Butter Stuffed Parker House Rolls are yeast rolls that are soft and a little bit sweet, with a crease in the middle that gets stuffed with butter.
Butter Stuffed Parker House Rolls are the best dinner rolls ever!
Traditional Parker house rolls are a very soft yeast rolls that are a little bit sweet. There’s a crease in the middle of each roll that makes them easy to pull apart.
I first learned about Parker House Rolls from The Pioneer Woman. She lays her Parker House Rolls on the side as they bake. This makes them kind of look like little Pac Men. Super cute.
But, some recipes call for baking them in a dish, seam side up. When I read about this, I thought, that’s the perfect place to stuff some butter! So that’s what I did. 🙂
This recipe starts by making a yeast dough and rolling it out with a rolling pin until it’s about 1/2 to 3/4 of an inch thick.
Then, use a 2 1/2 inch cutter (I use my biscuit cutter), and cut out circles of the dough. Use a knife to score a line in the center of each dough circle.
Then, the stuffing begins! Cut 1 1/2 sticks of butter into 24 pieces. Place a butter slice in the center of each dough circle and fold up the edges. This means each roll is stuffed with 1/2 tablespoon of butter!
Place the Butter Stuffed Parker House Rolls in a 13×9 inch baking dish. Use the sides of the dish and the other rolls to keep them seam side up.
As the rolls bake, the butter melts down into the center and around the rolls. It’s a beautiful thing!
Watch the step by step recipe video for Parker House Rolls below.
- 2 cups whole milk
- 1/2 cup (1 stick) unsalted butter cut into 8 pieces
- 1/2 cup granulated sugar
- 2 (1/4 oz.) packages active dry yeast (4 1/2 teaspoons total)
- 6 cups all-purpose flour
- 1 large egg beaten
- 2 teaspoons salt
- 12 tablespoons (1 1/2 sticks) unsalted butter
- Add the milk, 1 stick of butter, and the sugar to a small sauce pot and place it over medium heat. Heat, stirring often, just until the butter has melted and sugar has dissolved. As soon as the butter is melted, remove the pot from the heat. Let it cool at room temperature until the liquid is between 105-115 degrees F. The liquid should be warm, but not too hot. This usually takes around 15 minutes, depending on how hot the milk got initially.
- Add the yeast to the warm liquid. Gently stir. Let this sit until it’s foamy (around 5 minutes).
- In a large bowl of a stand mixer, add the milk mixture, top the milk with the flour, then the egg, and salt. Mix on low to medium speed with the dough hook attachment about 5 minutes. The dough should be smooth and a little sticky.
- Pour the dough out onto a floured surface. Sprinkle with flour. Knead for 2-3 minutes, adding flour as necessary until the dough no longer sticks to the work surface or your hands. Form the dough into a ball. Transfer the dough to a lightly greased bowl.
- Cover the bowl with a towel. Let the dough rise in a warm place (80-85 degrees F) until it has doubled in size, around 60-75 minutes.
- For stuffing the rolls: Cut 1 1/2 sticks of butter into 24 slices. For easy cutting, cut a stick of butter in half, then into quarters. Then cut each quarter piece into 4 equal pieces. Repeat with the other 1/2 stick of butter.
- Punch down the dough and pour it onto a floured surface. Roll the dough with a rolling pin until it is 1/2 to 3/4 inch thick.
- Cut out 24 circles with a 2 1/2 inch cutter. Use a knife to score a line in the center of each dough circle. Fold the edges of the circle together at the crease and place 1 slice of butter in the center (the butter will stick out a little).
- Place the butter stuffed rolls seam side up in a 9x13 inch baking dish. Use the edges of the dish and the other rolls to keep each roll seam side up. I made 4 rows of 6 rolls in the dish. Cover the dish with a towel and let the rolls rise in a warm place (80-85 degrees F) for 30-40 minutes.
- Preheat oven to 350 degrees F.
- Bake the rolls for 21-23 minutes.
- Cool for 5 minutes in the dish. Use a knife to seperate the rolls. Serve warm.
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