New This Month

Classic Parker House Rolls


Try our can't-miss version of the American-classic dinner roll.

  • Yield: Makes 3 dozen

Source: Martha Stewart Living, January 2001


  • 1 package active dry yeast
  • 3 tablespoons plus a pinch of sugar
  • 3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, melted and cooled, plus more for plastic wrap, bowl, and baking pan
  • 1 cup milk, room temperature
  • 1 tablespoon salt
  • 3 large eggs, lightly beaten
  • 4 1/2 to 5 cups all-purpose flour


  1. In the detached bowl of an electric mixer, whisk together yeast, 1/4 cup warm water (105 degrees), and a pinch of sugar. Set aside until mixture is foamy, about 6 minutes.

  2. Attach bowl to mixer fitted with the dough-hook attachment. On low speed, add 7 tablespoons butter, milk, salt, remaining sugar, and eggs. Slowly add enough flour to make a sticky dough. Brush the inside of a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside until doubled in size, about 2 1/2 hours.

  3. Generously brush a 9-by-13-inch baking pan with butter. Turn dough out onto a floured work surface. Roll into a 12-by-16-inch rectangle. Brush dough generously with 3 tablespoons butter. Using a pizza wheel or a sharp knife, cut dough into 6 equal strips lengthwise. Cut dough crosswise into 4 equal parts. You will have 24 elongated rectangles. Fold each rectangle in half, and place in prepared baking pan, 4 across, and 6 down. Brush tops with remaining 3 tablespoons butter. Cover pan with buttered plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.

  4. Heat oven to 350 degrees. Bake until golden, 35 to 40 minutes. Cool for at least 5 minutes before turning out of pan.

Reviews Add a comment

  • Suriana Phiong
    20 NOV, 2012
    great recipes..everyones love it!
  • melissadpa1
    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.