Bobby Flay's Parker House Yeast 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. For more holiday inspiration, be sure to check out my Southern Thanksgiving Recipes.
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.
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.
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 Yeast 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 ½ cups warm milk
- 1 stick unsalted butter, cut into pieces, plus more for brushing
- ½ cup sugar
- 1 package active dry yeast
- ½ cup warm water (do not use room temperature water. You need it to be warm)
- 3 large eggs, lightly beaten
- 1 ½ teaspoons kosher salt
- 6 cups all-purpose flour (you may need a couple of extra cups of flour 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.
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 it on the pan, cover it 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
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.
Check out these other delicious bread recipes
- Outback Steakhouse Brown Bread
- Homemade Sandwich Bread
- Easy Bread Recipes You Can Make at Home
- Irish Soda Bread
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.
Ingredients
- 1 ½ cups milk
- 1 stick unsalted butter, cut into pieces, plus more for brushing
- ½ cup sugar
- 1 package active dry yeast
- ½ cup warm water
- 3 large eggs, lightly beaten
- 1 ½ teaspoons salt
- 6 cups all-purpose flour
Instructions
- 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 ½ of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, ½ cup at a time, and stir until a smooth ball forms.
- 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.
- Preheat the oven 350 degrees F.
- Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.
Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 109Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 90mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 3g
Thank you for your post!
That looks absolutely amazing! For Christmas I definitely want to make these. I am pretty sure my entire family will eat them as quickly as I make them.
Those rolls look so good! I'm a huge fan of yeast rolls. They have a great flavor and texture that you just can't get from any other type of roll. Yummo!
I can't wait to make these! I love a nice, homemade crusty roll. These sound soooo delicious.
There is something wonderful about warm homemade bread, there is nothing at all quite like it. I think I am going to have to try your recipe as I am all for a warm bread roll.
Those rolls look so tasty! We usually take the easy way out and use our bread machine. May have to make them this way this year, for something fun and together.
Ahhh, homemade yeast rolls. Something that I have tried to make several times and never can seem to get them quite right. These look fabulous.
We have a Kitchen Aid mixer and love it!!! I need to try making these Parker House yeast rolls. I admit, the bread is my favorite part of the meal - right after the butter that is 🙂
@Joely Smith,
If you’re like my friend she considers rolls, crab legs, lobster.. as just a vehicle which gets the butter to your lips 😜❤️❤️ I tend to agree with her.
This yeast rolls look so delightful and easy to make. I will copy this recipe and try it.
Those rolls are the perfect side when you're having your Christmas dinner! I think it's awesome that you're making them from scratch!
I LOVE yeast rolls but making them intimidates me. You make it seem so easy and your rolls look amazing so I may just have to try them for myself!!
Your kitchen must smelled so good after the rolls got taken out from the oven. I wish I have the patience to make homemade rolls like this.
I think rolls are some of the best appetizers to have to any meal - especially during the holidays.Your recipe seems absolutely delicious!
Those look delicious - good rolls are a necessity when it comes to a big meal! The butter brushed on top makes them look that much more delicious too. I usually don't make my own rolls, but I'll have to give it a try!
These look delicious. I love having rolls for dinner. I've never made them myself like this before though. We have them for the holidays every year. I need to make these for our get together for the holidays.
This is great! We mad ea big pot of chili this weekend and was thinking a homemade roll would have gone great with it! i might try this recipe this evening.
I didn't realize it was this easy. I've always been so afraid to make any kind of breads or rolls. I need to try these.
These rolls look so yummy! I'm a carb fiend so any bread, pasta, etc. speaks to me haha.
These are my favorite kind of rolls. It's one of the only things I miss since having to give up gluten!
The first time I made rolls from scratch it was comical. These look delicious and I need to try again to make my own rolls.
I love bread, I could never cut carbs from my diet. These rolls look amazing, so much so that I am going to have to try this recipe tonight!
These are the best rolls ever. I need to do more cooking from scratch. Thanks for making me want bread. LOL!
I love Parker House rolls. You don't see them much around here. I'll have to try your recipe and make my own.
You mentioned that these could be frozen. Could you elaborate? Thanks!
Before cooking them, once you have them rolled out, just freeze them as the raw dough. When you are ready to cook, remove however many you need from the bag and let thaw and rise for the perfect roll.
Or -- the option that I do, is I cook them all and freeze them. When I am ready to re-heat the cooked rolls, I remove a few from the bag, let them thaw and heat in a 300-degree oven to warm them through.
This recipe looks great! Can you please tell me how many rolls it makes?
I tried this recipe and my yeast was definitely foamy... but then my dough didn’t rise :(. I put it in a warm place and covered it with a warm wet rag so I’m not sure if that ruined it or not. Also when kneading the bread is it possible I overworked it?
Thanks for you help!
Sara
I found that I needed to add quitee a bit more flour to this recipe.
If you add too much extra flour your rolls will come out heavy. Trust the 6 cups and only add more flour through the kneading process on the board. I tested this theory out and found out that adding the extra flour causes for a heavy roll and the goal here is to make light rolls.
@Mary, I agree with these. I know everyone is saying trust the process it’s enough but it was no where near being kneadable. I make bread and stuff all the time so I’m not sure. I added extra and we will see what happens. I made it the consistency of my regular dough I would make.
Made these rolls for Easter yesterday! OMG they came out beautiful and they were delicious! Thanks for the recipe!
So glad to hear! They are our favorites as well. Thanks for letting me know you liked them.
I live in Australia and I just love your recipe for bread rolls. I don't know how much is in a package of yeast. Here in Australia we have sachets which contain 2 teaspoons or the equivalent of 7 grams I think. The six cups of All Purpose flour seems a lot for the recipe I follow of a sachet for 680 grams of flour. I would like to know how much yeast is contained in a package that you talk of.
Thank you. The rolls look absolutely delicious.
In a packet of yeast here, it is about 2 1/4 teaspoons.
when you roll them out, can you explain that process. It looks like they are rolled into balls on the sheet pan. Sorry, I'm horrible at baking bread, but I want to give it a shot!
The dough doesn’t get rolled out. You will year chunks off and roll them into balls.
This is the exact recipe that I have been making since my grandmother taught me how about 60 years ago. I still make them today... Family favorite..... I remember on Christmas Eve, my grandmother would make them for all the neighbors and I would deliver them....
How many rolls does the recipe make? I cannot find the quantity anywhere.
I think it makes 24-36 rolls depending on how big or little you roll them. Look at my pictures and count. It varies every time I make them
Could you possibly mix the dough ingredients in the bread machine on the dough setting? I have done it for many other recipes and was curious.
I am sure you could. I don't see why not!
These rolls are delicious! My husband and I couldn’t wait to try one, Well one turned into 2., Great recipe. Note- my dough was slow to rise. Allow time. It will happen
That is how it happens around here too!
Tried it and needed more flour to get the mix to form into a ball. I used handfuls so not sure but maybe a cup and a half more. It sucked up more flour in kneading also. I've never made bread successfully so wish me luck. lol. It's in the rise stage now. Crossing my fingers.
Be careful how much flour you add. The dough is supposed to be just a tad sticky. Too much dough and your rolls will come out heavy and dense.
Can the uncooked dough be frozen?
Yes. Just makes sure to make the rolls and then place them on a cookie sheet -- not touching each other -- and let them freeze. Once they do, then remove from the sheet pan and pop into a freezer bag. When ready to bake, let them thaw and rise for a few hours before baking.
Can you make the dough the day before & put in frig until you need it?
Thank you!
I think so but I have never tried so I cannot say for sure.
Can you add a video of you making the Parker House Rolls. Thanks!
Hi Deb
I will get the video done this week!
@Jennifer Sikora, Thank you so much! I made one batch. They were light and fluffy. But didn’t have a yeasty taste which is what I like with year rolls. I am baking another batch and am going to add a little more yeast and a little more salt. That’s why I’d like to see you make them in a video to see if I am doing something wrong.
No worries. I am planning on trying to get it done on Thursday and will have it up this weekend hopefully.
I'm in process of making this and it needed a ton of extra flour. And you didn't list temperature of water for yeast. Luckily I bought back up rolls in case these don't turn out!
Hi Sherrie. The temperature of the water is stated in the post. I said warm water. The amount of flour I have listed is right. If you use too much then your rolls will come out heavy. When the dough comes out of the mixer, only use enough to bring it together. Trust the process.
This recipe was so detailed and easy to follow! The bread was light and fluffy with a great buttery flavor. Will be making these more often. The second time I split the dough in half and made dinner rolls and cinnamon rolls they were both a hit!
I am so glad you liked them. They are my favorite rolls.
These are the best rolls! I just made a batch and they are light, moist and simply delicious! Easy to make too!
Has anyone actually made these? Seems like everyone who left a comment hasn’t even made them, please let’s wait to comment until you have actually made them because that would be more helpful, thanks!
Hi Lauren. Yes -- many people have made them and if you continue looking through the comments you will see others who have made them and been very successful.
These are the best rolls ever! I do not make any other roll but these now. They are amazing!
So glad to hear you love them. We do too!
Not sure what happened. Made these for Thanksgiving,turned out fabulous. Made for Easter,today,total flop. Exactly the same , brand new yeast. Just so disappointed today.
I am sorry Jackie. I bet you killed your yeast. Even though it is brand new yeast, it could be an older yeast from the store so you have to be careful with that. I have even had that happen before too.
Can you use rapid rise yeast?
Yes. Should not affect it at all.
Can you use instant yeast?
Yes. Either works in these rolls.
These were a hit at Thanksgiving, and I’m in the kitchen making them again for Christmas! Thank you for a great recipe!
You are so welcome Nancy!
These were absolutely delicious. Made them today for Christmas dinner. Can’t wait for my ham sandwich tomorrow. Great texture and flavor. A keeper.
So glad you loved them. They are always a hit no matter when I serve them!
My dough is rising. I realised I didn’t have enough flour for so I halved the recipe then found the other bag of flour. If these Turk out I’ll make more 😃 I expect to get about 14 minus the 6 that were stuck to my hands and and the spoons and whatever else in the kitchen. 😃😃
Hope you like them. They are addictive!
Tastes just like grandma’s holiday rolls! I bake bread old school, I.e., by hand,so it took a little more flour, but they were fluffy and light.
I am so glad hearing that!
These rolls are amazing! Easy to make and freeze beautifully. Making again to take to a cookout. Thank you for the recipe
They are a favorite here for any kind of dinner night!
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?
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.
Do you freeze them prior to cooking?
I freeze them after baking but I am sure you could freeze them before cooking also.
These are wonderful but serve immediately.
I serve mine later in the day, immediately, the next day. They still taste delicious.
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
In the recipe, I do say you may have to add more flour. So I am glad that you found what works for you.
@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?
That should not be a problem at all.
Should I bake them before freezing or roll into roll size and freeze them . When ready to use remove from freezer allow to rise and second then bake for 20 minutes?
You can do either if you like. I prefer baking them before freezing them, but yes if you freee them, allow them to thaw and rise for the second time and then bake as directed in the post.
I was concerned about this receipt, mainly the amount of liquids - flour ratio.
I had to add almost two extra cups of flour to get A manageable dough. I also went with 2/3 a cup of sugar.
It came out wonderfully. Will make again.
But there is no way that the amount of flour called for in the receipt is correct. Probably a typo.
Use 7.5-8 cups of flour.
No that is the correct amount.
Can you refrigerate dough and make the next day?
Yes you can
What size pan do you use?????
I use a 9x13 sheet pan. I have also used a cake pan, a cast iron pan
I have been using this recipe for about 5-10 years. I use it for cinnamon rolls and sometimes bread. But my family calls them comfort food.
I never thought to use them for cinnamon rolls.
I made these but I did use the tangzhong starter let rise for 30 minutes and put in the fridge overnight and oh boy they were wonderfully fluffy and delicious
So glad you liked them!
This is absolutely the best roll recipe ever. I make the dough, rise it once, then form into rolls and freeze. It makes delicious dinner, hot dog and hamburger rolls. This is a staple in my home. 5 stars all the way!!
Yes I agree. It is delicious!
Can you freeze the rolls after baked?
Yes I do all the time!
Can this recipe be cut in half?
Yes I have done that in the past when I needed a smaller batch.
Do Not 2nd guess! I made this tonight and I think I may have added an additional 1/2 cup of flour. Even then I 2nd guessed it but they turned out AMAZING! My dough was a little more sticky but from what I read, they’d be just fine! I brushed them with melted butter and honey when they came out.
Judy
That is awesome! Thank you for trusting the process!! So glad you liked them and they turned out amazing for you.