Parker House Rolls
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Prep: 110 min
Bake: 15 min
Yield: 16 rolls
Special meals deserve fresh dinner rolls. Originally created by an inspired 19th-century chef at Boston's historic Parker House Hotel, these rolls become extra light and airy when baked with Swans Down® Cake Flour. Serve them hot at the dinner table or use them to make sandwiches or sliders.
  • 8 fluid ounces milk, room temperature
  • 1/3 cup sugar
  • 2 large egg yolks
  • 1 tablespoon + 1 teaspoon dry active yeast
  • 4 cups Swan’s Down® Cake Flour
  • 1 1/2 teaspoons salt
  • 4 ounces (1 stick) unsalted butter, softened, divided
  • 1 ounce (2 tablespoons) unsalted butter, cold and cut into 16 equal pieces
  1. MIX milk, sugar, yolks and yeast to the bowl of a stand mixer fitted with the dough hook. In a separate bowl, mix together flour and salt. Add flour mix to milk mixture. Mix on medium speed until incorporated. Add 3 ounces softened butter. Continue mixing until the butter is fully incorporated. Raise the mixer speed to high and continue to mix until the dough is smooth and elastic and pulls away from the side of the bowl, about 5 to 10 minutes.
  2. PLACE the dough in an oiled bowl and cover with plastic. Let rest in a warm place for an hour or until doubled in volume.
  3. PREHEAT oven to 400℉ and line a baking sheet with parchment.
  4. TURN dough out onto a floured surface. Shape into a log and cut into 16 equal pieces.
  5. ROLL out each piece into a 3-inch circle, place a piece of cold butter in the center and fold in half to form a half circle. Place on prepared sheet pan. Cover with plastic wrap and let proof until doubled in size, about half an hour.
  6. UNCOVER and brush with the remaining 1 ounce of softened butter. Bake for 10 to 15 minutes or until golden brown.
  • JoAnne Miller says:

    No dough hook. Can I start with regular mixer and finish with hand kneading?Thanks.

    • Swans Down says:

      Hi JoAnne, If you have a paddle attachment you can certainly use it, or kneading by hand will work as well. Just please make sure you knead it well. Happy baking!

  • Stella l Wisner says:

    Do not have a stand mixer can I work recipe by hand

  • Kitten says:

    Thank you for the recipe! We are quarantined for 1 more week and I want to surprise my roommate with some amazing rolls! We are so sick and trying our best to make each other yummy food when we have the energy.

  • Risa says:

    Can I use Instant or Rapid Rise yeast. If so… would I need to make any further adjustments?
    (Amount of yeast, temp of milk, rising time, etc)

    • Swans Down says:

      Hi Risa, We checked with the Swans Down kitchen and they tell us that yes, you can use Rapid Rise yeast without making any further adjustments. Thanks for the great question. Happy baking!

  • Dani says:

    You don’t list the salt in the ingredients. How much do we add?

    • Swans Down says:

      Oh my! Dani we so apologize. This recipe calls for 1 1/2 teaspoons of salt. Thanks for calling this to our attention. Happy baking!

  • Angela Baker says:

    You did not include amount of salt in recipe ingredients.

    • Swans Down says:

      Oh my! Angela, we so apologize. This recipe calls for 1 1/2 teaspoons of salt. Thanks for calling this to our attention. Happy baking!

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