Parker House Rolls

Name: Parker House Rolls
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 cup + 2 tablespoons whole milk, at room temperature; ⅓ cup vegetable oil; 2 teaspoons active dry yeast; 1 tablespoon sugar; 3 ½ cups all-purpose flour, divided; 1 egg; ¾ teaspoon salt; 2 tablespoons butter, melted

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Notoriously light and fluffy with a little fold in the middle, these Parker House Rolls are the perfect roll. They're made like regular dinner rolls, but instead of just rolling them into a ball, you press them into an oval and brush them with melted butter before rolling them up. This gives them a buttery flavor and incredibly tender texture that's such a treat to eat. This will quickly become your favorite roll recipe!

Notoriously light and fluffy with a little fold in the middle, these Parker House Rolls are the perfect dinner roll. They're buttery and incredibly tender. | aheadofthyme.com

Originally created in the 1800s, the history of Parker House rolls starts at the Omni Parker House Hotel in Boston, Massachusetts. These rolls are known for their unusually narrow shape. Legend has it that they were invented when an angry baker placed a batch of unfinished rolls in the oven.

Word spread as people tried these super soft, tender rolls, which were so different from the hard, dry rolls of the day. They were popular worldwide for decades before the recipe was finally shared by the White House chef in the 1930s, which solidified this classic recipe as an American staple from then on.

Why You'll Love These Parker House Rolls

Incredibly light and fluffy. These rolls start with a really tender basic dough recipe. As they're folded together, they create a natural pocket perfect for adding flavored butter or a drizzle of honey. They're so soft and so much fun to eat!
Use basic ingredients. We love that you can turn a few simple ingredients into the most perfect rolls with this Parker House rolls recipe. You probably already have everything you need on hand! We love a good pantry staple recipe!
So easy to make. This dough comes together really quickly, and you don't even need to use any fancy tools or equipment. Despite their simplicity, your dinner guests will be begging for the recipe! They are unbelievably fluffy and soft, perfect for sopping up gravy or the last drops of soup.

Ingredient Notes

To make these delicious Parker House rolls, you will need the following ingredients (full measurements in recipe card below):

whole milk - use lightly warm or room temperature milk to help activate the yeast.
vegetable oil - this will add a moist, tender texture to your homemade bread.
yeast - choose active dry yeast for best results. Instant yeast works, too.
sugar - this adds just a little sweetness to these homemade rolls, which makes them absolutely irresistible. Sugar is also necessary for helping the yeast to proof the dough faster.
flour - use regular all purpose flour. Divide the flour into two portions to avoid adding too much.
egg - egg will bind the rolls together, give them a tender texture, and help them rise.
salt - a little salt will highlight all the flavors in these tender rolls.
butter - brush melted butter over the hot rolls fresh from the oven for a buttery flavor and shine.

You will also need a mixing bowl or stand mixer, measuring cups, knife or bench scraper, damp cloth, rolling pin, pastry brush, basket tray, parchment paper, and a clean kitchen towel.

How to Make the Best Parker House Rolls

First, prepare the dough.

Activate the yeast. In a mixing bowl (or in the bowl of a stand mixer), stir together milk, vegetable oil, yeast, and sugar. Let the milk mixture rest for 10 minutes until foamy.

Add remaining ingredients. Add in 2 cups flour, egg, and salt. Stir until combined (or use a dough hook in your stand mixer to mix until combined). Gradually add in the remaining flour and mix until completely combined.

Knead. Knead the dough manually using your hands on a clean surface for 5 minutes, or use the dough hook of your stand mixer to mix together until the dough ball forms and becomes smooth, about 5 minutes.

Tips for Kneading Dough

How to knead dough: Knead the dough by pushing it down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion by pushing the dough down and outward, and then folding over towards you. This helps build up gluten strength in dough that is responsible for making the bread fluffy.
How to test if dough is well-kneaded: A well-kneaded dough is smooth and can hold its shape. You can test the dough by giving it a firm poke with your finger. The indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few more minutes.

Next, shape the rolls.

Divide dough. Roll the ball of dough into a log and divide it into 15 equal pieces with a knife or bench scraper. Cover the dough with a damp cloth or plastic wrap to prevent it from drying. When the dough loses moisture, it tends to form hard skin around its surface, which creates a crust when baking.

Shape. Take one piece at a time and roll it out into an oval of 4 inch long. Brush with melted butter and fold in half.

Repeat. Repeat and arrange the rolls in a large half sheet baking tray (9x13-inch) lined with parchment paper.

Now it's time to proof the rolls.

Cover the rolls with a clean kitchen towel or another baking pan upside down, on top. Let the rolls rest and rise for one hour. The rolls should almost double in size. Letting the dough rise in a warmer area will help the rolls rise faster.

Finally, let's bake the rolls.

Bake the rolls in a 375F preheated oven for 20 minutes, until the tops are golden brown. Let the rolls cool on a wire rack for 15 minutes and brush the tops with the remaining butter.

Recipe Variations

Try whole wheat flour. For a richer flavor and darker color, replace half of the all-purpose flour with whole wheat.
Use a stand mixer. Instead of making these rolls by hand, use a stand mixer with a dough hook attachment to speed up the process.
Add honey. Instead of sugar, use honey for a mellow sweetness.
Freeze first. You don't have to bake all of your rolls at once. After shaping, freeze the soft dough balls in the freezer for 2-3 months. Let the rolls come to room temperature before baking.

How to Serve

This Parker House rolls recipe is delicious served on its own, or paired with some of my favorite recipes including:

For more recipe inspiration, see our 50 Sunday Dinner Ideas.

Recipe Tips and Tricks

Proof in a warm place. Yeast doughs like to rise in a warm, draft-proof place. If your kitchen is cold, the dough will rise much more slowly. Set it on top of your stove or by a heater for best results.
Use fresh yeast. If your yeast is expired or really old, you may struggle to get your dough to rise. It's best to use fresh active dry yeast.
Try warm milk. If you have a cold kitchen, heat the milk to between 105-115 degrees F. It will cool down as the yeast mixture bubbles, so it won't affect the quality of your dough. Do not overheat the milk though, or the yeast will die.
Serve with flavored butter. This Parker House rolls recipe tastes amazing peeled open and slathered with flavored butter, like homemade honey butter or garlic butter.

Storing and Freezing Instructions

How to Store

Store leftover rolls in an airtight container at room temperature for 4-5 days. You can also refrigerate them for longer storage.

How to Reheat

The best way to reheat famous Parker House rolls is to bake them in the oven. Warm up a 350 F degree oven and bake the rolls on a sheet tray for 6-8 minutes or until nice and warm. You can also reheat in the air fryer at 350F for 3-6 minutes. Enjoy!

How to Freeze

Freeze baked rolls in a freezer-safe bag for 2-3 months. Thaw in the fridge before reheating.

FAQ

Why are my Parker House rolls dense?

This Parker House roll recipe should produce tender, fluffy rolls. If that doesn't happen, then you probably did not let the dough proof properly. Let the dough nearly double before punching it down and forming the individual rolls. If you did this and you still don't have tender rolls, then check the age of your yeast. It's possible that your yeast is too old and did not activate. It can also help to put the dough in a warm spot. It's a good rule of thumb to focus on what the dough is doing, not how long you've been waiting. Old or cold yeast may take longer to rise.

How do you reheat Parker House rolls?

Like any homemade dinner rolls, the best way to reheat them is in the oven. Preheat your oven to 350 degrees F and bake the rolls for 6-8 minutes or until nice and toasty. Be careful not to overbake them, or they will become dry and hard.

Why is it called a Parker House roll?

These incredibly buttery rolls are named after where they were created: Parker House Hotel in Boston, MA. They were immediately popular for being tender and fluffy, which was unheard of at that time. They rose to fame in the 1870s when a French composer sang a song professing his love of these rolls, which spread around the world. The recipe was eventually shared in a cookbook published by the White House chef in the 1930s, and the rest is history!

More Bread Roll Recipes

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