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If you’re craving the ultimate soft, fluffy, and irresistibly rich dinner rolls, you must try this Buttery Parker House Rolls Recipe. These rolls are the perfect blend of tender crumb and golden-buttery crust, creating a melt-in-your-mouth experience that feels like a warm hug in every bite. Whether it’s for a holiday feast, a cozy family dinner, or whenever you want to impress with homemade bread, these iconic rolls bring a touch of classic charm and dazzling flavor to your table that everyone will adore.
Ingredients You’ll Need
It’s amazing how a handful of simple pantry staples come together to create these irresistibly soft and buttery Parker House rolls. Each ingredient has its own vital role, from enriching the dough’s tenderness to building that glossy golden crust we all love.
- Whole milk: Adds creaminess and helps create a tender crumb.
- Water: Balances hydration and activates the yeast perfectly.
- Instant yeast: The magic that makes your dough rise beautifully and light.
- Granulated sugar: Feeds the yeast and gives a subtle hint of sweetness.
- Large egg: Adds richness and helps bind everything together.
- Unsalted butter (softened and melted): Key for that luxurious buttery flavor inside and outside the rolls.
- Instant potato flakes: Secret weapon for ultra-soft, moist rolls that stay fresh longer.
- Kosher salt: Enhances the flavors and balances the sweetness.
- All-purpose flour: The sturdy base that creates structure and chew.
How to Make Buttery Parker House Rolls Recipe
Step 1: Activate the yeast
Start by warming your milk and water until just about 110°F, the perfect cozy temperature for yeast to wake up. Pour this warm mixture into your stand mixer bowl, sprinkle in the instant yeast and sugar, and let it sit for about 5 minutes. You’ll see a foamy layer form—a sure sign the yeast is lively and ready to work its magic on your dough.
Step 2: Mix and knead the dough
Time to add in the egg, softened butter, potato flakes, and salt, followed by 3 1/4 cups of your all-purpose flour. Using the dough hook on low speed, bring everything together before kneading on medium-low for about 6 to 7 minutes. The dough should be soft, smooth, and just slightly tacky to the touch—pulling off the sides of the bowl but still clinging a bit at the base. Resist the urge to add too much flour, as keeping it slightly sticky is key to those tender rolls.
Step 3: Let the dough rise
Cover your bowl and find a warm nook to let the dough double in size. This usually takes about 1 to 1 1/2 hours, and it’s where the yeast has its biggest celebration, filling your dough with airiness and flavor.
Step 4: Prepare your baking pan and shape the rolls
Pour 2 tablespoons of melted butter into a 9×13-inch baking pan, brushing it generously over the bottom and sides. Once your dough has risen, punch it down gently and divide it into 16 equal portions. Flatten each piece into an oval about 4 inches long, brush lightly with melted butter, and fold lengthwise—not all the way to the edge—creating that signature Parker House look. Place the rolls folded-side-up in two neat rows, leaning on each other for that perfect shingled effect.
Step 5: (Optional) Make ahead for better flavor
Want to make these rolls ahead of time? Cover the pan tightly with plastic wrap and refrigerate them for 8 to 24 hours. This slow, cold rise not only enhances the flavor but also simplifies your baking day.
Step 6: Final rise and bake
When ready to bake, let the rolls come to room temperature, covered, until they look puffy and nearly double in size—could be 45 minutes to an hour and a half depending on your kitchen’s warmth. Bake at 350°F for 25 minutes, then brush with melted butter and bake for another 5 minutes until golden and reaching 190°F inside. Pull them right at that golden mark to ensure they stay incredibly soft and moist.
Step 7: Finish with buttery goodness
Slather the hot rolls with more melted salted butter and sprinkle with flaky sea salt for an irresistible finishing touch. Serve warm and watch these Buttery Parker House Rolls disappear fast!
How to Serve Buttery Parker House Rolls Recipe
Garnishes
These rolls shine on their own with a generous brush of melted butter and a sprinkle of flaky sea salt, but you can always jazz them up with fresh herbs like rosemary or thyme, or a soft smear of garlic herb butter for an added flavor punch.
Side Dishes
The classic buttery Parker House rolls pair beautifully with hearty soups, creamy mashed potatoes, or rich roast dinners. Their tender texture and buttery flavor make them the perfect accompaniment to soak up gravies and sauces.
Creative Ways to Present
Consider serving these rolls as mini sliders by slicing them open and stuffing with your favorite deli meats or roasted chicken. Or transform them into sweet treats by adding a drizzle of honey butter and a dusting of cinnamon sugar for a breakfast twist!
Make Ahead and Storage
Storing Leftovers
Keep any leftover rolls fresh by storing them in an airtight container at room temperature for up to two days. To preserve their softness, a quick reheat wrapped in foil works wonders.
Freezing
These Parker House rolls freeze beautifully. Wrap them tightly in plastic wrap and place in a freezer bag for up to three months. Thaw overnight in the refrigerator or at room temperature before reheating.
Reheating
Reheat rolls gently in a 300°F oven wrapped in foil for 10-15 minutes, or microwave individually wrapped in a damp paper towel for 20-30 seconds to rejuvenate their freshly-baked softness.
FAQs
What makes Parker House rolls different from regular dinner rolls?
Parker House rolls stand out because of their signature folded shape and extra buttery brushed crust. The folding technique gives them a unique texture that’s soft yet slightly layered, and the butter brushed on top ensures a golden, flavorful exterior.
Can I substitute instant potato flakes with something else?
Instant potato flakes add moisture and softness, but if you don’t have any, you can omit them or replace with an equal amount of mashed potato. The texture might be slightly different but still delicious.
How essential is the chilling step if I want to make these ahead?
Chilling the shaped rolls allows a slow, cold fermentation that develops deeper flavor and a better texture. It’s highly recommended if you want a more flavorful and tender result and helps with timing on busy days.
Can I make these rolls without a stand mixer?
Absolutely! You can mix and knead by hand, though it will take more effort and time. Knead on a floured surface until the dough is smooth and elastic—about 10-12 minutes should do it.
What’s the best way to check if the rolls are fully baked?
The best way is to use a probe thermometer; they should reach 190°F internally. Visually, the rolls should be a lovely golden brown and spring back lightly when pressed.
Final Thoughts
These Buttery Parker House Rolls Recipe are truly a joy to make and even more delightful to eat. Whether you’re a seasoned baker or just starting out, they offer a rewarding mix of simplicity and indulgence that will charm any crowd. Give them a try, and I promise they’ll become one of your go-to recipes for special dinners or anytime you crave that warm, buttery comfort in roll form!
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Buttery Parker House Rolls Recipe
- Total Time: 1 hour 55 minutes to 2 hours 25 minutes (including rises)
- Yield: 16 rolls
- Diet: Vegetarian
Description
These Buttery Parker House Rolls are soft, fluffy, and rich with a tender crumb thanks to the addition of instant potato flakes and ample butter. Perfect for any meal, these classic rolls feature a distinctive folded shape and a buttery crust topped with flaky sea salt. Made with a simple yeast dough and easy to shape, they’re perfect for making ahead with a slow overnight rise in the fridge that enhances flavor and convenience.
Ingredients
For the Dough
- 1 cup whole milk
- ¼ cup water
- 1 packet instant yeast (2 ¼ teaspoons)
- 3 tablespoons granulated sugar
- 1 large egg, room temperature
- 6 tablespoons unsalted butter, softened
- ⅓ cup instant potato flakes
- 1½ teaspoons kosher salt
- 3¼ to 3½ cups all-purpose flour
For the Pan and Shaping
- 2 tablespoons unsalted butter, melted (for the pan)
- 2 tablespoons unsalted butter, melted (for brushing before folding)
For the Topping
- 3 tablespoons salted butter, melted
- Flaky or coarse sea salt, for sprinkling
Instructions
- Warm and Activate Yeast: Warm the milk and water together until just warm to the touch, about 110°F. Pour into the bowl of a stand mixer and stir in the yeast and sugar. Let it sit for 5 minutes, until a little foamy.
- Make the Dough: Add the egg, softened butter, potato flakes, and salt to the yeast mixture. Add 3¼ cups flour and mix with the dough hook on low until combined. Knead on medium-low for 6 to 7 minutes until the dough is soft, smooth, and slightly tacky, pulling away from the sides but still sticking a bit at the bottom. If too sticky, add more flour a tablespoon at a time, careful not to add too much.
- First Rise: Cover the bowl and place in a warm spot. Let the dough rise until doubled in size, about 1 to 1½ hours.
- Prepare the Pan: Pour 2 tablespoons melted butter into a 9×13-inch baking pan. Brush it evenly over the bottom and sides.
- Shape the Rolls: Punch down the dough and divide into 16 equal balls (about 50 grams each if weighing). Flatten each into a 4-inch oval. Brush the top lightly with melted butter, then fold in half lengthwise so the top half sits slightly back from the bottom. Press fold gently to seal.
- Arrange Rolls in Pan: Arrange rolls in 2 rows of 8 in the pan, shingled with folded edges facing up and leaning on each other.
- Make Ahead Option: Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours and up to 24 hours to allow a slow cold rise which enhances flavor and ease of timing.
- Second Rise: On baking day, remove pan from fridge and let sit at room temperature, covered, until puffy and nearly doubled, 45 minutes to 1½ hours depending on kitchen warmth.
- Bake the Rolls: Preheat oven to 350°F. Bake rolls for 25 minutes, then remove and brush tops with melted butter. Return to oven and bake another 5 minutes or until tops are golden and internal temperature registers 190°F.
- Finish and Serve: Brush hot rolls generously with melted salted butter and sprinkle with flaky sea salt. Serve warm for the best experience.
Notes
- Use a cooking thermometer to check the internal temperature of the rolls for perfect doneness at 190°F.
- Be cautious not to add too much flour during kneading to keep rolls soft and tender rather than dry.
- The slow cold rise in the fridge enhances dough flavor and allows for flexible baking schedules.
- If you don’t have instant potato flakes, you can substitute with an equal amount of mashed cooked potatoes.
- For a richer finish, use salted butter for brushing before folding and for the topping.
- Flaky sea salt adds a lovely texture and flavor on top, but you can omit if preferred.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
