No-Knead Parker House Rolls (overnight option)

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, just a waiting (hands-off) period as the yeast does its magic. I make a batch and keep the rolls frozen for everyday dinners, and also use them for sandwiches.

This recipe has been re-tested with an overnight rise, which is the easiest way to build flavor and make the dough easier to handle.

Close-up of golden parker house rolls on a cloth in a wooden bowl.

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No-knead soft rolls

Sometimes our holiday tables or everyday dinners need gorgeous dinner rolls, the kind that are tender and versatile, that can be kept in the freezer and reheated to order.

What separates them from classic dinner rolls is that they're dipped in butter and folded before baking, to create the traditional shape.

I have a soft spot for no-knead bread recipes, like the fantastic French Bread recipe or this rustic soda bread. This is yet another style of bread, very different from the others.

Why? Because there's no need for a stand mixer or fancy gadgets. A large mixing bowl, a spoon, a rolling pin, the baking pan, 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!

I also added the option of making soft, round rolls for sliders or sandwiches, which I use a lot for large gatherings when I set up a do-it-yourself sandwich bar. They don't have a lot of crumb and are buttery enough to pair with almost any filling, so they're perfect.

That doesn't mean you can toast leftovers and slather them with honey butter or jam for breakfast. Just saying.

Top view of rectangular wire rack with golden dinner rolls of different sizes.

Testing notes

Flour: Though I always encourage using bread flour for yeasted recipes, this recipe works well with all-purpose flour. You can also use both in equal amounts.

Dough consistency: The dough will be sticky and loose before the first rise, but it will become more supple after it. Don't add too much flour; this is what makes the rolls soft and fluffy.

Resting time is essential: Whether you opt for proofing it for a short or long first rise (1-2 hours at room temperature or overnight in the fridge), it makes the dough easier to handle.

Shaping: Traditional Parker House rolls are flattened slightly, dipped in melted butter, folded in half, and arranged close together. Press them lightly so they don't pop open as they bake.

Butter brushing: Each folded roll is brushed with melted butter before and after baking for that classic, rich taste. Talk about buttery rolls!

Pan choice: Use a buttered 9x13-inch baking dish or two smaller pans. Crowding helps the rolls rise upward instead of spreading out.

Ingredients

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.

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

Overnight rise

Chill the dough after mixing: Once everything is combined, cover the bowl tightly with plastic wrap or a lid and refrigerate right away. Don't let it rise on the counter first. The fridge slows fermentation, giving you a controlled, steady rise.

Use a large bowl: The dough will still expand in the fridge, so make sure your bowl allows room for it to double. A straight-sided container makes it easy to see the growth.

Cover well: Cold dough dries out easily. A tight cover keeps the surface soft and prevents a crust from forming. A lid or well-wrapped plastic is better than a kitchen towel here.

Timing: The dough can chill anywhere from 8 to 24 hours. Longer gives you a deeper flavor, but after a full day, it might start to weaken in structure.

Before shaping: Cold dough is stiffer and easier to work with, which helps when folding Parker House rolls. Let it sit on the counter for 20-30 minutes to take off the chill before rolling and shaping.

Final proofing: Shaped rolls will take longer to puff up when starting cold. Be patient as this can take 1 ½ to 2 hours at room temperature. Look for visibly puffy rolls, not just the clock.

Process steps

Glass bowl with parker house rolls batter. Red brush with butter.

Butter the top

Before covering the bowl with a clean kitchen towel or plastic wrap, the surface is brushed with melted butter.

Parker house rolls dough on a floured white surface.

Rough dough

After the first rise, the dough is ready to be rolled and formed. Make sure you have a lightly floured surface where you'll be working.

Rolling floured parker rolls on a white surface.

Flour and roll

The dough is dusted with extra flour (pretty generously) so it can be rolled without sticking.

The extra flour is then brushed off before cutting the bread rounds.

Rolled bread dough and hand cutting rounds with a cookie cutter.

Roll and cut

Use a round cookie cutter to cut the rolls, similar to cutting biscuits.

Top view of bread dough rounds on a white table. Hands forming parker house rolls. Red bowl with butter.

Butter dipping

Half of the flat pieces of dough are dipped in melted butter and then folded over themselves. This creates the characteristic shape of the Parker rolls.

Last rise

The folded rolls are placed in the pan. I don't follow any pattern, but you can arrange them neatly in rows.

Sandwich buns

I realized this recipe makes outstanding buttery sandwiches and burger buns.

Make-ahead: You can make a large batch and freeze it until needed. It's a great way to have buns ready at all times.

Dark metal pan with buns before last rise. White background.

Fit them snuggly

Use a square metal pan (like the one you use for brownies), and place the flat pieces of dough touching each other.

Brush with melted butter and let them rise until fluffy.

Baking buns

Bake until dry and golden brown.

They should not rise too much. This is perfect for sandwiches, where flatter buns with less crumb are better.

A peak of linen napkin holding mound of golden bread rolls.

FAQ

How to store or keep them?

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.

How to reheat the rolls?

Place in a medium oven (about 325°F) for about 8-10 minutes. The same goes for frozen rolls, but it will take longer.

Can I freeze them unbaked?

Yes, you can! And you should do it after the first rising. I recommend directly in the pan, already formed and well covered. Let them thaw at room temperature and let them get puffy again before you bake them.

Small dinner rolls stacked on a white cloth.

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Adapted from Sister Schubert's Bread Recipes.

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