When it comes to dinner rolls that are easy, buttery, incredibly soft and made from scratch, this is the recipe you were waiting for. It's only a matter of mixing and rolling; there's no kneading at all. There is waiting time as the yeast does her magic. I keep these rolls frozen and also use them for sandwiches.
Sometimes our holiday tables or everyday dinners need gorgeous dinner rolls, the kind that are soft and versatile, that can be kept in the freezer and reheated to order.
I have a soft spot for the Beer Bread Rolls, a fantastic recipe that is adaptable and simple. But the recipe today can even trump that one. The nerve, I know. Also, the French Bread recipe competes in this category, the second no-knead one I posted here.
Why? Because there's no need for small appliances or fancy gadgets. A bowl, a spoon, a rolling pin, and you're set to go. You only need to mix the ingredients until you have a thick batter, sort of a drop scone mixture. So easy!
Ingredient list
- Unsalted butter.
- Types of yeast: besides active-dry yeast, you can use instant yeast (¾ of the amount given for active-dry), add it to the flour, and then add the water. Or fresh yeast (3:1 ratio) that you crumble, mix with the water and let it foam.
- Water-milk: you can use all water (from the tap or use bottled water if you like) or part milk (which will make them richer and denser). If your yeast is in the fridge and you're using it directly, use warm, tepid water. NOT hot, as it will diminish the strength of the yeast.
- Flour: all-purpose or bread flour, both work well.
How to make Parker house rolls
These rolls are so easy to make!
You can use all water, as shown in the video below or use half milk, as explained in the recipe card at the end of this post.
Step-by-step VIDEO
Forming Parker house rolls
The dough is ready to be rolled and formed. Make sure you flour the surface where you'll be working.
Use round cookie cutter cut the rolls, similar to cutting biscuits.
The pieces of dough are half-dipped in melted butter and then folded onto itself. This creates the characteristic shape of the Parker rolls.
Rolls and sandwich buns
I realized this recipe makes outstanding buttery sandwiches and burgers buns.
Simply place the cut rounds of dough in a buttered pan, fitting them snugly. Bake them as you would the folded pieces until golden and dry.
Make-ahead: you can make a large batch and freeze until needed. It's a great way to have buns ready at all times.
They are best eaten in the few hours after they are baked. For longer storage, wrap and refrigerate for up to a week or freeze for up to a month. Warm before eating; see the following question 👇🏻
Place in a medium oven (about 325°F) for about 8-10 minutes. The same goes for frozen rolls, but it will take longer.
Yes, you can! And you should do it after the first rising. I recommend directly in the pan, already formed and well covered. Let thaw at room temperature and let them get puffy again before you bake them.
Related recipes you might like:
One last thing
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
Parker House Rolls (no-knead recipe)
Ingredients
- 1 packet, 0.25 ounces or 7g dry yeast
- 1 cup 230g warm water
- ½ cup 115g milk, warmed
- 5 cups 700g all-purpose or bread flour
- 4 tablespoons 50g sugar
- 1 ½ teaspoons salt
- ½ cup 115g unsalted butter, melted and warm
- 2 eggs, at room temperature
- Extras: melted butter and flour
Instructions
- In a bowl put ⅔ of the total amount of flour, make a hole in the middle and add the yeast, sugar, and half of the water.
- With a wooden spoon mix until everything is moistened.
- Add the salt, melted butter, and the eggs. Mix well.
- Add the rest of the flour (in 2 parts for easier mixing), milk and remaining water and mix everything until it looks like a thick paste similar to drop scones.
- Mix energetically until everything is well integrated, especially the eggs, make sure there's no visible egg white left. It is very wet and looks like a very thick pancake batter.
- Leave the dough in the bowl and brush with top with melted butter, covering the entire surface.
- Cover with a clean kitchen towel or plastic wrap and leave to rise in a warm place until doubled in volume, 1 hour to 1 ½ hours.
- Generously flour a table or surface and dump the dough.
- Flatten it in a rectangle and flour the top.
- Roll with a rolling pin until it’s no more than half an inch (1cm approx.)
- Cut rounds with a cookie cutter.
Forming the rolls:
- For traditional parker house rolls: take a round of dough, stretch from both ends a little to make it slightly oval, dip half in melted butter, fold in the middle, and put on buttered baking sheets with the butter side up.
- For sandwiches: put on buttered pans, put the rounds of dough. Brush them with melted butter.
- In both cases, cover and leave to rise for about 30 minutes, until they puff up a bit.
- Meanwhile, turn the oven to 400°F (200°C).
- Bake for about 15 minutes, or until golden brown and dry.
Notes
Adapted from Sister Schubert's Bread Recipes
Grandma'sDarling says
This recipe worked up beautifully. Simple instructions. My Mom and I had fun reliving her mother's baking days. A shared experience with a buttery finish Thank you
Paula Montenegro says
So glad to hear that! We love them here also.
Laura says
I’m not a big baker so I need more recipes like this one, easy to follow with simple ingredients! The buns look so so yummy! ❤️
Paula Montenegro says
Thanks Laura, they are so easy! The no-kneading makes them perfect for even the most beginner bakers.
Loreto Nardelli says
Your dinner rolls are stupendous. I just imagined then right out of the oven, and me ready with a pat of butter on my knife. Nothing like a freshly buttered still warm dinner roll. I'm hungry!
Moop Brown says
These look so tasty! I really appreciate how straightforward the recipe is and how well you explained everything.
Paula Montenegro says
Thank you Moop, have a great week!
Kushigalu says
One of my favorite rolls to try for Thanksgiving. Your version looks amazing. I will try it this way. Pinned.
Tammy says
First of all, I love the step by step guide...seeing it in motion is super helpful! These looks so good and you make them look so easy too...I cannot wait to try these! Nothing beats homemade bread!
Aimee says
Can this dough be refrigerated and brought back to room temp before making rolls? I have some left and no more time to do rolls.
Paula Montenegro says
Yes Aimee, you can. Let me know how they turn out!
Marta says
I love making Parker House rolls, but never loved the kneading part. Now I can make them even easier. Thanks for another hit recipe!
Sandra Shaffer says
Nothing beats homemade rolls and from someone that always have a tough time with rolls, these are going to be my go-to roll recipe. Delicious and easy to make. These are great slider rolls for leftover ham and turkey.
Farrukh Aziz says
Hi Paula,
The moment I opened your Parker House Rolls post, my little one was "wow, these are so delicious! "
I know what I have to make next for her in holidays! Slathering this with lots of butter and I am going to enjoy it just like that with hot cup of Masala Tea,OMG what heavenly combination it is! Thanks for sharing! 🙂
Aleta says
These dinner rolls are EXACTLY like the ones my mom used to make when I was a kid. They remind me of turkey dinners and leftover sandwiches. Thanks for the recipe!
Bernice Hill says
Wonderful!! I was just talking to my son about what I should bring to his Thanksgiving celebration next week. The only thing left was buns!