Easy Parker House Rolls

These rolls are the buttery, slightly sweet little pillows your kitchen has been missing — Parker House style but easier, a little forgiving, and made for smearing with obscene amounts of butter. They puff up soft on the inside with that satisfying, slightly crisp folded edge that makes people fight for the end pieces. If you want homemade dinner rolls that look fancy without acting like it, these are the ones.

My husband calls them “the dangerous buns.” He will absolutely — without shame — butter one, then wander back for a second, then a third. The kids think rolling dough is a game and somehow every single time someone manages to steal a still-warm roll straight from the bowl. This was our Thanksgiving backup plan once (my oven conked out and we improvised on a sheet pan) and now it’s an every-other-week staple when I want something comforting and slightly brag-worthy.

Kitchen Talk

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These were born from a night I forgot to make store-bought rolls and decided to “quickly” knead something at 7 p.m. — famous last words. The first attempt was charmingly lopsided and we ate them anyway, butter dripping down our chins. I learned to not rush the folding step: it’s what gives those classic puff-and-seam edges. Also: brushing with butter right out of the oven is non-negotiable. I once swapped half the butter for olive oil because I was out, and it was… fine — but not what people came for. Don’t be precious. Get your hands a little floury and have a kid test the dough elasticity.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the best soft-but-structured crumb; instant yeast is reliable and skips the whole bloom drama.
– Dairy: Whole milk or a combination of milk and cream gives richer rolls; if using plant milk, opt for an unsweetened, full-bodied variety.
– Eggs: One egg in the dough adds richness and color — brown eggs or white eggs won’t change the taste, just the look.
– Fats & Oils: Real butter for dough and brushing is worth the tiny splurge; salted or unsalted is fine, just taste as you go.
– Specialty Item: A little honey or sugar helps yeast along — cheap table sugar works fine, but mild honey gives a softer crust if you’re feeling fancy.

Prep Ahead Ideas

– Mix the dough the day before, let it proof in the fridge overnight, then shape and proof again the next day for fresh rolls with minimal morning work.
– Store shaped rolls on a parchment-lined tray covered with plastic wrap or a damp kitchen towel until you’re ready to bake.
– On busy nights: make the dough in the morning, refrigerate, bake in the evening — easy, dramatic dinner without starting from zero.

✔Time-Saving Tricks

– Use instant yeast so you can skip waiting for foam and get straight to kneading or mixing.
– No-stand mixer? No problem — use a sturdy wooden spoon until the dough pulls away, then finish by hand for a rustic workout.
– Brush with butter while the rolls are warm (not piping hot) so it melts and soaks in faster — saves a step of reheating.

✔Common Mistakes

– Overflouring the surface: I once added so much flour while rolling that the rolls came out a touch dry — dust lightly and let the dough be tacky.
– Not letting the dough rest after shaping: I packed those rolls too tight once and they didn’t puff; give them space to chill and rise.
– Brushing too soon: brush with butter right out of the oven, not before baking, unless you want a softer crust instead of glossy finish.

What to Serve It With

– Simple roast chicken or turkey — classic pairing, obviously.
– Big, butter-heavy soups (think potato leek or creamy tomato) for dunking.
– Garlic-herb compound butter for spreading, or a honey-butter for brunch vibes.

✔Tips & Mistakes

– Let the dough be slightly tacky — it will become less so after resting.
– If rolls flatten during baking, they were probably under-proofed; cover and give them a warm minute, then try again.
– Salt after tasting; too much salt in dough is a drag and not easily fixed mid-bake.

✔Storage Tips

Keep leftovers in an airtight container at room temperature for a couple of days or freeze individually wrapped rolls for longer. Reheat in a low oven or microwave briefly with a damp paper towel to revive softness — cold rolls are fine, but warm rolls with butter are a small religion. No judgment if you eat one for breakfast straight from the freezer.

✔Variations and Substitutions

Want whole wheat? Swap up to half the flour for whole wheat and expect a denser but hearty roll. Short on butter: use olive oil in the dough and brush, but the flavor will be different (still good for savory sandwiches). Dairy-free? Use a neutral plant milk plus a solid vegan butter for brushing. Add-ins like chopped herbs, shredded cheese, or a sprinkle of everything bagel topping work great — just don’t overload.

Frequently Asked Questions

Easy Parker House Rolls

Buttery, fold-over dinner rolls with a soft, pull-apart crumb—classic Parker House style made simple for any cook.

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Prep Time: 30 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 48 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 1 cup warm whole milk about 105–115°F
• ▢ 3 tbsp granulated sugar
• ▢ 2.25 tsp active dry yeast
• ▢ 3.25 cup all-purpose flour plus a little extra if needed
• ▢ 1.25 tsp fine sea salt
• ▢ 5 tbsp unsalted butter, melted for the dough
• ▢ 2 tbsp unsalted butter, melted for brushing tops
• ▢ 1 tsp neutral oil to grease the bowl
• ▢ 2 tbsp all-purpose flour for dusting the counter
• ▢ 0.25 tsp flaky salt optional, for finishing

Instructions

Preparation Steps

• Combine warm milk, sugar, and yeast in a bowl; let it foam for 5–10 minutes.
• Whisk flour and salt in a large mixing bowl.
• Stir in the yeast mixture and 5 tbsp melted butter until a shaggy dough forms.
• Knead on a lightly floured surface until smooth and elastic, about 8–10 minutes.
• Grease a bowl with oil, add dough, cover, and let rise until doubled, 60–75 minutes.
• Butter a 9×13-inch baking pan lightly with a little of the melted butter for brushing.
• Roll dough to about 1/4 inch thick. Cut 2 1/2-inch rounds, re-rolling scraps as needed.
• Brush each round lightly with melted butter, fold in half, and pinch the edge to seal.
• Arrange rolls seam-side down in the pan, slightly touching. Cover and proof 25–35 minutes.
• Preheat oven to 375°F. Bake until golden, 16–18 minutes.
• Brush hot rolls with remaining butter and finish with flaky salt if using. Cool 5 minutes and serve warm.

Notes

Variation: Stir minced garlic and chopped parsley into the butter for brushing. Or sprinkle the tops with everything bagel seasoning instead of flaky salt. Storage: Keep leftovers covered at room temperature for 1 day or refrigerate up to 3 days; rewarm in a 300°F oven for 8–10 minutes. Rolls freeze well after baking—cool, wrap tightly, and thaw before reheating.

This recipe is an original creation inspired by classic Easy Parker House Rolls flavors. All ingredient ratios and instructions are independently developed.