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Butter spread onto a dinner roll.

The Best Parker House Dinner Rolls

Heather Smoke
These Parker House dinner rolls are impossibly soft, fluffy, and buttery, melt-in-your-mouth delicious, sweetened with pure maple syrup and slathered with maple butter. A perfect roll to serve with Thanksgiving dinner.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

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Prep Time 25 mins
Cook Time 25 mins
Chill/Rising Time 3 hrs 30 mins
Total Time 4 hrs 20 mins
Course Side Dish
Cuisine American
Servings 12 rolls

Equipment

  • Stand Mixer with Dough Hook

Ingredients
  

Dough

  • 4 tbsp unsalted butter
  • ¾ cup whole milk
  • 3 ¼ cups bread flour, spooned and leveled (plus 1/4 cup for rolling out the dough)
  • 1 packet (2 1/4 tsp) instant or rapid rise yeast
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¼ tsp ground nutmeg
  • 3 tbsp pure maple syrup or honey (or 1/4 cup granulated sugar)
  • 2 large eggs, room temperature
  • 1 large egg, (for egg wash)

Maple Butter

  • ½ cup unsalted butter, very soft
  • 4 tbsp pure maple syrup or honey
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)

Instructions
 

Dough

  • In a small saucepan, melt the butter over medium low heat. Stir in the milk, and warm just until the mixture reaches between 110-115 degrees Fahrenheit. Remove from the heat.
    If it gets too hot, let it sit for a few minutes until it cools down to the correct temperature. It's important that you check the temperature – if it's too cold, it won't activate the yeast, and if it's too hot, it will kill the yeast.
  • In the bowl of your stand mixer fitted with the dough hook, combine the flour, yeast, salt, and nutmeg. Add the warm butter/milk, maple syrup and 2 eggs.
  • Knead the dough on medium/low speed for 5 minutes. The dough will be very soft and sticky, and will not form a dough ball.
  • Grease a bowl with non-stick baking spray or oil. Use a spatula to scrape the dough out of the mixing bowl, into the greased bowl. Cover the bowl of dough tightly with plastic wrap. Set the dough in a warm place to rise until doubled in size, about 45-90 minutes.
    If your oven has a bread-proofing setting, you can use that to proof your dough. If not, let your oven preheat to the lowest setting, turn the oven off, and then set your dough inside to rise.
  • Set the bowl of dough, still covered, in the refrigerator, and chill for 2 hours, or preferably overnight.
    This rest period allows the gluten to rest and the dough to develop flavor. Also, since this is a very soft dough, it's extremely difficult to work with when it's not chilled. The cold dough is very easy to roll out, fill, roll up and cut.

Maple Butter

  • While the dough is rising/chilling, get your butter ready.
  • In a bowl, use a hand mixer (or a strong arm) to combine the softened butter with the maple syrup and salt until smooth and creamy.
  • You'll be using about half of the butter to spread inside the rolls before baking, and saving the other half to serve with the rolls.

Assembly

  • When you're ready to shape your rolls, grease a 9x13 baking dish with butter or non-stick baking spray.
  • Use the remaining 1/4 cup of flour to flour your work surface, and turn the cold dough out onto the flour. Divide the dough into 2 portions, and work with half at a time.
  • On your floured surface, roll out half the dough into a square measuring about 12x12 inches.
    Spread the dough with 1/4 of the maple butter.
    Use a pastry cutter to cut the dough into 6 strips, then roll up each strip into a spiral (with the butter inside).
  • Repeat with the other half of the dough and 1/4 of the maple butter.
  • Arrange the spirals of dough in your baking dish, seam side down. With cinnamon rolls, you would arrange them with the spiral facing up, but with Parker House rolls, the smooth side of the dough should face up.
  • Set the pan in a warm place for 20-30 minutes, until the rolls have started to puff up a little, and just barely touch each other.

Bake

  • Preheat the oven to 350 F, and position a rack in the center of the oven.
  • Lightly beat the last egg, and gently brush the beaten egg over the tops of the rolls.
  • Bake the rolls for about 20-25 minutes, until the tops are golden brown and the rolls are baked through.
  • While the rolls are hot, you can brush the tops with a little more of the maple butter, and sprinkle them with flaky salt, if you like.
  • Serve the rolls warm with the leftover maple butter.

Notes

Store the leftover rolls in an airtight container at room temperature for up to 3 days.
To reheat the rolls, it's best to reheat them in the oven until the outside is slightly crisp and the inside is soft and warmed through.  Use a convection oven to lightly toast them for 4-5 minutes, or at about 300 degrees F in a conventional oven for 5-10 minutes.
Keyword Dinner Rolls, Parker House, Thanksgiving, Yeast Rolls
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