These buttery pull-apart rolls are delicious.
Like really, really delicious.
Like died and gone to heaven delicious.
Like give me a stick of butter, a pan of these rolls and leave me alone delicious.
These hunks of gluten love can be made ahead which, for me, just adds to the deliciousness. I’m all about recipes that can successfully be made ahead- it makes me less stressed which in turn makes everyone around me happier.

This recipe is from the November issue of Food Network Magazine. Alex Guarnaschelli, host of Alex’s Day Off, did a great three page photo spread on how to make these rolls. For someone who doesn’t bake with yeast a lot, the tutorial was much appreciated. As a side note, how can you not love a chef who owns a restaurant named Butter? A woman after my own heart..

I made these a week before Thanksgiving and froze without being baked. I then pulled them out the morning of the big and baked them off. Nothing like a house filled with the aroma of baking bread. I doubled the recipe so we would have plenty of leftovers to make turkey sandwiches- a good call indeed- they made awesome sandwiches. They were so good in fact, I’m making them again for Christmas. They are officially my new favorite dinner roll. Enjoy!

Happy Baking!

Homemade Parker House Dinner Rolls

These buttery rolls are pure comfort food. Easy to make and great to make ahead, it's a perfect recipe for Thanksgiving or any other busy holiday.


  • 1 1/4-ounce packet of active dry yeast
  • 1/2 cup sugar
  • 7 1/2-8 cups all-purpose flour, plus more for dusting
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
  • 2 cups whole milk, at room temperature
  • 2 large eggs, at room temperature
  • 1 tablespoon kosher salt, plus more for sprinkling


  1. Measure out 1/2 cup warm water that is between 110-120 degrees. It should feel like comfortable bath water temperature. Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour; set aside near the stove while you prepare the dough.
  2. Mix the melted butter and milk in a mixer with the hook attachment on low speed.
  3. Add the eggs and mix until blended.
  4. Scrape in the yeast mixture and mix until incorporated.
  5. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
  6. Brush a large bowl with softened butter.
  7. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 to 2 1/2 hours. The dough should double in volume.
  8. Preheat the oven to 375F degrees and line a baking sheet with parchment paper.
  9. Dust a clean surface with flour and turn the dough out onto it.
  10. Flour your hands; gently press the dough into a 16-by-8 inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).
  11. With the short side in front of you, cut the dough in half length wise and flour the knife. Then slice crosswise into 12 strips.
  12. One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam side down on the prepared baking sheet in 3 tightly packed rows. (Leave an inch or two between rows so the rolls rise up together in oven.)
  14. Bake until the rolls are bursting at the seams and golden brown, 18-20 minutes. (If frozen, bake 25 minutes and 325F degrees, then 10 minutes at 375F degrees.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.
Tagged with →  
Connect with Mountain Mama Cooks on Pinterest, Facebook, and Twitter!

26 Responses to Homemade Parker House Dinner Rolls

    • Kelley says:

      They are- indulgent and delicious!

      • Melissa says:

        Hello! I’m late to the party but I want to try making these!

        When you talk about cutting the dough into strips…is the first cut taking your 16 X 8 inch rectangle and making it two 8X8 squares? Or are you making two 16X 4 inch rectangles with the first cut?

        When you fold, your written description says to “tuck the slight overhang” underneath, but your finished picture looks more like it was folded in even thirds.

        Sorry for all the questions….I am a bread novice so I don’t want to screw it up!

  1. Carrie says:

    Hi! I just tried to make these, but they didn’t rise at all
    🙁 I read it as one 1/4 oz packet of yeast. Is that right? Or is it 1 AND a 1/4 oz packet of yeast….if so how much is that in teaspoons?? Thanks! These look really great, so I hope to get them right!

    • Kelley says:

      You read it correctly– It’s 1 (one) 1/4 oz packet yeast. Off the top of my head, I don’t know how many teaspoons this is. I’m sorry your rolls didn’t turn out. Was your yeast fresh? Sometimes if it’s old, it won’t activate. Or if the water is too cold or too hot it won’t activate either. Here is original recipe that I used if you’d like to check it out as well. Good luck next time!

  2. Maurena says:

    I just made the dough for these and we will be enjoying them tomorrow for Thanksgiving. I made them a couple of weeks ago for a dinner party and they were “melt in your mouth” delicious! Thank you for sharing 🙂

  3. Shawna Mattes says:

    I made these for our Thanksgiving meal tonight! They were amazing! I have been very unhappy with making rolls at 6000 ft. My whole family was SUPER happy with these! Thanks for sharing!

  4. sandy nigh says:

    The milk should read 1 cup rather than 2 cups on the Parker house rolls? On mountainmanacooks.com.. Right??
    I had to put 10 cups of flour in because it was too wet and sticky… Please advise. Thank you

  5. Thaddeus says:

    Just got my first KitchenAid stand mixer & thought I’d kickstart my novice baking experience with this recipe. They turned out great from my perspective but some might think they’re a bit doughy. The top & bottom crusts were perfect so I didn’t want to bake them longer than 20 minutes. The doughy center might’ve been because I didn’t have whole milk so I used 1 cup skim & 1 cup half & half. Any tips?

    • Kelley says:

      Maybe you could lower the heat in your oven and cook them a few minutes longer next time. And perhaps use 1 1/2 cups milk and just 1/2 cup of half & half.

      • Thaddeus says:

        Thanks! I’ll try that next time. I took this first batch to work with me and they were gone in an hour so maybe they weren’t too doughy after all!

  6. Robyn says:

    Can these be made if I don’t have a stand mixer with dough hooks? I only have a hand mixer.

  7. Rebecca dolalrd says:

    So are these for high altitude? I am so nervous to bake rolls from scratch esp since I just learned it’s tricky with “normal” recipes. Thanks!

  8. Rebecca dolalrd says:

    These were amazing! So easy to follow(my first time doing rolls!) my family all loved them and agreed I need to bring rolls every year now. They were soooo good! Thanks!

  9. Evon says:

    These came out great! I made the f Christmas dinner and they were a big hit. Perfect for high altitude.

  10. Brooke says:

    I made these rolls and substituted the milk and butter for Cashew milk and margarine and they were fantastic. I also kneaded them by hand and it was fine. Thanks for this awesome recipe!! My family loved it!

  11. Shelby says:

    Sorry I might be reading this wrong. It does this recipe make 24 rolls? Or 12?
    Also, if I just wanted to roll them in a normal roll shape would they still bake correctly??
    Sorry, I’m also a bread novice!

  12. Kylie says:

    I tried making these several times and my dough will not rise. I put the dough in a warm place (by the fire place) for up to three hours and nothing. I follow the recipe correctly, step by ste. I’m at 6,800 feet elevation. I don’t know if that’s the problem? Any advice would be appreciated!

  13. Kaejauny says:

    Making this recipe for Thanksgiving and i froze them 2 days ago. Noticing that they need about 10 mins longer than specified at about 400° to bake all the way through. In Denver at 5300 elev. btw. Otherwise great recipe!!!

Leave a Reply

Your email address will not be published. Required fields are marked *