Can I make Parker House Rolls ahead of time?

Yes. I do this often during busy holiday cooking days. You can make the dough, shape the rolls, and place them in the baking dish. Instead of letting them rise the second time, cover the dish and refrigerate for up to 12 hours. When you're ready to bake, let the rolls come to room temperature and rise until puffy before putting them in the oven.

Why is my dough too sticky?

A slightly sticky dough is normal and actually gives you fluffier rolls. But if it’s sticking so much that it’s hard to work with, add flour just a tablespoon at a time. It’s always better to add the least amount of flour possible to keep the rolls soft.

Why didn’t my dough rise?

The most common reason is that the milk was too hot or too cold. Aim for warm milk around 110°F. Check your yeast too—if it doesn't foam after a few minutes, start over with a new packet. Also make sure the dough is rising in a warm, draft-free place.

Can I use rapid rise or instant yeast?

You can. If you use rapid rise yeast, you don’t need to dissolve it first. Add it straight into the dry ingredients. Your rise times will also be shorter, so keep an eye on the dough rather than the clock.

How do I freeze Parker House Rolls?

You have two options. Freeze them baked: Let the rolls cool completely, then freeze in an airtight bag for up to three months. Thaw at room temperature and warm in the oven. Freeze them unbaked: Shape the rolls, freeze them on the baking sheet until firm, then store them between wax paper layers in a freezer-safe container. Thaw until soft and puffy, then bake.

How do I store leftover rolls?

Store them in an airtight container on the counter for up to three days. If they start to dry out, warm them in the oven for a few minutes, or brush with a little melted butter before serving.

What can I serve these rolls with?

They pair beautifully with holiday recipes like my Green Bean Casserole Recipe , Cranberry Orange Glazed Turkey Recipe , and Herb Stuffing for Thanksgiving Recipe . For everyday meals, try them with soups such as Creamy Tomato Basil Soup Recipe or Chicken Noodle Soup Recipe and watch how fast they disappear.

Parker House Rolls Irresistibly Light Holiday Rolls

Description

These Parker House Rolls are soft, buttery, and incredibly fluffy—perfect for holidays, cozy dinners, and leftover sandwiches. A nostalgic, approachable recipe that’s easy to make and even easier to love.

Ingredients

Scale

1 cup warm whole milk (about 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1 teaspoon fine sea salt
1/2 cup unsalted butter, softened (plus more for brushing)
1 large egg
1 large egg yolk
3 1/2 to 4 cups all-purpose flour

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Instructions

Activate Yeast: In a large mixing bowl, combine warm milk, yeast, and a pinch of sugar. Let sit 5–10 minutes until foamy.
Make Dough: Add remaining sugar, salt, softened butter, egg, and egg yolk. Mix until combined. Gradually add flour until a soft, slightly sticky dough forms.
Knead & First Rise: Knead dough for 6–8 minutes. Transfer to a greased bowl, cover, and let rise until doubled, about 1–2 hours.
Shape Rolls: Punch down dough. Divide in half. Roll each half into a rectangle. Brush with softened butter, fold in half, cut into rolls, and place in a greased 9×13 baking dish.
Second Rise: Cover and let rise again until puffy, about 30–45 minutes.
Bake: Bake at 350°F for 20–25 minutes or until golden brown. Brush tops with melted butter immediately after baking.

Notes

For make-ahead: Shape the rolls and refrigerate before the second rise. Let come to room temperature and rise before baking. For a twist, brush with garlic or herb butter before baking or sprinkle cheese inside the fold for extra flavor.

Prep Time: 2 hours 30 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 160
Sugar: 3g
Sodium: 120mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg