Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (240 ml) warm whole milk, 105–110°F
- 2 1/4 tsp (7 g) instant or active dry yeast
- 3 tbsp (38 g) granulated sugar
- 1 large egg, room temp
- 4 cups (480 g) all-purpose flour, plus 2–4 tbsp as needed
- 1 1/2 tsp fine sea salt
- 4 tbsp (57 g) unsalted butter, softened (for dough)
- 7 tbsp (100 g) unsalted butter, melted, divided (pan + brushing)
- Flaky sea salt, for finishing (optional)
Do This
- 1) Mix warm milk, sugar, and yeast. If using active dry yeast, let sit 5–10 minutes until foamy.
- 2) Beat in egg, flour, and salt; knead. Knead in softened butter until smooth and elastic, 8–10 minutes.
- 3) First rise: Cover and let double, 60–75 minutes.
- 4) Roll to a 12×18 in (30×46 cm) rectangle; brush with melted butter. Cut into 16 rectangles.
- 5) Fold each rectangle almost in half, place seam-side down in a buttered 9×13 in pan. Proof 30–45 minutes.
- 6) Brush with butter and bake at 375°F (190°C) for about 20 minutes until deeply golden. Brush again; sprinkle flaky salt.
Why You’ll Love This Recipe
- Classic Parker House folds create tender layers that pull apart effortlessly.
- Rich, buttery flavor with a glossy finish from brushing before and after baking.
- Foolproof shaping method and clear timing for reliable, bakery-quality rolls at home.
- Perfect for holidays, Sunday dinners, and meal prep—great fresh or reheated.
Grocery List
- Produce: Fresh parsley or thyme (optional garnish)
- Dairy: Whole milk, unsalted butter, 1 large egg
- Pantry: All-purpose flour, granulated sugar, instant or active dry yeast, fine sea salt, flaky sea salt (optional)
Full Ingredients
Dough
- 1 cup (240 ml) whole milk, warmed to 105–110°F (40–43°C)
- 2 1/4 tsp (7 g) instant yeast (or active dry yeast; see note in steps)
- 3 tbsp (38 g) granulated sugar
- 1 large egg, at room temperature
- 4 cups (480 g) all-purpose flour, plus 2–4 tbsp (15–30 g) if needed
- 1 1/2 tsp fine sea salt
- 4 tbsp (57 g) unsalted butter, softened
For Pan, Brushing, and Finishing
- 7 tbsp (100 g) unsalted butter, melted and divided (about 1 tbsp for the pan, 2–3 tbsp before baking, and 3 tbsp after baking)
- Flaky sea salt, to finish (optional)
Step-by-Step Instructions
Step 1: Warm the milk and start the dough
In the bowl of a stand mixer (or a large mixing bowl), whisk the warm milk and sugar. Sprinkle the yeast over the top. If using active dry yeast, let stand 5–10 minutes until foamy. If using instant yeast, proceed right away. Whisk in the egg until smooth.
Step 2: Add flour and salt, then knead in butter
Add the flour and salt. Mix with the dough hook on low (or a sturdy spoon) until a shaggy dough forms. Knead on medium-low until mostly smooth, 4–5 minutes. With the mixer running, add the softened butter in small pieces, kneading until fully incorporated and the dough is smooth, elastic, and slightly tacky but not sticky, 3–5 minutes more. By hand, knead 10–12 minutes total. If the dough is very sticky, add up to 2–4 tbsp (15–30 g) extra flour, 1 tbsp at a time.
Step 3: First rise
Form the dough into a ball. Place in a lightly greased bowl, cover, and let rise in a warm spot until doubled, 60–75 minutes. A gently pressed fingertip should leave a slow-filling indentation.
Step 4: Prep the pan and butter
Melt the 7 tbsp butter. Brush a 9×13 inch (23×33 cm) baking pan with about 1 tbsp melted butter to coat the bottom and sides. Reserve the remaining melted butter for shaping and brushing.
Step 5: Roll and cut the classic Parker House rectangles
Turn the dough onto a lightly floured surface. Pat into a rectangle, then roll to 12×18 inches (30×46 cm), keeping the edges straight. Brush the surface evenly with 2–3 tbsp of the melted butter. Using a pizza wheel or sharp knife, cut into four long strips (4.5×12 inches), then cut each strip into 4 rectangles to yield 16 pieces.
Step 6: Fold and arrange
Working with one rectangle at a time, fold it lengthwise almost in half so the top edge stops about 1/2 inch (1.25 cm) before the bottom edge, creating a little “lip.” Press lightly along the fold to seal without flattening. Place each roll seam-side down in the prepared pan, all lips facing the same direction, slightly overlapping. You’ll have 4 rows of 4.
Step 7: Proof, butter, and bake
Cover loosely and let rise until puffy and touching, 30–45 minutes. Meanwhile, preheat the oven to 375°F (190°C) with a rack in the center. Just before baking, gently brush tops with 2 tbsp melted butter. Bake until deeply golden brown and the centers register about 195°F (90°C), 18–22 minutes, rotating the pan halfway. If browning too quickly, tent loosely with foil for the final minutes.
Step 8: Finish with butter and serve warm
Immediately brush hot rolls with the remaining melted butter (about 3 tbsp). Sprinkle with flaky sea salt if desired. Cool in the pan for 10 minutes, then serve warm, pulling apart at the folds.
Pro Tips
- Weigh your flour for best texture: 480 g prevents dense rolls. Aim for dough that’s tacky, not sticky.
- Milk temperature matters. Keep it at 105–110°F—too hot can kill the yeast, too cool slows the rise.
- Knead until smooth and elastic. A small windowpane (thin, see-through stretch) means you’re there.
- For ultra-shiny tops, brush lightly with butter again at the 10-minute mark of baking, then once more after baking.
- Proofing environment: 75–80°F is ideal. A turned-off oven with a cup of hot water creates a cozy proof box.
Variations
- Garlic-Herb: Stir 1 tsp garlic powder into the dough and finish with melted butter mixed with 1–2 tbsp finely chopped parsley, chives, or thyme.
- Honey-Butter: Replace 1 tbsp sugar with 1 tbsp honey in the dough; whisk 1–2 tsp honey into the finishing butter.
- Wheat Blend: Swap 1 cup (120 g) AP flour with white whole wheat flour; add 1–2 tsp extra milk if the dough feels dry.
Storage & Make-Ahead
Store cooled rolls airtight at room temperature for up to 2 days. Rewarm at 300°F (150°C) for 8–10 minutes, brushing with a touch of butter after reheating. Freeze baked rolls (well wrapped) up to 2 months; thaw at room temperature, then reheat as above. To make ahead, shape the rolls, cover tightly, and refrigerate up to 18 hours. Bring to room temperature, proof until puffy (30–60 minutes), then bake as directed.
Nutrition (per serving)
Approximate per roll (1/16 of recipe): 200 calories; 9 g fat; 26 g carbohydrates; 4 g protein; 1 g fiber; 6 g sugar; 230 mg sodium.
