Soft Parker House Dinner Rolls with Golden Crust
These tender, pillowy dinner rolls feature a distinctive folded shape and golden-brown crust that made Parker House rolls famous. The dough uses a combination of bread and whole wheat flours for subtle complexity, while multiple rises create the signature soft, airy texture. Perfect for holiday meals or special dinners, these rolls are baked in two stages to achieve both a beautifully browned top and crispy bottom crust.
Ingredients
- 1 ½ cups water, room temperature
- 1 tablespoon water, room temperature
- 1 ½ teaspoons instant yeast
- 2 teaspoons honey
- 3 cups bread flour
- 2 tablespoons bread flour
- extra bread flour, for forming rolls
- 3 tablespoons whole wheat flour
- 1 ½ teaspoons table salt
Instructions
- 1
Whisk water, yeast, and honey in stand mixer bowl until well combined, ensuring no honey sticks to bottom
- 2
Add flours and mix on low speed with dough hook until cohesive dough forms
- 3
Cover bowl with plastic wrap and let sit at room temperature
- 4
Remove plastic wrap and sprinkle salt evenly over dough
- 5
Knead on low speed, scraping down if dough creeps up attachment
- 6
Increase speed to medium and continue kneading until dough is smooth and slightly tacky
- 7
Transfer dough to greased bowl, cover, and let rise in warm place until doubled in size
- 8
Fold dough over itself, rotate bowl quarter turn and fold again, then rotate and fold once more
- 9
Cover and let rise, then repeat folding process and let rise until doubled in volume
- 10
Transfer dough to floured work surface and sprinkle top with flour
- 11
Cut dough in half and stretch each half into cylinders
- 12
Divide each cylinder into quarters, then each quarter into 2 pieces for 16 total pieces
- 13
Dust each piece with flour and roll in palms to coat, shaking off excess
- 14
Arrange 8 pieces in each prepared cake pan with one in middle and others around it
- 15
Position pieces with long side running from center to edge and cut-side facing up
- 16
Cover loosely and let rise until doubled in size
- 17
Adjust oven rack to middle position and heat oven to 500 degrees
- 18
Remove plastic wrap, spray rolls lightly with water, and bake until tops are brown
- 19
Remove from oven and reduce temperature to 400 degrees
- 20
Invert rolls from both pans onto rimmed baking sheet
- 21
Turn rolls right-side up, pull apart, and space evenly on baking sheet
- 22
Continue baking until rolls develop deep golden brown crust and sound hollow when tapped
- 23
Transfer to wire rack and cool to room temperature
Tips
If dough is very sticky after kneading, add 1 to 2 tablespoons flour and mix 1 minute more to achieve proper consistency.
Test if dough is ready for baking by pressing lightly with finger - it should spring back slowly when properly risen.
The two-stage baking method creates both golden tops and crispy bottoms - don't skip the temperature reduction step.
Good to Know
Store covered at room temperature for 2-3 days or freeze for up to 3 months
Can be shaped and refrigerated overnight, then brought to room temperature before final rise
Serve warm, split and buttered, alongside soups, stews, or holiday meals
Common Mistakes
Don't skip the folding steps to avoid dense texture
Avoid over-flouring during shaping to prevent tough rolls
Don't rush the rising times to ensure proper texture
Substitutions
FAQ
Can I make these rolls without a stand mixer?
Yes, mix ingredients by hand and knead on floured surface for 8-10 minutes until smooth and elastic.
How long do these rolls keep fresh?
Store covered at room temperature for 2-3 days or freeze for up to 3 months.
Can I shape these differently than the traditional Parker House fold?
Yes, you can shape into regular round rolls, but the folded shape is traditional and helps create layers.