Parker House Rolls

A classic crowd-pleaser and America’s most popular dinner roll, these are also perfect for sandwiches with leftovers.


  • ½ cup warm milk
  • ½ cup warm water
  • 1 package active dry yeast
  • 2 large eggs
  • 3 tablespoons white sugar
  • 1 ½ teaspoon kosher salt
  • ¾ cup unsalted butter, melted, divided
  • 4 ½ cups all-purpose flour, plus more as needed


  1. Combine warm milk, warm water, and dry yeast in the mixing bowl of a stand mixer . Let sit for 10 minutes. Add eggs, sugar, salt, and 1/2 cup melted butter. Whisk all wet ingredients together. Add all purpose flour and knead with the dough hook (or manually) until dough comes together as a ball, 5 to 6 minutes.
  2. Place dough into a lightly buttered bowl, cover, and let sit until the dough is doubled in size, about 2 hours.
  3. Press the dough until it is flat, and divide into 24 equal portions. Form each portion into a smooth ball.
  4. Line a baking sheet with a Silpat mat or parchment paper.
  5. Take each ball of dough and roll out on a lightly floured surface into an oval, 4 to 5 inches long. Brush the top with some of the remaining butter and fold in half.
  6. Transfer the rolls to the prepared baking sheet, arranging in 6 rows of 4 rolls. Cover with a clean kitchen towel and let the rolls rise in a warm spot until almost doubled in size, about 1 hour.
  7. Preheat the oven to 350 degrees C (175 degrees C).
  8. Bake rolls in the preheated oven until golden brown on top, about 25 minutes.
  9. While rolls are still warm, brush the tops of the rolls with melted butter.

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