Parker House Rolls

These yeast rolls with their characteristic shape had their beginnings at a Boston hotel called the Parker House.

Yield: Makes 24

Parker House Rolls


  • 1 cup milk (2%)
  • 4 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1/2 cup warm water (104ºF/40ºC)
  • 1 tsp granulated sugar
  • 1 pkg (8 g) active dry yeast
  • 1 large egg
  • 1/4 cup salted butter, melted and cooled
  • Flour, optional*
  • Melted butter*


  1. Remove milk from refrigerator and let stand at room temperature for 30 minutes. Meanwhile, combine flour, 2 tbsp sugar and salt in a bowl; set aside. Combine warm water and 1 tsp sugar, stirring to dissolve. Sprinkle yeast on top. Let stand until foamy, about 5 minutes.
  2. Place milk, 2 cups flour mixture, yeast mixture and egg in a stand mixer fitted with a flat beater. Using low speed, beat mixture for 2 minutes. Add cooled melted butter and continue beating for 2 minutes.
  3. Change stand mixer attachment to a dough hook. Add remaining flour mixture. Using low speed, beat just until dough comes together and forms a ball, about 5 minutes. If dough is too sticky, gradually beat in additional flour until dough comes together and forms a ball. Using greased hands, shape dough into a ball. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 40 minutes.
  4. Punch down dough. Cut dough into 24 pieces. Roll each piece into a ball. Transfer balls to a tray and cover with greased plastic wrap. Let stand for 5 minutes.
  5. With greased hands, turn over each ball of dough and gently press each to flatten into an oval with a thickness of 1/4 inch. Brush top of ovals with melted butter. Using the handle of a wooden spoon, press down, crosswise, in centre of each oval to make a crease. Fold dough over at crease so that edges meet. Transfer to a greased large rimmed baking sheet. There should be spaces between unbaked rolls as rolls will expand during rising. Cover pan with greased plastic wrap. Let rise in a warm draft-free place until double in volume, about 25 – 30 minutes. Meanwhile, preheat oven to 375ºF. If any rolls opened during rising, gently press down to close. Brush tops with additional melted butter.
  6. Bake for 18 – 20 minutes or until rolls are golden brown. Brush tops with additional melted butter. Cool rolls in pan on a rack for 5 minutes. Remove from pan and cool on racks.
Nutritional analysis per roll:


107 calories, 2.6 g fat, 2.9 g protein, 17.8 g carbohydrate, 0.7 g fibre, 24 mg sodium

*Ingredient not included in nutritional analysis.