Parker House Rolls

Nothing beats the heavenly smell of freshly baked rolls filling your kitchen! These buttery Parker House rolls will make your family think you’re a baking wizard, plus they’re healthier than the classic version. Everyone from picky kids to fancy dinner guests absolutely loves these soft, pillowy rolls.

Recipe Details

Timing & Servings: Active Time: 30 minutes, Total Time: 2 hours 30 minutes, Serves: 16 people.

Nutrition Profile: The nutrition profile tags weren’t provided in the source data, but these rolls use whole-wheat pastry flour and low-fat milk for a healthier twist on the classic recipe.

Nutrition Facts (per serving): 156 Calories, 7g Fat, 20g Carbs, 4g Protein.

Ingredients You’ll Need

All-purpose flour: You’ll need 1½ cups of regular flour, which gives these rolls their perfect texture. This is the foundation that makes everything work together beautifully.

Whole-wheat pastry flour: Another 1½ cups of this lighter whole-wheat flour adds nutrition without making the rolls heavy. If you can’t find pastry flour, regular whole-wheat flour works too!

Granulated sugar: Just 2 tablespoons of sugar feeds the yeast and adds a subtle sweetness. It’s not enough to make them dessert-sweet, just perfectly balanced.

Instant yeast: You’ll need 2½ teaspoons of this magic ingredient that makes the rolls rise beautifully. Instant yeast is super convenient because you don’t need to proof it first.

Salt: One teaspoon of regular salt brings out all the flavors. Don’t skip this – it makes everything taste better!

Large egg: One egg adds richness and helps bind everything together. Room temperature eggs mix in more easily.

Low-fat milk: You’ll need 1 cup of milk that makes the rolls tender and soft. Warm it slightly for best results with the yeast.

Unsalted butter: 6 tablespoons of softened butter divided between the dough and brushing. This is what makes them taste like the famous hotel rolls!

Canola oil: 2 tablespoons of oil keeps the rolls moist and tender. You can use vegetable oil if that’s what you have.

Flaky salt: 1 teaspoon of flaky salt for sprinkling on top adds the perfect finishing touch. Regular salt works fine too.

How to Make Parker House Rolls

Step 1: Put both flours, sugar, yeast, and salt in your stand mixer bowl with the dough hook. Add the egg, milk, 4 tablespoons of butter, and oil. Mix on low speed until you see a shaggy dough form, about 1 minute. Bump the speed up to medium-low and keep mixing until the dough looks smooth but still feels a bit sticky, about 7 minutes.

Step 2: Move your dough to a lightly oiled bowl and cover it with a clean kitchen towel. Let it sit in a warm spot until it nearly doubles in size, which takes 1 to 1½ hours. The dough is ready when you poke it gently and it springs back slowly.

Step 3: Heat your oven to 350°F and spray a 9-by-13-inch baking pan with cooking spray. Melt the remaining 2 tablespoons of butter in a small microwave-safe bowl. This melted butter is your secret weapon for extra flavor!

Step 4: Divide your risen dough into 4 equal pieces. On a lightly floured surface, roll one piece into a 12-by-6-inch rectangle. Drizzle and brush with ½ teaspoon of melted butter, then fold the rectangle in half lengthwise. Cut this into 4 pieces.

Step 5: Brush each piece with another ½ teaspoon of butter, then fold each piece in half again. You’ll have cute little rolls about 1½ inches square. Place them in your prepared baking dish and repeat with the remaining dough pieces.

Easy and Quick Parker House Rolls Version

Want to speed things up? You can use rapid-rise yeast and cut the first rising time in half! Just use a bit less yeast (about 2 teaspoons instead of 2½) and place the dough in a warm oven (turned off but with the light on) to rise faster. The rolls will be ready in about 1½ hours total instead of 2½ hours.

Serving Ideas

These rolls are perfect alongside roasted chicken, hearty beef stew, or your favorite soup. They make any weeknight dinner feel special and are absolutely essential for holiday meals. Serve them warm with extra butter, honey, or your favorite jam.

Storage

Store leftover rolls in an airtight container at room temperature for up to 3 days. To reheat, wrap them in foil and warm in a 300°F oven for about 10 minutes. You can also freeze baked rolls for up to 3 months – just thaw and reheat when ready to enjoy.

Substitutions

No whole-wheat pastry flour? Use all-purpose flour for the full 3 cups instead. You can swap the low-fat milk for any milk you have on hand, even non-dairy milk works great. If you’re out of canola oil, melted butter or vegetable oil work perfectly too.

Pro Tips

Temperature matters: Make sure your milk is warm but not hot – it should feel like a comfortable bath temperature.
Don’t over-flour: Use just enough flour to prevent sticking when rolling. Too much makes the rolls tough.
Check your yeast: If your yeast is older than a year, proof it in warm water with a pinch of sugar first to make sure it’s still active.
Perfect rise: Place the dough in a slightly warm oven (turn it on for 1 minute, then turn off) for faster rising.
Golden perfection: Brush with butter twice – once before the final rest and once more right before baking.

FAQs

Can I make these rolls ahead of time?

You bet! You can make the dough, shape the rolls, and refrigerate them overnight before the final rise. Just let them come to room temperature and do the final 15-minute rest before baking. They’ll taste just as amazing!

Why are my rolls dense instead of fluffy?

This usually happens when the dough is over-floured or the yeast isn’t active. Make sure your yeast is fresh and the milk isn’t too hot when you add it. Also, don’t add too much flour during the rolling process.

Can I use a regular mixer instead of a stand mixer?

Sure! You can mix the dough by hand or with a regular electric mixer. It might take a bit longer to get smooth, but it totally works. Just mix until the dough is smooth and slightly sticky.

How do I know when the dough has risen enough?

The dough should nearly double in size and feel light and airy. When you gently poke it with your finger, it should spring back slowly. If it springs back quickly, give it more time.

I’d love to hear how your Parker House rolls turned out! Drop a comment below and let me know if your family loved them as much as mine does. Happy baking, friend!