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Rolls baked on baking sheet
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Buttery Parkerhouse Rolls

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!

Course Breads
Cuisine American
Keyword Christmas dinner, dinner rolls, Thanksgiving rolls, yeast rolls
Prep Time 33 minutes
Cook Time 18 minutes
rise time 2 hours
Total Time 51 minutes
Servings 32 rolls
Calories 178 kcal
Author Janet Barton

Ingredients

Roll dough:

  • 6-7 cups all-purpose flour
  • 2 tablespoons yeast rapid rise
  • ½ cup sugar
  • 2 teaspoons salt
  • 2 ½ cups milk
  • ½ cup butter
  • 2 eggs

Cutting out rolls:

  • 1/2 cup butter unsalted

Instructions

  1. 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.

  2. Melt 1/2 cup butter.  Set aside.  Remove the dough from the bowl and roll out about 1/2-inch thick.

  3. Using a 3-inch round cutter, cut rounds for rolls.

  4. Gently stretch each round to form an oval shape.

  5. Dip bottom 2/3rds of the oval into the melted 1/2 cup butter.

  6. Fold dough in half so that the top half is longer than the bottom.   

  7. Place the rolls on a parchment lined baking sheet about ½-inch apart.

  8. Cover and let rise for about 30 minutes.

  9. Bake in a preheated 400-degree oven for 15-20 minutes or until golden.

Recipe Notes

  •  Because the yeast is added in with flour, rapid rise works best. If using regular active yeast, mix with 1/4 cup warm water then add to flour mixture.
  •  To keep the bottom of rolls crisp after baking, tip rolls out of pan top side down and let cool.
  • Keep buttery yeast rolls in a sealed container at room temperature for up to 3-4 days. I suggest storing them in a cool, dark place to keep them freshest.
  • These buns freeze beautifully! Wrap each roll individually in plastic wrap or aluminum foil. Then place all together in one plastic ziploc bag. Freeze for up to 3 months.

 

Nutrition Facts
Buttery Parkerhouse Rolls
Amount Per Serving (1 roll)
Calories 178 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g20%
Cholesterol 27mg9%
Sodium 208mg9%
Potassium 60mg2%
Carbohydrates 25g8%
Fiber 0g0%
Sugar 4g4%
Protein 3g6%
Vitamin A 225IU5%
Calcium 29mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.