Best Parker House Rolls

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5 from 27 votes

Best Parker House Rolls are soft, buttery yeast rolls made with flour, instant yeast, sugar, salt, and enriched with dried potato flakes for a tender crumb. The dough is kneaded, allowed to rise, shaped into folded rectangles, and baked until golden. A final butter brushing adds richness and a shiny crust, resulting in deeply flavorful, fluffy rolls ideal for meals.

Prep Time

30 mins

Cook Time

18 mins

Additional Time

2 hrs 30 mins

Servings: 16 rolls

Calories: 171 kcal

Course: Side Dish, Bread

Cuisine: American

Ingredients

3 cups flour all-purpose or bread, 360 grams
2 1/2 teaspoons instant yeast
3 Tablespoons sugar 39 grams
1 1/2 teaspoons salt
3/4 cup dried potato flakes instant mashed potatoes, 50 grams
4 Tablespoons butter room temperature, salted
1 cup milk warm, 227 grams
1 large egg

To brush on dough and rolls after baking:

4 Tablespoons butter melted, salted

Instructions

Cup of Yum

If you have a food scale, weight the flour for accuracy. In a large mixing bowl or in the bowl of an electric mixer such as Bosch or Kitchenaid, combine the flour, yeast, sugar, salt, dried potato flakes, 4 Tablespoons of butter, egg, and warmed milk. I suggest warming the milk for 25 seconds in the microwave.
Knead for 10 minutes by hand or for 8 minutes if using a stand mixer.
Place the dough into a lightly greased bowl. Cover and allow to rise for 90 minutes until it becomes puffy.
Transfer the dough to a lightly greased work surface. Divide the dough in half. Working with one half at a time, roll the dough into a 8" x 12" rectangle.
Brush the dough with a light coating of the melted butter. You will have leftovers to brush on top of the rolls after baking.
Cut the dough in half lengthwise, to make two 4" x 12" rectangles. Working with one rectangle at a time, fold it lengthwise to about 1/2" of the other edge, so the bottom edge sticks out about 1/2" beyond the top edge. You will have a rectangle that is about 2 1/4" x 12". Repeat with the other piece of dough.
Cut each of the rectangles crosswise into four 3" pieces, making a total of 8 folded rolls, each about 2 1/4" x 3". Flip the rolls over so the smooth side is facing up and place them in a greased 9" x 13" pan. Repeat with the remaining piece of dough, making 16 rolls in all. You will arrange 4 rows of 4 rolls in the pan. Gently flatten the rolls to cover the bottom of the pan.
Cover the pan and let the rolls rise for about 1 hour until they are puffy. Towards the end of the rising time, preheat the oven to 350 degrees.
Bake for 17-22 minutes until a light golden brown color. Remove from the oven and generously brush with melted butter. Pull them apart to serve.

Notes

This recipe is adapted but adjusts salt and butter amounts and warms milk to better activate yeast and reduce baking time.
Store baked rolls in an airtight container at room temperature for up to 2 days to maintain freshness.
Parker House Rolls freeze well when stored in freezer-safe bags and can be thawed at room temperature or gently reheated to preserve texture.
Use plain instant mashed potato flakes with no additional seasoning to keep the rolls’ classic flavor intact.

Nutrition Information

Calories 171kcal (9%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.4g (2%) Monounsaturated Fat 2g (10%) Trans Fat 0.2g (10%) Cholesterol 27mg (9%) Sodium 278mg (12%) Potassium 103mg (2%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 221IU (4%) Vitamin C 2mg (2%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 rolls

Amount Per Serving

Calories 171

% Daily Value*

Calories	171kcal	9%
Carbohydrates	24g	8%
Protein	4g	8%
Fat	7g	11%
Saturated Fat	4g	20%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	2g	10%
Trans Fat	0.2g	10%
Cholesterol	27mg	9%
Sodium	278mg	12%
Potassium	103mg	2%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	221IU	4%
Vitamin C	2mg	2%
Calcium	27mg	3%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.