I’m so happy to share these Parker House Rolls with you because they are soft, buttery, and perfect for any dinner table. These classic folded rolls are light inside, golden on top, and brushed with melted butter for extra flavor. The dough is enriched with milk, egg, and butter, which gives each bite a tender and fluffy texture. They feel special enough for holidays, but simple enough to make any weekend meal feel cozy.
Level: Moderate
Total Time: about 2 hours 55 minutes
Prep Time: about 20 minutes
Cook Time: about 20 to 25 minutes
Yield: about 16 rolls
Course: Side Dish
Cuisine: American
I still remember the first time I made these soft dinner rolls at home. The smell of warm butter filled the kitchen, and it felt like a real treat before they were even out of the oven.
Parker House Rolls are known for their special folded shape and rich flavor. The dough is made with flour, milk, egg, sugar, and butter, which makes it soft and tender. After rising, the dough is rolled out, brushed with melted butter, folded, and cut into neat little rolls. They bake up golden and fluffy, then get one more brush of butter while still warm. These are perfect for holiday dinners, family gatherings, or any time you want a classic bread basket favorite.
How to Make Parker House Rolls
These rolls are rich and buttery with a soft, pillowy center. Here is how everything comes together:
• Mix flour, yeast, sugar, salt, potato flour or flakes, butter, milk, and egg into a soft dough
• Knead until the dough is smooth and elastic
• Let the dough rise until puffy
• Roll the dough into rectangles and brush with melted butter
• Fold the dough to create the classic layered shape
• Cut into pieces and arrange in a baking pan
• Let them rise again until light and puffy
• Bake until golden brown and brush with more melted butter
They may look fancy, but the steps are simple when you take them one at a time.
Ingredients
• 3 cups all purpose flour, about 360 g
• 2 1/2 teaspoons instant yeast
• 3 tablespoons granulated sugar, about 39 g
• 1 1/4 teaspoons table salt, about 8 g
• 1/4 cup potato flour, about 50 g, or 3/4 cup dried potato flakes, about 50 g
• 3 tablespoons butter, at room temperature, about 43 g
• 1 cup milk, about 227 g
• 1 large egg
• 3 1/2 to 4 tablespoons butter, melted, about 50 to 57 g, for brushing
Directions
- Mix the Dough:
- In a large bowl or stand mixer bowl, combine the flour, yeast, sugar, salt, potato flour or flakes, room temperature butter, milk, and egg.
- Mix until a rough dough forms. If your milk and egg are very cold, you can gently warm them just enough to remove the chill before mixing.
- Knead the Dough:
- Knead by hand for about 10 minutes, or by mixer for about 7 to 8 minutes.
- The dough should become smooth and soft, not sticky but slightly tacky.
- First Rise:
- Place the dough in a lightly greased bowl and cover it.
- Let it rise for about 90 minutes. It should look very puffy, even if it does not fully double in size.
- Divide and Roll:
- Turn the dough onto a lightly greased surface and divide it in half.
- Roll one half into a rectangle about 8 by 12 inches.
- Brush and Fold:
- Brush the surface lightly with melted butter.
- Cut the rectangle lengthwise to make two long strips.
- Fold each strip lengthwise so one edge overlaps the other slightly, leaving a small lip at the bottom.
- Cut and Arrange:
- Cut each folded strip into four equal pieces.
- Flip each piece so the smooth side is facing up and place them in a lightly greased 9 by 13 inch pan.
- Repeat with the second half of the dough to make 16 rolls total. Arrange them in rows and gently press to fit the pan.
- Second Rise:
- Cover the pan and let the rolls rise for about 45 minutes to 1 hour.
- They should look puffy but not doubled.
- Bake the Rolls:
- Preheat your oven to 350 F.
- Bake for about 20 to 25 minutes, until golden brown and set on top.
- Brush with Butter:
- Remove from the oven and brush with the remaining melted butter.
- Let them cool slightly, then pull apart and serve warm.
Process Details
• Potato Flour or Flakes: The potato ingredient adds softness and helps the rolls stay tender.
• Enriched Dough: Milk, egg, and butter make the dough rich and fine textured.
• Folding Step: Brushing with butter before folding creates layers and extra flavor inside.
• Two Rises: The first rise builds structure, and the second rise makes the rolls light and fluffy.
• Butter Finish: Brushing with melted butter right after baking gives shine and deep buttery taste.
Tips for Success
• Measure flour carefully so the dough does not become too dry.
• If using dried potato flakes, make sure they are plain and unseasoned.
• Do not worry if the rolls are slightly different sizes, they will look beautiful once baked.
• Let the dough rise in a warm spot so it becomes nice and puffy.
• Bake until golden brown, not pale, for the best flavor.
Serving Ideas
• Holiday Dinner: Serve with turkey, roast chicken, or ham.
• Soup Night: Pair with creamy soups or hearty stews.
• Breakfast Treat: Split and spread with butter and jam.
• Sandwich Rolls: Use leftovers for small sliders or mini sandwiches.
• Bread Basket Classic: Add to any family dinner for a comforting touch.
Storage & Freezing
• Room Temperature: Store cooled rolls in an airtight container for about 2 to 3 days.
• Freezer: Freeze fully baked and cooled rolls in a freezer safe bag for up to 2 months.
• Reheating: Warm in a low oven until soft and heated through.
• Texture Note: They are best fresh, but a quick warm up brings back much of their softness.
Nutrition Info (Approximate per Serving)
• Calories: ~190
• Protein: ~5 g
• Carbohydrates: ~26 g
• Fat: ~7 g
• Fiber: ~1 g
• Sodium: ~210 mg
• Sugar: ~4 g
These Parker House Rolls are soft, buttery, and full of classic flavor. The special fold, rich dough, and final brush of melted butter make them feel extra special without being complicated.
I hope you try these rolls for your next family dinner or holiday meal. Once you taste their fluffy texture and buttery goodness, they may become your new favorite homemade bread.
