By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
115 cal · 120 min
Parker House Rolls
Recipe GLPR0e49b4f39cbb63
Soft, pillowy dinner rolls enriched with mashed potato flakes and butter, folded in half to create the signature Parker House shape. These tender, slightly sweet rolls are perfect for any meal and have a delicate crumb and golden exterior.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1¼ cups Warm milk
2¼ teaspoons Instant yeast
2¼ cups Bread flour
2 tablespoons Sugar
½ cup Instant mashed potato flakes
4 tablespoons Unsalted butter, softened
1 teaspoon Salt
Directions
In a large mixing bowl, combine warm milk, instant yeast, and sugar. Let sit for 5 minutes until foamy, indicating the yeast is active.
Add bread flour, instant mashed potato flakes, softened butter, and salt to the yeast mixture.
Mix on low speed with an electric mixer (or by hand) until a shaggy dough forms, about 1-2 minutes.
Increase mixer speed to medium and knead for 8-10 minutes until the dough becomes smooth and elastic. The dough should be slightly sticky but hold together.
Transfer dough to a lightly floured surface and shape into a smooth ball. Place in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
Preheat oven to 400°F (200°C). Punch down dough and turn out onto a lightly floured surface.
Divide dough into 12 equal pieces. Roll each piece into a ball, then flatten slightly into an oval shape about 3 inches long.
Using a dull butter knife or wooden skewer, press a line along the center of each oval, slightly off-center, being careful not to cut through the dough.
Fold each oval in half along the pressed line so the larger side overhangs the smaller side slightly, creating the classic Parker House shape. Place folded rolls on parchment-lined baking sheets, spacing about 2 inches apart.
Cover rolls with a damp towel and let rise for 30-40 minutes until puffy and nearly doubled.
Bake at 400°F (200°C) for 12-15 minutes until golden brown on top.
Remove from oven and serve warm, or brush lightly with melted butter for extra richness if desired.
Comments
Parker House rolls are achievable on a weeknight once you accept the real timeline: the stated 120 minutes ignores rise time, so budget three to four hours total from start to table. Every ingredient is a staple at Harris Teeter, Food Lion, Kroger, Walmart, or ALDI—no special stops. Cost per roll lands around 40 to 50 cents when you factor in butter and yeast, making a dozen rolls cheaper than a bakery half-dozen. The dough is forgiving and hands-off during rises, but the shaping step needs focus; leftovers reheat beautifully in a low oven the next day, so this is worth making ahead for a Sunday dinner or holiday spread.
Sign in or create a free account to add your review.
