These gorgeous and delicious Parker House Rolls are total showstoppers! Light, fluffy with a sprinkle of flaky salt, serve with my easy homemade honey butter for an awesome side or appetizer.
What’s in this Parker House Rolls Recipe?
When it comes to bread rolls, these beautifully golden Parker House Rolls are just the best! Perfect from Easter to Christmas, they are uniquely shaped with a fold in the middle to slather in something sweet or savory – plus they are so easy to make!
- Flour: Gives the rolls their structure. All-purpose flour works great.
- Yeast: Gives the rolls their rise. Instant yeast is faster-acting than active-dry yeast, which saves time.
- Sugar: Feeds the yeast and adds a touch of sweetness.
- Salt: Brings flavor to the rolls. Flaky sea salt on top gives a bit of crunch and an extra salty flavor.
- Butter: Adds flavor and softness. Use unsalted butter for the best results.
- Milk: Enriches the dough and provides moisture. Whole milk adds additional fat for a richer dough, but you can use whatever milk you have on hand.
- Egg: Adds richness to the bread.
- Honey: An optional ingredient that adds a bit of sweetness and contrast.
Pro Tip: For chewier rolls, use bread flour instead of all-purpose.
Variations on Parker House Yeast Rolls
I love these rolls served with honey butter, but you could change up their flavor by instead serving them with garlic butter. Add some more flavor to the rolls themselves by brushing with butter and sprinkling with brown sugar and cinnamon or Parmesan and herbs. Or add a piece of your favorite cheese (like cheddar, mozzarella, or brie) in the center of each roll for a creamy surprise!
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Parker House rolls are a classic dinner roll named after the Parker House Hotel (now the Omni Parker House) in Boston, where they were invented. They are characterized by their unique folded-over appearance.
The classic Parker House rolls are shaped like a folded-over crescent moon. However, there are many variations. The story goes that a frustrated baker tossed a batch of unfinished rolls in the oven, and they were a hit! Now, the rolls are beloved for their flaky texture and the perfect pocket for butter, jam, or honey.
Yes! These rolls are meant to be baked in a tray and pulled apart to serve!
Dense or heavy rolls are usually caused by not kneading the dough long enough. Be sure to knead the dough until it is smooth and elastic. If your dough is properly kneaded, it should slowly spring back when pressed with one finger. If it springs back too quickly, it is under-kneaded, and if it does not spring back at all, it is over-kneaded. The same tips can be used to tell if the dough has been proofed enough. Too springy means under-proofed and not springy enough means over-proofed.
How to Make Ahead
To make Parker House rolls 1 day ahead, follow the recipe through shaping the dough. Once shaped, place the rolls in the pan you plan to bake them in and place them in the refrigerator until you are ready to bake them (up to 24 hours). They will slowly rise in the refrigerator. When you’re ready to bake them, remove the rolls from the refrigerator 30 minutes prior to baking and preheat the oven while they come to room temperature. Bake as directed.
How to Store and Reheat
Store leftover Parker House rolls in an airtight container at room temperature for up to 3 days. Reheat for 15-30 seconds in the microwave.
How to Freeze
You can freeze these rolls shaped, risen, or fully baked!
- Shaped: Shape the rolls and place them on a baking sheet with space between them. Freeze for 8-12 hours, then transfer to a Ziplock bag and store for up to 3 months. Thaw at room temperature for 3-5 hours, until risen. Bake as directed.
- Risen: Let the rolls rise completely, then freeze in a Ziplock bag for up to 3 months. Thaw at room temperature until soft, about 2 hours. Bake as directed.
- Fully Baked: Freeze fully-baked Parker House rolls in a Ziplock bag for up to 3 months. Thaw at room temperature for about 2 hours and reheat before serving.
Serving Suggestions
These make for a super satisfying appetizer or side dish, they play well with a multitude of mains, such as Brown Sugar Pineapple Ham, Prime Rib Roast, Easy Thanksgiving Turkey, or Herb Crusted Rack of Lamb. Perfect for sharing, these rolls brighten up any holiday table!
Parker House Rolls Recipe
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Ingredients
For the Rolls
- 3½ cups all-purpose flour 420 grams, spooned and leveled
- 2½ teaspoons instant yeast 7 grams (1 envelope)
- 3 tablespoons granulated sugar 38 grams
- 1¼ teaspoons kosher salt 5 grams
- 3 tablespoons unsalted butter 42 grams, room temperature
- 1 cup whole milk 227 grams, lukewarm (110°F)
- 1 large egg 50 grams, room temperature
For Topping
- 4 tablespoons unsalted butter 57 grams, melted (½ stick)
For Honey Butter Variation (optional)
- 2 tablespoons honey 42 grams
- ½ teaspoon flaky sea salt
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- In the bowl of a stand mixer fitted with the dough hook, mix the flour, yeast, sugar, salt, butter, milk, and egg together on low speed until a dough starts to form. Increase the speed to medium and mix for 7-8 minutes until the dough is smooth and no longer sticking to the sides of the bowl.3½ cups all-purpose flour, 2½ teaspoons instant yeast, 3 tablespoons granulated sugar, 1¼ teaspoons kosher salt, 3 tablespoons unsalted butter, 1 cup whole milk, 1 large egg
- Transfer the dough to a large oiled bowl, cover loosely with plastic wrap, and let rise for 90 minutes in a warm location.
- Brush a 9×13-inch baking dish with melted butter. Set aside.
- Punch the dough down and roll it into an 8×12 inch rectangle. Brush the top with melted butter.
- Cut the dough into 8 even rectangles by cutting 4 horizontal rows and once vertically down the center.
- Fold each rectangle over itself, so that the butter is hidden, with a ¼ inch overhang. Place in your baking sheet and repeat with the second half of the dough.
- Cover loosely with plastic wrap and let rise for 45-60 minutes in a warm location until puffy. While the rolls are rising, preheat the oven to 350 degrees.
- Bake the rolls for 20-25 minutes or until golden. Remove from the oven and brush with the remaining melted butter. To make honey butter, mix the 4 tablespoons butter with the honey. Top with flaky salt. Serve immediately.4 tablespoons unsalted butter, 2 tablespoons honey, ½ teaspoon flaky sea salt
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use bread four in place of the all-purpose flour for chewier rolls.
- To make the rolls by hand, stir the step 1 ingredients together in a large bowl until a dough starts to form. Transfer the dough to a floured surface and knead for 15 minutes or until the dough is no longer sticky. Proceed with step 2.
- To make Parker House rolls 1 day ahead, follow the recipe through shaping the dough. Once shaped, place the rolls in the pan you plan to bake them in and place them in the refrigerator until you are ready to bake them (up to 24 hours). They will slowly rise in the refrigerator. When you’re ready to bake them, remove the rolls from the refrigerator 30 minutes prior to baking and preheat the oven while they come to room temperature. Bake as directed.
- Freezing Instructions
- Shaped: Shape the rolls and place them on a baking sheet with space between them. Freeze for 8-12 hours, then transfer to a Ziplock bag and store for up to 3 months. Thaw at room temperature for 3-5 hours, until risen. Bake as directed.
- Risen: Let the rolls rise completely, then freeze in a Ziplock bag for up to 3 months. Thaw at room temperature until soft, about 2 hours. Bake as directed.
- Fully Baked: Freeze fully-baked Parker House rolls in a Ziplock bag for up to 3 months. Thaw at room temperature for about 2 hours and reheat before serving.
- Nutritional information does not include optional honey butter ingredients.
Nutrition Information
These were easy and wonderful! Maybe add instruction to cut dough in half and roll into two 8×12 pieces. I got really thick rolls until I figured it out and re rolled them!
Thanks for the tip, Karen!