Buttery Parker House Rolls.
{This post is sponsored by King Arthur Flour! I’ve partnered with King Arthur to help create the perfect Holiday Table.}
No holiday table is complete without rolls.
Or at least that’s the way I see it, and I think a lot of you will agree, every good holiday table needs a basket full of warm, buttery rolls. Well, today I am sharing one of my-all time favorite buttery, soft dinner rolls and I could not be more excited about it.
This holiday season I’ve partnered with King Arthur Flour to share with you all three of my family’s favorite dinner roll recipes. You see, every year for Thanksgiving I am always on the lookout for a soft and doughy roll recipe. One that will be simple, easy and leave me with no desire to pull my hair out and scream…been there, done that, not doing it again. If there’s one thing that everyone in my family loves on a united front, it’s a good bread. In fact, for some of the very picky eaters of the family, the bread takes up a good portion of their plate.
Point is, these buttery Parker House rolls are what will be on my Thanksgiving table this Thursday. They are all things delicious and incredibly easy too!
My strategy in creating Thanksgiving dinner is pretty simple, use recipes that I know are going to work and be delicious, prepare as much as I can in advance, and make sure to have extra rolls on hand in case I completely mess up…no seriously.
Let me tell you the story of my first Thanksgiving turkey. It was awhile ago, a little before I started the blog. It was the first time I had ever cooked a turkey. I decided that this was the year I would take on the task of cooking the bird. That way my mom could go with my dad and brothers to cut down the family Christmas tree. You see, I had recently watched a Rachael Ray episode and been inspired to try my hand at cooking not one, but two birds. Rachael had said that she cooks two smaller birds instead of one large bird, she insisted it was the way to go, so I mean, who was I not to listen to Rachael Ray. I had my mom buy two birds. Before my mom left in search of the perfect tree, she went into explicit detail on just how she cooks the turkey. Then away she went, off into the woods, to cut down the family Christmas tree.
In the time they were gone I pretty much prepared the entire meal. Mom had made pies and things, but I made the mashers, sweet potatoes, rolls (plenty of rolls) and whatever else was on the table that Thanksgiving. The turkeys were in the oven and smelling delish, things were looking good.
When the group of starving tree seekers returned, with our always very large Christmas tree in hand, it was showtime. Dad took the temp on the first turkey, carved it up, and all was good. But, when the second turkey came out the temp was still way too low. Ahhh, what? See, the second turkey was a few pounds heavier than the first bird, apparently it was still in need of way more oven time. Well, ya, no one was waiting, and it’s safe to say that no one was going near that second bird. I kind of panicked for a couple of minutes, I mean my family is already huge, plus we had our usual “extras”. Dad calmly and evenly divided up the cooked turkey (fortunately, Asher was a baby and Red was still pretty little so we nixed their turkey servings all together), while I loaded the sides onto everyone’s plate, adding an extra roll smothered in gravy. Thankfully everyone seemed quite happy and well fed, but the point is, the extra rolls literally saved Thanksgiving that year, and ever since I have always doubled the amount of rolls I know I should need.
I figure they’ll get eaten whether I mess up the turkey or not…and every year they always do.
The rolls that I’m sharing today are the perfect side to mop up all that gravy, and are even better the next morning with a big pat of butter. They’re also awesome for making leftover turkey sandwiches.
I think what I love most about these rolls though, I mean aside from how soft, doughy, buttery and delicious they are, is just how easy they are to make. The dough is made all in one bowl and forming the rolls is as simple as rolling out the dough and cutting it into rectangles. Um, yes please! Easy is exactly what I need on Thanksgiving!
Since I feel like we all could use some good T-Day tips, here are my three favorites when it comes to rolls!
Make the rolls ahead of time! To do so, cover the rolls before the last rise in the pan and place in the fridge overnight. When ready to bake, remove the rolls from the fridge and let sit on the counter 1 hour or until puffed. To freeze the rolls, freeze the shaped dinner rolls before they rise; then let the rolls thaw and rise at room temperature before baking.
…It’s better to underbake rolls just slightly than to overbake them, especially if they’ll be reheated later. I like to remove the rolls five minutes or so before the recipe says to. This guarantees, a soft and doughy roll!
…To add fun flavors to your rolls, try using compound butters like cranberry butter, pumpkin spice butter, and maple butter.
Oh and my last tip, which is really more of a suggestion, make double the rolls! Trust me on this, they will all get eaten and you will be so happy you had extras to go around!
Check out my other tips and two of my favorite roll recipes on the King Arthur Holiday Table! There may even be some sourdough and some pumpkin involved! 🙂
Umm, the perfect little roll right there.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Buttery Parker House Rolls.
By halfbakedharvest
Course: Bread
Cuisine: American
Keyword: dinner rolls
Recipe from Kind Arthur. Every good holiday table needs a basket full of warm, buttery rolls!
Ingredients
- 3 cups King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons instant yeast
- 3 tablespoons sugar
- 1 1/4 teaspoons salt
- 1/4 cup potato flour
- 3 tablespoons butter
- 1 cup milk
- 1 large egg
- 3 1/2 tablespoons to 4 butter, melted; for brushing on rolls
Instructions
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In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 3 tablespoons melted butter at the end), mixing to form a shaggy dough. Note: to speed the rising process, whisk together the milk and egg, and heat gently just enough to remove the refrigerator chill; then add to the remaining ingredients.
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Knead the dough, by hand (10 minutes) or by machine (7 to 8 minutes) until it's smooth.
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Place the dough in a lightly greased bowl or 8-cup measure (so you can track its rising progress). Allow it to rise for 90 minutes; it'll become quite puffy, though it probably won't double in bulk. Note that the dough takes quite awhile to get going; after 1 hour, it may seem like it's barely expanded at all. But during the last half hour, it rises more quickly.
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Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll or pat the dough into an 8" x 12" rectangle.
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Brush the dough all over with a light coating of the melted butter. You'll have melted butter left over; save it to brush on top of the baked rolls.
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Cut the dough in half lengthwise, to make two 4" x 12" rectangles. Working with one rectangle at a time, fold it lengthwise to about 1/2" of the other edge, so the bottom edge sticks out about 1/2" beyond the top edge. You'll now have a rectangle that's about 2 1/4" x 12". Repeat with the other piece of dough.
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Cut each of the rectangles crosswise into four 3" pieces, making a total of 8 rolls, each about 2 1/4" x 3". Place the rolls, smooth side up, in a lightly greased 9" x 13" pan. Repeat with the remaining piece of dough, making 16 rolls in all. Alternately you can roll each rectangle of dough into a coil as you would a cinnamon roll.
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You'll arrange 4 rows of 4 in the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan.
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Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they're puffy but definitely not doubled. Towards the end of the rising time, preheat the oven to 350°F.
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Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set.
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Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve.
{This post is sponsored by King Arthur Flour. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }
These rolls look soooooo good Tieghan! They look so Thanksgiving worthy! I tried to make rolls a couple of times before but they both fail unfortunately. I might just try this one as the process don’t seem to be too complicated. I tend to get intimidated with making rolls from scratch but I’ve been ready to go ahead and give it another shot and hopefully have a successful one. Thanks for this! 😉
Yay! So happy you like them for Thanksgiving! Such a bummer it didn’t work the first times! You so can do it from scratch Sheila!! Hope it goes well next time!!
Woaaah, that looks delicious! I’ve tried baking bread for a few times now but have yet to try rolls – I think I might pull it off. Love the photos, and congrats on the collab!
You so can Vivian!! Hope you love it!! Thank you!!
Oh yum, I am definetely pinching these!!! THey look so good I cannot resist!!
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Thank you Ruth!! Hope you love them!!
These look absolutely delicious!! Question, is the potato flour or instant potato flakes a must for the recipe? I was going to make these today, but don’t have either of those ingredients… Thanks! Happy Thanksgivingz,,
Hey Kathy!! So the potato flour is important as it add great texture and flavor. I recommend trying it if you can get your hands on some. If not, use and equal amount of flour. Let me know if you have questions. Hope you love these and happy thanksgiving!
Tieghan, these dinner rolls looks amazing! Love the flour container! Btw, I’ve never heard of potato flour before – must have a look in our supermarket!
Thanks Julia!! Yes you must!! You will love it!!
Hey Tieghan!
Is it possible to double the ingredients to make 30 rolls?
Planning on baking these on Christmas eve 🙂
Thanks!
Annie
Hey Annie! yes, doubling these will work great! Let me know if you have questions. Hope you love these!
These look and sound delicious and thanks for sharing a cute story about your first time cooking a turkey! I love how personal your blog posts are 🙂
It was to funny to not share (: Thanks for reading Rhian!
I read the whole recipe and I don’t understand how the rolls in your photo have several layers but the directions say to fold over only once. What am I missing? The rolls look delicious. Thanks
Hey Linda! So sorry about that, I left out a step in the instructions. It is there now. Let me know if you have questions. Hope you love these! Thanks!
Hi! Should I freeze these after they are made, or earlier in the stage if I want to prepare ahead of time?
Hey Jill! You can freeze them once they are made, that works great! Let me know if you have questions. Hope you love these! Thanks!
These rolls look amazing! You are such a domestic goddess! You must prepare SO much for this meal every year!
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Thank you so much!! Ah so nice!! Its always so fun!!
Love that these seem so simple to make. It might just end up as part of our Thanksgiving!
I so hope it does! They’re delish and so simple!!
These look definitely delicious!! I have actually tried baking bread for a few times now however have yet to attempt rolls. I think I may draw it off. Love the photos, as well as congrats on the collab!
I think you have to try rolls! They’re amazing!!
Thank you so much!!
Your dough always looks AMAZINGLY PERFECT at every stage. Ugh. There is totally a reason why ‘food porn’ is a term these days. Your recipes are just stunning.
Haha!! Thank you so much!! Its much easier than you think!! You could so make dough just as well if not better!!
Thank you so much Kate!
These look so delicious!
Thanks Rachael!!
Every Thansgiving celebration needs these Tieghan, they look amazing!
So happy you think so Matt (: Thanks!! Happy Thanksgiving!! ?
We never really do rolls in my family for holiday meals but these are making me want to reconsider!
They’re one of my favorites!! Hope you made them Gina!! (:
Made these today for our pre thanksgiving dinner… you’re right, I should have doubled the recipe!! I brushed butter on them and baked them for the last minute so they got toasty golden. 110% YUM!!
Ah yay!! So happy you liked them! THanks Katie!!
Soooo fluffy!!!
Thank you!!
LOVE King Arthur Flour!
I’ve been making Parker House Rolls for my family for years. I’ll have to try to Parker House “snail”shape instead of my usual folded over rounds. The grandkids might find that fun!
Yes!! They would!!
I’ve NEVER made rolls quite like these before and I can’t wait to try!
Ah, Hope you love them Sally!
Hi! Do you think this will be suitable if i put pumpkin puree in between the layer? I want to make a pumpkin rolls, and the look of your dinner rolls perfectly match what i have in mind.
That sounds awesome! I have not tried it so I cannot say for sure, but I think that will work great and be delish. Let me know if you have questions. Thank you!
This cake is too delicious. I tried and succeeded. Thank you!
Love to hear that! Thank you!
Hi Tieghan!
I’m really considering making these for Thanksgiving as we’ve never done a special roll or bread in my family! Can you use potato starch or do you need to use potato flour?
Thank you!
HI! I am not familiar with potato starch so I would recommend using the called for potato flour. Please let me know if you have other questions. Hope you love this recipe. Thank you! ?
These are so yummy!! Made a half recipe and added saffron in to add a little Scandinavian flavor ♥️
Yum! I love that you added saffron! I am so glad this turned out amazing for you Hilary!
You’ve done it again Tieghan! I’ve made these at least 5 times now, they are my go-to rolls. I didn’t have potato flour at home so just used more of the standard flour and they worked perfectly! My last lot i put cheese in them before i rolled them up and they went down a treat…
Thank you so much Shannon! xTieghan
Hi! I made a test run of these rolls and loved them. I’m cooking thanksgiving in an Airbnb that is missing some tools. Would I get the same results without rolling them out and just forming them into balls instead?
Hey Megan! Yes, you can easily just form the dough into balls. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
tips for making in advance? once rolled, do i let them rise before going in the fridge? thanks!
HI! I don’t let them rise before going in the fridge. They will rise overnight and then be ready for baking the following day. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I made these on New Years Day. The recipe is identical to King Arthur Flour’s recipe, which includes weight measurements, which I prefer when making bread. King Arthur also has some photos of shaping on their website, which would be helpful. I actually shaped them how they were in the photo here (into coils) of which there are more detailed instructions on another recipe here (Salted Honey Butter Parker House Rolls). I topped them with fleur de sel after brushing with butter when they came out of the oven. Wow, these rolls are absolutely fantastic. This is definitely a winning recipe. I especially like the coiled shaping as opposed to the traditional shaping. Thanks for a great recipe to both you and King Arthur Flour.
Hi Vida! I am so glad this turned out so well for you! Thank you so much! xTieghan
These are so impressive! I didn’t have instant yeast so used active and let it proof with warm milk and sugar before adding the butter and egg into the other dry ingredients and they turned out great. Also didn’t have potato flour so added a little bread flour! Thanks for the recipe!
Thank you Sarah! I am really glad this recipe turned out so well for you! xTieghan
These look amazing!! Wondering if you know if/how I could add or sub sourdough starter to these either as an instant yeast replacement or addition? Cannot wait to try baking these! Thanks!
Hey Nichol,
So sorry I have not tried this with sourdough starter so I do not know how much you would use but you could certainly try! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I substitute anything else for the potato flour?
Hey Ashley,
You can use all purpose flour. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Can you sub corn starch instead of potato flour? Cannot wait to try this!
Hey Michael,
I have not tested this, I would just use all, all purpose flour. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Looking forward to trying these. Do you bake them covered or uncovered? Thanks.
Hey Kristy,
I bake these uncovered:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
These are amazing! I’ve made them 5 times now and they turn out perfect every time. Thanks for sharing.
Hey Anne,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
I used potato startch because I couldn’t find potato flour anywhere (Canada) and the rolls were delicious!!
Hey Kristy,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan