This post may contain affiliate links. Please read our disclosure policy.
Warm and fluffy Parker House rolls will become your new favorite roll recipe because they’re both buttery and delicious.
A Fluffy Favorite!
If your family is anything like ours, you love your dinner rolls (really all bread recipes)! A new favorite is a recipe we are sharing today for Parker House Rolls.
Parker House Rolls originated at the Parker House Hotel in Boston, Massachusetts, during the 1870s. These rolls were known for their soft, buttery texture and distinctive fold on top. We were so excited to master this recipe and cannot wait to share our version of this famous roll recipe with you!
This side dish is perfect for holidays, Sunday dinner ideas, or any of your favorite main dishes and especially amazing with our homemade Honey Butter!
WHY WE LOVE IT:
- Restaurant rolls. Make and serve these famous fluffy restaurant rolls right from your own kitchen.
- Perfect side. These rolls are a great pairing with other classics like our Best Mashed Potatoes and Crockpot Green Bean Casserole!
- Pantry staples. This recipe uses ingredients you most likely already have on hand, saving you time and money.
Ingredients
PREP TIME: 30 minutes
BAKE TIME: 20 minutes
RISE TIME: 1 hour 45 minutes
- 1 tablespoon unsalted butter – use to butter the baking dish
- 4 ½ cups all-purpose flour – How to Measure Flour
- 2 envelopes instant yeast – A single envelope contains about 2 teaspoons of yeast. Since the yeast is mixed directly into the flour and not bloomed first, be sure to use instant or rapid-rise yeast.
- 2 teaspoons kosher salt
- 1⅓ cups whole milk, warmed
- ¼ cup unsalted butter, melted
- 4 tablespoons honey
- 1 large egg
- 2 large egg yolks – How to Separate Egg Whites from the yolks
- 1 tablespoon vegetable oil – canola oil or olive oil
Egg Wash
- 1 large egg beaten – for egg wash topping
Honey Butter
- ¾ cup butter softened – You can use salted or unsalted butter. How to Soften Butter Quickly
- ¼ cup honey
- flaky sea salt
How to Make Parker House Rolls
- DRY INGREDIENTS. Remove the mixing bowl from the stand mixer add 4½ cups flour, 2 envelopes yeast, and 2 teaspoons salt, and mix to combine. Create a well in the center of the flour mixture (a small hollow spot in the middle for the wet ingredients).
- WET INGREDIENTS. In a separate medium bowl, add 1⅓ cup warm milk, ¼ cup butter, and 4 tablespoons honey and whisk until butter is melted (milk should be hot enough to melt butter, but not too scalding – should be lukewarm by the time the butter is melted).
- Add the milk mixture to the well in the dry ingredients. Do not mix yet.
- In another bowl, add 1 whole egg and 2 egg yolks and beat for 1-2 minutes until mixed well. Add this to the liquid ingredients in the bowl.
- MIX. Place the mixing bowl on the stand mixer, add the dough hook attachment, and mix on medium speed for 5-6 minutes – or until elastic and smooth.
- While the dough is mixing, add a teaspoon of vegetable oil to a large metal bowl and rub around the inside of the bowl.
- FIRST RISE. Transfer the dough to the bowl, cover with a tea towel, and let rise for 45 minutes.
- While the dough is rising, butter a 9×13 baking dish and set aside.
- SHAPE. Punch down and, on a lightly floured work surface, divide the dough into 3 equal circles. Divide each circle into 5 parts to make 15 equal pieces.
- Roll each piece into a ball making sure to stretch the dough and pinch it underneath to ensure a smooth top.
- SECOND RISE. Place each ball into the prepared pan. Cover with a tea towel and let rise for 1-1.5 hours, or until doubled in size.
Bake and Serve
- BAKE. Preheat oven to 350°F. Brush the tops of the rolls with an egg wash and bake for about 25 minutes or until golden brown.
- HONEY BUTTER. While the rolls are baking, make honey butter by mixing butter and honey in a small bowl until combined.
- As soon as the rolls come out of the oven, brush the tops with the honey butter and sprinkle with flaky salt.
- Use the remaining honey butter to serve with the rolls.
Complete The Meal
Main Dish
Dessert
More Rolls
More Collections
Parker House Rolls
Ingredients
Rolls
- 1 tablespoon unsalted butter
- 4½ cups all-purpose flour
- 2 envelopes instant yeast
- 2 teaspoons kosher salt
- 1⅓ cup whole milk, warmed
- ¼ cup unsalted butter, melted
- 4 tablespoons honey
- 1 large egg
- 2 large egg yolks
- 1 tablespoon vegetable oil
Egg Wash
- 1 large egg beaten, for egg wash topping
Honey Butter
- ¾ cup butter, softened
- ¼ cup honey
- flaky sea salt
Instructions
- Remove the mixing bowl from the stand mixer, add flour, yeast, and salt. Mix to combine. Create a well in the center of the flour mixture (a small hollow spot in the middle for the wet ingredients to go).
- In a medium bowl, add warm milk, butter, and honey and whisk until butter is melted (milk should be hot enough to melt butter, but not too scalding – should be lukewarm by the time the butter is melted). Add to the well in the dry ingredients. Do not mix yet.
- In another bowl, add egg and egg yolks and beat for 1-2 minutes until mixed well. Add this to liquid ingredients in the bowl.
- Place the mixing bowl onto the stand mixer, add the dough hook attachment, and mix on medium speed for 5-6 minutes – or until elastic and smooth.
- While dough is mixing, add a teaspoon of vegetable oil to a large metal bowl and rub around the inside of the bowl.
- Transfer the dough to the bowl, cover with a tea towel and let rise for 45 minutes.
- While the dough is rising, butter a 9×13 baking dish and set aside.
- Punch down and divide the dough into 3 equal circles. Divide each circle into 5 parts to make 15 equal pieces.
- Roll each piece into a ball making sure to stretch the dough and pinch it underneath to ensure a smooth top.
- Place each ball into the prepared baking dish. Cover with a tea towel and let rise for 1-1.5 hours, or until doubled in size.
- Preheat oven to 350°F. Brush the tops of the rolls with an egg wash and bake for about 20-25 minutes, or until golden brown.
Honey Butter
- While rolls are baking, make honey butter by mixing butter and honey in a small bowl until combined.
- As soon as the rolls come out of the oven, brush the tops with the honey butter and sprinkle with flaky salt.
- Use remaining honey butter to serve the rolls with.
Video
Notes
- Warm the milk to 105-110°F pour ⅓ cup into a separate bowl and sprinkle it with 4¼ teaspoons active dry yeast. Set aside to bloom.
- Meanwhile, heat the remaining 1 cup of milk enough to melt the butter and add the honey.
- Pour the milk from both bowls into the well in the center of the flour mixture and continue with the recipe.
- Note that the dough may take a bit longer to rise than when using rapid-rise yeast.
- To prevent them from drying out, cool and store in an airtight container or bag. Keep at room temperature for 1-3 days or freezer for up to 3 months.
- Reheat- Preheat your oven to 350°F, wrap the rolls in foil, and warm for about 10-15 minutes, or until heated through. To microwave- Wrap the rolls in a damp paper towel and microwave on high for about 15-20 seconds
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
> Yes, but you will need to bloom it using some of the warm milk.
> Warm the milk to 105-110°F pour ⅓ cup into a separate bowl and sprinkle it with 4¼teaspoons active dry yeast.
> While the yeast blooms, heat the remaining 1 cup of milk enough to melt the butter and add the honey.
> Pour the milk from both bowls into the well in the center of the flour mixture and continue with the recipe.
> Note the dough may take a bit longer to rise, than when using rapid-rise yeast.
To freeze. Roll the dough into balls and place on a baking tray. Do not let them rise a second time, instead freeze for at least an hour. Once frozen, transfer the dough balls to an airtight freezer-safe container or bag and store them in the freezer for up to 3 months.
To bake. Place the desired amount of frozen rolls into a baking dish. Cover with plastic wrap sprayed with cooking oil and refrigerate overnight. Remove from the fridge and let them rise at room temperature until they double in size. Bake according to the recipe.
Leftover rolls are great to use to make sandwiches, sliders, or slather with Strawberry Jam and eat as a snack.
Leftover rolls can be stored in an airtight container or bag to prevent them from drying out. Store at room temperature for 1-3 days or freeze for up to 3 months.
Reheat. Preheat your oven to 350°F, wrap the rolls in foil, and warm for about 10-15 minutes, or until heated through. To microwave- Wrap the rolls in a damp paper towel and microwave on high for about 15-20 seconds.
