Parker House Rolls

Classic dinner rolls that are light, fluffy and buttery. A must have for any bread basket!


  • 6 cups all-purpose flour divided, plus extra for work surfaces
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2 packages active dry yeast
  • 1 cup butter softened divided
  • 2 cups hot tap water
  • 1 large egg


  1. In the bowl of a stand mixer using the hook attachment, mix together 2-1/4 cups flour, sugar, salt, and yeast until evenly distributed.
  2. Add 1/2 cup (1 stick) butter. Turn mixer on low speed. Gradually pour 2 cups hot tap water (120-130 degrees F) into the dry ingredients.
  3. Add the egg. Increase mixer speed to medium and beat for 2 minutes, scraping the bowl with a silicone spatula when needed.
  4. Add in 3/4 cup flour and continue beating for 2 minutes, scraping the bowl as needed.
  5. Add additional flour 1/2 cup at a time until the dough comes off of the sides of the bowl.
  6. Turn dough onto a lightly floured surface and knead for 5 minutes, working in more flour as needed.
  7. Shape dough into a ball and place in a large greased bowl. Turn dough over so that the top is greased. Cover with a towel; let rise in a warm place until volume doubles, about 1-1/2 hours.
  8. Punch dough down: Push down in the center, then push the edges into the center. Turn dough onto a lightly floured surface; knead lightly to make a smooth ball. Cover with a bowl for 15 minutes, and let dough rest.
  9. Heat your oven to 400 degrees. As it is preheating place the remaining 1/2 cup of butter in a 17 x 11 inch roasting pan and place in the oven just until the butter melts. Remove from the oven and spread the butter evenly on the bottom surface of the pan.
  10. On a lightly floured surface roll dough out 1/2 inch thickness. Using a 2-3/4-inch round biscuit cutter cut dough into circles.
  11. Holding each dough circle by the edge, dip both sides into melted butter; fold in half, lightly pressing the edges together.
  12. Arrange folded dough circles in rows, each nearly touching the next, in the roasting pan. Cover the pan with a towel; let dough rise in a warm place until the dough nearly doubles. (approximately 40 minutes)
  13. Bake 15 to 18 minutes, until browned.

Recipe Notes

If you decide to brush the butter in the center of each circle, be sure to brush the tops of the rolls when they are finished baking.

Instead of using a biscuit cutter, tear small sections and make dough balls. Flatten out the center with a rolling pin and brush the top side with butter. Fold in half, leaving the bottom edge exposed 1/4 inch. Bake and once browned, brush tops of the rolls with butter.

Recipe courtesy of Old World Garden Farms