk (110°F) and sugar in the bowl of a stand mixer.2.Sprinkle yeast over the top and let it sit until foamy (5-7 minutes).TIPMilk hotter than 120°F will kill the yeast. It should feel like warm bath water. - mix · ~3 min
Mix the dough.
1.Add the egg, 4 tbsp melted butter, and salt to the yeast mixture.2.Add the flour gradually while mixing with the dough hook on low speed.3.Mix until a shaggy dough forms that pulls away from the sides of the bowl (2-3 minutes). - knead · ~6 min
Knead the dough.
Knead with the dough hook on medium speed for 5-6 minutes, until the dough is smooth and elastic. Alternatively, turn out onto a floured surface and knead by hand for 8 minutes.
- rest · ~75 min
First rise.
Place the dough in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, until doubled in size.
TIPIf your kitchen is cold, place the bowl inside your oven with just the light turned on — the gentle warmth is perfect. - prep · ~10 min
Shape the rolls.
1.Punch down the dough and turn it out onto a lightly floured surface.2.Roll or pat the dough into a rectangle about 1/2 inch thick.3.Cut the dough into 12 even rounds using a floured 3-inch biscuit cutter.4.Dip the handle of a wooden spoon in flour and press down firmly across the center of each round to create a deep crease. - assemble · ~5 min
Fold and butter the rolls.
1.Brush the surface of each dough round generously with half of the remaining melted butter.2.Fold each round in half along the crease, so the top half slightly overhangs the bottom.3.Place the folded rolls on a parchment-lined baking sheet, allowing a little space between them for the second rise. - rest · ~45 min
Second rise.
Cover the rolls loosely with plastic wrap and let them rise again in a warm place until puffy and almost doubled, about 45 minutes. Meanwhile, preheat your oven to 375°F.
- bake · ~20 min
Bake until golden brown.
Bake the rolls for 18-20 minutes, rotating the pan halfway through, until the tops are a deep golden brown and the rolls sound hollow when tapped on the bottom.
- garnish · ~5 min
Brush with butter and serve warm.
Remove from the oven and immediately brush the hot rolls with the last tablespoon of melted butter. Let cool for 5 minutes on a wire rack, then serve warm.
TIPThe final brush of butter on the hot rolls is what gives them their irresistible, glossy finish.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Weigh your flour for accuracy; 3.5 cups is about 440g. Too much flour makes rolls dense.
- 2Use an instant-read thermometer to ensure milk is exactly 110°F (43°C) for perfect yeast activation.
- 3For a deeper crease, use a chopstick instead of a wooden spoon handle — it's narrower and indents better.
- 4Let the shaped rolls rise on the parchment-lined sheet; moving them after the second rise deflates them.
- 5Rotate the baking sheet halfway through baking for even golden-brown color on all rolls.
- 6Brush the hot rolls with melted butter twice: once right out of the oven, then again after 2 minutes for an extra-glossy finish.
- 7Make ahead: prepare through the second rise, refrigerate overnight, then bake straight from the fridge — add 5 minutes to the bake time.
Adapt it for your goals.
Herb & Garlic
Add 2 tablespoons of finely chopped fresh rosemary or thyme and 2 minced garlic cloves to the melted butter before brushing onto the dough rounds. Perfect for pairing with roasted meats.
Cinnamon SugarCinnamon Sugar
Mix 3 tablespoons granulated sugar with 1 teaspoon cinnamon; sprinkle over the butter-brushed rounds before folding. A sweet breakfast or dessert version.
Whole WheatWhole Wheat
Replace 1 cup of all-purpose flour with whole wheat flour. Add 1 extra tablespoon of milk to compensate for the whole wheat's absorbency. More fiber and a slightly nuttier flavor.
Cheese StuffedCheese-Stuffed
Place a small cube of cheddar or Gruyère in the center of each dough round before folding. The cheese melts into a savory pocket inside the roll.
VeganVegan
Substitute plant-based milk for dairy milk, use a flax egg (1 tbsp ground flax + 3 tbsp water), and replace butter with a high-quality vegan butter stick. Works exactly the same.
Why this is on our healthy list.
Good Source of Energy
The all-purpose flour and sugar provide carbohydrates that fuel your body, making these rolls a satisfying side for any meal.
Calcium from Milk & Butter
Dairy in the recipe contributes calcium, essential for strong bones and teeth.
Protein Boost from Egg & Milk
The egg and milk add a modest amount of high-quality protein, helping with muscle repair and satiety.
Frequently asked questions
The milk may have been too hot (above 120°F) and killed the yeast, or your yeast is expired. Always check the date on the packet and use a thermometer.
