The Only Parker House Rolls Recipe You’ll Ever Need: Fluffy, Buttery, and Outrageously Addictive
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You want rolls that bring the silence to the dinner table—the kind where people stop talking mid-sentence because they’re too busy reaching for seconds. That’s this Parker House rolls recipe. Flaky folds, buttery layers, and a golden crust that shatters just enough. You don’t need a bakery; you need 90 minutes and a clear mission.
Ingredients
Instructions
Proof the yeast: In a large bowl or stand mixer bowl, combine warm milk (105–110°F), yeast, and 1 tablespoon sugar. Let sit 5–8 minutes until foamy. If it doesn’t foam, your yeast ghosted you—start over with fresh yeast.
Mix the wet ingredients: Whisk in remaining 2 tablespoons sugar, 4 tablespoons melted butter, and the egg until smooth.
Add the dry stuff: Add 3 cups flour and the kosher salt. Mix with a dough hook on low (or stir with a sturdy spoon) until a shaggy dough forms. Add up to 1/2 cup additional flour, 1 tablespoon at a time, until the dough is soft and slightly tacky but not sticky.
Knead: Knead with the mixer on medium-low for 6–8 minutes (or by hand 8–10 minutes) until smooth, elastic, and springy. It should stretch without tearing. If it’s wet, dust lightly with flour; if it’s stiff, add a teaspoon or two of milk.
First rise: Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 45–60 minutes.
Prepare the pan: Generously butter a 9×13-inch baking pan. Melt the remaining 4 tablespoons butter for brushing.
Shape the classic fold: Turn the dough onto a lightly floured surface and roll into a rectangle about 12×16 inches and 1/4-inch thick. Using a knife or bench scraper, cut into 3×4-inch rectangles (about 12 pieces), or smaller for more rolls.
Butter and fold: Brush each piece lightly with melted butter. Fold each rectangle just off-center (like closing a wallet so one flap is shorter) and press the edge gently so it sticks but still puffs when baked.
Pan and proof: Arrange folds seam-side down in the pan with a little space between them. Cover and let rise until puffy, 25–35 minutes.
Preheat: While they proof, heat the oven to 350°F (175°C).
Bake: Brush the tops with more butter and bake 18–22 minutes until golden brown on top and 195°F in the center. Rotate the pan once for even color if your oven runs hot on one side.
Finish strong: Immediately brush with more melted butter and sprinkle flaky sea salt. Cool 5–10 minutes, then serve warm. Try not to eat four in a row. Try.
