Parker House Dinner Rolls

The History of Parker House Dinner Rolls

Parker House Dinner Rolls are one of America’s most beloved and iconic breads, with a rich history that dates back to the 19th century. These soft, buttery rolls were first created at the Parker House Hotel in Boston, Massachusetts, around 1870. According to legend, a frustrated German baker named George Boucher threw leftover dinner rolls into a pan of melted butter in a fit of anger after a customer complained about the quality of his bread. The butter-soaked rolls were then baked, resulting in an unexpectedly delicious creation—flaky on the outside, tender on the inside, and luxuriously buttery throughout. The hotel’s management loved the rolls so much that they added them permanently to the menu.

The Parker House Hotel (now known as the Omni Parker House) became famous not only for hosting literary figures like Charles Dickens and Ralph Waldo Emerson but also for its now-legendary rolls. The recipe remained a closely guarded secret for decades, passed down through generations of chefs. However, over time, versions of the recipe began to circulate, allowing home bakers across the country to recreate this New England classic. Today, Parker House Rolls are a staple at holiday dinners, Sunday suppers, and special gatherings, symbolizing comfort, tradition, and the artistry of American baking.

Ingredients Breakdown: What Makes Parker House Rolls So Special

The magic of Parker House Dinner Rolls lies in their simple yet carefully balanced ingredients. Each component plays a crucial role in achieving the perfect texture, flavor, and appearance:

• Warm Milk: Helps activate the yeast and adds richness to the dough. The temperature should be between 105°F and 115°F to avoid killing the yeast.
• Active Dry Yeast: Responsible for leavening the dough, giving the rolls their light and airy structure. Fresh yeast ensures proper rising.
• Granulated Sugar: Feeds the yeast and contributes to browning during baking.
• Salt: Enhances flavor and controls yeast activity for even fermentation.
• Unsalted Butter: Provides moisture, tenderness, and a rich, buttery taste. Melted butter is mixed into the dough, while additional softened butter is used to coat the shaped rolls before baking for that signature flaky layer.
• Eggs: Add structure, color, and richness, contributing to the rolls’ soft crumb and golden crust.
• All-Purpose Flour: Forms the backbone of the dough. Its moderate protein content yields a tender yet cohesive roll.
• Butter for Coating (additional): A defining feature of authentic Parker House Rolls—half of each roll is dipped in butter before folding over, creating a caramelized, flaky edge when baked.

The combination of milk, butter, and eggs gives these rolls a brioche-like richness, while the folding technique and butter coating produce their distinctive half-moon shape and layered texture.

Step-by-Step Recipe: How to Make Authentic Parker House Dinner Rolls

1. Bloom the Yeast: In a small bowl, combine 1/2 cup warm whole milk (105°F–115°F), 1 tablespoon granulated sugar, and 2 1/4 teaspoons active dry yeast. Stir gently and let sit for 5–10 minutes until foamy, indicating the yeast is active.
2. Mix Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, whisk together 1/2 cup warm milk, 1/3 cup melted unsalted butter, 2 large eggs, and 1/4 cup sugar. Add the bloomed yeast mixture and stir to combine.
3. Add Dry Ingredients: Gradually add 4 cups all-purpose flour, one cup at a time, alternating with 1 teaspoon salt. Mix with a wooden spoon or use a dough hook attachment on low speed until a shaggy dough forms.
4. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes by hand (or 5–6 minutes with a stand mixer) until smooth, elastic, and slightly tacky but not sticky. Add flour sparingly if needed.
5. First Rise: Place the dough in a greased bowl, turning to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
6. Prepare Butter for Coating: While the dough rises, soften 1/2 cup unsalted butter (do not melt) until spreadable. This will be used to coat the rolls before shaping.
7. Shape the Rolls: Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a 12×16-inch rectangle, about 1/4 inch thick. Using a pastry brush, evenly spread the softened butter over the entire surface.
8. Cut and Fold: Cut the dough into 2-inch squares using a sharp knife or pizza cutter. Take each square, fold it in half diagonally to form a triangle, then press the top edge into the center to create the classic Parker House fold. Alternatively, some traditional methods involve cutting rectangles and folding one end over the other after buttering.
9. Arrange for Second Rise: Place the shaped rolls close together in a greased 9×13-inch baking pan, ensuring they’re touching. This encourages the sides to stay soft and pull apart easily after baking.
10. Second Rise: Cover loosely with plastic wrap or a clean kitchen towel and let rise for 30–45 minutes, until puffy and nearly doubled.
11. Preheat Oven: While the rolls rise, preheat your oven to 375°F (190°C).
12. Bake: Bake the rolls for 20–25 minutes, or until golden brown on top and cooked through (internal temperature should reach 190°F). Rotate the pan halfway through for even browning.
13. Butter the Tops: Immediately upon removing from the oven, brush the tops generously with melted butter. This enhances flavor and keeps the crust soft.
14. Serve Warm: Let cool slightly, then serve warm. These rolls are best enjoyed fresh but can be reheated or stored for later use.

Tips for Perfect Parker House Rolls Every Time

• Use a Thermometer: Ensure your milk is between 105°F and 115°F. Too hot and you’ll kill the yeast; too cold and it won’t activate.
• Don’t Over-Flour: Adding too much flour can make the rolls dense. Aim for a smooth, slightly tacky dough that pulls away from the bowl but sticks slightly to your finger.
• Let It Rise Properly: Find a warm, draft-free spot for rising. You can place the bowl in a turned-off oven with a bowl of hot water to create a proofing environment.
• Press Gently When Folding: When folding the rolls, press just enough to seal—don’t flatten them completely, or you’ll lose volume.
• Use Quality Butter: Since butter is a star ingredient, opt for high-fat, European-style butter for a richer flavor and better texture.
• Don’t Skip the Final Butter Brush: Melted butter right after baking adds shine, flavor, and a soft crust.
• Keep Rolls Close Together: Crowding the rolls in the pan helps them rise upward rather than spreading out and creates soft sides that tear apart beautifully.
• Test for Doneness: Use a digital thermometer—the internal temperature should be 190°F when fully baked.

Variations and Customizations

While traditional Parker House Rolls are timeless, there are many creative ways to customize them for different tastes and occasions:

• Herb & Garlic Rolls: Mix 2 tablespoons of finely chopped fresh herbs (like rosemary, thyme, or parsley) and 1–2 cloves of minced garlic into the melted butter before brushing it over the dough.
• Cheese-Stuffed Rolls: Add a small cube of sharp cheddar or Gruyère to the center of each square before folding for a gooey surprise.
• Honey Whole Wheat Version: Substitute up to half the all-purpose flour with whole wheat flour and replace granulated sugar with honey for a nuttier, healthier twist.
• Dinner Roll Sliders: After baking, slice the rolls horizontally and fill with pulled pork, turkey, or ham and cheese for elegant party appetizers.
• Sweet Cinnamon Rolls: Replace the savory butter with a cinnamon-sugar-butter mixture and drizzle with a vanilla glaze after baking for a dessert version.
• Dairy-Free Option: Use almond or oat milk and vegan butter to make a dairy-free version without sacrificing softness.
• Gluten-Free Adaptation: Use a high-quality gluten-free all-purpose flour blend with xanthan gum included. Results may vary, but many blends work well with enriched doughs.
• Jalapeño Cheddar Rolls: Add diced jalapeños and shredded cheddar to the dough or filling for a spicy kick.

Health Considerations and Nutritional Value

Parker House Rolls are undeniably indulgent, packed with carbohydrates, fats, and calories due to their rich ingredients. However, they can be enjoyed as part of a balanced diet when consumed in moderation.

Nutritional Breakdown (per roll, average):

• Calories: ~180–220
• Total Fat: 8–10g (mostly from butter and eggs)
• Saturated Fat: 4–5g
• Carbohydrates: 25–28g
• Sugars: 3–5g
• Protein: 4–5g
• Sodium: 150–200mg

Health Notes:

• These rolls are high in refined carbohydrates and saturated fat, so individuals managing cholesterol, diabetes, or weight may want to limit portion sizes.
• To reduce fat, consider using reduced-fat milk and less butter, though this may affect texture and flavor.
• Adding whole grains increases fiber and nutrients but may result in denser rolls.
• Eggs provide high-quality protein and essential amino acids, while milk contributes calcium and vitamin D.
• Because they’re often served as a side, pairing them with lean proteins and vegetables balances the meal.

Ingredients

• 1 cup (240ml) whole milk, divided
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup (50g) granulated sugar
• 1/2 cup (113g) unsalted butter, melted plus cooled slightly
• 2 large eggs, room temperature
• 1 teaspoon salt
• 4 cups (480g) all-purpose flour, plus more as needed
• 1/2 cup (113g) unsalted butter, softened (not melted)
• Additional 2–3 tablespoons melted butter (for brushing after baking)

Directions

1. In a small bowl, combine 1/2 cup warm milk (105°F–115°F), 1 tablespoon sugar, and yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl or stand mixer, whisk together remaining 1/2 cup warm milk, melted butter, eggs, and remaining sugar. Stir in the yeast mixture.
3. Gradually add flour and salt, mixing until a shaggy dough forms.
4. Knead 8–10 minutes by hand or 5–6 minutes with a dough hook until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
6. Soften 1/2 cup butter for coating. Punch down dough and roll into a 12×16-inch rectangle.
7. Brush entire surface with softened butter. Cut into 2-inch squares.
8. Fold each square in half diagonally, pressing the top edge into the center to form a crease.
9. Arrange rolls snugly in a greased 9×13-inch pan. Cover and let rise 30–45 minutes until puffy.
10. Preheat oven to 375°F (190°C).
11. Bake 20–25 minutes until golden brown and internal temperature reaches 190°F.
12. Immediately brush tops with melted butter. Cool slightly and serve warm.

FAQ

Can I make Parker House Rolls ahead of time?
Yes! You can prepare the dough and refrigerate it overnight after the first rise. Punch it down, shape, and let it do the second rise at room temperature before baking. Alternatively, bake the rolls, cool completely, and reheat in a 350°F oven for 10 minutes before serving.

Can I freeze Parker House Rolls?
Absolutely. Freeze baked and cooled rolls in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and reheat in the oven for best results. You can also freeze unbaked shaped rolls—place them on a tray, freeze solid, then transfer to a bag. Bake from frozen, adding 5–10 minutes to the baking time.

Why didn’t my rolls rise?
Possible causes include expired yeast, milk that was too hot or too cold, a cold kitchen, or too much flour inhibiting gluten development. Always test your yeast first and ensure a warm proofing environment.

Can I use instant yeast instead of active dry?
Yes. Use the same amount, but you can mix it directly with the dry ingredients without blooming. However, blooming is still recommended to confirm viability.

Why are my rolls dense?
Over-flouring, under-kneading, or insufficient rising time can lead to dense rolls. Be precise with measurements and allow adequate rise time.

What makes Parker House Rolls different from regular dinner rolls?
Their signature features are the butter-coated interior layers, the folded shape, and the soft, pull-apart texture achieved by baking them close together. The generous use of butter both in the dough and coating sets them apart.

Summary

Parker House Dinner Rolls are a timeless American classic—luxuriously soft, richly buttery, and irresistibly tender, born in a Boston hotel and cherished at dinner tables nationwide. With their golden crust, delicate pull-apart layers, and homemade warmth, they elevate any meal into a celebration of comfort and tradition.