Parkerhouse Rolls

dinner rolls

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4.9 from 9 reviews


  • 1 envelope active dry yeast (1/4 ounce)
  • 1/4 cup warm water (around 110ºF)
  • 1/4 cup soft butter (plus more for topping)
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup whole milk, warmed to around 110ºF
  • 1 egg
  • 4 cups all purpose flour, plus more for kneading
  • For topping:
  • 1/4 cup melted butter
  • 1/2 teaspoon flaky salt


  1. Whisk yeast and warm water together in a large bowl and let stand 5 minutes.
  2. Add butter, sugar and salt and whisk.
  3. Whisk in warm milk until butter is melted.
  4. Add egg and mix well.
  5. Stir in 3 1/2 to 4 cups of flour until a ball forms.
  6. Turn onto floured board and knead dough for 5 minutes until smooth.
  7. Place in greased bowl, cover and let rise 1 1/2 hours (may also cover with plastic and refrigerate overnight).
  8. Set oven to 350º.
  9. Brush a 13×9″ pan with melted butter and set aside.
  10. Divide dough into 4 pieces, roll each piece out into a rectangle 12×6″. Cut into 9 rectangles. Brush with butter and fold each rectangle over, leaving 1/4″ exposed.
  11. Arrange in pan, sides touching and overlapping the 1/4″ edge.
  12. Brush with butter and sprinkle with salt.
  13. Cover and refrigerate 30 minutes or up to 6 hours.
  14. Bake at 350 for 25-30 minutes until golden.


Shaped rolls may be frozen. Arrange folded dough – not touching – on a paper-lined baking sheet and freeze until solid. Transfer rolls to freezer bags. When ready to cook, arrange in pan overlapping and brush with melted butter. Cover loosely and let rise at room temperature 1 hour. Bake as directed, adding additional 5-10 minutes.

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