Buttery Parker House Rolls ~ And Happy Veterans Day!

Bet your taste buds will liven up 
when you make these 
dinner rolls!

With Thanksgiving nearing, it’s almost time for an entire day of the "three fabulous F’s,” food, family, and football!

Baked-from-scratch dinner rolls in any kitchen is one of life’s simple pleasures.  Who can resist that tangy yeast taste of the rolls, fresh from the oven, slathered with butter?

Boston Cream Pie was created some years earlier, at the same place, as when Parker House rolls were made by accident, in the early 1870's in the kitchen of the Boston Parker House Hotel. 

Boston Parker House,  late 1800's
Omni Parker House, today

Supposedly, a peeved hotel baker, clenching a small handful of dough, slammed it down on the counter.  To his delight, the dough folded over onto itself, proofing into a delicate little roll.  

Parker House rolls became the rage, a quick hit, with the recipe appearing in cookbooks by the late 1870’s.

I slightly adapted Bobby Flay’s version of Parker House Rolls to my delight. In my mind, no Thanksgiving table would be complete without these "drool-worthy" rolls! 

They don’t have the traditional fold and dent but the taste is the same with a buttery exterior and a soft and tender interior when broken apart.  And, they’re easy to make!

Ready to rise

Ready to size

You can make them the night before Thanksgiving.  Remove from the refrigerator the next day, a bit more than an hour before serving, let rise again, and bake after the turkey comes out of the oven.

Delicious as a dinner roll, shape them a touch larger, and you’ve got a great bun for a turkey sandwich the next day.  

Just imagine the intoxicating aroma filling your kitchen as they’re baking, it’s about as good as they are delicious!

Bobby Flay knows what he’s talking about!

Printable recipe


1½ cups milk
1 stick butter, cut into pieces, plus more for brushing
½ cup sugar
1 package active dry yeast
½ cup warm water (100°-110°)
3 large eggs, lightly beaten
1½ teaspoons salt
6 cups all-purpose flour


Place milk in a small saucepan and bring to a simmer.
Remove from heat, stir in butter and sugar, let cool.
Dissolve yeast in warm water and let sit until foamy, about 10 minutes.
Combine milk mixture, eggs, yeast, salt, and ½ of the flour in a mixer with the dough attachment and mix just until smooth.
Gradually add remaining flour, and combine.

Dough will be extremely soft, sticky and loose now.
Remove from bowl and knead by hand on a floured surface until smooth and elastic for about 5 minutes.
Place in a 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 24 balls.
Place on a parchment paper-lined baking sheet, with a little space between them .
Cover again and let rise until doubled, 30 to 40 minutes.

Preheat oven to 350°.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter.
Yield: 24 rolls

  • Placed closer together on baking sheet, they poof up.  Spaced further apart, they're more dense. 
  • Make a little larger ball, they're more like a bun.
  • You can make the dough the night before.  After the first rise, punch down the dough and shape the rolls on a parchment covered cookie sheet. Cover them with Saran Wrap and refrigerate over-night.   Next day, take them out of refrigerator and let rise for 60 minutes before baking.  


 Now, I want to take a moment to 
wish all members 
of our military, in all branches, 
past and present, 
Happy Veterans Day! 
We owe you our thanks, 
but more than that, 
 we owe you our freedom!

Here's my Favorite Veteran, my husband Bill, in 1965.  He had just finished basic training at Ft. Knox, on his way to Ft Belvoir, VA.  

Thanks, Dear for your service!


  1. They look soft and tender...yummy dinner rolls for me :-))

  2. Pam, Love Parker House rolls and yours look great! Lots of butter makes everything better doesn't it! Salute to all of our veterans, past and present, as well as those currently serving in our armed forces. Take Care, Big Daddy Dave

    1. Thanks, Dave! Butter is a good thing! Right on with veterans service! Take care

  3. These look so delicious and so non-keto!

  4. Pam, I agree with you, Thanksgiving without a hot out of the oven buttery roll is simply not right. The roll is how I mop up all the deliciousness on their plate? Great recipe and tip about making ahead.

    1. Hi Ron! These rolls make a great mop! Thanks for the visit, take care!

  5. Our Thanksgiving agenda is the same as yours Pam: Family, food, and football. Such a fabulous holiday! Thank you for this delicious recipe for dinner rolls; we're spoiled in my family and love,love, love rolls at dinnertime! Pass the butter, Pam!

    1. Hi Roz! Yep, the 3 F's from forever, way back when! That makes it a great holiday! We all love rolls here at dinnertime! Butter coming at ya'! Take care, Roz!

  6. Oh Pam, these rolls look fabulous, buttery and fluffy...and yes, I can almost smell the aroma of it. I absolutely love the idea of making ahead as get very critical during holidays.
    Have a wonderful week ahead!

    1. Hi Juliana! Ah, the aroma while they were baking, drool city! Yes, too many things in the oven and these are great to make ahead of time, and then bake Thanksgiving day! Thanks for the visit!

  7. Looks like a really rich dough! I don't think I've ever made those rolls, just had them in restaurants. And they aren't often served in restaurants these days, more likely to be a leaner type of bread. They do sound like a perfect bun for a turkey sandwich the day after.

    best... mae at maefood.blogspot.com

    1. They're great for turkey sandwiches, Mae! They have a great yeasty taste, not so rich really. Seldom see them served in restaurants now. Thanks!

  8. One of my favorite rolls. Ever. They just soak up the butter, and their pillow-like texture is so enticing. Good post -- thanks.

    1. Yes, John! They're Bill's favorite, definitely pillow-like and good! Thanks!

  9. Your rolls look so appetizing. I usually like a crusty baguette, but I’d love to try these rolls for a nice change.

    1. Thanks, they're good! These are a touch crusty but really soft inside and delicious!

  10. Beautiful, beautiful buns. Perfect for the season! Pass the butter please!

  11. Please thank Bill for his service from me. You must be so proud. Your rolls would be a huge hit around here...I haven't baked with yeast in a long time, these would be delicious on our Thanksgiving menu!

    1. Thanks, Liz! I seldom bake with yeast but we love it when I do, great flavor! Take care

  12. Please thank your hubby, Bill from me and Tim.
    Thank you for his service.
    And yum on the rolls.


⚫ You can't just eat good food. You've got to talk about it too. And you've got to talk about it to somebody who understands that kind of food.
— Kurt Vonnegut

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You know,

nobody can ever

cook as good as

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~ Paula Deen

You know, nobody can ever cook as good as your mama. Paula Deen
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You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook


Jules-Alexandre Grun

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