Parker House Rolls

This classic recipe for Parker House rolls will end up at the front of the recipe box!

Tender, light, and fluffy rolls with a buttery salted top, they’re the perfect rolls for any meal!

What are Parker House Rolls

Parker House Rolls originated in the Omni Parker House Hotel in the 1800s. They were loved for their buttery, sweet flavor and fluffy texture as most rolls at the time were quite dense. Eleanor Roosevelt eventually secured the recipe, featured later in the White House Cookbook.

There are several variations of this recipe, and this one is derived from the original itself.
They can be enjoyed on their own or dipped in soups and sauces.
This recipe is relatively easy to make and comes out beautifully fluffy every time.

flour , milk ,sugar , water , egg , butter , dry yeast , and salt with labels to make Parker House Rolls

Ingredients for Parker House Rolls

Yeast – Use fresh active yeast. To check if yeast is fresh, combine it with a spoonful of sugar in warm water. If the yeast bubbles up after 10 minutes, it’s still good to use.

Dairy – Whole milk and full-fat butter give Parker House rolls their rich buttery flavor. Dairy-free alternatives like oat milk and almond milk will work.

Sugar – Sugar ‘feeds’ the yeast and gives these rolls a sweet flavor.

Flour – This recipe uses all purpose flour, other varities of flour have not been tested.

Variations – For savory rolls, blend in some Italian or Greek seasoning in Step 4. Or make them sweeter and brush the tops with honey butter in Step 10. Or top Parker House rolls with a little garlic salt and parmesan cheese for a garlic bread-style roll.

yeast in mixer to make Parker House Rolls

How to Make Parker House Rolls

Proof yeast (as directed in the recipe below).
Combine the ingredients to make a dough and let it rise until doubled in size.
Cut the dough into rectangles and fold each in half.
Place seam side down in a baking dish and bake until golden brown.
Once baked, brush the Parker House rolls with melted butter and sprinkle with flaky sea salt.

rolling balls of dough to make Parker House Rolls

Parker House Rolls in a dish before baking

Troubleshooting & Tips

Baking is a science; for perfect results read through the instructions before starting.
Check expiration dates on the yeast before using.
Water temperature is important for activating the yeast. A good rule of thumb is that it should feel like a warm bath, around 110°F. If needed, use a thermometer.
Avoid overmixing the dough to keep it from becoming too dense.
Be sure the dough is covered and allow it to rise in a warm place away from drafts.

How to Store

Keep Parker House rolls in a zippered bag at room temperature for up to 5 days. Freeze baked and cooled rolls on a cookie sheet and then place them in a zippered bag with the date labeled on the outside. They’ll keep in the freezer indefinitely but are best if used within 3 months. Let frozen rolls thaw at room temperature before serving.

Bread, Buns, and Biscuits!

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This Parker House Rolls recipe makes rolls that are soft, fluffy, and buttery.

Prep Time 15 minutes

Cook Time 30 minutes

Rest Time 1 hour 30 minutes

Total Time 2 hours 15 minutes

Author Holly Nilsson

Melt the butter and let it cool.
In a stand mixer*, combine warm water, yeast, and 1 teaspoon of sugar. Let it rest for 10 minutes or until foamy.
Add the remaining sugar, 6 tablespoons of butter, milk, and egg.
With a dough hook on low speed, gradually add the flour a bit at a time to form a dough that pulls away from the sides of the mixer. You may not need all of the flour. Continue to knead on medium speed for 4 minutes.
Transfer the dough to a greased bowl and cover with plastic wrap. Let rise until doubled, about 90 minutes.
Preheat the oven to 375°F and line a 9×13 metal baking sheet with parchment paper.
Turn the dough onto a lightly floured work surface and pat it into a 9-inch square. Cut 3 strips across and 6 strips down so you have have 18 rectangles of dough.
Fold each piece of dough in half lengthwise so the top slightly overhangs the bottom and place seam-side down in the prepared pan.
Bake the rolls for about 16 to 18 minutes or until browned.
Remove from the oven and lift the parchment out of the pan and onto a wire rack. Immediately brush the remaining butter over the rolls and sprinkle with salt. Cool slightly before serving.

Ensure you use active dry yeast. If the yeast doesn’t become bubbly and foamy, it is likely old and should not be used in this recipe.
If you do not have a stand mixer, Parker House rolls can be mixed by hand and then kneaded until smooth, about 10 minutes.
If desired, Parker House rolls can be brushed with melted garlic butter in place of butter and salt. Up to 1 ½ teaspoons of dried herbs can be mixed into the dough.
Store Parker House rolls in a sealed bag at room temperature for up to 5 days. Freeze the baked and cooled rolls on a cookie sheet, then transfer them to a labeled zippered bag. It’s recommended to use them within 3 months for optimal freshness. Allow the frozen rolls to thaw at room temperature before serving.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Side Dish

Cuisine American

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Recipe lightly adapted from Parker House