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5 from 1 vote

Parker House Rolls Recipe

Parker House Rolls are soft, buttery, and melt-in-your-mouth perfection that are the perfect side to a home cooked meal or just a special treat for the family. And the classic fold-over shape is unfussy, easy to achieve, and great for letting kids help in the kitchen.
Prep Time25 mins
Cook Time15 mins
Additional Time2 hrs
Total Time2 hrs 40 mins
Course: Bread
Cuisine: American
Servings: 24 rolls
Calories: 151kcal
Author: Amy Nash


  • 1 cup scalded milk
  • cup sugar
  • cup butter
  • ¾ teaspoon salt
  • ½ cup warm water
  • 2 ¼ teaspoons active dry yeast
  • 2 eggs
  • 4 to 4 ½ cups all-purpose flour
  • ¼ cup butter for brushing on top


  • Heat the milk in a small saucepan over medium-high heat just until bubbles start to form around the edges of the pan. Remove from heat and pour the scalded milk over most of the sugar (all but 1 teaspoon which will be used in the next step), ⅓ cup of the butter, and the salt in a large bowl. Set aside.
  • Meanwhile, proof the yeast by dissolving it in a small bowl with the warm water and 1 teaspoon of the sugar. Stir and let sit for 5-10 minutes until foamy.
  • Add 1 cup of the flour to the milk mixture and beat it in with the paddle attachment. Add the proofed yeast, eggs, and another 1 cup of the flour. Beat again until smooth. Switch to the dough hook, then add the remaining flour and knead for 5 to 7 minutes until a smooth supple dough forms.
  • Transfer the dough to a clean bowl that has been greased with a little oil. Cover with a piece of plastic wrap or a clean dish towel and let rise in a warm place until doubled in size, about 1 and ½ hours.
  • Punch down the dough, then roll out on a floured surface until the dough is about ½-inch thick. Use a very sharp round cutter to cut out circles close together. Melt the remaining ¼ cup of butter, then brush onto half of each dough circle and fold them over. Transfer the rolls to a baking sheet that has been sprayed with cooking spray. Cover with plastic wrap or a clean dish towel and let rise for 1 hour until the rolls are puffy.
  • Preheat the oven to 350 degrees F when the rolls have about 15 minutes of rising time left.
  • Bake the rolls for 15 to 20 minutes until golden brown on top and cooked through.


  • Make-Ahead: You can make these rolls through shaping them, then place the rolls in the refrigerator up to overnight. Remove from the fridge and let the rolls sit at room temperature for 30-45 minutes before baking the next day.
  • Freezing unbaked rolls: You can even freeze the rolls after shaping them before letting them rise. Once they have frozen in a single layer on a baking sheet, you can transfer the frozen rolls to a freezer-safe ziploc bag for up to 3 months before thawing for 3-5 hours at room temperature until they are risen, then baking like normal.
  • Storing: Leftover rolls will keep for about 3 days in an airtight container on the counter. Or freeze for up to 3 months. Thaw and warm in the oven or microwave before serving.


Calories: 151kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 123mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg