Parker House Rolls

Parker House Rolls
4.5 from 2 ratings
When you think of rolls, you might think heavy, dense bread. These Parker House rolls are much different. They're fluffy and buttery and perfect for holiday dinner tables. This recipe is by Leah Eskin and was originally published in the Chicago Tribune
Prep Time
Cook Time
Total time: 1.23 hours
  • 2 1/4 teaspoon (1 envelope) active dry yeast
  • 3 tablespoon sugar
  • 3 tablespoon warm water
  • 1 cup warm whole milk
  • 1 1/2 teaspoon kosher salt
  • 9 tablespoon unsalted butter, melted
  • 3 1/2 cup flour
  • flaky salt
  1. Proof: In a small bowl, whisk yeast and a pinch of the sugar into the warm water.
  2. Let rest until creamy, about 5 minutes.
  3. Mix: In a large bowl, mix together milk, remaining sugar, the kosher salt and 6 tablespoons butter.
  4. Stir in yeast mixture.
  5. Stir in enough flour to form a sticky dough.
  6. Knead: Turn out onto a lightly floured surface; knead, dusting with flour if needed, to a smooth, elastic, soft dough, about 4 minutes.
  7. Rest: Brush a large bowl with butter.
  8. Settle in dough ball, turning to coat with butter.
  9. Cover bowl with plastic wrap.
  10. Let rest until doubled, about 1 ½ hours.
  11. Shape: Pat dough into a rectangle; slice into 24 equal portions.
  12. Roll each into a ball, about 1 ½ inches in diameter.
  13. With a rolling pin, flatten each ball into an oval about 4 inches long and 2 inches wide.
  14. Brush with butter.
  15. Fold oval in half; pinch to close into a butter-filled half-moon.
  16. Rest: Brush a 13-by-9-inch baking pan with butter.
  17. Arrange half-moons in 4 rows, overlapping a bit if needed.
  18. Cover pan with plastic.
  19. Let rest until puffy, about 30 minutes.
  20. Brush with butter.
  21. Bake: Slide into a 350-degree oven; bake until golden, about 30 minutes.
  22. Brush with butter, sprinkle with flaky salt.
  23. Turn out rolls, salt side up.
  24. Enjoy warm.