These Parker House Dinner Rolls are approachable for beginners. With step-by-step photos, you’ll see how simple it is to make soft, buttery rolls that split open perfectly for butter, jam, or dipping into soup.
There’s nothing like homemade bread straight from the oven with softened butter melting into it. Parker House rolls are a longtime favorite because they contain butter in the dough and are folded so they open up after baking—ideal for more butter, jam, or for serving alongside dinner and soups.
I used to help make these in a grocery store bakery where they always sold quickly. The commercial method differed for larger batches, but this version is streamlined for home bakers and produces the same soft, buttery result.
If you’re nervous about yeast baking, don’t be—it’s more straightforward than it seems. A digital thermometer is a helpful and inexpensive tool to ensure your liquid is between 120 and 130°F when activating yeast. That warm temperature dissolves and wakes the yeast without killing it, giving you reliable results.
Resources like the Fleischmann’s Yeast site offer useful tips for beginners. Even as a culinary graduate I learned that sugar not only feeds yeast and adds flavor but also contributes to a rich brown crust.
You’ll love how these rolls split open and stay soft. Below is an easy-to-follow method so you can make them at home.
Combine 3/4 cup flour, 2 Tbsp sugar, 1 packet Fleischmann’s RapidRise Yeast, and 1/2 tsp salt in a large mixer bowl and stir until blended.
Warm 1/2 cup milk, 1/4 cup water, and 2 Tbsp butter together in a microwave-safe bowl in 15-second bursts until very warm but not hot (120–130°F). The butter may not fully melt. Add the milk mixture to the flour mixture.
Add 1/4 cup flour and beat at high speed for 2 minutes. Then stir in just enough of the remaining flour (about 1 3/4 to 2 cups more) until the dough forms a ball.
Knead the dough on a lightly floured surface until it’s smooth, elastic, and springs back when pressed with two fingers—about 6 to 8 minutes. Cover with a towel and rest 10 minutes; this relaxes the dough and makes it easier to handle.
To shape Parker House rolls: roll the dough into a 9×12-inch rectangle about 1/2″ thick.
Cut the rectangle into four vertical strips (about 3 inches wide). Spread softened butter on the left half of each strip.
Cut each strip into three pieces to make 12 squares. Fold the un-buttered half over the buttered half so they overlap, and place each roll into a greased 9×13-inch or square baking dish.
Cover the pan with a towel and let the rolls rise until doubled in size, about 30 minutes to an hour depending on kitchen temperature.
Bake at 375°F for 20 to 30 minutes, until golden brown. Brush with extra butter if you like and serve warm.
There’s a special satisfaction in serving something you baked from scratch. Fleischmann’s Yeast takes the guesswork out of yeast baking and helps you feel confident trying new recipes in the kitchen.
Below is the printable recipe and full instructions for your convenience.
Beginner’s Parker House Dinner Rolls
Ingredients
- 2 to 2 ¼ cups all-purpose flour (240–270 g), stir, spoon & level
- 2 Tbsp granulated sugar
- 0.25 oz packet Fleischmann’s RapidRise Yeast
- ½ tsp salt
- ½ cup milk (whole, 2%, 1% or skim), 118 ml
- ¼ cup water (59 ml)
- 2 Tbsp butter (28 g), plus 2–3 Tbsp more for filling and brushing
Instructions
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1. In a large mixer bowl, combine ¾ cup flour, 2 Tbsp sugar, 1 packet yeast, and ½ tsp salt. Stir to blend.
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2. Warm ½ cup milk, ¼ cup water, and 2 Tbsp butter until very warm (120–130°F). Add to the flour mixture.
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3. Add ¼ cup flour and beat 2 minutes at high speed. Stir in just enough of the remaining 1¾–2 cups flour so dough forms a ball.
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4. Knead on a lightly floured surface until smooth and elastic, about 6–8 minutes. Cover and rest 10 minutes.
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5. Roll dough to a 9×12-inch rectangle about ½” thick. Cut into four 3-inch strips and spread softened butter on the left half of each strip.
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6. Cut each strip into three pieces to make 12 squares. Fold the unbuttered half over the buttered half and place each roll in a greased 9×13-inch pan.
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7. Cover and let rise until doubled, about 30 minutes to 1 hour depending on room temperature.
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8. Bake at 375°F for 20–30 minutes until golden brown. Brush with additional butter and serve warm.
Notes
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This is a sponsored conversation written by me on behalf of ACH. The opinions and text are my own.