Looking for the best Homemade Parker House dinner rolls recipe that’s soft, fluffy, and buttery? These homemade dinner rolls are the answer! A timeless American classic from the historic Parker House Hotel in Boston, these rolls are known for their tender crumb.
Perfect for Thanksgiving, Christmas, Sunday dinner, or any holiday gathering, this recipe will become a staple at your table. Other bread recipes to try include the Ghana butter bread recipe.
Why You’ll Love This Parker House Rolls Recipe
- Soft and fluffy texture
- Make-ahead friendly
- Freezer-friendly
- Easy to follow recipe
- Simple pantry ingredients
Ingredients for Parker House Dinner Rolls
These simple pantry staples come together to create magic:
- Milk – whole milk makes rich and tender rolls
- Active dry yeast- doesn’t need to be bloomed in a liquid, saving time
- Granulated sugar- add sweetness to the dough
- All-purpose flour– all-purpose flour produces fluffy dinner rolls that are tender and light
- Salt-
- Egg– helps to enrich the dough, providing structure and a soft texture
- Unsalted butter – enriches the dough for delicious, buttery rolls. Use unsalted as it allows you to control the salt content in the recipe
- Warm water
- Optional: Flaky sea salt for topping
How to Make Parker House Rolls – Step-by-Step Instruction
- Mixing the Liquid Ingredients
Pour milk into a small saucepan and bring to a simmer. Remove from the heat, stir in the butter, and let cool. Add the eggs and mix until combined.
2. Make the Dough
In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Add milk, butter, egg mixture, and warm water to the flour mixture. Use a wooden spoon to stir until the dough comes together into a shaggy mass. Take the mixing bowl to the mixer, attach the dough hook, and knead on a medium-low speed until the dough is smooth and elastic. The dough is ready when it pulls away from the sides of the bowl. If the dough is sticky and sticks to the sides of the bowl, add more flour, one tablespoon at a time, until the dough no longer sticks to the sides of the bowl. This will take approximately 5-7 minutes.
Alternatively, turn the dough onto a lightly floured surface. Knead for about 8–10 minutes, until the dough is smooth and elastic.
3. First Rise
Using your hands, shape the dough into a ball. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm area for 1–1.5 hours, or until it has doubled in size.
5. Shape the Rolls
Punch down the dough and turn onto a floured board or work surface. Divide it into 12 even pieces and shape each piece into a smooth ball by tucking and pinching the edges underneath to form a plump little bun.
6. Second Rise
Place rolls on a greased baking sheet or in a 9×13 pan or cast iron skillet. Cover the pan with plastic wrap or a damp kitchen towel and let rise again for 30–45 minutes until puffy or almost double in size. When ready, brush the rolls with egg wash (one egg and a teaspoon of water mixed together)
7. Bake
Preheat oven to 350°F (180°C). Bake for about 20 minutes or until golden brown. Every oven is different, so check the bread after 20 minutes and adjust the time as needed.
8. Butter & Serve
Remove the rolls from the oven, brush them with melted butter, and sprinkle with flaky sea salt (optional). Allow them to cool for a few minutes before serving. Serve warm! Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week
Tips for Perfect Parker House Rolls
- Room temperature ingredients help the dough rise faster and more evenly.
- Butter generously – It’s part of what gives these rolls their signature rich flavor and golden finish.
- Make ahead: After shaping, refrigerate for at least 8 hours or overnight. Let them come to room temperature before baking.
What to Serve With Parker House Rolls
These dinner rolls pair beautifully with:
- Roast turkey or chicken
- Beef stew or pot roast
- Butternut squash soup
- Classic holiday sides like stuffing and mashed potatoes
Variations & Substitutions
- Garlic Herb Rolls – Mix minced garlic and chopped rosemary into the melted butter.
- Sweet Rolls – Add a tablespoon of honey to the dough and reduce salt slightly.
- Vegan Option – Use plant-based milk and vegan butter, and skip the egg.
Frequently Asked Questions
Can I use instant yeast instead of active dry?
Yes! You can skip the proofing step and mix it directly into the flour.
How long do they stay fresh?
They’re best fresh, but stay soft for 2–3 days in an airtight container.
Ready to bake the fluffiest rolls of your life?
Let us know how they turned out in the comments, and don’t forget to share this recipe with fellow bread lovers!
Can You Freeze Parker House Rolls?
Yes! After baking, let the rolls cool completely. Freeze in an airtight container for up to 3 months. Reheat at 300°F for 10–12 minutes.
Do I need a stand mixer?
Nope! It’s helpful, but this dough is easy to knead by hand.
These Parker House dinner rolls are more than just bread—they’re the highlight of the table. With their buttery layers and soft texture, they’ll have everyone reaching for seconds (and thirds!). Try this recipe once, and it’ll become a cherished part of your recipe box.
More Similar Recipes
Ghana Butter Bread
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Thanks for reading. As always, know that God loves you, and stay blessed!
Happy Baking!
Linda
Soft & Buttery Parker House Dinner Rolls Recipe
Equipment
- Bench Scraper
Ingredients
- ¾ cups milk
- ½ stick unsalted butter cut into pieces, plus more for brushing
- ¼ cup sugar
- ½ package active dry yeast 1⅛ teaspoons
- ¼ cup warm water
- 2 large eggs lightly beaten
- ½ teaspoon salt
- 3 cups all-purpose flour
- Flaky sea salt is optional
Instructions
- Make the Liquid Ingredients
- Pour milk into a small saucepan and bring to a simmer. Remove from the heat, stir in the butter, and let cool. Add the eggs and mix until combined.
- Make the Dough
- In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Add milk, butter, egg mixture, and warm water to the flour mixture. Use a wooden spoon to stir until the dough comes together into a shaggy mass. Take the mixing bowl to the mixer, attach the dough hook, and knead on a medium-low speed until the dough is smooth and elastic. The dough is ready when it pulls away from the sides of the bowl. If the dough is sticky and sticks to the sides of the bowl, add more flour, one tablespoon at a time, until the dough no longer sticks to the sides of the bowl. This will take approximately 5-7 minutes.
- Alternatively, turn the dough onto a lightly floured surface. Knead for about 8–10 minutes, until the dough is smooth and elastic.
- First Rise
- Using your hands, shape the dough into a ball. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm area for 1–1.5 hours, or until it has doubled in size.
- Shape the Rolls
- Punch down the dough and turn onto a floured board or work surface. Divide it into 12 even pieces and shape each piece into a smooth ball by tucking and pinching the edges underneath to form a plump little bun.
- Second Rise
- Place the rolls on a greased baking sheet, in a 9×13 pan, or in a cast-iron skillet. Cover the pan with plastic wrap or a damp kitchen towel and let rise again for 30–45 minutes until puffy or almost double in size. When ready, brush the rolls with egg wash (one egg and a teaspoon of water mixed)
- Bake
- Preheat oven to 350°F (180°C). Bake for 20 minutes or until golden brown.
- Butter & Serve
- Remove the rolls from the oven, brush them with melted butter, and sprinkle with flaky sea salt (optional). Allow them to cool for a few minutes before serving. Serve warm! Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week
Notes
• To Freeze Before Baking: Shape the rolls, flash freeze, then store in freezer bags. Thaw overnight in the fridge, then rise at room temperature, and bake.
• To Freeze After Baking: Cool completely, freeze in an airtight container. Reheat at 300°F for 10 minutes
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