Parker House Rolls are an iconic, classic addition to any meal. These buttery, soft rolls, with their signature fold and slightly crispy edges, have earned a place on countless holiday tables and at everyday dinners alike. The rich, tender interior paired with the light, feathery texture makes them irresistible and the perfect complement to any dish. If you’re ready to learn how to make these delicious rolls from scratch, this recipe will walk you through the process, step by step.
What is Parker House Rolls?
Parker House Rolls are soft, pillowy dinner rolls known for their unique folded shape and buttery flavor. They originated in Boston in the 19th century, named after the famous Parker House Hotel where they were first served. The key to their deliciousness lies in their buttery dough, the signature fold that creates a pocket of soft bread, and the final butter brush that gives them their luxurious finish. These rolls are often served during special occasions like Thanksgiving, Christmas, or any dinner gathering that calls for a little extra indulgence.
Origin of Parker House Rolls
The story of Parker House Rolls begins in 1856 at the Parker House Hotel in Boston, Massachusetts. The hotel’s chef, James Baker, is credited with creating the rolls after a mistake during the baking process. He accidentally folded the dough, which led to the signature “purse” shape, with a pocket of air inside. The result was so delicious that the rolls became a staple of the hotel’s menu and eventually spread across the country, becoming a beloved recipe that is still popular today.
Ingredients with Quantities for soft dinner rolls
Base Dough (Same-Day Version)
- Bread flour: 600 g (5 cups spoon & level)
(Can substitute up to 10% with all-purpose; see variation) - Instant yeast (SAF / rapid rise): 8 g (2¼ tsp)
OR Active dry yeast: 9 g (2¾ tsp) (bloom in warm milk first) - Fine sea salt: 10 g (1¾ tsp)
- Granulated sugar: 50 g (¼ cup)
- Whole milk, lukewarm (32–38°C / 90–100°F): 300 g (300 ml; 1¼ cups)
- Large eggs: 2 (≈100 g out of shell) at room temp
- Unsalted butter, softened: 85 g (6 Tbsp) for dough
- Unsalted butter, melted (for assembly & finish): 90 g (6–7 Tbsp) divided:
- 60 g (≈4 Tbsp) for brushing/folding
- 30 g (≈2 Tbsp) final glossy finish
- Optional: 15 g (1 Tbsp) honey (replace equal sugar for subtle flavor)
Flavor / Finish Options
- Flaky sea salt (Maldon) for sprinkling (optional)
- 1–2 tsp finely chopped fresh herbs (rosemary, thyme) mixed into finishing butter
- Garlic butter: Add 1 small grated clove + pinch parsley to final butter (apply lightly)
Tangzhong (Optional for Extra Plushness)
- Milk: 50 g
- Flour (from total): 10 g
Heat together, whisking, until thick pudding forms (~65°C), cool, then include with liquids. Reduce main milk to 250 g so total milk remains 300 g.
Overnight Preferment Option
- Remove 150 g flour + 150 g milk + a pinch (0.5 g) yeast + 10 g sugar from main formula; mix, cover, refrigerate 12–16 hrs. Use cold; proceed adding remaining ingredients (reduce main flour and milk accordingly).
Equipment Needed
- Stand mixer with dough hook (recommended) OR strong hands + bench scraper
- 2 light-colored rimmed half sheet pans (13×18 in) OR 2 quarter sheets (tight pack)
- Digital scale
- Rolling pin
- Pastry brush
- Kitchen thermometer (for milk + internal bake temp)
- Clean towel or plastic wrap
Dough Characteristics
- Target dough temperature after mixing: 24–26°C (75–79°F)
- Hydration (approx): 50% milk + eggs + butter (effective softer than numbers suggest due to fats)
- Texture: Soft, supple, slightly tacky but should clear bowl walls when fully kneaded.
Step-by-Step Instructions (Same-Day) of Parker House Rolls
1. Warm Liquids
Begin by heating the milk until it’s lukewarm, ideally between 32–38°C (90–100°F). If you’re using active dry yeast, dissolve it in the milk along with a pinch of sugar. Let it sit for about 8–10 minutes until it becomes foamy.
2. Initial Mix
In your mixer bowl, combine the bread flour, instant yeast (if you’re using that), sugar, and salt. Be sure to keep the salt and yeast on opposite sides of the bowl before mixing. Add in the lukewarm milk, eggs (and tangzhong & honey if you’re using those). Mix everything on low speed until a shaggy dough forms (this will take about 1–2 minutes). Let the dough rest for about 10 minutes (this helps with gluten development).
3. Add Butter Gradually
Once the dough has rested, increase your mixer speed to medium-low and begin adding the softened butter in 4–5 pieces. Allow each piece to fully incorporate before adding the next. Continue mixing for 6–8 minutes until the dough is smooth, elastic, and only slightly tacky. You can test the dough by performing the “windowpane test”—stretch the dough into a thin translucent sheet without it tearing easily.
4. First Rise (Bulk Fermentation)
Shape the dough into a ball and place it in a lightly buttered bowl. Cover it and let it rise in a warm spot (about 24–26°C) until it doubles in size, which should take around 60–75 minutes.
5. Chill Briefly (Optional but Helpful)
For cleaner rolling, refrigerate the dough for 20–30 minutes. This will firm up the butter and make the shaping process easier.
6. Divide & Pre-Shape
Once the dough has risen, turn it out onto a lightly floured surface and gently pat it into a rectangle. Divide the dough into two equal halves (around 430 g each). Keep one half covered while you work with the other.
7. Roll & Cut
Roll the first half of the dough into a 30×25 cm (12×10 in) rectangle, about 6–7 mm (¼ in) thick. Trim the edges for clean lines, and cut the dough into 12 rectangles (each approximately 10×5 cm / 4×2 in).
8. Butter & Fold (Signature Shape)
Brush each rectangle generously with the melted butter (from the 60 g allocation). Fold the dough almost in half lengthwise, leaving a 5–8 mm (¼ in) lip so the layers will peek through after baking. Lightly press down at the fold to seal the center. The edges should still be able to puff open during baking.
9. Arrange
Place the folded rolls in a buttered or parchment-lined pan. Arrange them neatly in tidy rows, with the folds facing down (or the slit side facing up, as traditional). Repeat the process with the second half of the dough.
10. Proof (Second Rise)
Cover the rolls loosely with lightly oiled wrap or an inverted pan and let them proof for 45–60 minutes in a warm room. The rolls should puff up, expanding by about 70–80%. Be careful not to overproof, as this can cause them to collapse or have fragile surfaces.
11. Preheat Oven
Preheat your oven to 190°C (375°F) for a conventional oven. If you’re using dark-colored pans, reduce the temperature to 350°F (175°C).
12. Bake
Before placing the rolls in the oven, brush the tops (but not the creases) with more melted butter (reserve about 2 tablespoons for post-bake). Bake for 14–18 minutes, rotating the pans halfway through. The rolls should be a light golden brown on top and the internal temperature should reach 93–95°C (200–203°F).
13. Finish
Once the rolls are done, immediately brush them with the remaining melted butter. If desired, you can mix in herbs or garlic for an extra flavor boost. A light sprinkle of flaky salt is optional for a finishing touch.
14. Cool & Serve
Allow the rolls to cool for about 10–15 minutes before separating them. Serve them warm, and enjoy the delicate layers that open gently at the seam.
Overnight (Retarded) Method (Flavor Boost): Parker House Rolls
If you have extra time and want to enhance the flavor of your rolls, you can opt for the overnight method. Here’s how:
- Mix the dough to full gluten development.
- Let it rise for 30–40 minutes.
- Cover the dough and refrigerate it for 8–16 hours for slow fermentation.
- On the next day, let the dough warm for 20–30 minutes before continuing with rolling, shaping, and proofing (this may take 60–75 minutes).
Troubleshooting: soft dinner rolls
If you encounter any problems while making Parker House Rolls, here’s a quick guide to troubleshooting:
| Issue | Cause | Fix |
|---|---|---|
| Dense rolls | Under-kneaded or underproofed | Knead longer to achieve full windowpane; allow longer rise. |
| Flat rolls | Overproofed or too warm during proof | Shorten proof time or lower proofing temperature. |
| Gummy interior | Underbaked | Check internal temp ≥93°C; bake a little longer if needed. |
| Tough crust | Overbaked or insufficient butter finish | Reduce bake time slightly; brush with butter right away. |
| Uneven browning | Hot spots in oven | Rotate pans halfway through baking. |
| Sealed layers | Fold pressed completely | Pinch the center line only lightly, leaving edges unsealed. |
Variations of soft dinner rolls
Here are a few variations you can try to personalize your Parker House Rolls:
- Cloverleaf: Divide dough into 36 small balls and place 3 per muffin cup. Bake for 13–15 minutes at 375°F. Brush with butter.
- Sweet Honey Butter Rolls: Increase sugar to 70 g and finish with a honey-butter glaze.
- Whole Wheat Blend: Replace 15–20% of the flour with whole wheat flour and adjust the milk to accommodate the change.
- Browned Butter Accent: Use browned butter for a nutty flavor.
- Herb-Parmesan: Add finely grated Parmesan cheese and minced thyme to the dough.
- Stuffed Mini Pockets: Place a small spoonful of soft herbed cheese in the center before folding.
FAQs About Parker House Rolls
Q: Can I make Parker House Rolls without butter?
A: Butter is an essential part of this recipe for both flavor and texture, but you can experiment with dairy-free butter substitutes if you prefer.
Q: How do I store leftover rolls?
A: Keep the rolls at room temperature for up to two days in an airtight container. If you want to store them longer, freeze them wrapped tightly for up to a month.
Q: Can I make these rolls ahead of time?
A: Yes, you can par-bake them and finish baking on the day you want to serve them. This method allows for fresh, hot rolls without all the prep time.
Conclusion: Parker House Rolls
Making Parker House Rolls from scratch is a rewarding experience that results in soft, buttery, and irresistibly delicious bread. Whether you’re preparing them for a holiday feast or a cozy dinner, this recipe is sure to impress. By following these detailed steps, you’ll be able to create perfect rolls that will melt in your mouth, with a soft and feathery texture and a rich buttery flavor. Enjoy your homemade Parker House Rolls with family and friends, and let them become a staple in your kitchen for years to come!
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Parker House Rolls Recipe: A Step-by-Step Guide for Fluffy, Buttery Perfection
- Total Time: 2 hours 10 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Parker House Rolls are soft, pillowy dinner rolls known for their unique folded shape and buttery flavor. They originated in Boston in the 19th century, named after the famous Parker House Hotel where they were first served. The key to their deliciousness lies in their buttery dough, the signature fold that creates a pocket of soft bread, and the final butter brush that gives them their luxurious finish. These rolls are often served during special occasions like Thanksgiving, Christmas, or any dinner gathering that calls for a little extra indulgence.
Ingredients
Base Dough (Same-Day Version)
- Bread flour: 600 g (5 cups spoon & level)
(Can substitute up to 10% with all-purpose; see variation) - Instant yeast (SAF / rapid rise): 8 g (2¼ tsp)
OR Active dry yeast: 9 g (2¾ tsp) (bloom in warm milk first) - Fine sea salt: 10 g (1¾ tsp)
- Granulated sugar: 50 g (¼ cup)
- Whole milk, lukewarm (32–38°C / 90–100°F): 300 g (300 ml; 1¼ cups)
- Large eggs: 2 (≈100 g out of shell) at room temp
- Unsalted butter, softened: 85 g (6 Tbsp) for dough
- Unsalted butter, melted (for assembly & finish): 90 g (6–7 Tbsp) divided:
- 60 g (≈4 Tbsp) for brushing/folding
- 30 g (≈2 Tbsp) final glossy finish
- Optional: 15 g (1 Tbsp) honey (replace equal sugar for subtle flavor)
Flavor / Finish Options
- Flaky sea salt (Maldon) for sprinkling (optional)
- 1–2 tsp finely chopped fresh herbs (rosemary, thyme) mixed into finishing butter
- Garlic butter: Add 1 small grated clove + pinch parsley to final butter (apply lightly)
Tangzhong (Optional for Extra Plushness)
- Milk: 50 g
- Flour (from total): 10 g
Heat together, whisking, until thick pudding forms (~65°C), cool, then include with liquids. Reduce main milk to 250 g so total milk remains 300 g.
Overnight Preferment Option
- Remove 150 g flour + 150 g milk + a pinch (0.5 g) yeast + 10 g sugar from main formula; mix, cover, refrigerate 12–16 hrs. Use cold; proceed adding remaining ingredients (reduce main flour and milk accordingly).
Equipment
- Stand mixer with dough hook (recommended) OR strong hands + bench scraper
- 2 light-colored rimmed half sheet pans (13×18 in) OR 2 quarter sheets (tight pack)
- Digital scale
- Rolling pin
- Pastry brush
- Kitchen thermometer (for milk + internal bake temp)
- Clean towel or plastic wrap
Dough Characteristics
- Target dough temperature after mixing: 24–26°C (75–79°F)
- Hydration (approx): 50% milk + eggs + butter (effective softer than numbers suggest due to fats)
- Texture: Soft, supple, slightly tacky but should clear bowl walls when fully kneaded.
Instructions
- Warm Liquids
- Heat milk to lukewarm (not above 40°C / 105°F). If using active dry yeast, dissolve yeast + pinch sugar; stand 8–10 min until foamy.
- Initial Mix
- In mixer bowl: flour, instant yeast (if using), sugar, salt (keep salt and yeast opposite sides before mixing).
- Add milk, eggs (and tangzhong & honey if using). Mix low until shaggy (1–2 min). Rest (autolyse light) 10 min (improves gluten start).
- Add Butter Gradually
- With mixer on medium-low, add softened butter in 4–5 pieces, waiting for each to absorb. Increase to medium (KitchenAid speed 4) and knead 6–8 min until smooth, elastic, and only slightly tacky. Windowpane: thin translucent film without tearing easily.
- First Rise (Bulk Fermentation)
- Shape dough into a ball, place in lightly buttered bowl. Cover. Ferment at 24–26°C until doubled, about 60–75 min (may be 90 if cooler). Press gently; indentation should slowly fill but remain visible.
- Chill Briefly (Optional but Helpful)
- For cleaner rolling: Refrigerate covered dough 20–30 min (firms butter, easier shaping).
- Divide & Pre-Shape
- Turn out onto lightly floured surface. Pat into rectangle. Portion: For 24 rolls, divide into 2 equal halves (≈430 g each). Keep one covered while working the other.
- Roll & Cut
- Roll first half into a 30×25 cm (12×10 in) rectangle about 6–7 mm (¼ in) thick. Trim edges for clean lines (scraps can be combined).
- Cut into 12 rectangles (approx 10×5 cm / 4×2 in).
- Butter & Fold (Signature Shape)
- Brush each rectangle generously with melted butter (from the 60 g allocation).
- Fold almost in half lengthwise (NOT perfect: leave a 5–8 mm (¼ in) lip so layers peek after baking). Press lightly at fold to seal center only—edges should be able to puff open.
- Arrange
- Place folds down OR slit side up (traditional is slit/edge up to expose seam) spaced slightly (they will touch). Orient them in tidy rows in a buttered or parchment-lined pan. Repeat with second half.
- Proof (Second Rise)
- Cover loosely (lightly oiled wrap or inverted pan) and proof 45–60 min at warm room temp until puffy: They should jiggle when pan is shaken and have expanded ~70–80%. Do not overproof (edges collapsing / very fragile surface).
- Preheat Oven
- 190°C / 375°F (conventional). If using dark pans, reduce to 350°F / 175°C.
- Bake
- Brush tops (not creases) with more melted butter (reserve ~2 Tbsp for post-bake).
- Bake 14–18 minutes, rotating pans halfway, until tops are an even light golden brown. Internal temp: 93–95°C (200–203°F). Avoid overbrowning (drying).
- Finish
- Immediately brush hot rolls with remaining melted butter (mix in herbs/garlic now if desired). Light sprinkle of flaky salt optional.
- Cool & Serve
- Cool 10–15 min before separating. Serve warm: layers should open gently at the seam.
Notes
Serve these soft, buttery rolls warm with a pat of butter or alongside soups, stews, or holiday dinners. You can also brush them with garlic butter and fresh herbs for a flavorful twist.
- Prep Time: 20 minutes (plus 1 hr 30 min rising time)
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 3g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: Moderate
Keywords: Parker House Rolls, buttery rolls, soft dinner rolls, homemade Parker House Rolls
