When it comes to dinner rolls that are easy, buttery, incredibly delicious, 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 and the results are out of this world good! 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 together until you have a thick batter, sort of a drop scone mixture. So easy!
From the image below you can see that they are everyday staples, and I bet you have them all in your kitchen right now.
- Butter: these are buttery rolls, so use the best brand you can afford. Unsalted is my favorite as I like to control how much salt goes into my bread.
- Yeast: I use dry (instant or active dry) and add it directly to the flour. It's the easiest way. But fresh also works. You'll find how to use the latter in the instructions in the recipe card.
- Water-milk: you can use all water (from the tap or use bottled water if you like) or you can use some milk (which will make them richer and denser). If your yeast was in the fridge and you're using it directly, use warm water. NOT hot as it will diminish the strength of the yeast.
- Flour: all-purpose or bread flour, both work well.
Easy steps from scratch
These rolls are so easy to make!
You can use all water, as shown in the video below 👇🏻, or use some milk as explained in the recipe card at the end of this post.
How to make parker house rolls
Rolls and sandwich buns
I realized that this recipe makes outstanding buttery buns for sandwiches and even burgers. Simply place the cut rounds of dough in a buttered pan and bake them.
Make-ahead: you can make a large batch and freeze until you need them. It's a great way to have buns ready at all times.
Frequently asked questions
The recipe originated in the 1800s in a hotel called Parker House located in Boston. This was a common thing, naming dished after the place where they were created. A supposedly angry baker threw a batch in the oven and out emerged these buttery beauties we know today.
They are best eaten in the few hours after they are baked. For longer storing wrap and refrigerate for up to a week or freeze for up to a month. Warm before eating, see 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 get puffy again before you bake them.
Related recipes you might like:
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- 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
- 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.
Butter: these are buttery rolls, so use the best brand you can afford. Unsalted is my favorite as I like to control how much salt goes into my bread.
Yeast: I use dry (instant or active dry) and add it directly to the flour. It's the easiest way. But fresh also works. For fresh yeast, use triple the amount (21g in this case)
Water-milk: you can use all water (from the tap or use bottled water if you like) or you can use some milk (which will make them richer and denser). If your yeast was in the fridge and you're using it directly, use warm water. NOT hot as it will diminish the strength of the yeast.
Flour: all-purpose or bread flour, both work well.
- Prep Time: 20
- Resting time: 120
- Cook Time: 20
- Category: Bread
- Method: Baking
- Cuisine: American
- Serving Size: 1/30
- Calories: 116
- Sugar: 1.8 g
- Sodium: 124 mg
- Fat: 3.6 g
- Carbohydrates: 17.8 g
- Protein: 2.8 g
- Cholesterol: 20.6 mg
Keywords: parker house rolls
Adapted from Sister Schubert's Bread Recipes