Go Back
butter parker house rolls

Butter Parker House Rolls

Created by: Tu
This butter Parker house rolls recipe is a cousin version of regular dinner rolls. They are super soft, fluffy with very light, thin crust.
5 from 3 votes
Prep Time 30 mins
Cook Time 25 mins
Proofing time 3 hrs 30 mins
Total Time 4 hrs 25 mins
Course N/A
Cuisine American
Servings 12 rolls


  • Rimmed baking pan lined with parchment paper
  • Spray water bottle


For the dough

  • 4 c all purpose flour
  • 1 tbsp instant yeast
  • ½ tsp Kosher salt
  • 1 ¼ c whole milk warm or at room temperature
  • 3 oz unsalted butter melted, cool down to almost room temperature
  • 1 medium egg room temperature
  • 4 tbsp sugar

For brushing the rolls before baking

  • 2 oz unsalted butter melted
  • water enough to lightly mist the rolls


Mixing dough

  • Combine all dry ingredients in a bowl of stand mixer fitted with a dough hook.
    4 c all purpose flour, 1 tbsp instant yeast, ½ tsp Kosher salt
  • Whisk together milk, melted butter, egg and sugar in a medium mixing bowl until sugar has dissolved completely.
    1 ¼ c whole milk, 3 oz unsalted butter, 1 medium egg, 4 tbsp sugar
  • On slow speed, add wet mixture into dry ingredients mixture gradually. Mix until the dough is smooth and starts pulling from the sides of the mixing dough completely. Scrape down the sides with rubber spatula if necessary.

Kneading dough

  • Transfer the dough to a lightly floured surface and knead by hand to form a smooth, round ball about 1 minute. (See notes for kneading instructions).

First proof

  • Turn the dough seam side down in a lightly greased large mixing bowl. Cover tightly and let it proof until the size increases by double, approximately 1.5 to 2 hours.

Shaping dough

  • Press down on the dough to deflate it then transfer it to a lightly floured surface. Divide the dough into 2-2.2 oz balls, about 12 balls.
  • Then use your fingers to stretch the dough and pinch the edges at the bottom. Place the ball, seam side down on a clean counter and use your cupped hand (with the thumb wrap around 1 side of the ball, while the other fingers wrap the other side) to drag in small circles until the ball is round and smooth.

Second proof

  • Arrange the small round dough about 2 inches apart on a rimmed baking pan, seam side down. Cover loosely with plastic wrap and continue to proof the second time. This process should take anywhere from 1 to 1.5 hours for the dough nearly double in size.

Baking process

  • Pre heat oven to 350F.
  • Gently brush the top of each dough with melted butter and lightly mist them with water.
    2 oz unsalted butter, water
  • Place the baking pan in the middle position of the oven and bake for 20 to 25 minutes. Remember to rotate the baking pan half way of the process.


  • Let the rolls cool down for 10 to 15 minutes before serving. Serve warm or at room temperature.


  • Kneading instructions: Here is the guidance of kneading process to form a rough dough into a smooth, round ball.
  • Storing instructions: All you need to do is double wrap them in plastic wrap and store in a cool, dry place at room temperature. The rolls are good for 3 to 4 days.
  • Serving instructions: Served with spread butter on a side with an optional one cup of tea or milk.
  • Left over instructions: Too much left over Parker House rolls? No worries. Use them in this raisin bread pudding recipe.
  • Other recipes you might like: