Beginner recipe for Parker House dinner rolls is going to change your mind about making delicious bread at home!
Perfect little pockets of rye and cheese with a buttery crust!
An addition of rye flour along with caraway, onion and cheese is what makes these Parker House rolls so unique
Of course Parker House rolls are already unique because of the way each one gets folded with it’s own little pat of butter baked inside!
A sprinkle of sea salt before they go in the oven and then baked together in family style pull-apart bread
If you think 24 rolls is just too many, I urge you to make the whole recipe
These Parker House dinner rolls disappear in no time and they also freeze great!
I show you a quick way to make them as into mini dinner rolls too
If you don’t want to take the extra time to do the folds with the butter inside
No affiliation with any product or company linked below, solely for visual reference
Note for Success:
Depending on various factors (that I explain in the video) you may need to add a small amount more flour to get your dough to the perfect consistency
As long as you measure properly you should not need to make any major adjustments I recommend a kitchen scale
Dry active yeast should be mixed with the warm water first, but for those using instant yeast that can be added straight to the dry ingredients
Any vegan cheese would be perfect for this recipe
For more information about flour type, the King Arthur website has the best most clear information *not sponsored
The video tutorial while it is lengthy it does show you all the important keys to success in making bread dough
I’ve timestamped the video for your convenience to skip to the important parts if you don’t have twenty five minutes to spare on a video!
WATCH HOW TO MAKE THESE PARKER HOUSE ROLLS
Parker House Dinner Rolls
Ingredients
- ½ cup vegan butter (divided 1/4 cup & 1/4 cup) 113g
- 12 Tablespoons vegan butter cut into 24 pieces & frozen until needed 170g
- 2½ teaspoons Dry Active Yeast
- ½ cup Warm Water approx 100°F 118ml
- ½ cup Plant Milk 118g
- 2½ cup Bread Flour 312g
- ¼ cup Rye Flour 30g
- 3 Tbs Granulated Sugar 54g
- 1 teaspoon Salt 1 teaspoon 6g
- ½ cup Minced Onion
- 2 Tbs Caraway Seeds
- ½ cup Vegan Cheddar Shreds
- Sea Salt for sprinkling on top
Instructions
- Combine the warm water & plant milk with a large pinch of the sugar in a bowl & sprinkle the yeast over top *skip this step for instant yeast
- Whisk together & let stand for 5 minutes to frothy
- Meanwhile combine the rye & bread flours together in your mixer bowl & add the remaining sugar & salt (for instant yeast you will add it to the dry ingredients)
- Add the first measure (1/4 cup) of soft vegan butter along with the frothy yeast/milk mixture to the flour in the mixer bowl
- Mix with a dough hook *or by hand on low speed to form a shaggy dough, adjust with more flour 1 tablespoon at a time only if needed to form a dough that clears the bottom & sides of the bowl *see video
- Increase speed to medium & mix for 8 minutes
- Meanwhile chop the onion & combine in a bowl with the caraway & cheddar shreds
- Once the dough has mixed for 8 minutes, add the onion/cheese mixture & mix for another 1 minute
- Cover the bowl & let the dough rest for 30 minutes
- Next fold the dough over onto itself about 9 times gently stretching it from the bottom and folding it over onto the top while rotating the bowl
- Cover & let rest for 45 minutes to double
- Meanwhile prepare your butter pats (dice into 24 pieces & freeze * see video)
- Once the dough has doubled, turn it out onto a lightly floured surface & gently press out the gasses.
- Divide the dough into 24 equal pieces & roll each piece to a rectangle 3"x 5"
- Place the vegan butter pats that you have frozen on one edge of the dough & fold the other edge over onto it sealing the edges
- Place each roll into a lightly greased sheet pan or 9" x 13" pan spaced ½" apart
- Repeat with all the remaining dough & then cover the pan with a towel or plastic wrap & set it in a warm place to rise again. This should take about 30-45minutes
- Just before baking, brush the tops of each roll with the other measure (1/4 cup) of melted butter & a sprinkle of sea salt
- Preheat the oven to 375°F & bake the rolls for approximately 25-30 minutes They will be golden browned and glistening from the butter
- Lift a piece of dough away from the center to see if is is still raw- if it is bake longer, otherwise remove from oven
- Cool 10 minutes before serving
Video
Notes
Keep in an airtight container at room temperature for about 4 days.,
The dinner rolls freeze great, wrapped well, thaw unwrapped for an hour before serving or re-warm in the oven
They look delicious! Do you have any GF rolls recipes?
Thank you! While I am not a gluten free baker, many of my recipe work great with a 1″1 GF blend, however that is mainly for cakes & cookies but for bread that would be a very different story
Can I just mix everything by hand with a spoon? I don’t have a dough hook and feel like the mixer blades will just get all gunked up. I have been looking for parkerhouse rolls recipe, thank you. I have made dinner rolls and naan and would like to make more bun like things
Yes you can!
Can I use regular flour instead of bread flour?
Hey there, so yes you can use AP however keep in mind that Bread Flour is what gives BREAD it’s signature texture, chew & sometimes crusty crust. The higher protein content in bread flour is the reason for all those properties while also absorbing more of the liquid from the recipe. But again, YES you can use AP just be aware of those changes in structure & texture in your final result
Pro Tip~ *Sometimes if I do not have Bread flour on hand I will use all AP- but I’ll add a tablespoon of vital wheat gluten to the mix!