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Parker House Rolls

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“These are rich and full of butter! I recently shaped these rolls in balls. When they were done, I brushed the tops with melted butter and then topped them (a row each) with toasted poppy seeds, toasted sesame seeds, a combo of equal parts dill weed/kosher salt/sugar, and Parmesan cheese. I loved how they turned out.”
20 rolls

Ingredients Nutrition


  1. In bowl of heavy-duty mixer combine warm water, sugar and yeast.
  2. Let it sit for about 5 minutes until foamy.
  3. Melt butter in glass bowl in microwave.
  4. Add milk and heat to lukewarm (no hotter than 110°).
  5. Add milk mixture to yeast mixture.
  6. Put on dough hook.
  7. Add bread flour and salt and combine well.
  8. Add all-purpose flour slowly until dough forms a slightly sticky ball.
  9. Continue to knead dough for 5 to 10 minutes longer, adding in more all-purpose flour if dough gets too sticky.
  10. Place ball in a greased or buttered bowl.
  11. Turn to coat with butter.
  12. Cover with plastic wrap and let rise for about an hour or until doubled.
  13. Butter a 13- x 9-inch baking pan.
  14. Divide dough into about 20 pieces.
  15. Form into smooth balls and place in 5 rows in pan.
  16. Cover loosely and let rise until doubled again (about 45 minutes).
  17. Make a deep crease down center of each roll using a spatula.
  18. Let rise, covered, another 15 minutes.
  19. Preheat oven to 375°.
  20. Melt 2 tablespoons butter.
  21. Brush tops of rolls.
  22. Bake in center of oven for 20 to 25 minutes until golden.

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