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4 cups all-purpose flour
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1 packet (2¼ tsp) active dry yeast
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1 cup warm milk (110°F / 45°C)
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1/4 cup granulated sugar
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1 tsp salt
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1 large egg
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1/4 cup unsalted butter, softened
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1/4 cup melted butter (for brushing)
Preparation
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Activate the yeast:
In a bowl, combine warm milk, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy. -
Make the dough:
In a large mixing bowl, add the yeast mixture, egg, softened butter, and salt. Gradually stir in the flour until a dough forms. -
Knead:
Knead the dough on a lightly floured surface for about 8–10 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook. -
First rise:
Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 to 1½ hours, or until doubled in size. -
Shape the rolls:
Punch down the dough. Roll out on a floured surface to about ½-inch thickness. Cut into 3-inch circles or rectangles, fold each piece in half, and place seam-side down on a greased baking sheet. -
Second rise:
Cover the rolls and let rise again for 30–40 minutes, until puffed. -
Bake:
Preheat the oven to 375°F (190°C). Brush the rolls with melted butter and bake for 15–18 minutes, or until golden brown. -
Finish with butter:
While still warm, brush again with melted butter for that signature Parker House gloss and flavor.
Serving and Storage Tips
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Serve warm, straight from the oven for maximum fluffiness and flavor.
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Pair with butter, jam, or use for mini sandwiches.
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Store leftovers in an airtight container at room temperature for up to 3 days.
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To reheat, wrap in foil and warm in the oven at 300°F (150°C) for 5–10 minutes.
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Freeze baked rolls for up to 2 months. Thaw and reheat as above.
Variants
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Garlic-herb version: Add minced garlic and chopped herbs to the melted butter before brushing.
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Sweet Parker House rolls: Add a touch more sugar to the dough and brush with honey-butter after baking.
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Whole wheat version: Replace half of the all-purpose flour with whole wheat flour.
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Cheesy twist: Stuff each roll with a small cube of cheese before folding.
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Vegan-friendly: Use plant-based butter and a flax egg (1 tbsp ground flax + 3 tbsp water).
FAQ
Q: Why are they folded?
A: The signature fold traps steam and butter inside, making the rolls extra tender and flavorful.
Q: Can I make the dough ahead of time?
A: Yes — prepare and refrigerate after the first rise. Shape and bake the next day after letting the dough come to room temp and rise again.
Q: What if I don’t have a stand mixer?
A: No problem! These rolls can be kneaded entirely by hand with great results.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes — no need to proof. Just mix it with the dry ingredients and proceed as normal.
Q: How many rolls does this recipe make?
A: Typically 12–16 rolls, depending on how large you cut and fold the dough.
