Fluffy Parker House Rolls
These fluffy parker house rolls are incredible and can be made in 3 hours or less! One of the easiest roll recipes ever, they are soft and delicious!
One of the easiest and most delicious roll recipes ever, this recipe comes straight from my Aunt Marilyn (you know you can’t go wrong with her recipes, people!).
She passed along this favorite roll recipe to me years ago. So far, she’s never been wrong in her favorites.
And this fluffy Parker house roll recipe is no exception. It is incredible!
The roll dough is soft and tender and a bit sweeter than other roll recipes we love – which has its merits when paired with a smoky ham or salted pork for dinner. Also, these make the perfect Thanksgiving roll (for those leftover turkey sandwiches!).
Quick and Easy Dough
The dough for these rolls comes together really quickly. All the ingredients are mixed up together – no fancy mixing techniques or ingredients. Just toss it all in there and let the mixer knead the dough until it is soft and smooth. It will clear the sides of the bowl but still be rather soft to the touch.
Instead of transferring the dough to another bowl, it rises right in the mixer and just for an hour (although if your house is on the chilly side, it will need a bit longer. You want it to puff substantially.
You can either press/roll out the dough and cut into circles or roll the dough into a rectangle and cut into strips for square shaped rolls. I use about a 3-inch circle cutter but you can use slightly smaller or larger.
How to shape Parker house rolls
The process to get these folded-over rolls is pretty simple. Cut the dough, dip halfway into butter, and then brush the buttered part of the roll forward on the baking sheet, then flip it over and fold in half.
Confused? I show you how to do this below.
And here’s a quick look at how to make the rolls square or rectangle instead of circle (no need for a cookie cutter for this method).
You’ll place these rolls fairly close together on the baking sheet. They’ll rise until pretty puffy and then bake until golden brown.
Really, these rolls are some of the best ever and one of our most-oft made roll recipes. They are so easy (perfect for beginners!) and incredibly tasty.
If you want a less sweet roll, you can cut down the sugar in the recipe. We like them as is…that hint of sweetness is perfect for sandwiches of any kind or just with salted butter and jam. YUM!
Fluffy Parker House Rolls
- 2 cups hot water
- ½ cup (106 g) granulated sugar
- ½ cup neutral-flavored oil
- 7 to 7 ½ cups (994 to 1065 g) all-purpose flour or bread flour
- 2 large eggs
- 1 ½ teaspoons salt
- 2 tablespoons instant yeast
- ¼ cup (57 g) butter, melted, for shaping rolls
- Add hot water to sugar and oil and beat with electric mixer (or by hand). Add 2 cups of the flour, eggs, salt and yeast. Mix well. With the mixer on low speed, continue adding flour until a soft dough forms and clear the sides of the bowl. Do not knead.
- Cover the bowl and let rise until doubled, about an hour.
- Divide the dough in half. On a lighty greased countertop, roll or pat each portion of dough until 1/4-inch thick or so (slightly thicker is fine, but too thick and the rolls won’t stay folded over while rising and baking).
- Use a 3-inch circle cutter to cut the dough into rounds OR pat the dough into a rectangle and cut into strips (see pictures in the post). Reroll as needed (the rerolled dough may have a tendency to shrink back when cut/folded; if so, let it rest 15 minutes and try again).
- Dip each piece into butter, brush the buttered side across the baking sheet and then flip over and fold in half (again, see pictures in the post for details). Place the rolls close together. For square or rectangle rolls, they can overlap slightly.
- Cover and let rise for 30-45 minutes until noticeably puffy. Bake at 375 degrees for 16-18 minutes. Brush tops with additional melted butter, if desired.
Recipe Source: from Aunt Marilyn
Recipe originally posted on August 2009; updated November 2019 with new pictures, recipe updates, etc.
59 Comments on “Fluffy Parker House Rolls”
Do you have tips for making them ahead and then freezing and reheating them? I would like them to taste fresh for Thanksgiving. But I would also like to make them ahead so that it is one less thing to do on Thanksgiving. Thank you!
Hi Kim, I usually bake them, let them cool and then freeze in resealable ziploc-type bags. I thaw on the counter for a few hours until completely thawed and not chilled at all. I generally don’t reheat them because they tend to dry out if they aren’t served immediately after warming.
The pictures mentioned in this post seem to be missing, is that just me?
We’ve been using this recipe for years! Love to keep it in the roll rotation! Used bread flour this time as it’s all I had on hand and had great results
Hey Bri, are ALL the pictures missing on your browser or just some?
Just finished baking a double batch of these rolls on this snowy Monday before Thanksgiving. (I’m freezing them). I tried a hot one and.. one of the best things I’ve ever eaten ! . I used melted butter in place of oil and added 1/2t. salt. Also, buttered the tops after pulling out of oven. Soo good!
I made these into 24 regular rolls last week and my family of four has almost eaten all of them! I am already a huge fan of your french bread rolls, but really like how soft and a bit more dense these rolls are.
I’m getting ready to make them again today to stock our freezer, because my husband was disappointed when he saw they were almost gone this morning. And he’s not normally a bread person.
Do you know how you would adjust the recipe if you were using natural yeast?
I’m not super familiar using natural yeast – sorry!
I only use natural yeast and read that you should multiply the instant yeast by 1.5 (so this recipe would take 3 Tb natural yeast) . Doing this has always worked for me in yeast baking with natural yeast 🙂
this is a very good recipe thank you. some recipes use butter instead of oil and milk istead of water. can this be done ad would it improve flavor and texture? also can i add more sugar or would whole milk sweeten it too? thanks , Peter
I haven’t made any of those changes, so you’d have to experiment!
The first time I made these, they had NO flavor. Like another commenter, I found them very bland. So this time when I made them, I used 2 1/2 tsp. salt instead of the one found in the recipe. It wasn’t too salty, but I probably could have gotten away with just 2. I will definitely do between 1 3/4-2 tsp. from now on. They were fantastic. I made 90 to take to a family party. They made the perfect sandwich rolls, since people could easily pull them in half and made a sandwich–no cutting involved.
Okay, I have a silly question about this recipe. When you say to hold the circle by the edges, what are you dipping in the butter… all the way around the edge? Or the just edges that you are not holding? Then what edge do you pinch together, the edge with butter on it? I don’t know what Parker House rolls are, so I can’t get a picture of this in my head. I’m going to make these today, and I want to do it right!
Hi Cindy – sorry for the delay in responding. I hope you were able to figure it out – I just grab one edge of the circle and dip the other half (the half I’m not holding) in butter and then fold the circle in half (with the butter inside) like a half moon.
Thank you….I would have never thought to order food from amazon! I will definitely try that out. I can’t wait to see the difference between instant and active dry. I have heard that the instant works a lot better in sweeter doughs as well.
Rachel, I get my saf instant yeast off of amazon.
You can find other stuff on amazon and get free shipping if you spend 25 dollars. You can split this yeast with four other people because it’s 4-1 pound bags. It’s a super cheap way to go, and it gets shipped right to you. We buy a lot of groceries off of amazon.
Rachel – instant yeast is also called rapid rise yeast and I know I’ve seen the rapid rise at Walmart and other grocery stores, but I nearly always buy my instant yeast at Sam’s Club. They carry the Fleischmann’s brand and while I prefer the SAF brand, Fleischmann’s seems to work just as well (and like you, I don’t want to pay shipping). Hope that helps!
Mel, I was just wondering if you could tell me where you find your instant yeast. I live close to your area and can not find it in stores anywhere! I had thought to order it from King Arthur Flour but the shipping would cost me more than the actual yeast. Thank you!
Mel, just wanted to say that I love your blog. I am not even sure what to make next with all the yummylicious food on here. This was my first recipe I’ve tried so far. Now I have to admit that I haven’t had the best of luck with yeast. When I made these, the rolls rose nicely the 2nd time. However, they came out a little flat and they certainly weren’t browned on top (they tasted great though). I noticed on another post you mentioned that you usually cook rolls at 375 or 400 to get the nice browning effect. Do you cook these at 350? Also, when you knead dough in general, how long is a good amount of time? And at what speed on a kitchen aid? Thanks!
Hi Jen – sometimes rolls will flatten as they bake if they have over risen or if they needed just a touch more flour. Also, I usually remove any oven racks above the rack that I’m baking on – it helps rolls and bread brown better. I’ve baked these rolls at 350 degrees but I’ve also baked them at 375 (shortened the baking time a few minute). It just kind of depends on where my brain is that day and what I set the oven to. I don’t have a kitchen aid and I’m not familiar with the settings, so I’m sorry I can’t chime in on that issue. I usually knead most of my roll/bread recipes for about 7-8 minutes.
I made these for Easter dinner too – yum. I took the left over scraps and put them in a bread pan. It worked out great – now we have a yummy loaf of bread for ham sandwiches. I made your recipe for ham in the slow cooker – that worked out well too.
Made these for Easter dinner last night and they were absolutely delish!
Hey Mel, what kind of oil do you use? Also, you said you don’t knead these? Do I gauge if there is enough flour the same way as you do with your other rolls?
Hi Bri – I usually use canola oil. These rolls don’t need to be kneaded – although it wouldn’t hurt them. Yes, just judge the feel of the dough to see how much flour still needs to be added. This is definitely a soft, tender roll dough. Not overly sticky, but soft and pliable.
I know, I know you stress the importance of judging how much flour to add by the look and feel of the dough, and with your tutorials, I am getting better at doing that. But, I was wondering what YOU normally add for these rolls. Is it closer to the 6 cups or 7 cups? Your other roll recipes I have made have almost always been close to the reccommended amount, but this is a cup difference and I am a bit scared 🙂 Thanks!
Heidi – I hate to say this but I can’t tell you the answer because I don’t even measure my flour anymore – I just scoop it in until the dough looks and feels right. Don’t be worried if it is even a cup difference. When we moved out here to Wisconsin from Utah, the elevation changed drastically and so did the amount of flour I used in all of my bread recipes – sometimes as much as a cup and a half!
Made these rolls tonight but I made them into balls. They were flippin’ good and so addicting.
Hey Mel! Just wondering if I can make this dough in advance? Making these beauties for Sunday dinner tomorrow night, and we have the dreaded 1-4 pm church! SO I think I will be really rushed trying to make them after church, but not sure if I make them before church how that will turn out! Thanks girly!
I have never had much luck with rolls or bread, but these were super easy and turned out great! Yay! They are going on the Christmas dinner table this year. Thanks Mel!
Annette – I’m so glad these rolls were a success!
Can these be shaped like a traditional round roll and baked the same or do they need to be rolled out and cut to turn out correctly? My husband has something against the shape!
Jalene – yes, these rolls can be shaped in any shape, really. So if your husband doesn’t like the Parker House shape, they should work just as well in a crescent shape or a round roll.
I always wondered, but have never gotten around to trying it. Thank you!
I have not baked in years and tried making the rolls. They did rise beautiful the first time but when I shaped them into rolls they did not rise much at all. They did not rise much at all cooking either. Any suggestions what my problem may be?
Judy – the only things that come to mind that sometimes hinder dough rising is if the dough has too much flour in it and a stiff consistency or if the temperature was too cool in the kitchen and they needed more time. I’m sorry they didn’t work out for you!
cupcakefitz – oh, I’m sorry these didn’t turn out for you. Is there any way you might have forgotten the salt? That is the only way I can think that they would be bland because with the sugar and salt in the recipe, this dough doesn’t turn out bland (at least when I have made them). I guess my only suggestion would be to up the salt by 1/2 teaspoon next time. Again, I’m so sorry they didn’t work out!
I just made these rolls and they were VERY bland. Is something missing from the recipe? They looked and smelled amazing but they were not delicious. Help?
Mel! I made these (and they looked nothing like yours) but my whole fam loved them!! We ate them and ate them for a couple days with every meal. They were a huge hit. Can’t wait to make them again! Thanks!
Oh, I love parker house rolls! These look so good. I bet they are delish with a bit of butter. Yum!
I had to do a double take here for a few minutes… When you mentioned your Aunt Marilyn and her 25 year marriage to your Uncle Dan… I have an Aunt Marilyn and she is married to Uncle Dan, too! I was about to wonder if we are related through opposite sides of the family, but when I looked it up, my aunt and uncle were married in September, and they will be celebrating 28 years this year. So it’s just coincidence, and thats a good thing, too, cause I was about to get mad at Aunt Marilyn for not sharing her best recipes with me! Whew! This recipe looks good…
Okay, I think we need a picture and a little write-up about “Aunt Marilyn”, don’t ya think??? Just so we can make sure she is really a real person, and not some figment of your imagination!
those’re some mighty fine and fluffy rolls! i love the curled-over shape and the awesome browning. delicious.
I just found your blog through tasty kitchen and I am officially addicted! You have awesome pictures and recipes on here. I will definitely be back – I already bookmarked at least 5 recipes that I want to try! 🙂
When ever Melanie makes these we are in HEAVEN!! These are my favorite rolls ever!!
I love Parker House rolls. I made them for Easter and I dream about them!
These look so good and maybe easy enough for me to do!
I’ve made Parker House rolls and they’re fantastic, I absolutely love homemade rolls!!
I have heard of these but have never made them. They look delish!
I made these tonight and they were fabulous! I would consider myself a pretty good cook, but yeast dough has never been my friend. I thought I would give them a try and they worked! my new favorite roll recipe. Thanks!
I love your website, I’ve made the french bread rolls a few times and everybody loves them! I wanna try these rolls tonight, they look yummy!
Pam – what a hilarious comment. At first I was thinking “Hey, am I related to someone named Pam??” and then I read the rest of your comment. Too bad we aren’t related! Thanks for giving me a good chuckle.
Anonymous – so glad you liked this recipe and they worked out for you. Yeast breads aren’t terribly hard once you get a little practice and it seems like you are probably a pro already!
the Robinsons – how did the Parker House rolls turn out? Glad you like the french bread rolls, they are definitely one of my favorite roll recipes.
Hey Megan – welcome! Hope you find some good recipes to try. Let me know if you have any questions or comments.
These look delicious!
ooooh, gorgeous and delicious! these rolls are fantastic!
How I wish I was your cousin – your Aunt Marilyn is awesome!
These look really beautiful – funny, I have an Aunt Marilyn who has some delicious recipes too!