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Parker House Rolls

  • Yield: Makes 3 dozen
Parker House Rolls

Source: Martha Stewart Living, January 2001


  • 1/2 cup melted (1 stick) unsalted butter, plus more melted butter for brushing bowl
  • 1 1/2 cups warm (115 degrees) milk
  • 2 (1/4-ounce) packages active dry yeast
  • 6 tablespoons sugar
  • 2 teaspoons salt
  • 2 large eggs, lightly beaten
  • 6 to 6 1/2 cups all-purpose flour, plus more for work surface


  1. Brush a large bowl with butter; set aside. In a small bowl, sprinkle yeast over 1/4 cup milk. Let stand until soft, about 5 minutes. In another large bowl, combine butter, sugar, salt, remaining 1 1/4 cups milk, and egg. Whisk to combine. Whisk in yeast mixture.

  2. Using a wooden spoon, stir in flour, 1 cup at a time, until you have a soft dough. Turn dough out onto a floured work surface, and knead until smooth and elastic, 5 to 10 minutes. Place in prepared bowl, turning to coat with butter. Cover with plastic wrap. Let stand in a warm spot until doubled in bulk, about 1 hour and 15 minutes.

  3. Punch down dough. Cut into 2 pieces. Invert bowl over dough, and let rest for 10 minutes. Working with one piece at a time, on a lightly floured surface, roll into a 12-inch square, about 1/3-inch thick. Cut into six 2-by-12-inch strips. Cut each strip into three 4-by-2-inch rectangles.

  4. Brush rectangles with butter. Using the handle of a butter knife, crease rectangles slightly off center. Fold at crease. Arrange in rows, slightly overlapping, on buttered baking sheet, with shorter side facing down. Allow at least 1/4-inch of space between rows. Cover and let stand until doubled in bulk, 20 to 30 minutes.

  5. Preheat oven to 375 degrees. Brush rolls with melted butter. Transfer to oven and bake until golden, about 17 minutes, if baking a single strip, about 25 minutes if baking 3 strips at a time (1/4 sheet pan). Remove from oven and brush once more with melted butter.

  6. For freezing: shape rolls; arrange in same manner on parchment lined baking sheet. Transfer to freezer until frozen. Transfer to freezer bags. When ready to bake remove from freezer, arrange on buttered baking sheets. Cover with plastic wrap, and let stand in a warm place until defrosted, and doubled in bulk about 2 1/2 hours. Cook according to step 5, above.

Reviews (5)

  • Suriana Phiong 20 Nov, 2012

    great recipes..everyones love it!

  • melissadpa 19 Nov, 2012

    I watched the video clip "on demand" and I thought, "boy those look great" so I made them for Christmas last year. Now my family expects me to make them for every single occasion because they are so amazing....guess what I'm bringing to Thanksgiving Dinner this year? (Secret ingredient, "more butter"....)

  • FoodieForLife 12 Nov, 2011

    Dinner Rolls are Great! They are soft yet still have a bit of texture to them, will go great with sopping up some amazing Gravy!! :-) Watched Martha Make these on 'On Demand" and since Thanksgiving is coming up in 2 weeks, I was debating weather or not to make these or use the Frozen stuff.. After making these today, I will most definitely be Serving these at Thanksgiving Dinner. Thanks~M.S

  • marthastewartfan10 21 Nov, 2010

    omg I loved the rolls they came out great I will never again buy premade frozen rolls and the recipe is so easy I will be making these for this thanksgiving!!!

  • mg0nzalez 25 Jun, 2008

    These rolls didn't rise as much as i would have liked, but overall they were really good. I shaped them into rounds and brushed the tops with egg wash and sesame seeds. *** I would definitley make these again.

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