Fluffy Parker House Rolls with Buttery Tops
These Parker House rolls are the kind of dinner roll that makes a simple meal feel special. They’re soft, pillowy, and brushed with melted butter before and after baking so the golden tops crackle a little when you pull them apart.
The dough does its work while you do other things. A couple of rises, then a quick fold and tuck. By the time the pan comes out of the oven, you have a tray of warm, pull-apart rolls that stay moist for days.
Why These Parker House Rolls Work
The tenderness comes from butter and milk worked right into the dough. There is no heavy kneading marathon, just a few minutes until it smooths out. The folding step slips a thin layer of butter inside each roll, so you get that light, layered texture without much fuss.
They are forgiving for a yeast bread. The second rise in the pan means even if your kitchen runs cool, the rolls will puff up evenly. You end up with a soft, even crumb and tops that bake to a deep amber.
Ingredients
- 3 1/2 cups all-purpose flour, spooned and leveled: plus more for dusting
- 1 packet (2 1/4 tsp) instant yeast: or active dry yeast (see note in variations)
- 1/4 cup granulated sugar
- 1 1/2 tsp salt
- 1 cup whole milk, warmed to 110°F (43°C)
- 4 tbsp unsalted butter, melted: for the dough
- 1 large egg, room temperature
- 2 tbsp unsalted butter, melted: for brushing
Variations / Substitutions
- Active dry yeast: Bloom the yeast in the warm milk with the sugar for about 5 minutes until it foams, then add the other wet ingredients.
- Dairy-free: Swap the whole milk for oat milk and the butter for a good vegan butter stick. The rolls will be a little less rich but still soft.
- Whole wheat flour: You can replace up to half the all-purpose flour with white whole wheat flour. Using all whole wheat will make the rolls dense.
- Herb butter: Stir a teaspoon of finely chopped fresh rosemary or thyme into the melted brushing butter for a savory twist.
- Garlic tops: Add a small grated garlic clove to the remaining brushing butter before baking.
If you like this, try my Honey Oat Dinner Rolls for something a little heartier.
How to Make Parker House Rolls
Step 1: Mix and Knead the Dough
In a large bowl, whisk together the 3 1/2 cups flour, yeast, sugar, and salt. In a separate bowl, combine the warm milk, 4 tbsp melted butter, and egg. Pour the wet ingredients into the dry and stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
Turn the dough onto a lightly floured surface and knead for about 8 minutes. It will go from rough and sticky to smooth and elastic. The dough should feel soft and just a little tacky. If it sticks to your hands badly, dust with a spoonful of flour as you go.
Step 2: Let the Dough Rise
Place the dough in a lightly oiled bowl, turn it to coat, and cover with a kitchen towel. Set it in a warm, draft-free spot for 1 to 1½ hours. It should double in size, so check by pressing two fingers into it. If the indent stays, it is ready to punch down.
Step 3: Shape the Parker House Rolls
Punch down the dough and turn it out onto a lightly floured surface. Roll it into a 12-by-8-inch rectangle about ¼ inch thick. Brush the surface with 1 tbsp of the brushing butter, saving the rest for later. Using a 3-inch round cutter or a drinking glass, cut out as many circles as you can.
Fold each circle in half over itself, pressing gently so the bottom edge sticks. This creates the signature pocket of butter. Place the folded rolls into a buttered 9-by-13-inch baking dish, folded side up and sides just touching. Gather and re-roll the scraps once to cut a few more.
Step 4: Give Them a Second Rise
Cover the dish with a kitchen towel and let the rolls rise for 30 to 45 minutes until they are puffy and nearly doubled. While they rise, preheat the oven to 350°F (175°C). A gentle poke should spring back slowly, meaning they are full of air and ready to bake.
Step 5: Bake and Brush with Butter
Brush the risen rolls with the remaining 1 tbsp melted butter. Bake on the middle rack for 18 to 22 minutes. The tops will turn deep golden and the kitchen will smell like fresh bread. Tap the top of one roll: it should sound hollow.
Pull the dish from the oven and brush the rolls right away with any butter that pooled in the pan, then transfer them to a wire rack. Serve warm, letting everyone pull apart the soft folds.
A Few Tips for the Fluffiest Rolls
- Watch the milk temperature.: Anything above 130°F can kill the yeast. If you do not have a thermometer, the milk should feel warm but not hot on your wrist.
- Do not rush the first rise.: A slow rise in a cooler spot (70°F) can develop better flavor, but it will take closer to 2 hours.
- Keep the folds snug.: Press firmly enough so they stay closed during the second rise, or they will pop open in the oven.
- Use a sharp cutter.: A dull edge can pinch the dough and prevent an even rise; dip the cutter in flour between cuts.
Bake times by pan:
| Pan | Bake Time |
|---|---|
| 9×13-inch dish | 18-22 mins |
| 9-inch round cake pan | 20-25 mins |
| 8-inch square dish | 22-25 mins |
Keeping Leftover Rolls Fresh
Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat a few at a time wrapped in foil in a 300°F oven for 10 minutes, or microwave for 10 seconds. They also freeze well: wrap tightly and freeze for up to 3 months.
What Goes Well With Parker House Rolls
These soft buttery rolls are perfect for sopping up the last bit of a hearty tomato bisque or a rich beef stew. They turn a simple roast chicken dinner into something you look forward to all afternoon. The slight sweetness also pairs beautifully with salty country ham or thick slices of fried ham steak.
Frequently Asked Questions
Can I make the dough the night before?
Yes. After the first rise, punch the dough down, cover tightly, and refrigerate overnight. Let it come to room temperature for about 1 hour before rolling and shaping.
Why did my rolls not rise?
The most likely culprit is yeast that was old or milk that was too hot. Check the date on your yeast packet and heat the milk gently, aiming for 110°F.
Can I freeze the rolls before baking?
Yes. Shape the folded rolls and place them on a parchment-lined tray in the freezer until firm, then bag. Bake straight from frozen, adding about 5 minutes to the bake time.
How do I reheat a whole pan of rolls?
Cover the pan loosely with foil and warm at 325°F for 15 minutes. Brush with a little melted butter before serving.
Parker House Rolls Recipe
Ingredients
Method
- Whisk together flour, yeast, sugar, and salt in a large bowl. Combine the warm milk, 4 tbsp melted butter, and egg. Pour the wet into the dry and stir until a shaggy dough forms.
- Knead on a floured surface for 8 minutes until smooth. Place in an oiled bowl, cover, and let rise 1 to 1½ hours until doubled.
- Punch down, roll into a 12×8-inch rectangle, and brush with 1 tbsp melted butter. Cut 3-inch rounds, fold each in half, and place in a buttered 9×13 dish, folded side up.
- Cover and let rise 30 to 45 minutes until puffy. Preheat oven to 350°F (175°C).
- Brush with remaining 1 tbsp melted butter and bake 18 to 22 minutes until golden. Brush with pan butter and serve warm.
