Why You’ll Love This Recipe

I love these rolls because they’re light, buttery, and just a little bit indulgent. The dough is simple to work with and versatile enough to shape however I like—folded Parker House style, classic rounds, or even cute fantail rolls. The melted butter brushed inside and out gives them that signature rich flavor and tender crumb. Plus, I can make the dough ahead and let it rise overnight, which makes my prep for big meals so much easier.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Bread Dough
One batch of white bread dough, risen and ready to use

To Finish
60g salted butter, melted (if using unsalted butter, I add a pinch of salt)
Egg wash: 1 egg whisked with 1 tablespoon water
Flaky sea salt, for finishing

Directions

Shape the Rolls

1. I start with a risen batch of white bread dough. If I’ve done a fridge rise, I let it sit at room temperature for about 30 minutes before shaping so it’s easier to handle.

2. I grease and line a 9×13-inch (20×30 cm) baking pan with parchment paper, or I just butter the pan well if it’s nonstick.

3. I melt the butter and set it aside to cool slightly.

4. I turn the dough out onto a lightly floured surface and divide it into 18 equal pieces, about 45g each.

5. I shape each piece into a tight ball by tucking the edges underneath, then roll it seam-side down under my palm using a claw shape until smooth.

6. I rest the shaped balls under a clean towel or plastic wrap for 10 minutes to relax the dough.

7. For traditional Parker House rolls, I flatten one dough ball into an oval about 6 inches long, brush it with melted butter, and fold it in half like a clamshell.

8. I place each folded roll into the prepared pan, arranging them in three rows of six, lining them up vertically so they fit neatly.

9. I repeat with the remaining dough until all rolls are shaped and arranged.

Rising and Baking

1. I cover the pan loosely with plastic wrap and let the rolls rise in a warm place for about 1 hour, or until they’re puffy and an indentation springs back slowly when pressed.

2. Toward the end of rising, I preheat the oven to 350°F (180°C).

3. I brush the tops of the rolls with the egg wash.

4. I bake for 25–30 minutes, or until the rolls are deep golden brown and reach 190°F (88°C) internally.

5. I remove them from the oven and immediately brush with the remaining melted butter.

6. I sprinkle flaky sea salt over the top before serving.

I love serving these rolls warm or at room temperature—they’re delicious either way.

Servings and Timing

This recipe makes 12–18 rolls, depending on shape and size. Total time is about 4 hours, including rising, with 30 minutes of active prep and 30 minutes of baking.

Variations

I like to change up how I shape these rolls. For classic round rolls, I divide the dough into 12 pieces (about 70g each) and roll them into smooth balls. For a fun twist, I make Fantail rolls by layering strips of buttered dough and baking them in muffin tins—they look fancy but are easy to pull apart. For a touch of sweetness, I sometimes brush the baked rolls with honey butter instead of plain melted butter.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 3 days. To reheat, I wrap them in foil and warm them in a 325°F oven for about 10 minutes until soft and fluffy again. These rolls also freeze beautifully—once cooled, I freeze them in a resealable bag for up to 2 months and reheat them straight from frozen in the oven until warm.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough the day before and let it rise in the refrigerator overnight. It makes shaping and baking the next day easier.

What kind of bread dough works best?

A soft white bread dough made with milk and butter works perfectly—it gives the rolls their tender texture.

Do I have to shape them as Parker House rolls?

No, I can shape them into rounds, knots, or even pull-apart rolls. The flavor and texture stay the same.

How do I know when the rolls are fully baked?

They should be golden brown on top and sound hollow when tapped on the bottom.

Can I make them dairy-free?

Yes, I use plant-based butter and non-dairy milk in the dough and for brushing.

What’s the best butter for brushing?

I prefer salted butter for flavor, but unsalted works fine with a pinch of salt added.

How can I make the tops extra shiny?

I brush the egg wash just before baking—it gives a deep golden, glossy finish.

Can I freeze the unbaked rolls?

Yes, I shape them, freeze them on a tray until solid, then transfer to a freezer bag. When ready to bake, I thaw and rise before baking as usual.

Can I add herbs or garlic?

Absolutely. I sometimes mix in minced garlic or sprinkle fresh herbs over the butter for extra flavor.

Why are my rolls dense?

If they’re dense, the dough likely didn’t rise long enough or the yeast was inactive. I make sure the dough doubles before shaping.

Conclusion

I love how these Soft and Buttery Parker House Rolls bring a touch of classic comfort to any meal. They’re light, fluffy, and irresistibly buttery, with that beautiful fold that makes them instantly recognizable. Whether I bake them for a holiday feast or a weeknight dinner, they always feel special—warm, golden, and perfectly soft with every bite.