Light, buttery rolls without kneading! Perfect for the beginner baker! Serve with soups, salads or Sunday dinner!
This is my Grandma's roll recipe. No kneading or mixer required. Soft and light rolls that are easy enough for those just beginning to bake!
This recipe contains affiliate links for products I use for this recipe! For more info see my disclosure policy here.
What are Parker House rolls and why are they called that?
According to Wikipedia, they are "a bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft, and slightly sweet with a crispy shell." They are named after the Boston Parker House Hotel. Legend has it that a disgruntled hotel baker threw a batch of unfinished rolls into the oven after an altercation with a hotel guest. The slightly dented end result was a hit!
How to make:
- In a large mixing bowl, (affiliate link) dissolve the yeast in the warm water and just a bit of the ½ cup sugar.
- Once the yeast is foamy, stir the sugar, olive oil, eggs, salt and 2 cups of the flour together.
- When the mixture starts to come together add the last 2 cups of flour and stir (affiliate link) until it comes together in a sticky dough. Since this is a batter type dough it will not be in ball like traditional bread dough.
- Cover dough and let rise until doubled, about an hour.
- Once the dough is risen melt the butter in a small bowl. (affiliate link)
- Spray a baking sheet (affiliate link) with non-stick cooking spray.
- Dump risen dough out onto a lightly floured surface. (affiliate link)
- Bring the dough together in a ball and roll out to about ¼ inch thick.
- Using a 2 inch biscuit cutter, (affiliate link) cut the dough into circles.
- Stretch the dough circles into ovals.
- Dip the bottom half of the oval in the melted butter. (See tip below)
- Fold the the ovals in half and place in rows on the prepared baking sheet.
- Cover the rolls and let rise until doubled, about 20 minutes.
- While they're rising preheat the oven to 350 degrees.
- Bake for 20-25 minutes. The tops will be golden brown.
How do I stop these rolls from opening up when they're baking?
I always have a few renegade rolls that open up, but if I roll my dough out closer to ¼ inch thick than ½ inch thick, stretch the circles into ovals and then fold the top layer so it overhangs over the bottom fold slightly they tend to stay closed. The overhang allows the roll to stay closed as the top fold rises causing it to naturally to pull back.
Can these rolls be frozen?
Yes, place completely cooled rolls in an airtight container and pop in the freezer. Thaw at room temperature when you're ready!
What can I serve these with?
Pretty much anything! Soups like this Potato Soup or dinner salads like this Chicken Pasta Caesar Salad are fantastic! They go with main dishes like this Chicken in Caramelized Onion Sauce really well too!
What is that cool butter holder in the picture?
It's called a butter keeper! You can order your own from Amazon here!
Have you made this recipe? If so, leave me a rating and a comment below!
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No Knead Parker House Rolls Recipe
- Prep Time: 1 hour 45 minutes (includes rise time)
- Cook Time: 25 minutes
- Total Time: 2 hours 10 minutes
- Yield: 3 ½ dozen Small Rolls 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Light, buttery rolls without kneading! Perfect for the beginner baker! Serve with soups, salads or Sunday dinner!
Ingredients
- 2 Tbs. Yeast
- 1 ½ Cups Warm Water
- ½ Cup Sugar
- 2 Tbs. Olive Oil
- 2 Eggs
- 1 tsp Salt
- 4 Cups Flour
- ½ Cup Butter, melted
Instructions
- In a large mixing bowl, dissolve the yeast in the warm water and just a bit of the ½ cup sugar.
- Once the yeast is foamy, stir the sugar, olive oil, eggs, salt and 2 cups of the flour together.
- When the mixture starts to come together add the last 2 cups of flour and stir until it comes together in a sticky dough. Since this is a batter type dough it will not be in ball like traditional bread dough.
- Cover dough and let rise until doubled, about an hour.
- Once the dough is risen melt the butter in a small bowl.
- Spray a baking sheet with non-stick cooking spray.
- Dump risen dough out onto a lightly floured surface.
- Bring the dough together in a ball and roll out to about ¼ inch thick.
- Using a 2 inch biscuit cutter, cut the dough into circles.
- Stretch the dough circles into ovals.
- Dip the bottom half of the oval in the melted butter.
- Fold the the ovals in half and place in rows on the prepared baking sheet.
- Cover the rolls and let rise until doubled, about 20 minutes.
- While they're rising preheat the oven to 350 degrees.
- Bake for 20-25 minutes. The tops will be golden brown.
Notes
How do I stop these rolls from opening up when they're baking?
I always have a few renegade rolls that open up, but if I roll my dough out closer to ¼ inch thick than ½ inch thick, stretch the circles into ovals and then fold the top layer so it overhangs over the bottom fold slightly they tend to stay closed. The overhang allows the roll to stay closed as the top fold rises causing it to naturally to pull back.
Keywords: rolls, dinner rolls, easy rolls
This recipe contains affiliate links for products I use for this recipe! For more info see my disclosure policy here.
Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
We loved how easy to these are to pull apart!
★★★★★