In all honesty, I grew up eating Parker House Rolls and by the time I was an adult they just didn't seem that interesting. But that was because I'd never tried homemade Parker House Rolls! I'm so glad I branched out and made them myself rather that lived with the belief they tasted like the storebought ones my grandma used to buy.

Now if you are wondering where they go their name, the rolls are associated with a historic hotel in Boston called The Parker House, now Omni Parker House. This is a historic hotel with a certain elegance that matches perfectly with these rolls which are soft, feathery and have a pocketbook shape that you can pull apart or pop right open and dab with butter.

And speaking of butter, there's butter in the dough that works with the milk and special guest star, potato flour, to keep these rolls super soft. I love using potato flour which I order, but I've also made these with potato flakes which work well too. And you know what else I've used? Butter flavor potato flakes which make the rolls even more unique. But I recommend trying your first batch with potato flour (which is not potato starch, so be sure to order flour).

Making Parker House Rolls is as easy as making dinner rolls, so don’t be intimidated by the rolling and folding. The dough is incredibly easy to work with to the point you can probably just pat it out with your hands without bothering with a rolling pin. But if you like using your rolling pin you can.

Okay, so onto the recipe. The basic steps are 1. Heat milk, egg and sugar until warm, then pour into the mixer bowl. 2. Add the yeast, potato flour and half of the all-purpose flour and stir until blended. 3. Put on the stand and add chunks of butter, beating until incorporated. 4. Add salt and remaining flour, then knead until smooth with the dough hook. 5. Let rise for an hour. 6. Shape. 7. Let rise again. 8. Bake for 20-25 minutes.

Instructions

Here are a few visuals to give you an idea of the shaping process. Some Parker House roll recipes call for different methods, but this is the one I use.

Shape your Parker House Roll dough into a large rectangle.

Step 1: Make a rectangle with half of the dough.

Cut into two rectangles, brush with butter and fold the dough.

Step 2: Cut to make two long and skinny rectangles, then brush with butter and fold.

Step 3: Cut into squares.

Step 4: Let rise, then bake.

Parker House Croutons

Parker House Rolls make the best croutons! Just cut the rolls into cubes, dry out in the oven by baking at a low heat, drizzle with flavored oil and add a few spices, then continue drying out for another 10 minutes.

Recipe

Parker House Rolls

Anna

Extra soft rolls made with milk, butter, egg and potato flakes or flour.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 23

Rising 2

Total Time 2 53

Course Bread

Cuisine American

Servings large rolls

Equipment

Stand Mixer
1 One 9x13 pan and one8x8pan.

Ingredients

½ cup sugar (100 grams)
1 extra large egg (60 grams)
2 cups whole milk
4 ½ teaspoons instant yeast (SAF)
5 ⅓ cups all-purpose flour (I use the weight) (660 grams)
½ cup potato flour or 60 grams potato flakes (60 grams)
2 ½ teaspoons salt
8 tablespoons unsalted butter softened

Extra Butter for Brushing

1 stick unsalted or salted butter, melted and slightly cool

Instructions

In a large saucepan whisk together the sugar, egg and milk. Set the mixture over the stove and heat just until warm (115 degrees F), then remove from heat and pour into a stand mixer bowl. Add the yeast and give it a stir.
Add the potato flour and half of the all-purpose flour and stir to mix. Attach paddle to stand mixer and begin blending on medium speed, adding softened butter 1 chunk at a time with the mixer going. Once all butter is incorporated, add the salt and beat until blended, then gradually add the remaining flour, beating with the paddle, until you have a soft dough lumpy dough that sticks to the paddle and the sides of the bowl like thick mashed potatoes.
Now switch to the dough hook and knead on medium speed for about 5 minutes or until dough is smooth. Once smooth, transfer to a large greased bowl, then cover and let rise for an hour or until about doubled in bulk. If you don't want to use an extra bowl, leaving the dough in the stand mixer bowl to rise is also an option.
While the dough is rising, grease three 9x13 inch baking pans generously with butter.
Punch down the dough. You should have around 50 oz of dough.
Divide dough in half, keeping one half of the dough covered in the bowl. Each half should weigh around 24 oz. On a clean mat, press and roll dough into a rectangle that's about 12x10 inches. Cut that rectangle in half lengthwise to make two rectangles that are 12x5. Brush the butter down the center of each rectangle, then fold each one in half lengthwise with the folded side coming just shy of the other side (leave about ¼ inch).
Cut each folded rectangle into 6 pieces and arrange the pieces in the buttered pans. I do 8 to a pan, but you can squeeze in more if you need to.
Brush roll dough with butter, then cover and let rise for about 45 minutes.
Meanwhile, preheat oven to 375. Bake the risen rolls for about 23 minutes or until golden brown. Brush with more butter.