Imagine pulling a warm, buttery roll from the oven, its golden crust giving way to a cloud‑soft interior that practically melts in your mouth. That’s the promise of our Heavenly Butter Soft Parker House Rolls—a classic comfort that feels like a hug on a plate.
What makes these rolls unforgettable is the secret blend of melted butter, a touch of honey, and a splash of milk that creates a tender crumb while keeping the crust delightfully flaky. A quick rise in a warm oven locks in moisture, delivering that signature “Parker House” fluffiness.
These rolls are perfect for anyone who loves bakery‑quality bread at home—whether you’re feeding a family dinner, impressing guests at a holiday feast, or simply craving a soft roll to accompany soup.
The process is straightforward: mix a simple dough, let it rise, shape the rolls, brush with buttery glaze, and bake until they’re lightly golden. In under an hour you’ll have a tray of rolls that look and taste like they came from a professional kitchen.
Why You'll Love This Recipe
Irresistibly Soft: The high‑fat butter‑milk mixture creates a tender crumb that stays fluffy even after cooling, making each bite melt‑in‑your‑mouth delicious.
Simple Ingredients: Only pantry staples are required—flour, butter, milk, and a pinch of sugar—so you won’t need a specialty store run.
Fast Turnaround: With just 20 minutes of hands‑on prep and a 35‑minute bake, these rolls fit perfectly into busy weeknight schedules.
Versatile Pairing: Serve them alongside soups, stews, or use them to mop up sauces—their subtle sweetness enhances any main dish.
Ingredients
For the ultimate Parker House rolls, the foundation is a soft, enriched dough that benefits from a generous amount of butter and a splash of milk. The butter not only adds richness but also helps create that coveted tender crumb. A modest amount of honey balances the savory notes with a hint of sweetness, while the egg adds structure and a glossy finish. Together these elements produce rolls that are light, buttery, and perfectly golden.
Main Ingredients
- 3 ½ cups (440 g) all‑purpose flour
- 1 ½ teaspoons instant yeast
- 1 ¼ teaspoons fine sea salt
- ¼ cup (50 g) granulated sugar
Butter & Liquid
- ½ cup (115 g) unsalted butter, melted
- ¾ cup (180 ml) whole milk, warmed (110°F/43°C)
- 1 large egg, lightly beaten
Seasonings & Finish
- 1 tablespoon honey
- ¼ cup (57 g) unsalted butter, melted (for brushing)
- Pinch of flaky sea salt (optional, for topping)
The flour provides the structure, while the yeast creates lift and those signature airy pockets. Sugar feeds the yeast and adds a subtle sweetness that balances the butter. Warm milk activates the yeast and creates a tender crumb, and the melted butter incorporated into the dough ensures every roll stays moist. Brushing with additional butter right after baking gives a glossy finish and a lingering buttery aroma that makes these rolls unforgettable.
Step-by-Step Instructions
Mixing the Dough
In a large bowl combine flour, yeast, salt, and sugar. In a separate measuring cup whisk together the warmed milk, melted butter, egg, and honey. Pour the liquid mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough forms. This initial hydration allows the gluten to start developing, setting the stage for a soft crumb.
Kneading & First Rise
- Knead the dough. Transfer the dough to a lightly floured surface and knead for 8–10 minutes, or until the surface feels smooth and elastic. Proper kneading aligns gluten strands, which trap the gases produced by the yeast and give the rolls their lift.
- First rise. Shape the dough into a ball, place it in a greased bowl, cover with plastic wrap, and let it rise in a warm spot (75°F/24°C) for 1 hour, or until doubled in size. The yeast ferments sugars, creating carbon dioxide that expands the dough.
Shaping & Second Rise
- Deflate and divide. Gently punch down the risen dough to release excess gas, then divide it into 12 equal pieces (about 60 g each). Even portions ensure uniform baking and consistent texture.
- Shape the rolls. Roll each piece into a smooth ball, then place them shoulder‑to‑shoulder in a greased 9×13‑inch baking dish, leaving a small gap for expansion. The close arrangement creates the classic “Parker” pull‑apart look.
- Second rise. Cover the pan loosely with a clean kitchen towel and let the rolls rise for another 30–35 minutes, or until they have puffed up and nearly touch each other. This final proof adds extra air pockets for that light crumb.
Baking & Finishing
- Preheat the oven. Set the oven to 375°F (190°C) and let it fully heat for at least 10 minutes. A stable temperature guarantees even browning.
- Bake the rolls. Place the pan in the oven and bake for 18–20 minutes, or until the tops are a light golden brown and a tap on the bottom sounds hollow. The crust should be slightly crisp while the interior remains cloud‑soft.
- Butter glaze. As soon as the rolls emerge, brush the tops generously with the remaining melted butter and sprinkle a pinch of flaky sea salt if desired. The hot rolls will absorb the butter, creating a glossy finish and extra richness.
- Rest before serving. Allow the rolls to rest for 5 minutes in the pan; this lets the steam finish the interior crumb, ensuring each bite stays tender.
Tips & Tricks
Perfecting the Recipe
Temperature‑controlled rise. If your kitchen is cool, place the dough in a turned‑off oven with the light on; the gentle warmth speeds fermentation without over‑proofing.
Don’t over‑mix. Once the wet and dry ingredients combine, stop mixing. Over‑mixing can develop too much gluten, making the rolls tougher.
Use a kitchen scale. Weighing flour and butter ensures consistency; a cup of flour can vary by up to 20 g.
Flavor Enhancements
Add a teaspoon of vanilla extract to the liquid for a subtle aromatic note, or stir in 1 ½ teaspoons of fresh rosemary leaves for an herby twist. For an extra buttery sheen, finish with a quick spray of melted butter mixed with a dash of garlic powder just before serving.
Common Mistakes to Avoid
Skipping the second rise results in dense rolls lacking the signature airy interior. Also, avoid opening the oven door during the first 12 minutes of baking; the temperature drop can cause the tops to become pale and the crumb to stay gummy.
Pro Tips
Steam boost. Place a shallow pan of hot water on the lower rack while baking; the steam keeps the crust tender and encourages a glossy finish.
Butter temperature. Use butter that’s just melted—not hot—when mixing into the dough; this prevents the dough from becoming too loose.
Cool on a rack. Transfer baked rolls to a wire cooling rack for 5 minutes before serving; this prevents steam from sogging the bottoms.
Variations
Ingredient Swaps
Replace all‑purpose flour with a blend of 70% bread flour and 30% cake flour for an even lighter crumb. Swap honey for maple syrup to introduce a caramel‑like depth, or use melted ghee for a richer, nutty flavor profile that pairs beautifully with the butter glaze.
Dietary Adjustments
For a gluten‑free version, use a 1‑to‑1 gluten‑free all‑purpose blend and add a tablespoon of xanthan gum to mimic elasticity. Substitute the egg with a flax‑egg (1 Tbsp ground flaxseed + 3 Tbsp water) for a vegan-friendly roll that still rises beautifully.
Serving Suggestions
Pair the rolls with a hearty beef stew, a creamy lobster bisque, or simply split them for a decadent grilled cheese. For brunch, drizzle them with honey and serve alongside fresh fruit and a cappuccino. Their buttery softness also makes them perfect for making mini sliders.
Storage Info
Leftover Storage
Allow the rolls to cool completely, then place them in an airtight container or zip‑top bag. Store in the refrigerator for up to 4 days; the butter glaze helps retain moisture. For longer keeping, wrap each roll tightly in plastic wrap, then foil, and freeze for up to 3 months.
Reheating Instructions
Reheat frozen rolls by preheating the oven to 350°F (175°C), covering the tray with foil, and baking for 12–15 minutes. For refrigerated rolls, a 5‑minute steam‑reheat in a microwave‑safe dish with a splash of water works well, but the oven method always yields the best buttery crust.
Frequently Asked Questions
Heavenly Butter Soft Parker House Rolls bring bakery‑level softness to your own kitchen with just a handful of everyday ingredients and a few simple steps. By mastering the dough, the rise, and the buttery glaze, you’ll consistently produce rolls that are airy, buttery, and utterly unforgettable. Feel free to experiment with herbs, cheeses, or sweet glazes—your imagination is the only limit. Serve them hot, share them wide, and enjoy every buttery bite!
