Parker House Rolls Recipe has the perfect recipe for dinner rolls to accompany any meal.  Before you are ready to serve the sweet corn pudding, make sure to have these dinner rolls served hot with your holiday feast!

Parker House Rolls
Yield: 2 dozen rolls


3 Tbsp. water, lukewarm (105º – 110º)
3 Tbsp.sugar
2-1/2 tsp. active Dry Yeast
4 ounces unsalted butter
1 cup whole milk
2 cups bread flour
1-1/2 tsp. salt
1-1/2 cups all purpose flour (more if necessary)


Preheat oven to 375º F.

Stir together the warm water, 1 Tbsp. of sugar and yeast in a small bowl and let stand until foamy, about 5 minutes.

Melt 3 oz. butter in a small saucepan. Add milk and heat to lukewarm. Pour into a large bowl.

Add in the yeast mixture, the remaining sugar, the bread flour and salt and mix until well combined. Add in enough all-purpose flour to make a slightly sticky dough that forms into a ball.

Butter a large bowl. Knead dough on a lightly floured surface until smooth and elastic. Form into a ball and place it in the buttered bowl. Turn to coat completely and cover with plastic wrap. Allow to double in size.

Butter a 9” x 13” baking pan. Divide dough into 24 equal pieces and roll into balls. Place in the pan and cover loosely for about 45 mins., or until doubled.

Make a deep crease down the center of each row of rolls with a floured chopstick or ruler. Allow to rise for another 15 mins.

Brush tops of rolls with remaining butter, melted and bake until golden, for 20 – 25 minutes.

Remove from oven. Cool rolls in the pan on a rack for about 5 mins. Turn out onto a rack and cool.

Recipe Courtesy of Escoffier School of Culinary Arts

Parker House Rolls Recipe – Food Network
Parker House Rolls Recipe – Taste of Home
Parker House Rolls Recipe – Martha Stewart

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