Parker House Rolls

Soft, folded Parker House Rolls made with enriched dough and instant yeast for a faster rise. Classic American dinner rolls that bake up tender, buttery, and reliable for holidays or everyday meals.

Course Bread, Side Dish

Cuisine American

Keyword American dinner rolls, American recipe, butter dinner rolls, classic dinner roll recipe, enriched dough, folded dinner rolls, holiday rolls, instant yeast dinner rolls, parker house rolls, pull apart rolls, soft dinner rolls, stand mixer dough, yeast roll recipe

Prep Time 2 30

Cook Time 20

Total Time 2 50

Servings rolls

Calories 180kcal

Author Cathy Pollak

Equipment

kitchen scale For ingredient accuracy.
Stand Mixer Best for kneading enriched dough evenly.
mixing bowls For rising and resting the dough.
rolling pin To roll the dough into an even rectangle.
pastry brush For brushing melted butter and egg wash.
baking sheet rimmed. supports the rolls and keeps fold defined.
parchment paper or a silicone mat. Prevents sticking.
Pizza Cutter or sharp knife. For cutting clean, even strips and pieces.

Ingredients

Dough:

6 cups (750 g) all-purpose flour
2½ tbsps (22 g) RapidRise yeast or 2 tablespoons (18 g) active dry yeast (see recipe notes below)
⅓ cup (67 g) granulated sugar
1½ tsps (7 g) kosher salt
1½ cups (366 ml) warm whole milk (100–110°F / 38–43°C)
6 tbsps (84 g) unsalted butter melted and slightly cooled
2 large eggs room temperature

For Shaping:

2 tbsps (28 g) butter melted ( I prefer salted butter here)

Egg Wash:

1 large egg
1 tbsp (15 ml) water

Finishing:

¼ cup (56 g) butter melted ( I prefer salted butter here)

Instructions

Add the flour, yeast, sugar, salt, warm milk, melted butter, and eggs to the bowl of a stand mixer fitted with the dough hook. Let the mixer bring the dough together, then keep it running until the dough turns smooth, slightly tacky, and starts pulling away from the bowl. If it feels too sticky, add flour 1 tablespoon (8 g) at a time until it settles into a soft, workable dough. If mixing by hand, knead on a lightly floured surface for about ten minutes until the dough feels elastic.
6 cups (750 g) all-purpose flour, 2½ tbsps (22 g) RapidRise yeast, ⅓ cup (67 g) granulated sugar, 1½ tsps (7 g) kosher salt, 1½ cups (366 ml) warm whole milk, 6 tbsps (84 g) unsalted butter, 2 large eggs
Place the dough in a greased bowl, cover it, and let it rise until it doubles. Enriched dough is slower than lean dough, so give it the full time to puff and relax.
Divide the dough in half. Roll the first piece into an 8 x 12 inch (20 x 30 cm) rectangle and brush the surface with melted butter so the fold will create the classic Parker House crease. Cut the rectangle in half lengthwise. Brush both strips with butter again, then fold each strip lengthwise like a book so the buttered sides meet. Cut each folded strip into four even pieces. Check the step-by-step photos in the post to see the fold and shape.
2 tbsps (28 g) butter
Arrange the rolls on a parchment lined baking sheet with space between them. Cover and let them rise again for 30 to 45 minutes, until they look noticeably fuller and lighter.
Brush the tops with egg wash (combine the egg with water) and bake at 350°F (177°C) for 18 to 20 minutes, until the tops are golden and the bottoms are lightly browned. Brush them with melted butter the second they come out of the oven.
1 large egg, 1 tbsp (15 ml) water, ¼ cup (56 g) butter

Notes

Instant yeast: 22 g = a little over 3 packets (¼-oz packets are 7 g each).
Active dry yeast: 18 g = about 2½ packets.
If you bake at all, use the jar: Opening all those packets feels like community service. The jar gives you accuracy and sanity without having extra, paritally filled packets leftover.
Instant yeast can be added directly to the dry ingredients.
Active dry yeast should be bloomed in the warm milk for 5 to 7 minutes before mixing.
A stand mixer provides the most consistent gluten development for enriched dough.
Dough should feel soft and slightly sticky; add flour slowly if adjustments are needed.
Enriched dough rises more slowly than lean dough because of the butter, eggs, and milk.
A warm, draft-free environment improves rise consistency.
Folding the strips lengthwise creates the classic Parker House shape.
Brushing melted butter immediately after baking keeps the rolls soft and enhances flavor.
Feel free to sprinkle on a few Maldon sea salt flakes as a finishing touch.
Read the whole post for more in depth tips and tricks for this recipe.

If you’re making these Parker House Rolls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will also vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition