Description
Classic Parker House Rolls are soft, buttery, and slightly sweet bread rolls that feature a signature folded shape. Made with warm milk, active dry yeast, instant potato flakes, and a combination of butter and shortening for richness, these rolls are perfect for holiday dinners, family gatherings, or anytime you crave fresh homemade rolls with a tender crumb and golden crust.
Ingredients
Scale
Liquid Mixture and Yeast Activation
- 1/4 cup warm water
- 1 cup warm milk
- 1 1/2 tablespoons active dry yeast
- 2 teaspoons granulated sugar
Dough Ingredients
- 3 tablespoons softened butter
- 3 tablespoons butter-flavored shortening
- 1/3 cup granulated sugar
- 2 teaspoons kosher salt (use less if using table salt)
- 1 large egg
- 3/4 cup instant potato flakes
- 2 1/2 to 2 3/4 cups bread flour
For Assembling and Brushing
- 4 tablespoons butter (melted, for brushing)
- Flaky sea salt (optional, for sprinkling on finished rolls)
Instructions
- Make the dough base: Warm the water and milk until about 105-110°F, then stir in the yeast and 2 teaspoons sugar. Let it sit for 5 minutes until foamy.
- Prepare dough ingredients: In a large bowl or stand mixer, combine softened butter and shortening. Add 1/3 cup sugar, kosher salt, and egg. Mix well.
- Combine yeast mixture with dough: Add foamy yeast mixture to the butter mixture and stir using paddle attachment if using a mixer.
- Add dry ingredients: Stir in instant potato flakes and 2 cups bread flour, continuing until combined. Then add an additional 1/2 cup bread flour and mix with dough hook.
- Adjust dough consistency: If dough is sticky, add up to 1/4 cup more bread flour until the dough mostly cleans the bowl but remains soft.
- Knead the dough: Knead with the dough hook for about 7 minutes (or 10 minutes by hand) until smooth and elastic.
- First rise: Grease a large bowl, form dough into a ball, place in bowl turning to coat all sides. Cover and let rise in a warm place for 60-90 minutes until doubled in size.
- Shape the rolls: Punch down dough, divide in half, and roll one half into an 8×12 inch rectangle on a greased surface. Brush with melted butter.
- Cut and fold the dough: Slice rectangle lengthwise into two strips, fold each lengthwise with a half inch overlap on the underside. Cut each strip into 4 pieces (total of 8 rolls per half).
- Arrange rolls in pan: Spray a 9×13 pan with nonstick spray. Place rolls folded side down four across and four down.
- Repeat shaping: Roll out second half of dough, brush with butter, cut, fold, and place rolls in pan.
- Second rise: Cover rolls and let rise in a warm place for about 45 minutes until puffy and nearly doubled.
- Preheat oven: Set oven to 350°F during rising period.
- Bake: Bake rolls for 15-20 minutes until golden brown on top and bottom, and an internal temperature reaches about 190°F.
- Finish and serve: Remove rolls from oven, brush with remaining melted butter, and sprinkle with flaky sea salt if desired. Serve warm.
- Storage: Remove rolls from pan after 5-10 minutes to prevent sogginess. Cool on wire rack before storing in airtight containers.
- Freezing and reheating: Rolls freeze well for up to 3 months. Thaw at room temperature. To reheat, brush thawed rolls with butter, sprinkle with salt if desired, and warm in 350°F oven for 5-7 minutes.
Notes
- Ensure liquid temperature is warm but not hot to avoid killing yeast.
- If yeast mixture does not foam, discard and start over with fresh yeast.
- Use a minimal amount of flour to achieve the right dough consistency to keep rolls soft.
- Grease workspace instead of flouring dough for shaping to avoid added flour.
- Butter-flavored shortening can be substituted if preferred.
- After baking, remove rolls from pan promptly to prevent soggy bottoms.
- If freezing, do not brush with butter before freezing; brush before reheating for best flavor.
