Unforgettable Parker House Rolls: 12 Soft Buttery Bites Everyone Loves

There’s something magical about pulling a tray of warm Parker House Rolls out of the oven. The smell of butter and fresh bread fills the kitchen, and that first bite—oh, that first bite! I remember the first time I made these rolls for a family dinner. My dad, who’s usually quiet about food, couldn’t stop raving about how soft and buttery they were. These rolls have this perfect fold that makes them irresistible, and they’re surprisingly easy to make. Whether it’s a holiday feast or just a cozy weeknight dinner, Parker House Rolls always steal the show. Trust me, once you try them, you’ll never go back to store-bought!

Why You’ll Love These Parker House Rolls

These Parker House Rolls are the ultimate crowd-pleaser, and here’s why:

• They’re incredibly soft and fluffy—perfect for soaking up gravy or butter.
• Easy to make, even if you’re not a seasoned baker.
• That signature fold? It’s as fun to make as it is to eat.
• Perfect for holidays, dinner parties, or just a cozy night in.
• Freshly baked rolls beat store-bought any day—trust me!

Ingredients for Parker House Rolls

Gathering the right ingredients is half the battle with these rolls – but don’t worry, everything here is simple and probably already in your pantry! Here’s what you’ll need:

• 4 cups all-purpose flour – spooned and leveled, not packed!
• 1/4 cup sugar – just enough sweetness to balance the butter
• 1 tsp salt – trust me, this makes all the difference
• 1 packet active dry yeast (that’s 2 1/4 tsp) – the magic riser
• 1 cup warm milk – about 110°F, like a nice bath temperature
• 1/4 cup melted butter – plus extra for brushing later
• 1 egg – room temperature blends better

See? Nothing fancy here – just good, honest ingredients that come together to make something extraordinary. Now let’s get mixing!

How to Make Parker House Rolls

Now for the fun part – turning those simple ingredients into pillowy, golden rolls! I’ll walk you through each step, just like I learned from my mom. Don’t let the rising times scare you – that’s when the magic happens!

Preparing the Dough

First, let’s wake up that yeast! Pour your warm milk into a small bowl and sprinkle the yeast over the top. Give it a quick stir and let it sit for about 5 minutes until it gets foamy – this means your yeast is alive and ready to work. (No foam? Your milk might’ve been too hot or your yeast expired.)

While that’s working, whisk together your flour, sugar and salt in a big mixing bowl. Make a well in the center and pour in the yeasty milk, melted butter, and egg. Stir with a wooden spoon until it comes together – it’ll be shaggy at first. That’s perfect!

Now comes the therapeutic part – kneading! Dust your counter lightly with flour (too much makes tough rolls) and knead for about 5 minutes until the dough is smooth and elastic. It should feel like a baby’s bottom – soft but not sticky. Pop it back in the bowl, cover with a towel, and let it rise in a warm spot for 1 hour until doubled. I like to use my oven with just the light on – perfect rising environment!

Shaping and Baking Parker House Rolls

Punch down that puffy dough (so satisfying!) and turn it onto a lightly floured surface. Divide into 12 equal pieces – I use a bench scraper for accuracy, but eyeballing works too. Here’s the signature Parker House move: roll each piece into a ball, then flatten slightly into an oval. Fold each oval in half like a taco – but don’t seal the edge completely! That fold creates that perfect tear-apart texture.

Arrange them on a parchment-lined baking sheet, folded sides touching, with about 1 inch between rolls. They’ll cozy up as they rise. Cover and let them puff up again for 30 minutes – they should look nice and plump. Meanwhile, preheat your oven to 375°F.

Bake for 15-20 minutes until golden brown – they’ll sound hollow when tapped. As soon as they come out, brush with melted butter (this is non-negotiable for that signature Parker House shine and flavor!). Let them cool just enough so you don’t burn your mouth, then dig in!

Tips for Perfect Parker House Rolls

After making these rolls more times than I can count, I’ve picked up some tricks that guarantee bakery-quality results every time:

• Temperature matters! Use room-temperature eggs and milk that’s warm but not hot (about 110°F). Too hot kills the yeast, too cold slows it down.
• Don’t rush the rise. If your kitchen is chilly, let the dough rise longer rather than cranking up the heat. Slow rises mean better flavor.
• Butter generously. That post-bake butter brush isn’t just for looks – it keeps the crust soft and adds irresistible flavor.
• Watch the fold. Fold the rolls about two-thirds over – too little and they won’t hold the shape, too much and they won’t open nicely.
• Golden, not dark. Pull them out when they’re honey-colored – they’ll continue cooking slightly on the pan.

Follow these simple tips, and you’ll have rolls that’ll make everyone think you trained at a bakery!

Serving Suggestions for Parker House Rolls

Oh, the possibilities with these buttery beauties! While they’re heavenly all on their own (seriously, I’ve eaten three in one sitting), here are my favorite ways to serve Parker House Rolls:

• Soup’s best friend: Dunk them in creamy tomato soup or hearty beef stew – they soak up flavors like a dream.
• Holiday superstar: They’re mandatory at our Thanksgiving table – perfect for mopping up gravy or making mini turkey sandwiches.
• Slider upgrade: Use them instead of buns for pulled pork or juicy burgers – that soft texture takes sandwiches to the next level.
• Breakfast treat: Split them warm and spread with jam or honey butter – my kids go crazy for these on weekend mornings.
• Fancy appetizer: Make tiny versions with the dough and serve with whipped honey butter at parties – always the first to disappear!

Really though, I won’t judge if you just eat them straight from the basket – sometimes simple is best!

Storing and Reheating Parker House Rolls

Now, I know these rolls disappear fast (trust me, I’ve seen it happen!), but if you somehow have leftovers, here’s how to keep them tasting fresh. Let them cool completely, then tuck them into an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag – they’ll keep for a month!

When you’re ready to enjoy them again, do NOT microwave (they’ll turn rubbery – learned that the hard way!). Instead, wrap them in foil and warm in a 300°F oven for 5-8 minutes until toasty. For that just-baked feel, brush with melted butter right after reheating. The smell alone will have everyone running to the kitchen!

Parker House Rolls FAQs

I get asked these questions all the time about Parker House Rolls – here are the answers straight from my kitchen experience!

Can I use instant yeast instead of active dry?
Absolutely! Just skip the proofing step and mix it right in with the dry ingredients. You might notice a slightly faster rise, so keep an eye on your dough.

Can I freeze the dough?
Yes! After the first rise, shape your rolls and freeze them on the baking sheet before transferring to a freezer bag. When ready to bake, let them thaw and rise for about 2 hours before baking as usual.

Why didn’t my rolls rise properly?
Usually it’s one of three things: old yeast, milk that was too hot (or cold), or a drafty rising spot. Next time, test your yeast first and find a cozy spot like your oven with just the light on.

Can I make these ahead for holidays?
My favorite trick! Bake them the day before, then refresh in a 300°F oven for 5 minutes before serving. They’ll taste just-baked, especially with that final butter brush.

What if I don’t have a stand mixer?
No problem at all! I actually prefer kneading by hand – it’s therapeutic and helps me feel when the dough is just right. Just knead for about 5-7 minutes until smooth and elastic.

Nutritional Information

Just so you know, these nutritional estimates are based on standard ingredients – your actual Parker House Rolls might vary slightly depending on brands and exact measurements. While they’re definitely an indulgent treat (hello, all that glorious butter!), everything in moderation, right? The rolls provide energy from carbohydrates with some protein from the flour and egg – perfect for balancing out a hearty meal!

Recipe Feedback

Did you make these Parker House Rolls? I’d love to hear how they turned out! Leave a comment below or tag me in your photos – nothing makes me happier than seeing your golden, buttery creations.

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