Buttery Parker House Rolls are a beloved Thanksgiving tradition that has been a part of our family gatherings for as long as I can remember. This original Parker House yeast rolls recipe is a tried-and-true classic that will certainly be a favorite in your house, too!
Make the dough: In the bowl of an electric mixer combine, 4 cups of the flour, yeast, sugar, and salt. In a medium size sauce pan melt the butter. When butter has melted add the milk into the pan. Continue to barely warm the milk until it reaches a temperature of about 110-115 degrees. Remove from the heat and pour over the flour mixture while the mixer is running. Continue to beat for about 5-7 minutes. Making sure the yeast has dissolved. Beat in the eggs. Add remaining flour 1 cup at a time. Add enough flour to make a soft, slightly sticky dough or until the dough begins to pull away from the edges of the bowl while mixing. Place the dough in a large bowl that has been oiled. Turn the dough to coat completely in the oil. Cover and let rise in a warm place for about 1 hour or until the dough has doubled in size.
Melt 1/2 cup butter. Set aside. Remove the dough from the bowl and roll out about 1/2-inch thick.
Using a 3-inch round cutter, cut rounds for rolls.
Gently stretch each round to form an oval shape.
Dip bottom 2/3rds of the oval into the melted 1/2 cup butter.
Fold dough in half so that the top half is longer than the bottom.
Place the rolls on a parchment lined baking sheet about ½-inch apart.
Cover and let rise for about 30 minutes.
Bake in a preheated 400-degree oven for 15-20 minutes or until golden.