Parker House rolls dressed in creamy garlic butter, a sprinkle of salt, and fresh sage are always welcome at dinner parties. Soft, buttery, and easy to make ahead of time!Jump to Recipe
These are not your average dinner rolls. Garlic Butter Parker House Rolls with sage are the best addition to holiday meals, dinner parties, or buffets. They have a soft, buttery, and garlic flavor that is completely irresistible!
Picture-perfect Parker House Rolls are known for their consistent shape and golden-brown color. Baked to perfection, their dough is very soft and easy to pull apart. The signature fold over shape makes it easy to add more butter inside or even jam or compound butter.
This recipe for Parker House rolls is easy to whip together for the holidays or to freeze for later. Don’t forget more great side dishes to serve alongside them, like my creamy mashed potatoes or miso butter glazed carrots.
What are Parker House Rolls?
Parker House rolls are bread rolls made from yeast, all purpose flour, butter, milk, and eggs. They’re known for their signature buttery taste, uniform folded over shape, and pull-apart dough. Save this dinner roll recipe to make for holiday dinners or to freeze and bake later on.
Why are they called Parker House Rolls?
The rolls are named after the famous Boston Parker House Hotel. The recipe originated at the hotel in the 1870s after an angry chef threw a pan of unfinished rolls in the oven. That’s where they got their signature folded shape!
Ingredients you need for parker house rolls
Make sure your yeast is still alive by checking the expiry date first. The rest of the ingredients you need are easy to find and very affordable.
This is what you need:
- All-purpose flour
- Instant Quick Rise Yeast
- Kosher salt
- Whole milk
- Fresh sage leaves
How to make parker house rolls with garlic butter
You’ll start making this dinner roll recipe by greasing a large baking dish and blooming the active yeast. From there, the recipe is fairly simple.
This is how it’s done:
- Mix the dry and wet ingredients: Combine the flour, yeast, and salt into the bowl of a standing mixer. Then add the warm milk, honey, egg, and butter.
- Make the dough: Mix the dough using the dough hook attachment until everything is incorporated. Cover the bowl with a plastic wrap and leave the dough to rise.
- Make the garlic butter: While you wait for the dough, mix the butter and garlic together in a small bowl. Set aside.
- Form the rolls: Transfer the dough from the mixing bowl to a lightly floured surface. Divide it in half, then roll each half into a square shape. Brush both squares with garlic butter before cutting the dough into 6 strips. Form the rolls by shaping each strip into a spiral shape, then placing them seam side down in the baking dish.
- Let them rise: Place a sage leaf on top of each roll. Cover with plastic or a damp kitchen towel and let them rise for 30 minutes.
- Bake: Place the baking dish in the oven and bake until the rolls are golden brown. When they’re done, brush with the leftover garlic butter and add a sprinkle of salt.
Helpful recipe tips
- Check that the yeast is still alive. You can do this by checking the expiry date or letting it bloom in some warm milk and honey. When it becomes bubbly and foamy on top, it means the yeast is still alive. Pour the mixture right into the dry ingredients when you’re ready to get started.
- To ensure every dinner roll is the same size: Use a digital scale to weigh the dough so they’re all the same.
Can these be made ahead of time?
Follow the instructions on the recipe card up until step 4 to make parker house rolls ahead of time. Instead of letting the rolls rise at room temperature, cover them up and place them in the fridge. The rolls can be left in the fridge for a few hours or overnight.
Remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
Storage and freezing tips
These rolls store and freeze beautifully. I highly recommend preparing and freezing the dough or keeping a baked batch in your freezer so you can have them ready when the holidays arrive.
To prepare and freeze, assemble the rolls through step 5 in the recipe card, then cover the pan with plastic or foil and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours before baking.
To bake and freeze, bake the rolls as directed and let them cool completely. Store them in a sealed container or bag and freeze for up to 3 months.
What to serve with dinner rolls
Let’s get to cooking! Serve these garlic dinner rolls on the side of a savory dinner:
- Grilled Flank Steak
- Shaved Brussels Sprouts Salad
- Wild Mushroom And Sausage Stuffing
- Instant Pot Beef Short Ribs
Did you try these soft and buttery Parker House dinner rolls? Let me know what you think and leave a comment below! Don’t forget to also take a picture of your recreation and tag me on Instagram. I love to see all of your photos!
Garlic Butter Parker House Rolls
- 3 ¼ – 3 ½ cups all-purpose flour, plus more if needed
- 1 packet Instant Quick Rise Yeast, equals 2 1/4 tsp
- ½ tsp kosher salt
- 1 cup whole milk, warm
- 3 tbsp honey
- 4 tbsp salted butter, room temperature
- 1 large egg, room temperature
- 6 tbsp unsalted butter, melted
- 3 cloves garlic, finely minced or grated
- 12 leaves sage
- flaky sea salt
- Preheat the oven to 350ºF. Grease a 9×13 inch baking dish.
- In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, egg, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to a few hours.
- To make the garlic butter, combine the softened butter and fresh garlic together in a small bowl.
- Lightly dust your work surface with flour. Turn out the dough, punch it down, and divide the dough in half. Roll each half to a 12-inch square, about 1/4-inch thick.
- Brush each square with garlic butter, saving any leftover butter for serving.
- Cut each square of dough into 6 strips.
- Roll each strip into a spiral and arrange seam side down in the greased baking dish.
- Cover the dish and let the rolls rise in a warm spot for about 30 minutes until they're puffy. Add one sage leaf on top of each roll. Alternately, you can let the rolls sit in the fridge overnight ahead of time.
- Bake the rolls for 18-25 minutes, until they're golden brown. Remove them from the oven and brush with the remaining garlic butter and a sprinkle flaky sea salt. Pull them apart to serve warm with more butter.