Parker House Rolls are rich, buttery dinner rolls that are soft and slightly sweet with golden, buttery tops. This classic recipe makes the perfect addition to holiday dinners like Thanksgiving, Christmas, or Easter!
There’s nothing quite like a basket of warm, buttery rolls fresh from the oven, and these Parker House Rolls are a timeless favorite for a reason. Made with a few simple ingredients, these rolls are incredibly soft with just a hint of sweetness, and they complement any meal.
The dough comes together easily and bakes up into golden, pull-apart rolls. The rolls are brushed with melted butter for that signature shine and plenty of buttery flavor. Whether you’re serving them alongside turkey and gravy or using leftovers to make sandwiches the next day, these homemade rolls are always a hit.
Ingredient notes and substitutions
- Milk: I recommend whole milk because it makes for softer, richer rolls.
- Yeast: You can substitute an equal amount of instant yeast and skip the proofing time.
- Butter: If you would like to use salted butter, reduce the salt to 1/2 teaspoon.
- Salt: If you don’t have kosher salt or sea salt, use half the amount of table salt.
How to make Parker House rolls
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: To the bowl of a stand mixer fitted with the dough hook attachment, add warm milk, 1 teaspoon of the sugar, and yeast. Gently stir to combine. Let sit for 5-10 minutes until foamy.
Step 2: Add flour, salt, remaining sugar, and eggs. Mix until a dough forms.
Step 3: Add cubed butter, a few pieces at a time, kneading with the stand mixer until fully incorporated. Knead in stand mixer on medium-high speed for 6-8 minutes, until smooth and elastic.
Step 4: Place dough in a lightly greased bowl and cover with plastic wrap. Let rise in a warm place to double in size, about 1-1 ½ hours.
Step 5: While waiting for the dough to rise, line a baking sheet with parchment paper. Set aside.
Step 6: Punch dough down, and place dough onto a lightly floured surface.
Step 7: Roll into a rectangle, about ½-inch thick.
Step 8: Cut into 2×4-inch rectangles.
Step 9: Brush each piece with melted butter, then fold in half (short side to short side), pressing gently to seal the edge slightly off center (so one side peeks out a bit).
Step 10: Arrange on the parchment lined baking sheet just barely touching.
Step 11: Cover again, and let rise for another 45-60 minutes, or until puffy. Preheat oven to 350 F.
Step 12: Bake rolls for about 18-22 minutes, or until lightly golden brown on top.
Step 13: Brush hot rolls with remaining melted butter. Let cool slightly and serve warm.
Recipe Tips!
- Use warm (not hot) milk: The milk should be around 105–110°F. If the milk is too hot, it can kill the yeast, and your rolls won’t rise.
- Brush with melted butter: Brushing the rolls while they’re hot gives them that signature glossy, buttery crust.
- Mixing by hand: You can mix and knead the dough by hand if you don’t have a stand mixer. If kneading by hand, add about 3 minutes to the kneading time.
- Freeze-friendly: Baked rolls freeze beautifully. Just thaw and rewarm before serving.
Storage
Store any leftover rolls in an airtight container at room temperature. The rolls will keep for 2-3 days when properly stored.
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Parker House Rolls
Ingredients
- ¾ cup warm whole milk about 110F
- 3 tablespoons granulated sugar divided
- 2 ¼ teaspoons active dry yeast 1 packet
- 3 ½ cups all purpose flour plus more for dusting
- 1 teaspoon kosher salt
- 2 large eggs
- ½ cup unsalted butter cubed and at room temperature
- 3 tablespoons melted butter for shaping and brushing on top
Instructions
- To the bowl of a stand mixer fitted with the dough hook attachment, add warm milk, 1 teaspoon of the sugar, and yeast. Gently stir to combine.¾ cup warm whole milk, 2 ¼ teaspoons active dry yeast
- Let sit for 5-10 minutes until foamy.
- Add flour, salt, remaining sugar, and eggs. Mix until a dough forms.3 ½ cups all purpose flour, 1 teaspoon kosher salt, 2 large eggs
- Add cubed butter, a few pieces at a time, kneading with the stand mixer until fully incorporated.½ cup unsalted butter
- Knead in stand mixer on medium-high speed for 6-8 minutes, until smooth and elastic.
- Place dough in a lightly greased bowl and cover with plastic wrap. Let rise in a warm place to double in size, about 1-1 ½ hours.
- While waiting for the dough to rise, line a baking sheet with parchment paper. Set aside.
- Punch dough down, and place dough onto a lightly floured surface.
- Roll into a rectangle, about ½-inch thick.
- Cut into 14 2×4-inch rectangles.
- Brush each piece with melted butter, then fold in half (short side to short side), pressing gently to seal the edge slightly off center (so one side peeks out a bit).3 tablespoons melted butter
- Arrange on the parchment lined baking sheet just barely touching.
- Cover again, and let rise for another 45-60 minutes, or until puffy.
- Preheat oven to 350 F.
- Bake rolls for about 18-22 minutes, or until lightly golden brown on top.
- Brush hot rolls with remaining melted butter.
- Let cool slightly and serve warm.
Notes
- Milk: I recommend whole milk because it makes for softer, richer rolls.
- Yeast: You can substitute an equal amount of instant yeast and skip the proofing time.
- Butter: If you would like to use salted butter, reduce the salt to 1/2 teaspoon.
- Salt: If you don’t have kosher salt or sea salt, use half the amount of table salt.
- Nutrition values are estimates.
Nutrition
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