We’re a family of bread lovers, particularly partial to pillowy soft dinner rolls. No amount and I mean no amount, of bread recipes can ever be enough for us. But I think we finally landed on one that satisfies even our bottomless need for – the Parker House Rolls.
A godly amount of butter in the dough and on the dough makes these dinner rolls defiantly rich. And as if that was not enough butter, the yeasty goodness lends them such a light and delicious texture that each piece you tug apart calls for some more.
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What Are Parker House Rolls?
The story goes something like this. Way back in 1870s, there was an angry baker at the Parker House Hotel in Boston who tossed unfinished rolls in an oven.
The outcome? Parker House rolls - butter-rich inside and crisp on the outside with just an undertone of sweetness. The rest, as they say, is history.
Traditionally, Parker House rolls are served at Thanksgiving. However, the soft, tender rolls simply beg to be made every day.
Why We Love This Recipe
These rolls come together quickly! From start to finish they are done in less than 3 hours.
Have a melt-in-the-mouth texture, buttery texture.
Great for any festive get-together or a simple weekday dinner.
The perfect season to dip these divine rolls in simmering soups and stews.
How To Make Parker House Rolls?
- In lukewarm milk, dissolve yeast and sugar. Let it sit for about ten minutes till the mixture is bubbly and foamy.
- Whisk in egg, butter, and salt followed by all-purpose flour.
- Once the flour is combined, knead the dough for 8 to 10 minutes. It will start out as shaggy, but slowly become smooth and elastic. Also, go by the look and feel of the dough. It has to be nice, supple, and soft but not sticky.
- Use a stand mixer to knead if you have a dough hook. It will take less time, about 5 to 6 minutes.
- Place the dough in a lightly greased bowl, cover it, and let it puff up.
- When it’s doubled in size, turn it over on a lightly floured work surface and punch it down.
- Roll the dough out to a thickness of ½ inch and then with a cookie cutter, carve out circles.
- Brush each circle with melted butter.
- Using a chopstick, wooden skewer, or the blunt side of a butter knife, make an indent in the center.
- Fold over one half of each circle over the other, like a taco.
- Place the folded circles on a tray and cover. Let the dough rise once again for about 15 to 20 minutes. You want it puffy, not doubled in volume.
- Bake in a preheated oven for around 18 to 20 minutes. My advice is to keep an eye out after the 15-minute mark, as each oven is different.
Recipe Ingredients & Substitutes
Flour: I’ve not tried them with whole-wheat flour, but I’m pretty sure they’ll turn out well. If you try them with whole wheat, share your experience. I’d like to know how it went.
Sugar: Bake with whichever sugar you prefer – regular, raw, cane – all of them work.
Milk: By chance, I was all out of my trusted coconut milk, so I made do with regular milk. For those who would rather use a dairy-free alternative, keep this in mind – the higher the fat content in your milk, the softer the rolls will be.
Butter: The rolls hit you like the most wonderful carb-loaded wave because of one reason – mounds of butter. I used the regular salted kind. For unsalted butter, increase the salt amount in the recipe by a quarter teaspoon.
Eggless: I haven’t ever made eggless Parker House Rolls. We’re still basking in the lusciously rich flavor of these. If you do bake them without eggs, I'm sure they will come out well, but the texture could be a bit different.
How To Serve
Parker House rolls go well with just about anything! Brush them with butter, sprinkle a few sea salt flakes, and serve warm. The dinner rolls fly out of the basket in seconds. But they are just as great with:
- A slathering of strawberry chia jam or cinnamon honey butter for breakfast or brunch.
- A dollop of cashew ricotta cheese as an evening snack.
- A bowl of hot creamy pea soup for dinner.
Pro Tips
- The dough is dry or sticky: Incorporate milk one tablespoon at a time if the dough feels too dry when you’re kneading. In case it feels too sticky, add more flour.
- Consistency is crucial: You don’t want a firm, tight dough. You want it soft and supple because that is how you get light-as-air, golden-brown rolls.
- Do knead the dough well: That will develop the gluten framework, making the rolls softer.
- Choose any shape: There is no right or wrong way of shaping Parker House rolls. Instead of a cookie cutter, you can roll out the dough, and then cut it into squares, crescents, triangles, or rectangles. Whatever catches your fancy. Brush with butter, fold, and then proceed to bake!
More Easy Bread Recipes
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these parker house rolls as much as we do!
📖 Recipe
Parker House Rolls
Ingredients
- 1/2 cup Milk
- 1.5 tsp Dried active yeast
- 2 tbsp Sugar
- 4 tbsp Butter, softened
- 1 Egg
- 2.5 cup All-purpose flour
- 1/2 tsp Salt
- 2 tbsp Butter, softened for spreading on the dough
Instructions
- Combine milk, sugar, and yeast in a large bowl. Let this mixture rest for 10 minutes until it is bubbly.
- Add in the butter and egg. Mix well.
- Stir in the flour and salt. Mix well.
- Turn the shaggy mixture out on a floured surface and knead the dough for 8-10 minutes, until smooth and elastic.You can also use a stand mixer with a dough hook for kneading the dough.
- If the dough seems a bit hard or dryish, add more milk,1 tablespoon at a time.If it seems too wet, add more flour.
- Place the ready dough in a greased bowl, cover with a kitchen towel. Let it rest for 1-1.5 hours, or until the dough doubles in size.
- When the dough is doubled in size, it’s ready for the second kneading.
- Turn it out on a floured work surface. Punch the dough down and knead briefly for 1-2 minutes.
- Roll the dough to 1/2" thickness and using a cookie cutter, cut out into circles. I used a small 1.5" round cookie cutter and was able to get 16 small rolls.If you use a regular 2-2.5" cookie cutter, you will get 12, average-sized rolls.You can also cut the rolled-out dough into rectangles or squares.
- Brush the circles with butter.
- Use a skewer to make an indent in the center of each circle and fold one half over the other.
- Carefully place them on a baking tray. Cover with a kitchen towel and let rise for 15-20 minutes until puffy.
- Preheat your oven to 190C.
- Bake the rolls for 18-20 minutes until golden. Remove from oven and brush with additional butter and sprinkle some sea salt if you wish.
- Serve warm. Enjoy!
Nydia says
Do you fold butter side in or out?
Natasha Minocha says
Hi Nydia sorry for the late response. You would fold the brushed butter side in. Hope this helps. xx