Parker House Rolls

Parker House Rolls are soft, buttery, and slightly sweet dinner rolls, baked until golden, then brushed with melted butter and sprinkled with salt. They are melt-in-your-mouth good, and there is a reason they have stood the test of time, being around for over 150 years!

When you make these Parker House rolls, you are keeping history alive! They were first made back in the 1870s at the Parker Hotel (now the Omni Parker House) in Boston, Massachusetts. As the story goes, the baker was angry with a guest, so just threw the rolls into the oven without finishing forming them into smooth, rounded dough balls. And now, the signature folded shape is done on purpose! Folding the dough for Parker House Rolls creates soft, fluffy layers and gives them their unique shape. It also helps spread butter evenly for extra flavor. I can see why they are still around–they are delicious!

• 2 ¼ teaspoons (1 envelope) active dry yeast
• ¼ cup warm water, 105°F-115°F
• 1 cup whole milk, warmed slightly
• ½ cup (1 stick / 113 g) unsalted butter, melted, divided
• 1 large egg, room temperature
• 3 tablespoons granulated sugar
• 2 teaspoons kosher salt, divided
• 3 ½ cups (437.5 g) all-purpose flour, plus more for a work surface (if needed)