Divine Parker House Rolls Buttery and Soft 12 times

If there’s one thing that instantly makes a meal feel special, it’s a basket full of warm, fluffy rolls. Forget those dry, cardboard versions you sometimes get at chain restaurants; we’re talking about the real deal! I’m so excited to share my recipe for truly [Parker House Rolls Buttery and Soft]. The secret weapon here is using Rapid Rise yeast, which shaves off a lot of waiting time, meaning you get that pillowy texture faster than you think.

When I first photographed these Parker House Rolls Buttery and Soft, the kitchen smelled like pure nostalgia. I watched the dough rise while adjusting my camera settings, and it reminded me of the simple joy of slowing down. By the time the first batch came out of the oven—glossy, golden, and impossibly tender—I knew this was the kind of recipe that deserved to be captured with care. It felt like a small, buttery reminder that comfort can be created from the simplest ingredients. Trust me, these rolls are tender, rich, and unbelievably easy!

Why You Will Love These Parker House Rolls Buttery and Soft

Seriously, these rolls have everything you want when you’re craving that perfect home-baked bread. They are everything a comfort food roll should be, and then some. You really need these in your dinner rotation!

• They are the ultimate BUTTERY experience—that melted honey butter soak is everything!
• They are shockingly quick because we use Rapid Rise yeast, making them fantastic for weeknights.
• You get that classic, craveable Parker House fold that makes them look so impressive on the table.
• The texture is just unbeatable: soft, fluffy, and light inside. These are truly Parker House Rolls Buttery and Soft.
• This dough is so easy to handle—it’s practically a no-knead situation if you let the mixer do the heavy lifting.
• They freeze beautifully, so you can always have fresh-tasting rolls ready to go!
• These are the perfect side dish for just about anything—gravy, soup, or just eaten plain. You can check out more about my philosophy on quick baking over at my About Me page!

Essential Ingredients for Parker House Rolls Buttery and Soft

To get those signature fluffy layers and deep, buttery flavor that make these Parker House Rolls Buttery and Soft so famous, you can’t just throw anything into the bowl. Quality matters here, even though the process is simple! We are splitting our ingredients into two main teams: the dough crew and the glorious honey butter finish team.

For the rolls themselves, we’re using 3 and a half cups of good old all-purpose flour, but keep that extra bit handy just in case your humidity is high that day. The liquid base needs to be warm whole milk—not hot, or you’ll kill your yeast! We use honey instead of granulated sugar because it helps tenderize the crumb beautifully. And please, don’t forget the egg and butter need to be softened up to room temperature; cold ingredients fight the creaming process, and we want smooth sailing!

And then, there’s the topping that brings it all home: the honey butter. Melted salted butter mixed with more honey. Seriously, you’ll want to eat this with a spoon. Just set aside a little extra to brush on right when they come out of the oven!

Tips for Ingredient Selection and Substitutions

Okay, let’s talk yeast first because that’s what makes these rolls fast. Since we are using Rapid Rise (instant) yeast, we can dump it right into the dry ingredients with the flour, which is super convenient. If you only have Active Dry Yeast, don’t panic! You just need to wake it up first. Mix your active dry yeast with the warm milk and honey first, let it sit for about 5 to 10 minutes until it gets foamy. If it doesn’t foam, your yeast is probably dead, so start over with new yeast.

For the best dough texture, especially in an easy no knead scenario like this, room temperature eggs and butter are non-negotiable. When the butter and egg are warm, they mix into the milk and honey smoothly, creating an emulsion that holds the air better during that initial mixer action. If your butter is too cold, you end up with weird lumps, and those lumps turn into dense spots in your finished rolls. We aren’t aiming for dense; we want maximum softness!

Equipment Checklist for Perfect Parker House Rolls Buttery and Soft

You don’t need a whole bakery setup to make these amazing rolls, which is part of what makes this recipe so great for a regular Tuesday night bake! But having the right tools definitely makes getting those Parker House Rolls Buttery and Soft much smoother. Think of this as your short, effective list of essentials.

The real workhorse for this dough is definitely the stand mixer. Since we’re leaning into an easy, almost no knead situation—we mostly just let the machine stir everything together—the dough hook attachment is your best friend. If you try to mix this by hand, you’ll get a good forearm workout, but the mixer ensures that initial incorporation is perfect.

You absolutely must have a 9×13 inch baking dish ready to go. This gives the rolls just the right amount of room to puff up and touch without overcrowding them into a giant single mass. You want them to bake together so they steam each other soft, but they need to be able to pull apart easily when done!

What else? I can’t live without a good bench scraper to move the sticky dough onto the counter when I divide it. Also, grab a nice pastry brush to slather on that glorious honey butter—you’re going to use a lot of it, so make sure it’s sturdy! If you’re heading over to check out my protein cookie recipe, you’ll see I love my silicone tools; a brush is perfect here.

So, to summarize your must-haves:

• Stand mixer with a dough hook attachment.
• A 9×13 inch baking dish (glass or ceramic works best).
• A rolling pin (even though it’s a quick roll-out!).
• A good pastry brush for all that butter application.

Step-by-Step Guide to Making Parker House Rolls Buttery and Soft

Alright, let’s get this dough going! This is where the magic of quick yeast comes into play. We aren’t slaving over a hot stove kneading for ages. We just need to mix things smartly so the texture comes out perfect. Remember that this recipe is designed to be an easy, no knead option for your table!

Mixing the Dough and Initial Rest

First off, grab your mixer bowl. Toss in your flour, that packet of Rapid Rise Yeast, and the salt. Don’t stir it too much, just get them acquainted. Next, add the warm milk, the honey, your room-temperature egg, and those softened tablespoons of butter. Attach that dough hook—this is where the mixer takes over. Let it churn until everything comes together beautifully and no dry flour bits are hiding at the bottom; that usually takes about four or five minutes. If it looks super gooey and wet, add a little splash more flour until it pulls away nicely from the sides. It should still look lovely and yielding, not stiff!

Once it’s mixed, cover the bowl loosely with plastic wrap. Since we’re using fast-acting yeast, it only needs about 15 minutes hanging out on the counter at room temperature. This short rest gets the fermentation started perfectly before we shape them.

Shaping and Second Rise for Optimal Softness

While that dough is chilling out, quickly whisk together your melted butter and honey for the honey butter—save a little bit, we need it later! Now, grease that 9×13 dish. Dust your counter lightly. Punch down that dough gently and split it right in half. Roll each half out into a long, skinny square—aiming for about a quarter-inch thickness. This is key for fluffy layers!

Brush one whole square generously with the prepared honey butter. Then, slice that buttery square into six long strips. Roll each strip up tightly like a little scroll, tucking the seam end underneath—this keeps that beautiful classic Parker House shape. Place them seam-side down into your prepared dish, leaving a little space between them. Don’t worry if you have to squish them in a bit; they expand!

Cover them back up and let them have their final, crucial rise for about 30 minutes until they are puffy and touching. If you’re making these ahead, this is when you’d pop them in the fridge instead for an overnight proof. Preheat that oven to 350°F now, so it’s hot when the rolls are ready. You can see more tips on timing and make-ahead strategies right here: rolls recipes easy no knead from scratch buttery make ahead.

Expert Tips for Achieving Perfectly Buttery and Soft Parker House Rolls

You’ve mixed them right, you’ve shaped them beautifully, but now comes the part where we take these rolls from “good” to “oh my gosh, I need another one!” Achieving truly Parker House Rolls Buttery and Soft isn’t just about the recipe; it’s about knowing those tiny bakery secrets that make all the difference in the final bake.

First, let’s talk temperature consistency. Since we’re aiming for a tender crumb, an oven that’s too hot will set the crust before the inside has a chance to steam itself fluffy. Make sure your oven is preheated fully to 350°F. I actually like to use an oven thermometer because mine always runs a bit hot, and nobody wants prematurely bronzed rolls!

To really maximize the ‘buttery’ aspect, the final glaze is everything. When you pull those Parker House Rolls Buttery and Soft out of the oven, brush them immediately with that reserved honey butter. The residual heat melts the butter instantly, letting it seep down between the warm rolls, turning the exterior soft and ridiculously delicious. Don’t be shy with this step! If you’re using a good quality salted butter—like the kind I used when I was testing out different varieties, which you can read about on my French Salted Butter post—that little pop of salt enhances the sweetness of the honey perfectly.

Also, here’s my trick for getting that classic Parker House fold looking crisp: once you roll your dough strip and brush it, try rolling it up like a jelly roll but stop before sealing the very last edge. Just slightly overlap it. When you place it seam-down in the pan, the natural tension helps it pop open exactly how you want it to when it bakes. It’s that small moment of shaping that gives them that signature look, proving these are more than just easy rolls; they are gorgeous rolls!

Make-Ahead and Storage for Parker House Rolls

One of the absolute best things about using Rapid Rise yeast in this recipe is how wonderfully forgiving these rolls are when it comes to planning ahead. Honestly, who wants to jump out of bed at 5 AM just to have warm rolls for a brunch? Nobody! This recipe is designed to let you enjoy that fresh-baked feeling without the morning rush. We’ve got a few different ways to prep these so you can have perfect, warm rolls recipes easy no knead from scratch buttery whenever you need them.

The refrigerated make-ahead option is my personal favorite for holiday mornings. You just prepare everything up to the shaping stage—that’s step four—where you’ve brushed the dough with honey butter and arranged it in the pan. Cover that whole thing up tightly after arranging them, and slide it into the fridge. They can hang out overnight, slowly proofing in the cold. When you wake up, you just pull them out, let them sit on the counter for about 30 minutes to warm up just a little bit, and then slide them into a 350°F oven. It’s like cheating at baking!

If you’re baking for a big crowd or just want to be ultra-prepared, freezing is your answer. You have two great options here, both covered in the notes because I test these things out constantly!

Freezing Unbaked Dough

You can absolutely assemble the rolls right up to placing them seam-down in the pan and using that honey butter, just like we did before the second rise. Cover that pan super securely—I use two layers of plastic wrap followed by foil—and toss it in the freezer for up to three months. When you decide you need them, you have to thaw them completely overnight in the fridge first. Then, let them warm up on the counter for a bit before baking according to the original instructions. They come out tasting like they were just made from scratch!

Freezing Baked Rolls

Sometimes you just don’t want to deal with dough the day of, but you still want that warm goodness. Go ahead and bake them completely according to the recipe. Once they’ve cooled down completely—this is important—cover them well and freeze them. When it’s time to serve, you can thaw them completely on the counter or even gently warm them up right from frozen in a low oven. They hold up beautifully, staying soft and buttery even after chilling!

No matter which method you use, the payoff is the same: incredible, tender rolls ready whenever you are. That’s the beauty of having a reliable, make-ahead technique for these classic breads.

Serving Suggestions for Your Buttery Rolls

You’ve done the work, brushed them with all that glorious honey butter, and now you have twelve pillowy clouds ready for the table. The question isn’t *if* you should serve them, but *what* you should serve them with! Thankfully, these kinds of rich, buttery rolls are wonderfully versatile. They aren’t just for holidays anymore; they deserve a spot at the dinner table any night of the week.

Because they are so soft and rich, they pair perfectly with anything that has a little bit of moisture or gravy that needs soaking up. Forget the tired dinner roll routine; these elevate everything they touch!

Here are a few of my favorite ways to make sure these rolls disappear quickly:

• Hearty Holiday Spreads: Obviously, they are essential for Thanksgiving or Christmas dinner. They mop up turkey drippings and gravy like nothing else can. Have a big platter of sliced ham or roast beef? Stack it high between two of these rolls for an instant, decadent sandwich.
• Soup Night Essential: If you’re serving anything remotely soupy or stew-like, you need these on the side. Think about a rich beef stew, a creamy tomato soup, or even a classic chili. Having one of these rolls nearby means you don’t waste a single flavorful drop in the bowl.
• Roast Chicken Simplicity: Sometimes the simplest meals are the best, and these pair wonderfully with a beautifully roasted chicken and some simple green beans. The rolls provide all the rich carbs you need!
• For Your Next Casserole Pairing: If you’re making something like a savory bake, these act as a wonderful counterpart. I love making them alongside my Loaded Cornbread Casserole—it’s carb-on-carb heaven, but worth every single bite!

Honestly, my kids often just tear them apart and eat them plain while they’re still warm from the oven. Don’t stress too much about the main dish; these rolls tend to steal the show anyway!

Frequently Asked Questions About Parker House Rolls Recipes easy no knead from scratch

Why does my no knead dough feel sticky even after adding more flour?

This happens a lot when trying to make really soft rolls! Remember, since we are aiming for rolls recipes easy no knead from scratch, the hydration level is naturally higher than, say, a baguette dough. If it’s sticky but still pulls away somewhat from the bowl when the mixer is running, that’s okay—it means you’ll get soft rolls. Only add flour a tablespoon at a time if the dough is completely splashing everywhere and refusing to gather on the hook. Too much flour makes them tough, and we want the opposite of tough!

How do I make the classic Parker House fold without them flattening out?

This is all about how you handle that second rise. You roll the dough thin, brush it with that glorious honey butter, and then cut it into strips. When you roll that strip up into a coil, you need to make sure the seam is tucked underneath when you lay it into the pan. If the seam is on top, it usually opens up too wide during baking. Also, don’t let them over-proof during that final 30 minutes; if they get too puffy before baking, they deflate when they hit the heat, losing that tight, beautiful fold. They should look plump, but not fragile!

Can I substitute the honey for maple syrup or something else entirely?

You certainly can experiment, but I would highly recommend you stick to honey when you’re aiming for these specific buttery results. Honey does more than just sweeten; it acts similarly to molasses by keeping the crumb incredibly moist. If you use maple syrup, your rolls might end up slightly different in texture, and the flavor will certainly change—which isn’t bad, just different! If you absolutely must skip honey, use brown sugar instead of honey in the dough for moisture and sweetness, but I still favor the flavor profile the honey provides for this recipe.

I want these for a weekend breakfast. Can I make this dough ahead of time?

Yes, absolutely! That’s the joy of easy, make ahead bread baking! You can prepare the dough through the mixing stage and then pop it right into the fridge. It will proof slowly overnight. When you wake up, let it sit on the counter for about 30 minutes to take the chill off, roll it, shape it, and then let it have its final 30-minute rise before baking off. It’s the perfect way to have fresh rolls without the early morning effort. If you’re looking for other comforting things to serve with breakfast, you should check out my recipe for my pumpkin chili—it’s surprising how well savory sides go with breakfast!

Nutritional Estimates for Parker House Rolls Buttery and Soft

Listen, these aren’t exactly diet food, and I wouldn’t want them to be! We are using whole milk, actual butter, and honey here, so we are definitely leaning into the rich, comforting side of baking. If you’re tracking macros meticulously, you’ll want to treat these as an indulgent side dish, not an everyday snack. That said, if you made 12 Rolls, you get a pretty decent-sized piece of heaven!

These nutritional facts are just an estimate, based on the ingredients I listed above, and they assume you use every drop of that delicious honey butter topping. If you’re feeling disciplined, you can always brush on a little less butter, but honestly, where’s the fun in that?

Based on the recipe for these Parker House Rolls Buttery and Soft (12 rolls total), here are the typical ranges you can expect per roll:

• Calories: Approximately 230-260 kcal
• Total Fat: Around 11g to 13g (Hello, butter!)
• Protein: Roughly 5g
• Total Carbohydrates: Near 28g to 32g

Remember, this is for one soft, pillowy roll slathered in goodness—and they bake up large! They are worth every single calorie if you ask me. Enjoy them warm!