Easy Parker House Rolls
Updated Nov. 27, 2023
- Total Time
- 35 minutes, plus 2 hours’ rising time
- Prep Time
- 10 minutes
- Cook Time
- 17 to 25 minutes, plus 1 to 2 hours’ rising time
- Rating
- Notes
- Read community notes
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Ingredients
Yield:18 rolls
- 8tablespoons/113 grams unsalted butter, softened
- 1tablespoon Demerara sugar, more for sprinkling (optional)
- 1teaspoon fine sea salt
- ¾teaspoon freshly ground black pepper, more for sprinkling (optional)
- All-purpose flour, for rolling dough
- 2pounds store-bought pizza dough, thawed if frozen
- Flaky salt
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)
180 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 5 grams protein; 312 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a small bowl, combine butter, Demerara sugar (if using), fine sea salt and black pepper (if using), mixing with a spatula until smooth. Using a pastry brush, brush a little of the butter mixture on the sides and bottom of a 9-by-13-inch pan. Set aside.
- Step 2
On a clean, lightly floured surface, roll or pat half (or 1 pound) of the dough into an 8-by-12-inch rectangle. With a pastry brush, brush about 2 tablespoons of the butter mixture over the entire surface of the dough. Fold dough in half to make an 8-by-6-inch rectangle.
- Step 3
Using a bench knife, regular knife or pizza wheel, cut the dough into thirds lengthwise and then thirds crosswise to make 9 pieces. Place them in the buttered pan. Repeat with the remaining half of dough, using about another 2 tablespoons of the butter (you will have 18 rolls). Once all rolls have been shaped and placed in the pan, brush tops generously with about half of the remaining butter, reserving the rest for after baking.
- Step 4
Set aside in a warm place to allow the rolls to proof and rise until very puffy, about 1 to 2 hours. The dough will feel spongy to the touch. When the rolls are nearly proofed, heat oven to 450 degrees.
- Step 5
When the rolls are proofed, sprinkle tops with flaky salt, more Demerara sugar (if using) and lots of cracked black pepper (if using). Bake until firm to the touch and golden brown on top, about 17 to 25 minutes. (If the rolls seem pale and you want more color on the tops, run the pan under the broiler for 30 seconds to 2 minutes.)
- Step 6
Transfer pan to a wire rack to cool for 5 minutes, then brush the rolls with the remaining butter mixture. Cover the pan with aluminum foil (or lay a sheet-pan on top of the pan, or tuck the pan into a plastic bag) to allow the rolls to steam and soften, 10 to 15 minutes. Serve warm or at room temperature.
Private Notes
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Cooking Notes
Dogpatch Cooking
This seems like a “viral roll recipe that’s taking too too by storm!” Think; pizza knots! Dominos, Little Caesar whatever, these taste like. I used Trader Joe’s plain pizza dough. I am not happy with this recipe. And I’m relieved I beta tested them before Thanksgiving. People will like them, I’m sure, but for my time and money I’ll make actual rolls. Using premade pizza dough is not that big of a cheat-pizza dough is just not that hard folks.
LJ
I used Trader Joe's pizza dough and found if you take the pizza dough (must be thawed) from the refrigerator and let it rest for a at least one hour, your dough will be airy and doubled in size before you start making your the rolls. After I made the rolls per the instructions, it only took 1 hour for them to proof. The rolls came out soft, fluffy, and delicious.
godelieve
in this case, the flour is needed only for rolling out the store-bought pizza dough -- i.e., only as much flour as you need for your countertop + rolling pin. a specific amount isn't necessary.
Julie
I made these last night and they didn’t work at all. I followed directions exactly, using store-bought pizza dough, but the dough didn’t rise at all. I had it in a warm spot for over 2 hours. I’m sure I did something wrong, but I won’t try these again.
Joe
I made these Thanksgiving morning, following the recipe, using TJ's pizza dough. Honestly, I think they're kind of brilliant, especially considering how easy they were. With pie and sides to bake and a turkey to fry, this was a welcome shortcut that didn't taste like one. Note: If you wait until they're beautifully brown on top they may be scorched on the bottom. Either let them be a little pale or brown 'em under the broiler.
NWagz
These were a huge hit, even though the dough didn't rise much and it was more crunchy than bread-like. I'll definitely make these again, but with a better source of pizza dough.
KL
While these are not quite the texture of traditional Parker House rolls, my family thought they were delicious. A great time saver for a busy home cook. I don't have a nearby bakery that makes small, delicate rolls, and am happy to have these as a semi-homemade alternative. I only ended up using about two thirds of the amount of butter called for and they were plenty buttery. Only baked for 10 min + a brief broil to brown. Steaming while cooling really worked to soften them up.
Brenda Coley
Made them for Thanksgiving and they didnt work at all. The dough did not rise at all. Trying to figure out what went wrong.
Elaine
I just made a half recipe of these with one package of fresh store-bought pizza dough that was a puffy and well risen ball in a plastic bag. Straight from the refrigerator, I was able to stretch it and roll it, slather it with seasoned butter, fold, cut and put into my buttered pan. I followed the recipe exactly and they are terrific and quite buttery. I will happily make them again.
Doug
Made this after having Parker house rolls from Brian Voltagio's place in Fredrick. While these are decent rolls they are not close to what I am used to. Followed the recipe and they were yummy but not more than other dough I'd buy
Colleen’s C
I generally love everything that Melissa Clark does, but I was disappointing with these. I used pizza dough from Whole Foods, and I did have it out for almost 2 hours, so it was light and fluffy. The rules the word as some of the others have said like a pizza not not really like a fluffy Parker House role? I may have taken a misstep, but I think next year, I’d rather just spend a little bit of extra time and do the showcase method.
Jen
These rolls were a HUGE hit at the Thanksgiving table! Every one of the 12 guests commented on how good they were. I used Publix ready to use pizza dough in a bag from the bakery section. I bought it the Tuesday before Thanksgiving. It was already very puffy when I took it from my refrigerator. After rolling and cutting the rolls took about 1 hour to completely fill the pan. I did use the Raw Sugar. The cooking time was spot on. This will be my go to recipe.
Ellie Bellie
Ummmm, mine looked great but they were not particularly tasty. They did not have the soft pillowy taste that the look promised. I live in the mid Atlantic and these were decidedly not as good as the Ukrops dinner rolls I can get at local markets. First and last time I make this recipe
Joe
I made these Thanksgiving morning, following the recipe, using TJ's pizza dough. Honestly, I think they're kind of brilliant, especially considering how easy they were. With pie and sides to bake and a turkey to fry, this was a welcome shortcut that didn't taste like one. Note: If you wait until they're beautifully brown on top they may be scorched on the bottom. Either let them be a little pale or brown 'em under the broiler.
KathyW
I'm puzzling over the 450° oven for 17-25 minutes. Only 15 minutes at 450° yielded rolls on the verge of burning. Folding the dough over on itself made rolls whose top and bottom halves slid apart. The flavors in the topping were tasty, so I may try that with regular rolls.
Elizabeth
I agree. The timing is off. 15 minutes and the tops were too dark. I rescued them but I'm mad about how burned they look.
Lynne
Underwhelming, but they weren’t expected to be the highlight of dinner, anyway. Yeah, like pizza knots. Not worth the time.
Terry
Made these today. In order to save time, I prepped last night and left them in pan in fridge overnight. I took them out and let warm up for two hours then into oven. Still came out nice and fluffy. Mine puffed up more than in picture and nicely browned. Soft, buttery, and yeasty!
Patricia
This is not anything like a Parker House roll! A Parker House roll should be soft, yeasty, and buttery. A faint sweetness is desirable, like the sweetness of whole milk. It is sometimes dipped in more butter before further shaping, which makes for an almost flaky crust on the bottom . Pizza dough is chewy with a crisp dry crust, and alone it’s too bland to eat. I’m sure it does need the oily topping pictured here, but that wouldn’t improve a Parker House roll at all.
kswl
For those who do not like sweet dinner rolls, you do not need sugar to make these rolls delicious. Omitting the sugar does not affect baking time or rise. I use this method and add 1 tbls 1/2 tsp of Everything bagel seasoning with the butter for a tasty, savory roll.
Hannah K
Can I make the dough the night before and then bake the following day? Has anyone tried this?
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