Print Recipe

These Parker House Rolls are hearty enough for sandwiches and light enough as dinner rolls.


  • cups milk
  • 1 stick unsalted butter cut into pieces, plus more for brushing
  • ½ cup sugar
  • 1 package active dry yeast
  • ½ cup warm water
  • 3 large eggs lightly beaten
  • teaspoons salt
  • 6 cups all-purpose flour
  • Sea salt


  • Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and ½ of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, ½ cup at a time, and stir until a smooth ball forms.
  • Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
  • Preheat the oven 350 degrees F.
  • Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving and sprinkle with sea salt.


Recipe adapted from Bobby Flay.