Parker House Rolls
Parker House Rolls are soft, buttery and absolutely delicious! A warm basket of these rolls is perfect for any dinner or holiday gathering.
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“Mmmm! Dad, these rolls are so good. They’re the best rolls I’ve ever had!” Those words were uttered by my 9-year-old son in between large bites of these rolls. These rolls are soft, buttery and slightly sweet. They’re truly delicious!
Parker House Rolls can be served as a side dish alongside soup or salad, or I could even see splitting them and turning them into mini-sandwiches. They’re also great when served with pasta. In fact, I’d venture to say that a basket filled with warm Parker House Rolls would go with just about any meal!
Parker House Rolls
Like many recipes, the origin of Parker House Rolls is a bit murky. These dinner rolls first originated in the 1870’s at the Parker House Hotel in Boston. According to legend, a German baker working in the hotel got into an argument with a guest and threw a batch of dough at the wall to release his anger. Once baked, the rolls ended up with the signature “pocketbook fold” that Parker House Rolls are known for. No one has ever been able to confirm this story, but that’s beside the point. The point is these rolls are tasty…no matter their origin!
At its time, the Parker House Roll was very unique. Bread in the 1870’s was typically very hard and crusty on the outside, so the concept of a light and buttery roll was almost unheard of. So how did they do it? Butter. The secret to a good Parker House Roll is butter…and lots of it!
Softened butter gets mixed directly into the dough, and then melted butter gets brushed onto the dough several times throughout the process. The butter not only adds flavor, but softens the dough and leads to a delicious dinner roll.
Why Add Potato Flakes to Dough?
This recipe for Parker House Rolls is slightly different in that it includes a few tablespoons of potato flakes. Why add potato flakes to bread dough? Potato flakes have the ability to absorb and retain liquid, which in turn makes the bread softer and fluffier. Parker House Rolls are already soft thanks to the butter, but the potato flakes make these rolls even softer.
Potato flakes can be found at some larger grocery stores (Bob’s Red Mill sells a good version), but you can also substitute instant mashed potatoes. (If using instant potatoes, make sure to get unflavored.) Potato flakes are the secret to tender, soft rolls!
Traditionally, Parker House rolls have a pocketbook fold that makes them easy to pull apart. That fold is often created by shaping each roll and then using a rolling pin to flatten the center of the roll. The result is an oval shaped piece of dough that is then folded in half to create the signature pocketbook fold.
A couple of years ago, I stumbled across a different way to create the iconic fold in Parker House Rolls. Instead of working with each roll individually, the dough is rolled out and then folded almost in half before being cut into individual rolls. This method accomplishes the same goal in a much easier manner. Of course, you don’t have to create the fold in these rolls at all. But then again, there’s just something magical about pulling apart a warm dinner roll!
How to Store Leftovers
The potato flakes in this recipe mean that leftovers will last a bit longer. Leftover Parker House Rolls should be stored in an airtight container at room temperature for 3-4 days. (They probably won’t last that long!) Leftover rolls can also be frozen in a freezer bag for up to 3 months. Let thaw and then reheat for a couple of minutes in a warm oven or toaster oven before serving.
If you’re looking for a soft and buttery dinner roll recipe, then put this Parker House Rolls recipe on the list – they’re particularly good as a side dish for Thanksgiving dinner! Happy Baking!
Did you bake a batch of these rolls at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Parker House Rolls
Ingredients
- 2¼ cups all-purpose flour
- 3 Tbsp potato flakes can substitute unflavored instant mashed potatoes
- 1¾ tsp active dry yeast
- 2 Tbsp granulated sugar
- 1 tsp salt
- ¾ cup milk warm
- 1 large egg yolk
- 2 Tbsp unsalted butter softened
- 3 Tbsp unsalted butter melted
Instructions
- Using a countertop mixer fitted with dough hook attachment, add all-purpose flour, potato flour, yeast, sugar, salt, milk, egg yolk and softened butter. (Note: The remaining 3 Tablespoons of melted butter will be brushed on rolls later.)
- Mix on low speed for 2 minutes. Increase speed to medium and continue mixing for 3-4 more minutes.
- Transfer dough into a large oiled bowl; cover with plastic wrap. Place in a warm (85°F) location for 90 minutes, or until dough has almost doubled in size. (Tip: I typically let my dough rise in the oven with the oven light on. The light is on, but the oven itself is off.)
- Transfer the dough to a lightly floured surface. Divide dough into 2 equal portions.
- Working with one piece of dough at a time, press/roll it into a 6”x9” rectangle.
- Brush the top of the dough lightly with melted butter. (Note: You won’t use all of the butter at this step.)
- Cut the dough in half lengthwise to create (2) 3”x9” rectangles. Gently lift a long edge of the dough and fold lengthwise to within ½” of the other long edge. (The bottom edge of the dough should stick out ½” further than the top.) Repeat process with other rectangle.
- Cut each rectangle crosswise into (3) 3” pieces.
- Lightly spray a 9”x13” baking pan with nonstick cooking spray.
- Flip rolls over and place folded side down in prepared pan.
- Repeat process with the remaining piece of dough, creating a total of 12 rolls.
- Spray tops of dough with nonstick cooking spray and cover lightly with plastic wrap. Place pan in a warm location for 45-60 minutes, or until dough has risen but not quite doubled.
- Preheat oven to 350°F. (Note: If letting dough rise in oven, make sure to remove pan before preheating oven!)
- Bake rolls for 20-22 minutes, or until tops are golden brown in color.
- Remove rolls from oven and brush with remaining melted butter.
- Serve warm.
Looking for more tasty homemade bread recipes? Check out these other favorites, too:
I need to try this soon for me BTW cant wait to make your recipes soon for me
These rolls are super soft and buttery – I hope you get a chance to try them, Ramya!
I should make these! My husband loves rolls. I’ve never heard of potato flakes. Amazon here I come!
Haha – isn’t Amazon great for weird ingredients?? Potato flakes work wonders in bread recipes. I hope your husband loves these rolls – they are delicious!!
These rolls look great David, Perfect for our Christmas. I’ll be on the lookout for potato flakes.
I’m not sure which brands would sell potato flakes down there in Australia, but I bet if you look at the websites of some of your grocery stores, then you’ll find them. These rolls are SO tasty, Pauline!!
potato flakes? such an interesting idea; not sure we can get those here but who knows?:) Can you make these with less/no sugar? And what is a pocketbook fold please? so many questions – hehehehe…
sherry
I bet if you look around at some of your larger grocery stores, then someone will carry potato flakes. They’re not terribly common here, but I can still find them without too much trouble. As far as the less sugar, I’m not entirely sure. You want some sugar in the recipe as the sugar is food for the yeast…but I bet you could cut it back. And the pocketbook fold? There is a legend attached to it, but I think it’s just more of a way to make the rolls unique…plus, they pull apart so well thanks to that fold. You should make a batch, Sherry!!
David, these Parker House Rolls look absolutely divine! I can imagin that melt-in-your-mouth buttery texture and inviting golden finish making these the perfect addition to any dinner!
Thanks, Neil – these rolls are indeed delicious! Just tear off a little piece of a roll…then another piece…then another…haha.
Parker House rolls are so special! You’ve nailed them in this recipe with that signature fold! A great addition to Thanksgiving!
Thanksgiving needs to have dinner rolls, and these Parker House rolls are pretty fantastic! I bet they would make great leftover turkey sandwiches, too!
I made Parker House rolls once for a party, and they were a LOT of work, so I very much appreciate your time-saving method of cutting the rolls the way your suggest. I also love the idea of the potato flakes, especially if they’ll make the rolls keep longer!
I agree, Jeff! I used to make Parker House individually…and they take forever. This simple trick saves so much time! Also, the potato flakes are key here. They make the rolls so soft!!
Such a wonderful recipe, David! The rolls look incredibly soft and buttery – a lovely addition to any meal… though I may not need any meal to enjoy them
Haha – these rolls are delicious in their own right. If you butter the leftovers, toast ’em up for a few minutes and then add some jam? Delicious!
I agree, your Parker House rolls truly are the perfect dinner side for literally any dinner. Specifically, these would be such a fabulous way to upgrade Thanksgiving dinner or Christmas Eve dinner. These rolls are also further proof that literally everything is better with butter… and the more butter the better! So yum, thanks for sharing this gem!
Homemade rolls are really a great way to take any dinner up a notch – and these Parker House Rolls are absolutely fantastic. More butter = more better! Thanks, Heidi!
I totally agree with Robbie – these look scrumptious! Like a delicious cloud! Wow – what fantastic rolls, David. A while back, I made Parker House rolls and added cheddar and jalapeno to them. But next time I need to try this recipe of yours!
Ohhh…cheddar and jalapenos in Parker House Rolls!? Now that’s an excellent idea, Shashi. I’m totally doing that next time I make a batch!
They’d be the ultimate side for a holiday feast, pasta night, or even just a cozy dinner at home. Definitely a must-try for anyone who loves warm, buttery rolls straight from the oven, like me!
It’s hard to beat a warm, buttery roll…especially when they’re still hot out of the oven! Thanks, Raymund!