Go Back
When it comes to comfort food, few items evoke warmth and nostalgia quite like Parker House rolls. These soft, buttery bread rolls are a beloved staple in American cuisine, often gracing the tables of family gatherings, holidays, and special occasions. Originating from the Parker House Hotel in Boston in the 1800s, these rolls have transcended their humble beginnings to become an iconic representation of American baking. Their unique texture and rich flavor make them a favorite among bread enthusiasts and home cooks alike.

Butter Soft Parker House Rolls

Indulge in the warmth and nostalgia of Heavenly Butter Soft Parker House Rolls, a classic American favorite. Crafted with high-quality ingredients, these rolls feature a tender, pillowy texture and rich buttery flavor that melts in your mouth. Perfect for family gatherings or holiday meals, they can be paired with savory spreads, soups, or meats. Discover the step-by-step guide to make this deliciously comforting bread that everyone will love. Enjoy the baking journey and the joy of sharing!
Print Recipe Pin Recipe

Ingredients
  

4 cups all-purpose flour, plus extra for dusting

1/2 cup unsalted butter, melted (plus additional for brushing)

1/4 cup granulated sugar

1 tablespoon active dry yeast

1 cup whole milk, warmed to approximately 110°F (43°C)

2 large eggs, at room temperature

1 teaspoon salt

1/4 teaspoon baking soda (optional)

Additional melted butter for brushing, as needed

Instructions
 

Activate the Yeast: In a small bowl, mix the warm milk and granulated sugar until combined. Gently sprinkle the active dry yeast over the milk mixture and let it sit undisturbed for about 5-10 minutes, or until it becomes frothy and bubbly. This indicates that the yeast is alive and ready to go.

    Mix the Dough: In a large mixing bowl, combine 3 cups of the all-purpose flour with the salt. Once the yeast mixture is frothy, pour it into the flour mixture, followed by the melted butter and room temperature eggs. Stir until all ingredients are well incorporated.

      Kneading: Gradually add the remaining 1 cup of flour to the mixture, stirring until a soft dough begins to form. Turn the dough out onto a lightly floured surface. Knead the dough by pressing and folding for approximately 8-10 minutes, or until it is smooth and elastic. If the dough feels overly sticky, sprinkle in a bit more flour, a tablespoon at a time, as needed.

        First Rise: Place the kneaded dough in a greased bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel and place it in a warm, draft-free area. Allow the dough to rise for about 1 to 1.5 hours or until it has doubled in size.

          Shape the Rolls: After the dough has risen, gently punch it down to release the air. Transfer it to a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a smooth ball. To create the signature Parker House shape, fold the edges of each ball toward the center to form a rounded bottom.

            Prepare for Second Rise: Arrange the shaped rolls in a greased 9x13 inch baking dish, ensuring they are placed close enough to touch, encouraging them to rise together. Cover the dish with a towel and let the rolls rise for another 30-45 minutes, or until they have puffed up significantly.

              Preheat and Bake: Preheat your oven to 375°F (190°C). Once the second rise is complete, brush the tops of the rolls generously with melted butter and, if desired, sprinkle with a pinch of flaky sea salt. Bake in the preheated oven for 15-20 minutes or until they are golden brown on top.

                Finishing Touch: Once baked, remove the rolls from the oven and give them another light brush with melted butter for that irresistible shine and flavor. Allow them to cool slightly in the pan before serving, ensuring they retain their delightful softness.

                  Serve and Enjoy: Gently pull apart the rolls and serve them warm, perfect for complementing any meal or special occasion!

                    Prep Time, Total Time, Servings: 30 min | 2 hrs 30 min | Makes 12 rolls