Parker House Roll Recipe
Make Parker House Roll Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Folding & Finishing
Method
Dough
- 1
Proof yeast and warm liquids
Combine warm water (about 105–115°F / 40–46°C) and 1 teaspoon of the granulated sugar in a small bowl. Sprinkle the instant yeast over the water and let sit 5–8 minutes until foamy. Meanwhile, warm the milk until just warm to the touch (not hot).
- 2
Mix dry ingredients
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the flour, remaining 1 tablespoon sugar, and sea salt.
- 3
Make dough
Add the foamy yeast mixture, warmed milk, melted butter (5 tbsp), and the whole egg to the dry ingredients. Mix on low to combine, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes.
- 4
Shaping & Folding
- 5
Prepare work surface and butter
Gently deflate the risen dough and turn it onto a lightly floured surface. Roll the dough into a rectangle about 12 x 16 inches. Spread the softened butter (4 tbsp) evenly over the surface, leaving a 1/2-inch border along one long edge.
- 6
Fold like classic Parker House
Starting from the long edge with no butter border, fold the dough in half lengthwise so the buttered side is inside (you should have a rectangle about 6 x 16 inches). Using a rolling pin, lightly roll the folded dough to seal and smooth seams to about 6 x 16 inches. With a sharp knife or bench scraper, cut the long rectangle into 12 equal pieces (about 1.25 to 1.5-inch wide). For the classic look, place each piece cut-side down on a parchment-lined baking sheet, then gently press the center of each piece with your fingertip so the roll will open slightly in the oven.
- 7
Second rise
Cover the shaped rolls loosely with greased plastic wrap or a clean towel and let rise until puffy, about 30–45 minutes. They should nearly double in size but not fully collapse.
Bake & Finish
- 8
Preheat and bake
While the rolls are on their second rise, preheat the oven to 375°F (190°C). Brush the risen rolls with the melted butter (2 tbsp) to glaze. Bake in the preheated oven for 14–18 minutes, until the tops are golden brown and the bottoms sound hollow when tapped. Rotate the pan halfway through baking for even color.
- 9