My Easy Salted Butter Rolls are the perfect combination of fluffy texture and rich, buttery flavor. These soft dinner rolls are made with simple ingredients like all-purpose flour, milk, and melted butter, and feature a touch of flaky sea salt for a delicious finish. Whether you’re preparing them for a holiday meal or looking to elevate your everyday bread options, these Parker House-style rolls are sure to impress. With a golden brown crust and a melt-in-your-mouth interior, this recipe is both beginner-friendly and a crowd-pleaser. Perfect for any occasion, these rolls will quickly become a favorite at your table.
I have a deep love for recipes that bring warmth and comfort, and these Easy Salted Butter Rolls hold a special place in my heart, especially during Thanksgiving. Growing up, rolls like these were always a must-have at our holiday table, and they quickly became a family favorite. There's something about the smell of freshly baked bread filling the kitchen that makes the season feel even more special. I often double the recipe so we have plenty for Thanksgiving dinner, and I freeze the extras to enjoy throughout the year. These rolls freeze beautifully, making it easy to have soft, buttery bread on hand for any meal. Whether it’s for a family gathering or a simple weeknight dinner, these rolls have a way of bringing everyone together, making any occasion feel a little more festive and comforting.
Looking for more recipes? Try my Garlic Bread. These rolls are great served with my Turkey Stuffing Meatballs or Creamed Spinach. Try serving this rolls as a side with my Carrot and Lentil Soup, Beef Stew, or my Chicken Sausage Stuffing.
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🌟 Why You'll Love this Recipe
- Soft and Buttery: These salted butter rolls are incredibly tender with a rich, buttery flavor. The combination of melted butter brushed on top and a sprinkle of flaky sea salt makes them irresistible. They’re the perfect addition to any meal, bringing a comforting homemade touch to your table.
- Easy to Make: With simple, easy-to-find ingredients and straightforward instructions, this recipe is beginner-friendly and stress-free. The dough comes together quickly, making it an ideal choice for busy weeknights or holiday preparation when you want fresh rolls without the hassle.
- Perfect for Any Occasion: These rolls are a crowd-pleaser for Thanksgiving, family dinners, or any special occasion. You can double the recipe to make enough for large gatherings, and they freeze beautifully, ensuring you have delicious rolls on hand for the rest of the year.
🥘 Ingredients
- All-Purpose Flour – The base of the dough, providing structure and chewiness to the rolls. It gives the perfect balance between softness and texture, making the rolls fluffy and tender.
- Instant Yeast – Speeds up the rising process and ensures a light, airy texture. No need to proof it in water, making it convenient for quicker preparation.
- Granulated Sugar – Adds a slight sweetness to balance the saltiness and helps feed the yeast, ensuring the dough rises properly for soft and fluffy rolls.
- Salt – Enhances the overall flavor of the dough and balances the sweetness from the sugar. Key for flavor development in the rolls.
- Potato Flour or Dried Potato Flakes – Contributes to the soft texture by keeping the dough moist. Helps create tender, pillowy rolls with a rich consistency.
- Butter – Adds richness and moisture to the dough, ensuring a soft, buttery flavor throughout. Also brushed on top before and after baking to enhance the golden-brown crust and give the rolls a melt-in-your-mouth quality.
- Milk – Provides moisture and richness to the dough, helping create a tender crumb. Warmed to activate the yeast and incorporate smoothly into the mixture.
- Egg – Adds richness and helps bind the ingredients together, giving the dough structure and a soft, tender texture.
- Melted Salted Butter – Brushed on the rolls before baking to enhance the buttery flavor and help them brown evenly. Brushed again after baking for extra indulgence and shine.
- Flaky Sea Salt – Sprinkled on top of the rolls after baking for a burst of salty flavor that contrasts beautifully with the soft, buttery rolls. Adds a bit of crunch and enhances the overall taste.
See recipe card for quantities.
🔪 Step by Step Instructions
Prepare Dry Ingredients: In a large mixing bowl, combine 3 cups of all-purpose flour, 2 ½ teaspoons of instant yeast, 3 tablespoons of granulated sugar, 1 ¼ teaspoons of salt, and ¼ cup of potato flour or ¾ cup of dried potato flakes. Stir well to mix the dry ingredients evenly.
Warm the Milk and Butter: In a microwave-safe bowl or small saucepan, combine 1 cup of milk and 3 tablespoons of butter. Heat the mixture until the butter is fully melted and the milk is warm but not boiling. Let it cool slightly before adding it to the dough.
Form the Dough: Pour the warm milk and butter mixture into the bowl with the dry ingredients. Add 1 large egg. Mix the ingredients together until a dough begins to form.
Knead the Dough: Transfer the dough to a lightly floured work surface. Knead the dough by hand for about 8-10 minutes, until it becomes smooth and elastic. Alternatively, use a stand mixer with the dough hook attachment on medium speed for 5-6 minutes until the dough reaches the right consistency.
First Rise: Shape the dough into a ball and place it in a greased large bowl. Cover the bowl with plastic wrap or a damp cloth. Let the dough rest in a warm place for 1 to 1 ½ hours, or until it has doubled in size.
Shape the Rolls: After the dough has risen, punch it down to release the air. Divide the dough into 24 equal pieces. Shape each piece into a roll or fold each one in half to create the Parker House roll shape. Place the dough pieces in a greased 9x13-inch baking pan, ensuring they are touching.
Second Rise: Cover the shaped rolls with a clean cloth and let them rise for another 45 minutes to 1 hour in a warm place, until they have puffed up and increased in size.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Brush with Butter and Bake: Brush the risen rolls with some of the melted salted butter. Place the baking pan in the oven and bake for 15-20 minutes, or until the rolls are golden brown on top.
Finish and Serve: Once the rolls are out of the oven, brush them with more melted salted butter and sprinkle them with flaky sea salt for a final touch. Let them cool slightly before serving.
👩🏼🍳 Chef's Tips
- Measuring Flour Correctly: For best results, use bread flour instead of all-purpose flour if you want chewier soft rolls like shio pan or salt bread. When measuring flour, use a spoon to fill your measuring cup and level it off with a knife to avoid packing the flour. This will help ensure your dough has the right texture for perfect salted butter rolls.
- Yeast Tips: Instant yeast (also known as instant dry yeast) is used in this recipe, so there’s no need to proof it in warm water beforehand. Just mix it directly with the dry ingredients. Make sure your yeast is fresh for the best rise. If using active dry yeast, it will need to be activated in warm water first.
- Milk and Butter Temperature: When warming milk and butter, make sure it's warm but not too hot—around 110 degrees F (43 degrees C). If the mixture is too hot, it can kill the yeast and prevent your dough from rising properly. Melted butter is also used for brushing the rolls before and after baking for extra flavor.
- Kneading and Dough Hook: Knead the dough by hand for 8-10 minutes until smooth and elastic. If using a stand mixer, attach the dough hook and knead on medium speed for about 5-6 minutes. This will help develop gluten, giving the dinner rolls their soft texture.
- How to Tell if Dough is Kneaded Enough: The dough should feel smooth and elastic. To check, use the windowpane test: gently stretch a small piece of dough. If it stretches without tearing and forms a thin "window" you can see through, it’s ready. This test is key for ensuring a perfect dough ball.
- First and Second Rise: Let your dough rest in a warm place covered with plastic wrap to avoid drying out. This first rise should take about 1 to 1 ½ hours, until the dough doubles in size. After shaping, allow the second rise for 45 minutes to 1 hour. The final proof is important for fluffy rolls.
- Shaping Rolls: For Parker House rolls, after dividing the dough into equal dough pieces, fold each piece in half like a long triangle or roll into a ball. You can also use a rolling pin to create teardrop shapes if desired. Place them in the baking sheet so they touch for a classic dinner roll look.
- Egg Wash (Optional): To give the rolls a shiny golden brown finish, you can brush them with an egg wash (a mix of beaten egg and water) before baking, though it’s optional since you’ll be brushing with butter afterward.
- Serving and Storage: Brush the rolls with more melted butter after baking and sprinkle with flaky sea salt or kosher salt for added flavor. These salted butter rolls are best enjoyed warm but can be stored in an airtight container for the next day. You can even reheat them briefly in a hot pan or oven the next morning.
- Extra Flavor: For an extra treat, serve these rolls with a log of butter such as my roasted garlic butter or honey butter. You can also try them with a sprinkle of cinnamon sugar if you’re a fan of sweet cinnamon rolls.
📖 Substitutions & Variations
Different Flours: You can substitute all-purpose flour with bread flour for a slightly chewier texture, similar to what you find in bakery-style rolls. If you prefer a healthier option, replace up to half of the all-purpose flour with whole wheat flour for a heartier roll, though it may result in a denser texture.
Different Butters: If you don’t have salted butter on hand, unsalted butter can be used. Just make sure to increase the amount of salt in the recipe by a quarter teaspoon to balance the flavors. For a richer flavor, try using sea salt butter, which will enhance the buttery taste of the rolls.
Milk Alternatives: Swap regular milk for dairy alternatives like almond milk, soy milk, or oat milk if you need a dairy-free version. These will give the rolls a slightly different flavor but still keep them soft and fluffy.
Toppings Variations: Instead of flaky sea salt, you can use kosher salt or even a sprinkle of everything bagel seasoning for a savory twist. You can also brush the rolls with an egg wash before baking to achieve a shiny, golden brown finish.
Freezing for Later: These rolls freeze beautifully. Once baked, let them cool completely before storing in an airtight container or bag. To enjoy them again, simply reheat them in the oven or microwave for freshly baked rolls throughout the year. This makes it easy to prepare them in advance for special occasions like Thanksgiving.
🍴 Serving Suggestions
Roasted Garlic Compound Butter: Serve these warm salted butter rolls with a side of roasted garlic compound butter for a flavorful twist. The creamy butter mixed with sweet, roasted garlic adds a depth of flavor that enhances the rolls' buttery richness. Perfect for spreading on top and taking the rolls to the next level.
Herb-Infused Olive Oil: For a lighter option, serve the rolls with a small dish of herb-infused olive oil for dipping. The fresh flavors of rosemary, thyme, and garlic bring an Italian-inspired twist to your meal, balancing the richness of the butter.
Thanksgiving Side: These rolls make a wonderful addition to any Thanksgiving spread, alongside classic menu items like my no fuss roast turkey, Yukon Gold mashed potatoes, and cranberry sauce. Their soft texture and flaky sea salt finish make them ideal for soaking up gravy or any extra sauces.
Soup Pairing: These rolls are fantastic served alongside a hearty soup like butternut squash soup, chicken noodle, or tomato basil. The warm, fluffy texture of the rolls is perfect for dipping and adds comfort to any cozy meal.
Cheese Board: For a more elegant touch, serve these rolls as part of a cheese board. Pair them with a variety of cheeses, such as brie, cheddar, or gouda, and finish with a sprinkle of flaky sea salt to create an indulgent, savory bite.
Wine Pairing: A glass of Chardonnay pairs nicely with these buttery rolls, as its creaminess complements the richness of the butter. For a red wine option, try a light Pinot Noir, which balances the savory, salty notes without overpowering them.
💭 Recipe FAQs
Yes, you can! After shaping the rolls and placing them in the baking pan, cover them tightly with plastic wrap and refrigerate overnight. The next day, let the rolls come to room temperature and complete their second rise (about 45 minutes to 1 hour) before baking as directed. This method is great for preparing ahead of time, especially for busy occasions like Thanksgiving.
Yes, you can substitute active dry yeast for instant yeast in this recipe. However, active dry yeast needs to be proofed in warm water first. To do this, dissolve the yeast in ¼ cup of warm water (110°F/43°C) with a pinch of sugar, and let it sit for 5-10 minutes until it becomes foamy. Then proceed with the recipe, adding the proofed yeast to the other ingredients, and reduce the amount of milk by ¼ cup to account for the water used to proof the yeast.
🥣 Storage & Reheating
Storage: To keep your salted butter rolls fresh, allow them to cool completely before storing. Once cooled, place them in an airtight container or resealable plastic bag. They will stay soft and fresh at room temperature for up to 2 days. You can also store them in the refrigerator for up to 5 days to extend their freshness.
Reheating: For the best results, reheat the rolls in the oven. Preheat your oven to 350°F (175°C), place the rolls on a baking sheet, and cover loosely with aluminum foil to prevent them from browning too much. Heat for about 10 minutes, or until warmed through. If you need a faster option, wrap individual rolls in a damp paper towel and microwave for 10-15 seconds, or until warm.
Freezing: To freeze, allow the baked rolls to cool completely. Place them in a single layer on a baking sheet and freeze for 1-2 hours until solid. Then transfer the frozen rolls to a freezer-safe container or resealable plastic bag. Label the container, and they will keep in the freezer for up to 3 months.
Reheating from Frozen: To reheat frozen rolls, preheat your oven to 350°F (175°C), place the frozen rolls on a baking sheet, and cover them with foil. Bake for 15-20 minutes until warmed through. For a quicker method, microwave each frozen roll wrapped in a damp paper towel for 20-30 seconds, or until warm.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Easy Salted Butter Rolls (Parker House Roll Recipe)
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Equipment
- Equipment
- Large mixing bowl
- Microwave-safe bowl or saucepan
- Wooden spoon or spatula
- Stand mixer with dough hook (optional)
- 9x13-inch baking pan
- Pastry brush
Ingredients
- 3 cups All-Purpose Flour (360g)
- 2 ½ teaspoons instant yeast
- 3 tablespoons granulated sugar (39g)
- 1 ¼ teaspoons salt (8g)
- ¼ cup potato flour or dried potato flakes (50g)
- 3 tablespoons butter (43g)
- 1 cup milk (227g)
- 1 large egg
- 4 tablespoons melted salted butter, for brushing on rolls (57g), divided for brushing before and after baking
- 1 tablespoon flaky sea salt for finishing
Instructions
- Prepare dry ingredients: In a large mixing bowl, combine 3 cups of All-Purpose Flour, 2 ½ teaspoon instant yeast, 3 tablespoon granulated sugar, 1 ¼ teaspoon salt, and ¼ cup potato flour (or ¾ cup dried potato flakes). Stir to combine.
- Warm milk and butter: In a separate microwave-safe bowl or a saucepan, combine 3 tablespoon butter and 1 cup milk. Heat until the butter melts and the milk is warm (but not boiling). Let it cool slightly.
- Form dough: Pour the warm milk mixture into the bowl with the dry ingredients. Add 1 large egg, and mix until a dough begins to form.
- Knead dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
- First rise: Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
- Shape rolls: After the dough has risen, punch it down to release any air. Divide the dough into 24 equal-sized pieces and shape each into a roll. Brush each piece with melted butter, then fold each piece in half (like a Parker House roll) or roll into a ball shape. Place the rolls into a greased 9x13-inch baking pan, ensuring the pieces are touching.
- Second rise: Cover the shaped rolls with a clean cloth and let them rise again for 45 minutes to 1 hour, until they increase in size.
- Preheat oven: Preheat your oven to 375°F (190°C).
- Brush with butter and bake: Brush the risen rolls with melted butter using a pastry brush. Bake in the preheated oven for 15-20 minutes, or until golden brown on top.
- Serve: Remove the rolls from the oven and brush them with more melted butter and sprinkle with flaky sea salt to taste. Let them cool slightly before serving.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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