• Skip to main content
  • Skip to primary sidebar

Flavor Mosaic logo

  • Home
  • About Me
  • Creative Recipes
    • Breakfast / Brunch
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
      • Turkey
      • Vegetarian
      • Dinner in Under 30 Minutes
      • Slow Cooker
    • Desserts
    • Appetizers
    • Side Dishes
      • Grains
      • Legumes
      • Pasta
      • Potatoes
      • Vegetables
    • Soups / Salads
      • Green Salads
      • Pasta Salads
      • Potato Salads
      • Soup
    • Cuisine
      • American
      • Asian
      • Cajun
      • French
      • German
      • Italian
      • Mediterranean
      • Mexican Recipes
    • Seasonal Recipes
      • Christmas
      • Cinco De Mayo
      • Easter Recipes
      • Fall Recipes
      • Game Day
      • Halloween
      • Holiday Baking
      • Holiday Leftover Recipes
      • July 4th
      • Mardi Gras
      • New Years
      • St Patrick’s Day
      • Summer
      • Thanksgiving
      • Thanksgiving Desserts
      • Thanksgiving Sides
      • Winter Recipes
    • Seasoning Mixes
  • Instant Pot Recipes
    • Instant Pot Beef Recipes
    • Instant Pot Chicken Recipes
    • Instant Pot Soups
  • Southern Recipes
  • Tex-Mex Recipes

Home » Creative Recipes » Side Dishes » Old Fashioned Yeast Rolls Recipe

Soft, fluffy old fashioned yeast rolls, or dinner rolls like Parker House rolls, except they are shaped in spirals and include intant potato flakes.

Old Fashioned Yeast Rolls Recipe

BY: Michele
PUBLISHED: Oct 30, 2023
UPDATED: Jan 11, 2025
No Reviews
Jump to Recipe
Pin SaveSaved!
This post may contain affiliate links. Please read my disclosure policy.
Jump to Recipe Print Recipe

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.

Yeast rolls, or dinner rolls, also called Parker House Rolls rolled up in a coil or spiral.

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
  • Equipment
  • Ingredients
  • Directions
  • Recipe Tips
  • What To Serve With Parker House Rolls
  • FAQs
  • More Recipes
  • Recipe
  • Reviews

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

The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.

  • 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

  1. 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.
  2. Add the wet ingredients (the yeast mixture) to the bowl of a stand mixer (or large mixing bowl if kneading by hand).
  3. 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.)
  4. 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.
  5. Punch the dough down and divide in half.  
  6. Roll one half into a 12×14-inch rectangle on a lightly floured work surface.
  7. Divide the dough into five equal strips.  Brush away any excess flour on the dough.
  8. Melt the remaining butter and brush over the strips. 
  9. Starting from the skinny end, roll the dough into a roll.  Repeat with the remaining dough until you have ten rolls.  
  10. 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.
  11. Heat the oven to 350° and bake for 10 minutes until the rolls are golden brown.
  12. 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

  • Sweet Potato Casserole
  • Roasted Turkey
  • Brussels Sprouts
  • Scalloped Potatoes
  • Chicken Pot Pie Soup

FAQs

Can I Make Yeast Rolls Ahead of Time?

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.

Can I Freeze Yeast Rolls?

Yes, you can place in a freezer-safe, airtight container or bag and freeze up to 3 months.

How Do I Reheat Yeast Rolls?

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.

Why Are My Dinner Rolls Not Fluffy?

The yeast may have expired.

More Recipes

  • Savory Herb Monkey Bread Rolls
  • Pesto Garlic Bread
  • Hot Cross Buns
  • Angel Biscuits
  • Fluffy Potato Rolls

If you like this recipe or make this recipe, be sure to leave a comment, rate the recipe, and follow us on:

Facebook | Twitter | Pinterest | Instagram

Recipe

Print Pin Save Saved! Share via Text
No ratings yet

Old Fashioned Yeast Rolls Recipe

These soft fluffy dinner rolls are easy to make and are shaped differently than the traditional variety. They will be the perfect side to any family dinner or holiday get-together.
Course Side Dishes
Cuisine American
Keyword dinner rolls, Old Fasioned Yeast Rolls, Parker House rolls, yeast rolls
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
RiseTime: 2 hours hours
Total Time 2 hours hours 40 minutes minutes
Servings 16 rolls
Calories 175kcal
Author Michele @ Flavor Mosaic

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
Prevent your screen from going dark

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

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.
  • Storage – Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 175kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 242mg | Potassium: 103mg | Fiber: 1g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

Filed Under: Breads, Side Dishes

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

Reader Interactions

Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author and content creator. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot and Air Fryer recipes and Italian, Southern and Mexican cuisines.  Contact: [email protected].

Comments

No Comments

Leave a Reply Cancel reply

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

Recipe Rating




Primary Sidebar

Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic

Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes.
Read More…

Follow Me

Follow FlavorMosaic on Facebook Follow @FlavorMosaic on Instagram Follow FlavorMosaic on Pinterest Follow @FlavorMosaic on Twitter Subscribe to FlavorMosaic's RSS Feed

Search Flavor Mosaic

Logos of websites that have featured recipes from FlavorMosaic.com

Newest Recipes

  • Creamy Cucumber and Onion Salad
  • Blueberry Hand Pies: A Classic Summer Recipe
  • Lemon Blueberry Coffee Cake Recipe
  • Old Fashioned Creamed Peas and Potatoes
Copyright © 2013-2025 Flavor Mosaic · All Rights Reserved. FLAVOR MOSAIC™ IS A TRADEMARK OF MICHELE FEUERBORN · Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required