Friday, October 12, 2012

215. Parker House Rolls


Warm rolls on cool days with a big bowl of soup brings a smile to my families faces and warms their heart and spirit.

Can you ever have too many rolls?

This is a recipe that I have used for years making crescent shaped rolls for the holidays. The original recipe makes about 4 dozen rolls.  For large gatherings this is great but when at home with my family of five I know that we won't eat that many.

I decided to cut the recipe in half and reshape them to see if the flavor and texture would still be there.

It was.

Enjoy these at your next gathering or with your friends and neighbors for Sunday Supper.

Recipe: Parker House Rolls

2 tablespoons of sugar
1 tablespoon of yeast
1 cup of warm water
3-4 cups of flour, the dough should not be dry.  Start with less and gradually add until a ball forms.
1 teaspoon of salt
3 eggs

1/2 stick of butter, melted

Combine water, sugar and yeast. Let set for 5 minutes until yeast is activated.

In a large bowl or table top mixer, add salt and flour.

Add yeast/water/sugar and eggs to flour and salt.

Mix until dough comes together and pulls away from bowl. Add more flour if dough is too sticky.

Let dough rest for 30 minutes. Cover with a towel.

Preheat oven to 425.

Melt butter in bowl. Find a large circle cookie cutter.

Flour surface and roll out dough to 1/4 inch thickness.

Cut dough into circles and dip the whole circle in to the butter so that both sides are coated.

Fold in half and lay next to each other on cookie sheet. 

Let rise 30 minutes.
Bake for 8-10 minutes until golden brown.



  1. Those rolls are gorgeous. They look warm and buttery and perfect :)

  2. Such beautiful presentation and photography! If I may, I’d like to invite you to submit your photos to the new YumGoggle, a photo sharing site with the philosophy that if you worked hard to cook it and photograph it, we should show it off! Hope to see you there soon!

  3. These look so fluffy and soft! I have had a possible lightbulb moment - instead of folding them, two of the circles stacked one on top of the other would make great burger buns, with a natural cutting-in-half seam. I'm going try it out on Thursday and will let you know how it goes. :)

    1. I love your idea. Please let me know. Thanks for your comment!

  4. Hi! These look good but I don't understand the step "Cut dough into circles and dip into butter." The entire piece of dough should be coated in butter or just the ends?

    1. Hi Lisa, I changed the wording so that it might be easier to understand. To answer your question, yes you dip the whole cirlce of dough into the butter so that both sides are covered with butter. If you are worried that it may be too much butter, I have also done some in the past where I only dipped half of the circle of dough and the rolls still turn out great and buttery. Let me know if you have any further questions.


  5. Hi! I'm planning on making homemade rolls for a Thanksgiving party this year. As I am living in the UK, I will be working on the holiday and will be in a rush to make them on the day. Would it be possible to make these a day early? Perhaps freeze them the day before? Please let me know if you have any suggestions. Thanks!

    1. HI Molly,

      You can make and bake them them the day before and wrap them well so they don't dry. To reheat, wrap in foil and add them to the already warm oven or make the dough, freeze the shaped rolls (don't let them rise the second time) and on the day of baking, let them thaw and rise before baking. Did this make sense? Let me know how they turned out and have a great Thanksgiving with your family.


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