Prep Time: 45 minutes | Rise Time: 3 hours | Bake Time: 25 minutes | Total Time: 4 hours 10 minutes | Servings: 24 rolls
These are Chef John’s Famous Parker House Rolls—America’s most popular dinner roll for good reason! Buttery, tender, and impossibly soft, these classic fold-over rolls are perfect for Thanksgiving, Christmas, or any special dinner. The dough is versatile enough to shape dozens of different ways, and they make adorable little sandwiches with leftovers. Don’t be shy with the butter—that’s what makes these rolls legendary!
Why You’ll Love This Recipe
Classic American dinner roll. These are the rolls you see at every fancy hotel and banquet. There’s a reason they’re everywhere—they’re perfect!
Buttery and tender. Enriched with butter, eggs, and milk, these rolls are soft, rich, and melt-in-your-mouth delicious.
Versatile dough. This recipe makes a master dough that can be shaped into hundreds of different roll designs. Go classic fold-over or get creative!
Perfect for sandwiches. The fold-over design makes these ideal for slicing and filling with leftover turkey, ham, or roast beef.
Crowd-pleaser for holidays. These rolls are a must-have for Thanksgiving and Christmas dinners. Everyone will ask for the recipe!
Tips for Success
Use warm (not hot) liquids. The milk and water should be about 110°F—warm to the touch but not hot. Too hot will kill the yeast.
Weigh your dough portions. For perfectly uniform rolls, weigh the entire dough on a food scale, divide by 24, and measure each portion to that weight. This is Chef John’s pro tip!
Don’t skip the rise times. Yeast needs time to work its magic. Rushing the rises will result in dense rolls.
Create a warm rising environment. Turn your oven on for 1 minute, then turn it off. Place the covered dough inside—it’s the perfect warm spot!
Press the fold gently. When folding the rolls, press down gently on the seam so they don’t separate too much during the second rise.
Brush with butter while hot. The hot rolls absorb the butter better, making them extra rich and glossy.
Don’t be shy with the butter. As Chef John says, butter is what makes these rolls legendary. Use it generously!
Customize the shape. This dough works for any roll shape—cloverleaf, knots, crescents, or simple rounds. Get creative!
Storage & Reheating
Room temperature: Store rolls in an airtight container or zip-top bag at room temperature for up to 2 days.
Refrigerate: Store in the fridge for up to 5 days.
Reheat: Wrap rolls in foil and warm in a 350°F oven for 5-7 minutes, or microwave for 15-20 seconds.
Freeze: Freeze baked rolls in a freezer bag for up to 3 months. Thaw at room temperature and reheat before serving.
Freeze unbaked: You can freeze the shaped rolls after the first rise. Thaw in the fridge overnight, let come to room temperature, do the second rise, then bake.
Frequently Asked Questions
Can I make these without a stand mixer? Absolutely! Mix the ingredients in a large bowl and knead by hand on a floured surface for 8-10 minutes until smooth and elastic.
Why is my dough too sticky? Different flours absorb liquid differently. Add flour 1 tablespoon at a time until the dough is soft and slightly tacky but not sticky.
Can I use instant yeast instead of active dry yeast? Yes! Use the same amount. Instant yeast can be mixed directly into the flour without activating first, but the method in this recipe works fine too.
How do I know when the dough has risen enough? It should double in size. Press a finger gently into the dough—if the indent remains, it’s ready.
Can I make the dough ahead? Yes! After the first rise, punch down the dough, cover tightly, and refrigerate overnight. Let it come to room temperature before shaping.
Can I shape these into different roll designs? Absolutely! This dough is incredibly versatile. Try cloverleaf rolls, knots, crescents, or simple round rolls.
Chef John’s Famous Parker House Rolls
Ingredients
Method
- Activate the yeast. In the bowl of a stand mixer, combine warm milk, warm water, and active dry yeast. Stir gently and let sit for 10 minutes until the yeast is foamy. This means it’s alive and ready to work!
- Mix the wet ingredients. Add eggs, sugar, salt, and 1/2 cup of the melted butter to the yeast mixture. Whisk everything together until well combined.
- Make the dough. Add the flour to the bowl. Using the dough hook attachment (or knead by hand), mix on medium-low speed until the dough comes together into a smooth ball, 5-6 minutes. The dough should be soft and slightly tacky but not sticky. Add a little more flour if needed.
- First rise. Transfer the dough to a lightly buttered bowl, turning to coat all sides. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm spot until doubled in size, about 2 hours.
- Divide the dough. Punch down the dough to deflate it. Turn it out onto a lightly floured surface and press it flat. Divide the dough into 24 equal portions (see Chef’s Tip below for the best way to do this). Roll each portion into a smooth ball.
- Shape the rolls. Line a large baking sheet with parchment paper or a Silpat mat. Take each ball of dough and roll it out on a lightly floured surface into an oval shape, about 4-5 inches long. Brush the top with some of the remaining melted butter. Fold the oval in half (like a taco), pressing gently on the fold.
- Arrange on baking sheet. Place the folded rolls on the prepared baking sheet in 6 rows of 4 rolls each. They should be close together but not quite touching. Cover with a clean kitchen towel.
- Second rise. Let the rolls rise in a warm spot until almost doubled in size and puffy, about 1 hour.
- Preheat the oven. About 15 minutes before the rolls are done rising, preheat your oven to 350°F.
- Bake. Bake the rolls in the preheated oven until golden brown on top, about 25 minutes. They should sound hollow when tapped.
- Brush with butter. While the rolls are still hot, brush the tops generously with the remaining melted butter. This gives them that signature glossy, buttery finish!
- Serve warm. Let the rolls cool for 5-10 minutes, then serve warm. These are best enjoyed fresh but can be reheated later.
Nutrition Information (Per Serving)
Calories per roll: 152 Protein: 3g Carbohydrates: 20g Fat: 7g Saturated Fat: 4g Fiber: 1g Sugar: 2g Cholesterol: 31mg Sodium: 130mg
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