Parker House Rolls (Folded, Buttery Rolls)

Parker House Rolls are a timeless classic in American baking, known for their soft, fluffy texture, buttery flavor, and signature folded shape. Originating in Boston in the 19th century, these rolls were first served at the Parker House Hotel and quickly became a staple at family dinners, holiday feasts, and special occasions. The magic of Parker House Rolls lies in their delicate balance of sweet and savory, combined with a pillowy texture that practically melts in your mouth. Perfect alongside soups, roasted meats, or as a simple snack, these rolls are a must-try for home bakers who want to impress without the stress of complicated bread-making techniques.

In this recipe, we’ll guide you step by step to achieve soft, buttery rolls with a slightly golden crust and an irresistible aroma that fills your kitchen. Whether you’re new to baking or a seasoned pro, these Parker House Rolls are achievable and rewarding. With tips on proper folding, proofing, and baking, you’ll have bakery-quality rolls in your own home.

Ingredients

• 2¼ tsp active dry yeast (1 packet)
• ½ cup warm milk (110°F / 45°C)
• 3 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp salt
• 4 tbsp unsalted butter, melted (plus extra for brushing)
• Optional: 1 egg (for egg wash, gives extra shine)

Directions

1. Prepare the dough: In a small bowl, dissolve 2 teaspoons of sugar in ½ cup of warm milk. Sprinkle 2¼ teaspoons (1 packet) of active dry yeast over the milk and let it sit for 5–10 minutes until foamy.
2. Mix the ingredients: In a large mixing bowl, combine 3 cups of all-purpose flour, 2 tablespoons sugar, 1 teaspoon salt, 4 tablespoons melted butter, ½ cup warm milk, and the yeast mixture. Mix until the dough comes together.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
4. First rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours or until doubled in size.
5. Shape the rolls: Punch down the dough and roll it out into a ½-inch thick rectangle. Cut into squares (about 3x3 inches). Brush one side with melted butter, fold over, and place folded side down on a greased baking pan.
6. Second rise: Cover the rolls with a kitchen towel and let them rise for another 30–45 minutes until puffy.
7. Preheat oven: Preheat your oven to 375°F (190°C).
8. Bake: Brush the tops with additional melted butter for extra golden color. Bake for 12–15 minutes or until golden brown.
9. Serve: Remove from oven and brush with more butter while still warm. Serve immediately for the best taste and texture.