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Bobby Flay’s Parker House Rolls

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Bobby Flay's Parker House Rolls are our family's favorite bread recipe to serve at any holiday meal. This fresh bread recipe makes a lot, so it is great for freezing and storing.

Thanksgiving has come and gone and now we are in the countdown to Christmas. One of my favorite things about the holiday season is cooking and baking with my daughter.

Some of our best conversations have happened during our cooking sessions. It just seems like she opens up more when we are creating delicious cakes and pies — or recipes like this one for Bobby's Parker House Rolls.

Bobby Flay's Parker House Rolls

I used to be scared to make homemade bread dough for our family meals, but that's all changed. Yes — there have been failed attempts, but I never let that stop me.

Bobby Flay's Parker House Rolls

Believe me when I tell you that there have been some bricks that went directly into the trash can after coming out of the oven. But then, there are times like these — when they turn out perfectly.

How to Make Bobby Flay's Parker House Rolls

My Kitchenaid Mixer is my best friend when it comes to making homemade bread. It cuts down drastically on the kneading time and always, always makes the bread come out light and fluffy all the time. If you don't have a stand mixer, then a large bowl your hands, and a wooden spoon will work just fine.

For Bobby Flay's recipe you will need the following ingredients —

  • 1 1/2 cups warm milk
  • 1 stick unsalted butter, cut into pieces, plus more for brushing
  • 1/2 cup sugar
  • 1 package active dry yeast
  • 1/2 cup warm water (do not use room temperature water. You need it to be warm)
  • 3 large eggs, lightly beaten
  • 1 1/2 teaspoons kosher salt
  • 6 cups all-purpose flour (you may need a couple of cups of flour extra if you choose to use bread flour instead)

Add all the ingredients to the bowl of a stand mixer and use the dough hook on low speed to mix the ingredients. Then bump it up to medium speed for about 5 to 7 minutes.

I have made fresh homemade honey wheat bread, and one of my most popular recipes is my Copycat Cheesecake Factory Bread.

One way for sure you can tell if your rolls are going to come out right or not is if your dough rises to twice the size in the greased bowl.

Just look at that beautiful yeast dough. There is just something about dough that rises like this that gets me all giddy inside. The secret to making perfect rolls is simple. The yeast you use needs to be FRESH and the rise needs to happen in a warm place that is also draft-free place.

When you make the yeast mixture, let it bloom first. That will also ensure a beautiful rise in your dough.

You should have a very soft dough and extremely pliable once the second rise happens.

Bobby Flay's Parker House Rolls

I feel like Betty Crocker when this happens 🙂

Kayla loves to roll out the dough for me and make these rolls.

Divide the dough in half and section out into equal pieces. Make sure to do it on a lightly floured work surface with any remaining flour. You should not have any remaining dough. Equal portions will ensure that all the rolls are at the same time.

Roll the dough out and place them on the pan, cover them with plastic wrap again, and let the dough rise a second time. This is what causes them to get super light and fluffy when you cook them.

I like to place my dinner rolls in a baking dish with the sides touching so that they rise and do not spread out. Make sure to cover the baking pan with parchment paper so the rolls don't stick to the bottom.

Once they rise that last time, you get to bake them in the oven until golden brown. Oh, my word — these rolls are the most delicious, light, and fluffy rolls you will ever put in your mouth.

The Best Parker House Rolls Recipe

Bobby Flay's Parker House Rolls

These buttery rolls have turned out to be the best batch I have ever made. These are the only homemade rolls I will ever make from this point forward. To serve these the next day, just reheat what you need in the oven for about 10 minutes.

Serve these baked rolls with a batch of my homemade honey butter for the perfect combination.

These rolls freeze perfectly so that you can make a big batch and only pull out whatever you need. Just store it in an airtight container before placing it in the freezer.

Bobby Flay's Parker House Rolls

Here's the recipe for you! I hope you enjoy 🙂

Check out these other delicious bread recipes

Yield: 40 rolls

Bobby Flay's Parker House Rolls

Bobby Flay's Parker House Rolls

These Parker House Rolls are TO DIE FOR. They are so delicious and Bobby Flay's recipe is the only one I use. 

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 10 minutes


  • 1 1/2 cups milk
  • 1 stick unsalted butter, cut into pieces, plus more for brushing
  • 1/2 cup sugar
  • 1 package active dry yeast
  • 1/2 cup warm water
  • 3 large eggs, lightly beaten
  • 1 1/2 teaspoons salt
  • 6 cups all-purpose flour


  1. Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
  2. Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in 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 desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
  3. Preheat the oven 350 degrees F.
  4. Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 109Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 90mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 3g

Did you make this recipe?

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Sunday 25th of February 2024

Great recipe but had to add two cups flour , to total 8 cups to for a dough ball to form. It then made 21 100 gram rolls. I egg washed dough balls after last rise for a shiny finish. I also retarded the rolls after forming them in refrigerator over night


Sunday 26th of May 2024

@Ed, I was hoping to make the dough the night before and refrigerate it overnight. Set them out to rise and then bake them for lunch. Did it work for you?

Jennifer Sikora

Tuesday 27th of February 2024

In the recipe, I do say you may have to add more flour. So I am glad that you found what works for you.


Saturday 23rd of December 2023

These are wonderful but serve immediately.

Jennifer Sikora

Sunday 24th of December 2023

I serve mine later in the day, immediately, the next day. They still taste delicious.

Cami Myers

Monday 20th of November 2023

Do you freeze them prior to cooking?

Jennifer Sikora

Tuesday 21st of November 2023

I freeze them after baking but I am sure you could freeze them before cooking also.


Saturday 11th of November 2023

The flavor of these rolls is absolutely amazing! But I’m struggling to get a smooth ball of dough when mixing. The first time I added more flour but I think that made them too dense.

Do you just let the kitchen aid run until it becomes smooth?

Jennifer Sikora

Sunday 12th of November 2023

Yes. I let it run longer than normal. That helps break up the gluten in the dough. If you also take each roll and swirl it around on the counter with your hand loosely above it, it will create the perfect sized roll.


Monday 3rd of July 2023

These rolls are amazing! Easy to make and freeze beautifully. Making again to take to a cookout. Thank you for the recipe

Jennifer Sikora

Tuesday 4th of July 2023

They are a favorite here for any kind of dinner night!

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