Make Ahead Parkerhouse Rolls

Author Leigh Anne Wilkes


  • 2 1/4 tsp of dry active yeast
  • 1 1/2 C warm water
  • 5 C flour
  • 3/4 C sugar
  • 1 1/2 tsp salt
  • 1/2 C butter melted
  • 2 eggs lightly beaten


  • Combine yeast and warm water in a cup and let stand for 5 minutes
  • Mix together flour, sugar and salt in mixing bowl.
  • Add in yeast, eggs and melted butter.
  • Mix until well blended.
  • Dough will be soft and sticky.
  • Cover and let rise in a warm place until doubled in size, about 1 hour.
  • Grease two round cake pans.
  • Cover working surface with flour and and enough flour to dough to let you easily roll it out.
  • Roll out to 1/2 inch thick and use a 2 inch biscuit cutter to cut out rolls.
  • Fold in half and place in pan.
  • Cover and let rise again until double or cover with pastic wrap and foil and freeze.
  • Bake at 400 for 12-15 minutes.
  • If you freeze them allow them to thaw and rise (approx. 4-5 hours) before baking.