Name: Parker House Rolls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 3 cups (360g) King Arthur Unbleached All-Purpose Flour; 2 1/2 teaspoons instant yeast; 3 tablespoons (39g) granulated sugar; 1 1/4 teaspoons (8g) table salt; 1/4 cup (50g) potato flour or 3/4 cup (50g) dried potato flakes (instant mashed potatoes); 3 tablespoons (43g) butter, at room temperature; 1 cup (227g) milk; 1 large egg; 3 1/2 to 4 tablespoons (50g to 57g) butter, melted; for brushing on rolls

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Introduction

Parker House Rolls are soft, buttery, and irresistibly fluffy dinner rolls that have been a classic favorite for generations. Their unique folded shape and golden crust make them perfect for any meal, from holiday dinners to simple weeknight suppers.

A white round plate filled with twelve soft, golden-brown rolls stacked in two layers; the rolls have a smooth, shiny top crust with light brown hues and visible swirled folds inside, showing a fluffy, light yellow interior. The plate sits on a round wooden board, placed on a white marbled surface, with a blurred brown pot and beige cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (360g) King Arthur Unbleached All-Purpose Flour
2 1/2 teaspoons instant yeast
3 tablespoons (39g) granulated sugar
1 1/4 teaspoons (8g) table salt
1/4 cup (50g) potato flour or 3/4 cup (50g) dried potato flakes (instant mashed potatoes)
3 tablespoons (43g) butter, at room temperature
1 cup (227g) milk
1 large egg
3 1/2 to 4 tablespoons (50g to 57g) butter, melted; for brushing on rolls

Instructions

Step 1: Weigh your flour or measure it by gently spooning it into a cup and sweeping off the excess. In a large mixing bowl or the bowl of an electric mixer, combine all ingredients except the melted butter for brushing, mixing to form a shaggy dough. To speed rising, whisk the milk and egg together, warm gently to remove chill, then add to the dry ingredients.
Step 2: Knead the dough by hand for about 10 minutes or by machine for 7 to 8 minutes until smooth.
Step 3: Place the dough in a lightly greased bowl or an 8-cup measure to track rising. Let it rise for 90 minutes; it will become puffy but may not double. The rise may seem slow at first but will pick up in the last half hour.
Step 4: Transfer the dough to a lightly greased work surface and divide it in half. Roll or pat each half into an 8″ x 12″ rectangle.
Step 5: Brush each rectangle lightly with melted butter, reserving some for later.
Step 6: Cut each rectangle in half lengthwise into two 4″ x 12″ strips. Fold each strip lengthwise so one edge overlaps the other by about 1/2″, resulting in a 2 1/4″ x 12″ rectangle.
Step 7: Cut each folded rectangle into four 3″ pieces to make eight rolls per half of the dough. Flip each roll so the smooth side is up and place them in a lightly greased 9″ x 13″ pan in four rows of four, gently flattening to cover the bottom.
Step 8: Cover the pan and let the rolls rise for 45 minutes to 1 hour until puffy but not doubled. Preheat the oven to 350°F towards the end of rising.
Step 9: Bake the rolls for 20 to 25 minutes until golden brown and set.
Step 10: Remove the rolls from the oven and brush with the remaining melted butter. Pull apart to serve warm.

Tips & Variations

For a richer flavor, substitute half the milk with buttermilk or add a teaspoon of honey to the dough.
If you don’t have potato flour, dried instant mashed potatoes work equally well as a substitute.
For softer crusts, cover the baked rolls with a clean kitchen towel immediately after brushing with butter.
Feel free to add herbs like rosemary or garlic powder to the melted butter for a savory twist.

Storage

Store the rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled rolls in a sealed bag for up to 2 months. To reheat, warm them in a 300°F oven for 10–15 minutes, brushing with butter again if desired for extra softness.

How to Serve

The image shows a close-up of many soft, golden brown rolls stacked together. Each roll has a smooth, lightly browned crust with a soft, slightly airy texture inside. Some rolls display their inner layers, revealing a light, fluffy, creamy-yellow dough with small air pockets, folded softly in two to three layers. The rolls have a slightly shiny, baked surface with an inviting warm color, showing slight crisp edges on some sides. The background is a simple white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after kneading. Just cover it tightly and allow it to come to room temperature and rise before shaping and baking.

What is the purpose of potato flour or potato flakes in the dough?

Potato flour or flakes help retain moisture and keep the rolls soft and tender with a light texture, distinguishing these rolls from regular bread.