Parker House Rolls Recipe

Soft, buttery, and perfectly fluffy, these homemade Parker House rolls bake up golden and tender every time. A classic, pull-apart dinner roll that's perfect for holidays or everyday meals.

Course Bread

Cuisine American

Prep Time 20

Cook Time 15

Rising Time 1

Total Time 1 35

Servings rolls

Calories 162kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

2 1/4 tsp active dry yeast
1 1/2 cups warm water
5 cups flour
3/4 cup sugar
1 1/2 tsp salt
3/4 cup butter divided and melted. Additional butter to brush on top after baked if desired
2 eggs lightly beaten

Instructions

Combine yeast and warm water in a cup and let stand for 5 minutes
Mix together flour, sugar and salt in the bowl of a stand mixer.
Add in yeast, eggs and melted butter.
Mix until well blended using the dough hook. Dough will be soft and sticky.
Cover and let rise in a warm place until doubled in size, about 1 hour.
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.
Dip one side of roll in the remaining 1/4 cup melted butter. The dipped side will be the inside of the roll.
Fold in half and place in pan.
Cover and let rise again until double or cover with plastic wrap or cotton towel.
Bake at 400 degrees F for 12-15 minutes.
Brush tops of baked rolls with additional melted butter if desired.

Notes

Make sure your milk and butter mixture is warm—not hot—so the yeast activates properly without killing it. It should be 105-115 degrees F.
Allow the dough to rise in a warm, draft-free spot for the best lift and softest texture.
Don’t rush the second rise; it’s what gives the rolls their light, fluffy texture.
Brush the rolls with extra butter right out of the oven for that classic golden, glossy finish.
For a more buttery roll, dip both sides of the round disc of dough into more melted butter before you fold them and place them in the pan.
If you would like to make ahead and freeze, before the second rise, cover with pastic wrap and foil and store in your freezer. When ready to use, allow them to thaw and rise before baking. It will take about 4-5 hours.

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