Parker House Rolls Recipe
Pillowy-soft, buttery rolls with a distinctive folded shape and glossy tops that pull apart in perfect, golden layers with each bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g active dry yeast (or 5g instant yeast)</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">60g unsalted butter, softened (plus 60g more for brushing)</li><li class="ingredients-single-item">240ml whole milk, lukewarm</li><li class="ingredients-single-item">2 large eggs (1 for dough, 1 for egg wash)</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">23x33cm (9x13-inch) baking dish</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Dough scraper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by warming your milk to about 38°C (100°F) – it should feel just warm to the touch, not hot. This temperature activates the yeast without killing it. In the bowl of your stand mixer, combine the warm milk with the yeast and 1 teaspoon of your measured sugar. Let this mixture sit for 5-10 minutes until foamy and active, which confirms your yeast is alive and ready to work.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add 1 egg, the remaining sugar, salt, and 60g of softened butter to the yeast mixture. Using the dough hook attachment, mix on low speed until combined. Gradually add the flour, about one-third at a time, continuing to mix on low speed. Once all flour is incorporated, increase to medium speed and knead for 7-8 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. It should feel slightly tacky but not sticky when touched with a clean finger.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, turning once to coat both sides. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft-free spot to rise until doubled in size, about 1-1.5 hours. The slower rise develops better flavor in your rolls, so resist the urge to rush this step.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once doubled, gently punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and let rest for 10 minutes to relax the gluten. Meanwhile, melt the remaining 60g of butter and brush some of it generously all over your baking dish.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll the dough into a rectangle approximately 30x20cm (12x8 inches) and about 1cm (½ inch) thick. Using a sharp knife or pizza cutter, cut the dough into 16 equal rectangles. The classic Parker House shape comes from the next step, so take your time here.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Brush each rectangle with melted butter. To create the distinctive fold of Parker House rolls, use a dough scraper or the back of a knife to press a crease down the middle of each rectangle (without cutting all the way through). Fold each piece along this crease so the top edge slightly overlaps the bottom edge, creating a pocket. Press the edge gently to seal it partially, but don't seal completely – this creates the characteristic "Parker House" look when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange the folded rolls in your buttered baking dish, placing them close together but not touching, with the folded edge facing inward. Cover again and let rise for another 45-60 minutes until puffy and nearly doubled. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Beat the remaining egg with 1 tablespoon of water to create an egg wash. Gently brush the tops of your risen rolls with this egg wash, being careful not to deflate them. If desired, sprinkle with a little flaky sea salt for extra flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 18-20 minutes, rotating the pan halfway through, until the rolls are deeply golden on top and sound hollow when tapped underneath. The internal temperature should reach about 88°C (190°F) if you're using a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>As soon as the rolls come out of the oven, brush them generously with the remaining melted butter, which gives them their signature glossy finish and rich flavor. Allow to cool for just 5 minutes in the pan before transferring to a wire rack. Parker House rolls are best served warm, when their buttery aroma is at its peak and the texture is perfectly soft and pillowy.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do my dinner rolls turn out dense instead of fluffy?
Dense rolls typically result from insufficient proofing time, inactive yeast, or overworking the dough. Ensure your yeast is fresh and active, allow proper rising time (until doubled in size), maintain a warm environment for proofing, and avoid adding too much flour during kneading.
Can dinner rolls be made ahead and frozen?
Yes! You can freeze these rolls either before or after baking. For unbaked rolls, freeze after shaping but before the second rise, then thaw and proof before baking. For baked rolls, cool completely, wrap tightly, and freeze. Reheat in a 180°C oven for 5-7 minutes until warm.
What creates the distinctive fold in traditional dinner rolls?
The signature fold comes from pressing a crease down the middle of each dough rectangle without cutting through, then folding one half over the other so it slightly overlaps. This creates the pocket-like appearance and the pull-apart layers that are characteristic of classic Parker House rolls.
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