Buttermilk Parker House Rolls Recipe Belongs Beside That Turkey by Chef Gigi

6 months ago

Buttermilk Parker House Rolls Recipe Belongs Beside That Turkey

Always buy those pre-made dinner rolls? Break that tradition by making this easy homemade buttermilk parker house bread rolls recipe in your cast iron skillet. These rolls are delicious hot out of the oven slathered with butter. These buttermilk bread rolls are so delicious, you may never want those pre-made dinner rolls ever again.

All you'll need to make these homemade parker house rolls is double-acting dry yeast, buttermilk, unsalted butter, granulated sugar, flour, eggs, kosher salt and garlic powder. The rolls do need a little time to proof and just minimal kneading by hand. The warm rolls bake in the oven for about 30 minutes. The smell of these dinner rolls will knock your socks off! 

Serve these hot parker house rolls with dinner. Be sure to have lots of fresh butter available. 

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Cuisine: American
Prep Time: 2 hours and 5 minutes
Cook Time: 30 minutes
Total Time: 2 1/2 hours

Servings: 16


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Recipe Notes

  • These dinner rolls are also good for making sliders. 
  • Store the leftover rolls in an airtight container or zipper bag.

Here’s how to make it:

  1. In the bowl of a stand mixer, combine the warm water, yeast and 1 teaspoon of the sugar. Set aside until mixture is foamy, about 5 to 10 minutes.
  2. While the yeast is activating, combine the buttermilk, 4 tablespoons of the melted butter and the remaining sugar in another bowl. Set aside.
  3. Using your stand mixer fitted with the dough hook attachment, beat together the buttermilk mixture with the activated yeast, 2 1/4 cups flour, eggs, salt and garlic powder on medium-low speed until combined, about 2 minutes. Reduce mixer speed to low. Add remaining flour, a 1/2 cup at a time, beating until a smooth ball forms, about 10 minutes additional minutes.
  4. Turn out dough onto a clean, lightly floured surface. Knead for 2 to 3 additional minutes. 
  5. Rub a large mixing bowl with olive oil. Place the dough in the bowl, turning to oil the top. Cover tightly with plastic wrap and then a towel. Allow to rise in a warm, draft-free place a minimum of 75 degrees F until doubled in size, about 1 hour.
  6. Remove plastic, punch dough down one time and turn the dough out onto a lightly floured surface. Divide dough into 16 equal pieces and gently shape into balls. Cover and allow to rest for 10 additional minutes. Divide the dough balls into palm-sized circles in groups of four. 
  7. Brush with remaining 2 tablespoons melted butter. Place each grouping of rolls into a 12-inch cast-iron skillet greased with cooking spray. Cover and allow to rise until doubled in size, about 30 minutes. 
  8. Preheat oven to 350 degrees F. After rolls have doubled in size, bake until golden brown, about 30 minutes. If browning occurs to early, cover with a loose sheet of foil. Cool about 10 minutes before serving. Brush with additional melted butter and a sprinkle of salt.

Nutrition Facts Per Serving

Calories: 195

Total Fat: 5.7g

Saturated Fat: 3.2g

Cholesterol: 36mg

Sodium: 162mg

Total Carbohydrate: 30.8g

Dietary Fiber: 1g

Total Sugars: 3.8g

Protein: 5g

Vitamin D: 5mcg

Calcium: 24mg

Iron: 2mg

Potassium: 53mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
How amazing! I love your kitchen creativity, Chef Gigi Gaggero !
What deliciousness. 😋
That looks so good.
Carol MacLennan-Gonzales
Can these be done gluten-free or do you have e a good recipe for gluten-free rolls?
Chef Gigi
Hey Carol! Nice to hear from you here! Gluten is a vast subject, as you know. I would not mess with a recipe if someone in my family had a gluten intolerance. It is sometimes a great way to ruin the recipe, and then all the money you spend on the ingredients will be wasted. I would suggest grabbing a good gluten-free cookbook. When you remove gluten, the structure must be added with other ingredients, such as cassava flour or special emulsifiers. I would love to suggest sticking with a good gluten-free chef's recipe like Amy Fothergill she has a great GF book --The Family Chef, and has a basic GFD flour recipe too! Also, check out Chef Simone Miller( Zenbelly.com ) has a great book called Palo Soups & stews and TONS of bread recipes in the back of her book, pretty incredible!
Carol MacLennan-Gonzales
Thanks Gigi, I've figured out things like soups, sauces and gravies, even fried chicken and I never made fried chicken with regular flour. Lol... it's more baking things I'm hit and miss on. I will check out those gluten-free cooking websites/cookbooks.

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