Golden, buttery, and pillowy soft—Parker House Rolls are the kind of bread I can never resist. Their signature fold makes them perfect for pulling apart and enjoying with a generous swipe of butter. Whether I serve them at a holiday feast or a casual dinner, these rolls always manage to steal the spotlight.

Parker House Rolls

Why You’ll Love This Recipe

I like making Parker House Rolls because they’re versatile, budget-friendly, and always a crowd favorite. I find that the dough is simple to work with, and the rolls come out soft and golden every single time. They’re perfect for pairing with savory meals, turning into sliders, or enjoying at breakfast with jam. Since the dough can be made ahead, I never feel rushed, and I love how easily I can add herbs, garlic, or cheese for extra flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups all-purpose flour
1 cup whole milk (warm)
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 1/2 teaspoons salt
1/2 cup unsalted butter (melted)
1 large egg
3 tablespoons butter (for brushing)

Directions

I preheat my oven to 350°F (175°C) and grease or line a large baking sheet.
I warm the milk until it’s just warm to the touch. I mix it with sugar and yeast, then let it sit for about 5–10 minutes until foamy.
I stir in melted butter, egg, and salt. Then I gradually add flour until a sticky dough forms.
I knead the dough on a floured surface for 8–10 minutes (or with a dough hook for 5–6 minutes) until smooth and elastic. I transfer it to a greased bowl, cover, and let it rise for 1 hour until doubled.
I punch down the dough and roll it to 1/2 inch thick. I cut circles, fold each in half lightly, and place them seam-side down on the baking sheet. I let them rise another 30 minutes.
I brush the rolls with melted butter and bake for 15–18 minutes, until golden brown.
Right after baking, I brush them again with butter for extra flavor and shine.

Servings and timing

This recipe makes about 16 rolls.

Prep time: 20 minutes
Rise time: 1 hour 30 minutes
Bake time: 18 minutes
Total time: About 1 hour 38 minutes

Variations

I like to switch things up depending on the occasion:

Herb rolls with rosemary or thyme mixed into the dough
Cheddar Parker Rolls with shredded cheese folded in
Garlic butter rolls brushed with garlic-infused butter
Sweet Parker Rolls with cinnamon sugar and glaze
Whole wheat Parker Rolls by swapping half the flour for whole wheat flour

storage/reheating

I often prepare the dough the day before, refrigerating it after the first rise. The next day, I let it come to room temperature before shaping and baking. Leftover rolls stay soft for up to 3 days in an airtight container at room temperature. To reheat, I wrap them in foil and warm them in the oven at 300°F for 10 minutes. They also freeze beautifully—just thaw and reheat before serving.

FAQs

Can I freeze the dough?

Yes, I freeze it after shaping. When I’m ready, I let it thaw, rise, and bake as usual.

Why did my rolls turn out dense?

That usually happens if I don’t let them rise long enough or if I add too much flour. I always make sure the dough is fully proofed before baking.

Can I make these gluten-free?

I can try with a gluten-free flour blend, but I know the texture won’t be quite the same.

Can I double the recipe?

Absolutely—I just bake them on two sheets and rotate them halfway through for even baking.

How do I reheat them?

I wrap the rolls in foil and warm them in the oven at 300°F for about 10 minutes so they stay soft.

Conclusion

Parker House Rolls are everything I love in homemade bread: golden, buttery, soft, and irresistible. They’re more than just a side dish—they’re a tradition that brings comfort to the table. Whether I make them for a holiday or a weeknight dinner, I always end up with a basket of rolls that disappear in minutes. Once I started baking them, I couldn’t imagine my table without them.