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Parker House Rolls - soft, buttery, and made with parmesan cheese, this homemade parker house roll recipe is easy, cheesy, delicious, and fail-proof!
What Are Parker House Rolls
I have always wanted to make Parker House Rolls, especially after seeing numerous magazines with perfectly baked, golden brown, soft, fluffy and hot-off-the-oven pictures of the rolls.
I really like the idea of baking homemade rolls.
Ingredients For Parker House Roll Recipe
- Milk
- Dry yeast
- Butter
- Eggs
- Flour
- Parmesan cheese
See the recipe card for full information on ingredients.
Cooking Tips
- To make the rolls the exact same size, weigh the dough so they’re all the same.
- There is no need to spread butter. They are just so tasty as is but of course butter will always make everything better.
- The parmesan cheese is optional as well, but they make the rolls even more delicious and tantalizing.
Frequently Asked Questions
These rolls received their name after the Boston Parker House Hotel, where they were originated in the 1870s. This is based on the legend that a hotel baker threw a tray of unfinished rolls into an oven.
Reheat the rolls in the oven at 350°F after salting and buttering them for 7-10 minutes.
To freeze the rolls, place the balls of dough in a baking pan that is lined with parchment, cover it with plastic, and then freeze it. You can freeze it for up to 3 months.
This recipe has 181 calories per serving.
What To Serve With Cheesy Parker House Rolls
This dish is best served with butter. For other delicious baking recipes to pair, I recommend the following recipes.
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Other Recipes You Might Like
Cheesy Parker House Rolls
Ingredients
- 1 cup whole milk
- 1/2 cup warm water
- 1/4 oz (10g) active dry yeast
- 1/4 cup sugar
- 4 tablespoons butter, plus more for brushing
- 2 large eggs, lightly beaten
- 3 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup finely grated Parmesan cheese
Instructions
- Place the milk in a small saucepan and bring it to a simmer. Turn off the heat, stir in the butter and sugar, and let it cool. Meanwhile, dissolve the yeast in warm water and let it sit until foamy, about 15 minutes.
- In a mixer fitted with a dough hook attachment, combine the milk mixture, eggs, yeast mixture, salt, and half of the flour. Mix on medium-low speed. Gradually add the remaining flour and continue mixing until a smooth ball forms. (Alternatively, you can mix all the ingredients in a large bowl and knead the dough by hand.)
- Place the ball of dough in a large greased bowl. Cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm place until doubled in size, about 1 hour.
- Lightly flour a clean work surface. Divide the dough into 16 pieces and shape them into rolls. Place the rolls side by side in a greased 9”x13” (23cmx33cm) baking pan. Cover the pan again and let the rolls rise until almost doubled in size, about 30 minutes.
- Preheat the oven to 350°F (176°C). Brush the tops of the rolls with melted butter and sprinkle with Parmesan. Bake for about 20 minutes, or until golden brown on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I really love most of your recipes, thanks for sharing them all. I just want to know if I use fresh yeast what would be the exact quantity. I wanna try these rolls please let me know ASAP.
Thanks in advance.
Best regards
Caroline from Sri Lanka
Hi Caroline, I think so, but I can’t guarantee the results because I didn’t use fresh yeast.
You have got me hooked on all your recipes, I love them all. Thank you so much !!!
Thanks Patricia.
The recipe states it makes 16 rolls, but on the photo it shows 15, three across and five down. They look delish, and I will try them. Love all your recipes and they all look great!!!!!
There is one that I didn’t show as I want to show 3×5 instead of the last row having 4 buns.
I love your recipes but I am confused about the name of this one. A Parker House Roll is not a recipe but how the Roll recipe is presented. You roll a small amount of any roll recipe into and oval shape and fold it in half and bake it.
Hi Ann, this is the recipe I used: http://www.delish.com/cooking/recipe-ideas/recipes/a50207/cheesy-parker-house-rolls-recipe/
The shape is exactly like what I did. If you Google the recipe, Food Network has the same shape too by Bobby Flay. http://www.foodnetwork.com/recipes/bobby-flay/parker-house-rolls-recipe2. Martha Stewart has the same shape, too: http://www.marthastewart.com/863297/parker-house-rolls. Now I am confused.
I tried your recipe and needed way more flour than the 3.5 cups you mentioned. Are you sure all quantities are correct?
Yes, we used this recipe and didn’t change anything: http://www.delish.com/cooking/recipe-ideas/recipes/a50207/cheesy-parker-house-rolls-recipe/
It worked and the pictures are exactly what the recipe yields.
Love your recipes. Easy to follow and always turn out well, delicious. Thank you! Just to confirm you are using all purpose flour or bread flour for your rolls?
Yes all-purpose flour. It turned out very soft and pillowy just like the pictures. :)
Love your recipes. Easy to follow and always turn out well, delicious. Just to confirm are you using all purpose flour or bread flour for your rolls?
Hi
Can you make the dough balls ahead of time and freeze?
I think so but I can’t guarantee the same results as I didn’t do it that way.
These look so pillowy and perfect to soak up some gravy or soup!
Yes!