parker house rolls recipe
A soft, buttery homemade parker house rolls recipe by a pastry chef! These easy, 6-ingredient rolls are shaped in the traditional way with melted butter between the layers, but you can make them round for an easy alternative to dinner rolls!

Like buttermilk biscuits or potato dinner rolls these buttery parker house rolls are a perfect side dish for any meal! Their buttery, yeasty flavor pairs well with everything from red chili to sheet pan Mongolian beef and veggies!
The internet seems to have forgotten what traditional parker house rolls look like, so let’s start a movement right here! The dough is traditionally rolled or flattened into an oval, brushed with melted butter and folded in half. They are proofed and baked on a baking sheet for the original pull-apart rolls! This is my recipe and the method straight from culinary school to your kitchen!
Table of contents
- Why You Will Love these Parker House Rolls
- Professional Tips for Making Parker House Rolls
- Ingredients & Substitutions
- What are parker house rolls?
- How to Make Traditional Parker House Rolls
- How to shape traditional parker house rolls
- How to serve Parker House rolls?
- Frequently Asked Questions
- Before You Go
Why You Will Love these Parker House Rolls
- No matter the shape you choose, the rolls will be perfection. Whether you choose to shape them like traditional parker house rolls or in a classic dinner roll round shape, these rolls will be buttery and soft! You can even bake these rolls in a baking dish like Hawaiian bread!
- Light, buttery rolls. These traditional rolls are soft, light and buttery. Plus there is more butter brushed on before and after baking!
- Just like the rolls you get in your favorite restaurant! A pastry chef gives you her professional recipe along with all the advice and troubleshooting you need to make perfect restaurant quality rolls at home!

Professional Tips for Making Parker House Rolls
- Be careful not to over-proof. The shape of these rolls make them easy to over-proof, especially if you are used to proofing dinner rolls.
- Bake & proof different shapes separately. I don’t recommend proofing and baking rounds and folded rolls on the same baking sheet. The rounds will take longer to proof than the folded ones.
- Use a kitchen scale for the best (most consistent) results. Using the fluff, spoon and level method for measuring flour works, but for the best results, use a kitchen scale. They are relatively inexpensive and worth the investment! Plus it is faster!
- Use the leftovers for fun sliders! Open the folded roll then fill it with pulled bbq chicken, mini juicy lucy burgers or mom’s egg salad recipe.
Ingredients & Substitutions

- Whole Milk: Milk not only hydrates the dough but adds a nice richness from the fat. You could make this recipe with water or an alternative milk but the rolls will not be as soft.
- Dry Active Yeast: I prefer dry active yeast because it has a consistent rise. You can use 1 packet of instant yeast instead. The rolls will proof faster. Be sure you fully develop the gluten in the mixer or they might collapse. The gluten network continues to strengthen over time.
- All-Purpose Flour: All-purpose flour has all the gluten you need to make these soft, fluffy rolls. You can use bread flour but the rolls will be a little more chewy.
- Butter: I use unsalted butter to control the salt when baking. There is some butter in the dough and also some melted and brushed on top before and after baking! Hooray!
- Granulated Sugar
- Kosher salt: Salt enhances the flavor, aids in fermentation and softens the dough. Adding the proper amount of salt will produce more flavorful, fluffier, softer rolls.
See the recipe card for full information on ingredients and quantities.
What are parker house rolls?
Parker House rolls are a type of dinner roll that originated in the Parker House Hotel in Boston, Massachusetts. They are a white dinner roll similar to milk bread that contain a little milk and butter in the dough but are differentiated by their folded over shape.
New England rumor has it that in the 1870’s a hotel cook, frustrated by an interaction with a guest, threw half-finished rolls in the oven. They resulted in rolls that were fluffy on the inside and crisp and buttery on the outside. They had a folded “pocketbook” appearance.
Many recipes call to bake these rolls folded in a dish but they were originally baked individually on a sheet pan.
How to Make Traditional Parker House Rolls
Use these instructions to make and shape traditional parker house rolls! I’ll show you how to shape them both in rounds or in the distinct pocketbook folded shape. Further details and measurements can be found in the recipe card below.
Step 1: In the bowl of a stand mixer combine dry active yeast and half the milk warmed to approximately 100°F. Whisk to distribute the yeast and then allow to sit undisturbed for about 10 minutes or until foamy.
Step 2: In the same stand mixer bowl, add the remaining milk, flour, sugar, butter and salt. Fit the stand mixer with the paddle attachment and mix on low to combine or stir with a wooden spoon. Switch to the dough hook attachment and knead the dough on medium-low speed for 5-7 minutes or until a smooth dough forms.
Step 3: Turn the dough out in an oiled or sprayed large bowl, cover and proof in a warm spot for about an hour or until doubled.



Step 4: Turn the dough onto a clean work bench. Divide the dough into 24 equal portions weighing about 47g each. Roll into round balls, place on the bench. Cover with plastic wrap or a towel and bench rest for 5-10 minutes.
Step 5: To final shape, roll into rounds (you can see detailed instructions for this in my brioche bun recipe, shape into ropes and tie in a knot or flatten, brush with melted butter and fold in half for parker rolls. Place on parchment paper lined baking sheets.


How to shape traditional parker house rolls
- On a lightly floured surface, press or roll the rested dough into an oval shape (not a rectangle) about ¼ inch thick. Brush melted butter on half of the oval.
- Fold the unbuttered half onto the buttered half like a taco. Place on parchment lined baking sheet. Proof and bake as directed. They might proof faster than the round rolls.



Step 6: Final proof for about 40 minutes or until lightened and airy. While they are proofing, preheat the oven to 375°F.


Bake 7: Bake in preheated oven for 15-20 minutes or until golden brown.
Step 8: In a small saucepan, melt the remaining ¼ cup butter. Lightly brush the warm, baked rolls with melted butter using a pastry brush.

See the interior texture of each shape below. They are both light and fluffy but the folded pocketbook shape has more crispy, buttery edges!


How to serve Parker House rolls?
- Parker House rolls are excellent dinner rolls! Serve them alongside Korean bbq meatballs, slow cooker shredded beef, or to tame the heat of beef chili!
- The perfect slider bun or for sandwiches! Use these rolls for your favorite sandwich toppings! I suggest slow cooker Italian meatballs, turkey bacon bravo sandwiches, slider sized bbq veggie burgers, or slow cooker bbq chicken.
- What to serve them with? Try serving with softened salted butter, honey butter, or this homemade maple butter. Add a dollop of easy strawberry jam, homemade berry jam, or peach preserves.
- Your new favorite Thanksgiving roll! Serve the warm, fresh rolls for Thanksgiving dinner then pile on the leftovers the next day!
Frequently Asked Questions
Parker house rolls are best the day they are baked. I recommend storing well wrapped at room temperature for 1 day or freezing in an air-tight container.
Bake rolls as directed and brush with butter, then cool to room temperature. Wrap well and freeze for up to 1 month. To reheat, warm in an oven preheated to any temperature between 300°F-375°F. I warm them in foil to retain the moisture. Brush with melted butter before serving. Only reheat right before serving or they will dry out as they cool.
You can make a half batch to produce 12 rolls, if your mixer is smaller than a 6 quart. You can also make them by hand but it will take more time. This recipe was developed for professional use, so you can make as large a batch as your mixer will hold. When making larger batches, I recommend using a kitchen scale for accurate measurements.
You can do either the first or second proofing in the refrigerator to retard (slow) it slightly. It is made with a considerable amount of active dry yeast and once it gets going, it will not be delayed considerably by the cold. You can reduce the yeast to 1 packet and then it will allow for a slow, overnight 1st proofing. I would not recommend final proofing overnight.
Reheat rolls covered in the oven. Honestly any temperature between 300°F-375°F will work. Just be sure to remove them when they are warm, or they will dry out.
If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
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parker house rolls recipe
- Prep Time: 30 minutes
- Proofing Time: 1 hour 40 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 24 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Description
A soft, buttery homemade parker house rolls recipe by a pastry chef! These easy, 6-ingredient rolls are shaped in the traditional way with melted butter between the layers, but you can make them round for an easy alternative to dinner rolls!
Ingredients
- 1 1/3 cups whole milk (346g)
- 4 1/2 teaspoons dry active yeast (2 packets, 14g)
- 5 cups all-purpose flour (600g)
- 2 tablespoons granulated sugar (28g)
- 1/2 cup unsalted butter, softened (113g)
- 1 tablespoons kosher salt
- 1/4 cup melted butter, for finishing
- 1 tablespoon sea salt or fleur de sel, for finishing
Instructions
- In the bowl of a stand mixer combine dry active yeast and half the milk warmed to approximately 100°F. Whisk to distribute the yeast and then allow to sit undisturbed for about 10 minutes or until foamy.
- In the same stand mixer bowl, add the remaining milk, flour, sugar, butter and salt. Fit the stand mixer with the paddle attachment and mix on low to combine.
- Switch to the hook attachment and knead the dough on medium-low speed for 5-7 minutes or until a smooth dough forms.
- Turn the dough out in an oiled or sprayed bowl, cover and proof in a warm spot for about an hour or until doubled.
- Turn the dough onto a clean work bench. Divide the dough into 24 equal portions weighing about 47g each. Roll into rounds, place on the bench. Cover with plastic wrap or a towel and bench rest for 5-10 minutes.
- To final shape, roll into rounds, shape into ropes and tie in a knot or flatten, brush with melted butter and fold in half for parker rolls. Place on parchment lined baking sheets.
- How to shape traditional parker house rolls
- On a lightly floured surface, press or roll the rested dough into an oblong (oval) shape about ¼ inch thick. Brush melted butter on half of the oval.
- Fold the unbuttered half onto the buttered half like a taco. Place on parchment lined baking sheet. Proof and bake as directed. They might proof faster than the round rolls.
- Final proof for about 40 minutes or until lightened and airy.
- Preheat the oven to 375°F.
- Bake in preheated oven for 15-20 minutes or until golden brown.
- Lightly brushed the warm, baked rolls with melted butter.
Notes
Yield – 24 rolls
Presentation – You can use this recipe to make the traditional folded shape, rounds baked on a sheet pan or in a baking dish, or rolled into ropes and tied like a knot.
Storage – Parker house rolls are best the day they are baked. I recommend storing well wrapped at room temperature for 1 day or freezing in an air-tight container.
Before You Go
I hope you enjoyed this professional chef developed recipe. Check out our other delicious, homemade bread recipes or dive into this potato bread, classic Italian bread, or a refreshing watermelon mojitos!
lovely, have never tried to make these, only bought them, great excuse to break out the stand mixer, thank you!
Hi Sabrina! Wonderful, we can’t wait to hear about them! ~gvd team