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Parker House Rolls

Soft, buttery and fluffy is what makes Parker House rolls irresistible. These dinner rolls are spread with honey butter inside before baking and brushed with more while still warm!

Craving more rolls recipes? Hawaiian rolls, French bread rolls and potato rolls are a few more favorites!

Baked parker house rolls in a white baking dish with honey.
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Why I Love These Soft and Buttery Rolls

  • Honey butter. Parker House rolls are famous for the butter inside the dinner roll as well as on top, which helps to give them their signature soft and fluffy texture.
  • Perfect for any occasion. A basket of Parker House rolls is just as great at Christmas dinner as it is for a weeknight. 
  • Easy to make: This recipe is made with rapid yeast which means there’s a total of just 1.5 hours of rising time. It’s perfect for beginners just like my homemade French bread.
  • Make ahead & freezer-friendly. You can make these the night before and bake the next day, or freeze the dough and bake them when you’re ready.  
Parker house roll ingredients on marble counter top.

Substitutions and Variations

  • Instant yeast vs. active yeast: To use active yeast, mix 1 packet of active dry yeast with warm milk and honey and let it sit for 5-10 minutes until it starts to foam. Once it is bubbly, mix in the flour and follow recipe.
  • Shape: Traditionally Parker House rolls are folded in a half-moon shape before they are baked. I rolled them similar to Lion House rolls. You can also make them into classic round rolls.
  • Flavored butter: Instead of honey butter, try garlic herb butter or cinnamon butter like I use with Texas Roadhouse rolls!
  • Sprinkle on top: You can also use regular butter and sprinkle Parmesan, herbs, or salt overtop.

How to Make Parker House Rolls

In the bowl of a stand mixer, combine flour, instant yeast, and salt. Using the dough hook attachment, stir in the milk, honey, egg, and butter. Knead for for 4-5 minutes until all the ingredients have combined and the dough is smooth. 

Cover the bowl with plastic wrap and allow it to rise in bulk for about 1 hour.

Parker House rolls yeast dough rising in a covered bowl.

Once dough has bulked up, transfer dough to a clean flat surface dusted with flour. Punch it down (yes, literally punch it). Divide dough half and roll each half into a 12″ square about 1/4″ thick.

Take whipped butter and honey mixture and spread it over the squares. Cut each square into 6 strips, for a total of 12 rolls. Roll each one into a coil along the length of the strip, starting at one end.

Parker house rolls rolled in a baking dish.

Place the Parker House rolls seam side down into a prepared 9×13″ baking dish. Cover the dish and let them rise for another 30 minutes until puffy.

Bake at 350°F for 18-25 minutes. Once the rolls are golden brown, remove them from the oven and spread with the remaining honey butter. Enjoy while still warm!

Close up of parker house roll with butter on top.

Make Ahead and Freezing Instructions

  • Make ahead. Once you’ve rolled the dough strips and placed them in the dish or pan, cover them and store them in the fridge overnight. Take Parker House rolls out 30 minutes before baking.  
  • Freeze: Once they have completely cooled, place Parker House rolls in a freezer-friendly bag or container and keep them frozen for up to 3 months. Thaw then warm in microwave.

No yeast in the pantry? Try making a quick bread recipe like my sweet cornbread with honey or whip up a batch of these homemade flour tortillas.

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Close up of parker house roll with butter on top.

Parker House Rolls

5 from 5 votes
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Author: Jamielyn Nye
Soft, buttery and fluffy is what makes Parker House rolls irresistible. These dinner rolls are spread with honey butter inside before baking and brushed with more while still warm!
Prep Time: 30 minutes
Cook Time: 20 minutes
Rise Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 12 rolls



Honey Butter

  • 4 Tablespoons (56 grams) salted butter , softened
  • 2 Tablespoons (38 grams) honey


  • 3 ¼ cups (440 grams) all-purpose flour , plus more for rolling
  • 1 (1/4-ounce) packet Fleischmann's Rapid Rise Yeast
  • ½ teaspoon fine sea salt
  • 1 cup (8 ounces) warm whole milk (105°F)
  • 2 Tablespoons (38 grams) honey
  • 4 Tablespoons (56 grams) salted butter , at room temperature
  • 1 large egg , at room temperature
  • Flaky sea salt , for serving


Honey Butter

  • In a small bowl, whip the butter and honey together until combined. Set aside.


  • Spray a 9×13-inch baking dish with nonstick spray.
  • In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, and salt. Stir in the warm milk, honey, egg, and butter 4 to 5 minutes, or until completely combined and smooth. Cover with plastic wrap and place in a warm spot for1 hour.
  • Lightly dust a work surface with flour. Turn out the dough and punch it down. Divide it in half. Roll each half into a 12-inch square, about 1/4-inch thick.
  • Spread each square with honey butter, saving any leftover butter for spreading on top. Cut each square into 6 strips. Roll each strip into a coil and arrange seam-side down in the baking dish.
  • Cover the dish and let the rolls rise 30 minutes, or until puffy. Alternatively, you can let the rolls rise in the refrigerator overnight.
  • Preheat the oven to 350°F.
  • Bake 18 to 25 minutes, or until the rolls are golden brown. Remove from oven and spread with remaining honey butter. Pull apart and sprinkle with flaky sea salt. Serve warm.


Make Ahead: Rolls can be made up to 1 day in advance and baked right before serving. Let the rolls rise in the refrigerator (up to overnight) and remove 30 minutes prior to baking. Bake as directed.
Freeze before Baking: Prepare the rolls through step 5. Cover and freeze up to 3 months. Thaw overnight in the refrigerator or on the counter for a few hours. Once thawed, bake as directed.
Freeze after Baking: Bake the rolls and cool completely. Cover well and freeze up to 3 months. Thaw and warm before serving.
Yeast: If using Active Dry Yeast instead, mix 1 packet with the warm milk and honey. Let sit 5 to 10 minutes, or until bubbly and foaming. Mix in the flour until well combined. Follow the directions from then on.
Recipe adapted from Parker House


Serving: 1roll | Calories: 337kcal | Carbohydrates: 54g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 175mg | Potassium: 110mg | Fiber: 2g | Sugar: 5g | Vitamin A: 301IU | Vitamin C: 0.02mg | Calcium: 39mg | Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: bread
Cuisine: American
Diet: Vegetarian

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