Buttery Parker House Rolls with Flaky Sea Salt

Why You’ll Love This Recipe

• Classic Boston-born Parker House rolls with buttery folds and a soft, pillowy crumb.
• Just-sweet-enough dough that bakes golden and pulls apart beautifully at the table.
• Clear, step-by-step guidance for bakery-quality results at home.
• Make-ahead options for stress-free entertaining and holiday meals.

Grocery List

• Produce: No fresh produce required.
• Dairy: Whole milk, unsalted butter, 1 large egg.
• Pantry: All-purpose flour, granulated sugar, active dry yeast, fine sea salt, flaky sea salt.

Full Ingredients

For the Dough

• 1 cup (240 ml) whole milk, warmed to 105-110°F (40-43°C)
• 1/3 cup (67 g) granulated sugar, divided (use 1 tbsp for proofing; remainder in dough)
• 2 1/4 tsp (7 g) active dry yeast
• 3 1/2 cups (420 g) all-purpose flour
• 1 1/2 tsp fine sea salt
• 4 tbsp (57 g) unsalted butter, softened
• 1 large egg, room temperature

For Shaping and Finishing

• 4 tbsp (56 g) unsalted butter, melted and divided (2 tbsp for shaping, 2 tbsp after baking)
• 3/4 tsp flaky sea salt, for sprinkling
• 1 tsp unsalted butter, for greasing the pan

Step-by-Step Instructions

Step 1: Proof the yeast

Warm the milk to 105-110°F. In a mixing bowl, whisk the warm milk with 1 tablespoon of the sugar. Sprinkle the active dry yeast over the top and whisk briefly. Let sit until foamy and creamy, 5-10 minutes. If the mixture does not foam, start over with fresh yeast.

Step 2: Make the dough

In a separate large bowl (or the bowl of a stand mixer), combine the flour, the remaining sugar, and the fine sea salt. Add the egg and the foamy milk-yeast mixture. Mix until a shaggy dough forms. Knead in the softened butter, a piece at a time, until fully incorporated.

Step 3: Knead until smooth and elastic

Knead by hand on a lightly floured surface or with a dough hook on medium-low until the dough is smooth, slightly tacky, and elastic, about 8 minutes. It should stretch into a thin windowpane without tearing. Avoid adding extra flour unless the dough is overly sticky; a light dusting is enough.

Step 4: First rise

Butter a large bowl with 1/2 teaspoon of the pan butter. Shape the dough into a ball, place it in the bowl, and turn to coat. Cover tightly and let rise in a warm, draft-free spot until doubled in size, about 75 minutes.

Step 5: Shape the classic folds

Butter a 9×13-inch metal baking pan with the remaining 1/2 teaspoon pan butter. Turn the dough onto a lightly floured surface and roll into a 12×16-inch rectangle about 1/4 inch thick. Brush the surface evenly with 2 tablespoons of the melted butter. Using a sharp knife or bench scraper, cut into 16 rectangles, each 3×4 inches.

Working one piece at a time, fold each rectangle in half lengthwise so the top edge sits just past the center line (slightly off-center), creating the signature flap. Press lightly along the folded edge to seal, leaving a “hinge.” Arrange seam side up in the prepared pan, in 4 rows of 4, with a little space between rolls.

Step 6: Second rise and preheat

Cover the pan and let the rolls rise until puffed and just touching, about 45 minutes. Meanwhile, preheat the oven to 375°F (190°C) with a rack in the center.

Step 7: Bake and finish with butter and flaky salt

Bake until the rolls are deep golden on top and register about 190°F in the center, approximately 16 minutes. Immediately brush the tops with the remaining 2 tablespoons melted butter and sprinkle evenly with 3/4 teaspoon flaky sea salt. Cool in the pan for 10 minutes, then serve warm and pull-apart at the table.

Pro Tips

• Measure by weight for best consistency; enriched doughs are sensitive to extra flour.
• Keep milk within 105-110°F so the yeast wakes up without being shocked.
• Use a metal 9×13-inch pan for even browning and soft sides that pull apart cleanly.
• To quickly warm a cold egg, place it (in shell) in warm water for 5 minutes.
• For extra sheen, brush the rolls again with a thin layer of melted butter just before serving.

Variations

• Garlic-Herb: Stir 1 small grated garlic clove and 1 tablespoon finely chopped parsley into the melted butter used for brushing.
• Honey Butter Finish: Whisk 1 tablespoon honey into the final 2 tablespoons melted butter before brushing after baking.
• Seeded Top: Sprinkle 1 tablespoon sesame or poppy seeds over the buttered tops right before baking (in addition to the flaky salt after baking).

Storage & Make-Ahead

Room temperature: Store cooled rolls airtight up to 2 days; rewarm at 300°F for 8-10 minutes. Freeze baked: Wrap tightly and freeze up to 2 months; thaw and reheat at 300°F for 12-15 minutes. Overnight dough: After kneading, cover and refrigerate 8-24 hours. Bring to room temp, roll, shape, and proof about 60-75 minutes, then bake. Freeze unbaked: Shape and freeze on a sheet pan until solid, then bag up to 2 months. Thaw in the pan overnight in the fridge, proof at room temp until puffy, and bake as directed.

Nutrition (per serving)

Approximate per roll (1 of 16): 180 calories; 7 g fat; 24 g carbohydrates; 5 g sugar; 4 g protein; 210 mg sodium.