Welcome to my spin (pun intended) on old-fashioned yeast rolls. You know, those soft, fluffy Parker House Rolls that were made famous at Boston Parker House Hotel, one of the best historic hotels, back in the late 1800s?
These homemade dinner rolls are the ultimate comfort food and will be the perfect side to any family dinner or holiday get-together.
There is nothing like soft, fluffy, pull-apart dinner rolls with creamy butter! They melt in your mouth and are so comforting and soothing!
If you love my Breadsticks recipe or my Angel Biscuits, which are like a cross between dinner rolls and biscuits, then you’ll love these fluffy dinner rolls.
This Parker House roll recipe makes the best Parker House Rolls. In addition to these old-fashioned yeast rolls being shaped differently, they also have instant potato flakes in them as well.
Table of Contents
Why You’ll Love This Recipe
- Fluffy – This Parker House Rolls recipe makes fluffy rolls that pull apart easily and melt in your mouth. This recipe makes the perfect roll. It is by far my favorite dinner roll recipe.
- Shape – These tender rolls are literally rolled up in a spiral like a cinnamon roll for a fun shape.
- Easy to Make – These homemade bread rolls are easy to make but take time. However, I use instant yeast in the recipe to reduce the time, which is a little faster than the traditional variety.
Equipment
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- Stand mixer or Electric mixer
- Large Mixing Bowl
- baking sheet
- Small sifter
- small saucepan
- baking sheet
- plastic wrap
- parchment paper
- wooden spoon
- kitchen towel
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Granulated sugar
- Instant yeast – I used instant yeast instead of active dry yeast in order to save time.
- Warm Water (between 110 and 120 degrees F)
- Warm Milk (room temperature)
- Egg (room temperature)
- Butter (melted but cooled to room temperature)
- All-purpose flour
- Potato flakes – or potato flour just reduce to ¼ cup
- Kosher Salt
Directions
- To proof the yeast, combine the sugar, yeast, and warm milk in a bowl and let sit for 2 to 3 minutes until bubbly. Whisk in the milk and three tablespoons of butter.
- Add the wet ingredients (the yeast mixture) to the bowl of a stand mixer (or large mixing bowl if kneading by hand).
- Add the flour, potato flakes, and salt and combine with the wet ingredients. Use the dough hook attachment and knead for 5 minutes or until the dough is smooth and elastic. (Kneading by hand may take 10 minutes.)
- Remove the bowl from the mixer, cover the dough with a kitchen towel, and place in a warm place to let the dough rise until the dough is doubled, about an hour.
- Punch the dough down and divide in half.
- Roll one half into a 12×14-inch rectangle on a lightly floured work surface.
- Divide the dough into five equal strips. Brush away any excess flour on the dough.
- Melt the remaining butter and brush over the strips.
- Starting from the skinny end, roll the dough into a roll. Repeat with the remaining dough until you have ten rolls.
- Spray a cookie sheet with cooking spray and place the rolls evenly spaced on the pan. Cover and allow to double. Brush the tops of the rolls with butter.
- Heat the oven to 350° and bake for 10 minutes until the rolls are golden brown.
- Remove and brush the tops with butter again.
Recipe Tips
- Check Your Yeast – Before you start, check the expiration date on the yeast. If it is expired, the dough may not rise. Be sure you are using fresh yeast.
- Use a Thermometer – Use a thermometer to measure the temperature of the water to ensure that it is between 110 and 120 degrees temperature.
- Measure Flour Correctly – Don’t just use a measuring cup to scoop the flour from the bag or container. Instead, use a scoop or large spoon and spoon the flour into the measuring cup. Then, use a knife to go across the top of the measuring cup to remove any excess flour. This allows air to get in there, prevents the flour from being packed too tightly, and ensures that you have the correct amount of flour for the recipe.
- Dry vs Wet Measuring Cups – Liquids require a different measuring cup than dry goods. For example, you would not use the same measuring cup to measure milk as you would flour. Ensure that you have the correct measuring cup for each. You’ll need a liquid measuring cup for measuring the wet ingredients, including water, milk, and melted butter, and a dry measuring cup for measuring the dry ingredients, such as flour.
- Room Temperature – Before you start mixing, be sure that the melted butter and eggs are both at room temperature so that when combined, they mix well together. It is very important that all ingredients start at the right temperature.
- Work Surface Prep – When flouring the work surface, use a small sifter or sieve to sift the flour onto the work surface. This will prevent clumps of flour on the work surface.
- Make Ahead – The day before, in a large mixing bowl, make the dough. Cover it loosely with plastic wrap and place in the refrigerator overnight. In the morning, roll the dough and let it rise again. Then continue with the recipe as written.
What To Serve With Parker House Rolls
These dinner rolls go with everything. Use the rolls to create slider sandwiches or serve with butter as a side dish for any meal. Serve with soup and dunk
FAQs
Yes, you can. Make the dough, cover it loosely with plastic wrap, and refrigerate it overnight. The next day, roll the dough and let it rise again.
Yes, you can place in a freezer-safe, airtight container or bag and freeze up to 3 months.
Remove the rolls from the freezer and place them in the refrigerator to thaw for 4 or 5 hours. Once thawed, heat the rolls in a 325 degree F preheated oven for 10 minutes.
The yeast may have expired.
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Recipe
Old Fashioned Yeast Rolls Recipe
Ingredients
- 3 tablespoons granulated sugar
- 2 1/2 teaspoons instant yeast (1 packet)
- 1 cup warm milk 95°-105°
- 1 large egg
- 1/2 cup butter room temp, divided
- 3 cups all-purpose flour
- 3/4 cup instant mashed potato flakes
- 1 1/4 teaspoon salt
Instructions
- To proof your yeast: Combine the sugar, yeast and warm milk in a bowl and let sit for 2 to 3 minutes until bubbly. Whisk in the milk and 3 tablespoons butter.
- Add the wet ingredients to the bowl of a stand mixer (or large bowl if kneading by hand).
- Add the flour, potato flakes, an salt and combine. Use the dough hook and knead for 5 minutes, or until the dough is smooth an elastic. (Kneading by hand may take 10 minutes.)
- Cover the dough and place in a warm place to rise until doubled about an hour.
- Punch the dough down and divide in half. Roll one half into a 12×14 inch rectangle.
- Divide the dough into 5 equal strips. Melt the remaining butter and brush over the strips. Starting from the skinny end, roll the dough into a roll. Repeat with the remaining dough until you have 10 rolls.
- Spray a cookie sheet with cooking spray and place the rolls evenly spaced on the pan. Cover and allow to double. Brush the tops of the rolls with butter.
- Heat the oven to 350° and bake for 10 minute until the rolls are golden brown.
- Remove and brush the tops with butter again.
Notes
- Check Your Yeast – Before you start, check the expiration date on the yeast. If it is expired, the dough may not rise. Be sure you are using fresh yeast.
- Use a Thermometer – Use a thermometer to measure the temperature of the water to ensure that it is between 110 and 120 degrees temperature.
- Measure Flour Correctly – Don’t just use a measuring cup to scoop the flour from the bag or container. Instead, use a scoop or large spoon and spoon the flour into the measuring cup. Then, use a knife to go across the top of the measuring cup to remove any excess flour. This allows air to get in there, prevents the flour from being packed too tightly, and ensures that you have the correct amount of flour for the recipe.
- Dry vs Wet Measuring Cups – Liquids require a different measuring cup than dry goods. For example, you would not use the same measuring cup to measure milk as you would flour. Ensure that you have the correct measuring cup for each. You’ll need a liquid measuring cup for measuring the wet ingredients, including water, milk, and melted butter, and a dry measuring cup for measuring the dry ingredients, such as flour.
- Room Temperature – Before you start mixing, be sure that the melted butter and eggs are both at room temperature so that when combined, they mix well together. It is very important that all ingredients start at the right temperature.
- Work Surface Prep – When flouring the work surface, use a small sifter or sieve to sift the flour onto the work surface. This will prevent clumps of flour on the work surface.
- Make Ahead – The day before, in a large mixing bowl, make the dough. Cover it loosely with plastic wrap and place in the refrigerator overnight. In the morning, roll the dough and let it rise again. Then continue with the recipe as written.
- Storage – Store in an airtight container in the refrigerator for up to 5 days.
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