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

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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