Name: Parker House Rolls with Sea Salt
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 24
Cuisine: American
Ingredients: 1-1/2 cups milk; 1 stick unsalted butter cut into pieces plus more for brushing; 1/2 cup sugar; 1 pkg active dry yeast; 1/2 cup warm water; 3 large eggs, lightly beaten; 1-1/2 tsp salt; 6 cups all-purpose flour; sea salt

Go Directly to the Recipe

These super soft, yet dense parker house rolls are topped with melted butter and sea salt. They are amazing dinner rolls and perfect for pulled pork!

This Parker House Rolls with Sea Salt recipe is one of the very first recipes I ever shared here on The Birch Cottage blog. It’s been long overdue for an update!

My family loves these Parker House Rolls! And the buttery sea salt topping finishes these rolls off perfectly. I like to make Parker House Rolls anytime we need a little more substantial dinner roll. Like at Easter when the boys want to make ham sandwiches or Father’s Day with pulled pork.

Parker House Rolls with Sea Salt Recipe by The Birch Cottage

Recipe Helpers for Parker House Rolls

So, before we get into the recipe, let’s take a look at the kitchen helpers you’ll want to have on hand before you begin this recipe. I’m sure you probably have most of these items already on hand.

How to Make Parker House Rolls

Once you have all your kitchen helpers organized and your ingredients (listed in the recipe below), you’ll be ready to make these Parker House Rolls with Sea Salt. Let’s take a look at how I make them:

Step 1 – Proof the Yeast

Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. You want the milk to be 110-115 degrees F.

Dissolve yeast in the warm water (110-115 degrees F) and let sit until foamy.

Step 2 – Combine Ingredients

Combine milk mixture, eggs, yeast, salt and 1/2 of the flour in a stand mixer bowl with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time and stir until a smooth ball forms.

Step 3 – Knead and Rise

Once you have a nice smooth ball formed, remove from the stand mixer bowl and knead by hand on a floured surface for about 5 minutes.

Place the ball of dough in a greased bowl, cover and let rise in a warm place until doubled in bulk, about 60-70 minutes. I usually set my bowl on top of my refrigerator.

Step 4 – Punch & Shape the Dough

On a floured surface, punch down the dough and shape into desired shapes.

I usually cut my dough in half and then cut those halves in half and so on until I have 24 pieces of dough.

Once I have the dough cut into 24 pieces, I shape each piece into a ball by rolling it between the palms of my hands and then place on the parchment paper lined baking sheet.

You’ll then cover your dough again and let rise until doubled, about 40 minutes. Preheat oven to 350 degrees F while your rolls are rising.

Step 5 – Bake

Bake the rolls in a 350 degrees F preheated oven for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter, then sprinkle with sea salt.

These rolls will keep fresh in an air-tight container for 3-4 days. They reheat really well in the microwave, too. Just be sure to only reheat for a few seconds at a time, for best results!