Martha Stewart Parker House Rolls Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

These Martha Stewart parker house rolls are soft, buttery, and folded into the classic pocket shape that pulls apart into tender layers. Each roll bakes up pillowy inside with a golden top and a generous brush of butter, inspired by Martha Stewart’s classic American baking style. The dough comes together in a stand mixer, and the folding is simple enough for a first-time bread baker. What you get is a basket of warm rolls that tastes like a special occasion, even on a plain Tuesday.

From start to finish, expect about 140 minutes, most of it hands-off rising time. The active work is roughly 30 minutes of mixing, shaping, and brushing, and the rolls bake in just 20 minutes. They fit a holiday table, a Sunday dinner, or a potluck where you want something homemade that travels well.

Why This Martha Stewart Parker House Rolls Works

The dough is enriched with eggs, milk, and melted butter, which keeps the crumb tender instead of dry. That richness needs a strong gluten structure, so the stand mixer kneads it for a full 5 minutes until it pulls cleanly away from the bowl.

The fold is the other key move. Folding each rectangle in half and pinching the seam traps a little melted butter inside, so every roll opens into a soft pocket once baked.

What You’ll Love About It

You get a soft, pull-apart texture with a butter-brushed golden top, a shape that looks impressive but takes only a few folds, and a dough that can be mixed and rested ahead for busy days.

Ingredients

Here is everything you need for 15 rolls.

• 1/2 cup (120ml) whole milk — warmed to 110°F (43°C) so the yeast activates without dying.
• 2 1/4 teaspoons (7g) active dry yeast
• 1 tablespoon (12g) granulated sugar
• 4 cups (500g) all-purpose flour — plus more for dusting.
• 1/4 cup (50g) granulated sugar
• 1 teaspoon (6g) kosher salt
• 2 large eggs (100g) — room temperature so they blend in smoothly.
• 1/2 cup (113g) unsalted butter — melted and slightly cooled, divided.
• 1/4 cup (57g) unsalted butter — softened, for brushing.

Equipment

• Stand mixer — fitted with the dough hook.
• 9×13-inch (23x33cm) baking dish — greased.
• Small bowl — for proofing the yeast.
• Rolling pin — for the 12×9-inch (30x23cm) rectangle.
• Kitchen towel — clean, for covering during rises.
• Wire rack — for cooling the baked rolls.

How to Make Martha Stewart Parker House Rolls

Step 1: Proof the Yeast

In a small bowl, combine the warm milk, yeast, and 1 tablespoon sugar. Let it stand until foamy, about 5 minutes. If the mixture does not foam, the yeast may be expired, so start over with fresh yeast before you waste the flour.

Step 2: Mix and Knead the Dough

In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, 1/4 cup sugar, and salt. Add the yeast mixture, eggs, and 1/4 cup of the melted butter. Mix on low until a shaggy dough forms, then increase to medium and knead until smooth and pulling away from the sides, about 5 minutes. The dough should be soft but not sticky; if it sticks, add flour 1 tablespoon at a time.

Step 3: First Rise

Transfer the dough to a lightly floured surface and knead by hand for 1 minute. Shape it into a ball and place it in a greased bowl, turning once to coat. Cover with a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 hour.

Step 4: Roll and Butter

Punch down the dough and turn it out onto a lightly floured surface. Roll it into a 12×9-inch (30x23cm) rectangle, about 1/4 inch thick. Brush the surface with 2 tablespoons of the melted butter, getting it right to the edges so every fold has some.

Step 5: Cut, Fold, and Arrange

Cut the dough lengthwise into 3 strips, each about 3 inches wide, then cut each strip crosswise into 5 rectangles, making 15 pieces total. Fold each rectangle in half crosswise, pinch the edges to seal, and place it seam-side down in a greased 9×13-inch (23x33cm) baking dish. Repeat with the remaining dough, arranging the rolls in the dish.

Step 6: Second Rise and Preheat

Cover the dish with a clean kitchen towel and let it rise in a warm place until puffy and nearly doubled, about 30 minutes. Meanwhile, preheat the oven to 350°F (175°C). Don’t skip the preheat; rolls that go into a cold oven rise unevenly.

Step 7: Brush and Bake

Brush the tops of the rolls with the remaining 2 tablespoons melted butter. Bake until golden brown and cooked through, 18 to 22 minutes. The internal temperature should reach 190°F (88°C) and the tops should sound hollow when tapped.

Step 8: Butter and Cool

Remove the rolls from the oven and brush them immediately with the softened butter. Let them cool in the dish for 5 minutes, then transfer to a wire rack. Serve warm.

What to Serve With It

These rolls suit a roast chicken, a slow-roasted beef roast, or a big pot of beef stew, where they soak up the juices. They also work at a holiday table next to mashed potatoes and green beans. Keep it simple and serve lemonade or iced tea.

Tips for the Best Results

• Check milk temperature — too hot kills the yeast; use a thermometer.
• Weigh the flour — scooping can pack in too much and dry the dough.
• Seal the seams — a firm pinch keeps rolls from unfolding in the oven.
• Watch the color — tent with foil if the tops brown too fast.
• Brush while hot — the softened butter soaks in best right away.
• Use fresh yeast — check the date before you start mixing.

Easy Variations

• Garlic butter — stir 1 minced garlic clove into the 1/4 cup (57g) softened butter.
• Sesame tops — sprinkle 1 tablespoon sesame seeds over the brushed rolls before baking.
• Herb finish — add 1 teaspoon chopped fresh thyme to the softened butter.
• Whole wheat blend — swap 1 cup (125g) of the flour for whole wheat flour.

Storing and Reheating

• Room temperature — keep leftovers airtight for up to 2 days.
• Refrigerator — store in a sealed container for up to 5 days.
• Freezer — wrap individually in plastic wrap, bag, and freeze up to 3 months.
• Reheating — thaw 2 hours, then warm at 350°F (175°C) for 5 to 7 minutes.

Nutrition (per serving)

These values are estimates per serving, based on 15 rolls.

FAQs

Can I make this Martha Stewart parker house rolls recipe ahead of time?

Yes. Prepare the dough through the first rise, punch it down, cover, and refrigerate overnight. Let it come to room temperature, then shape and do the second rise as written.

What can I swap for whole milk?

Use 2% milk or a plain unsweetened oat milk at the same 1/2 cup (120ml) amount. Keep it warmed to 110°F (43°C) so the yeast still proofs correctly.

How do I know the rolls are done?

They should be golden brown with tops that sound hollow when tapped, and the center should read 190°F (88°C) on a thermometer. If the tops brown early, tent the dish loosely with foil.

Where did parker house rolls come from?

The rolls are named for the Parker House hotel in Boston, where they were served in the 1870s. The folded shape and brushed butter have made them a standard American dinner roll ever since.

Martha Stewart-Inspired Parker House Rolls

Print Recipe

These soft, buttery Parker House Rolls are inspired by Martha Stewart’s classic American baking style. Each roll is tender and pillowy inside with a golden, brushed-butter top, and the signature folded shape creates a perfect pull-apart pocket for more butter. They are an ideal addition to any holiday table or Sunday dinner.

• Author: Anabelle Mclean
• Prep Time: 30
• Cook Time: 20
• Total Time: 140
• Yield: 15 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1/2 cup (120ml) whole milk, warmed to 110°F (43°C)
• 2 1/4 teaspoons (7g) active dry yeast
• 1 tablespoon (12g) granulated sugar
• 4 cups (500g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1 teaspoon (6g) kosher salt
• 2 large eggs (100g), room temperature
• 1/2 cup (113g) unsalted butter, melted and slightly cooled, divided
• 1/4 cup (57g) unsalted butter, softened, for brushing

Instructions

1. In a small bowl, combine the warm milk, yeast, and 1 tablespoon sugar. Let stand until foamy, about 5 minutes. If the mixture does not foam, the yeast may be expired; start over with fresh yeast.
2. In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, 1/4 cup sugar, and salt. Add the yeast mixture, eggs, and 1/4 cup of the melted butter. Mix on low speed until a shaggy dough forms, then increase to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes. The dough should be soft but not sticky; if it sticks, add flour 1 tablespoon at a time.
3. Transfer the dough to a lightly floured surface and knead by hand for 1 minute. Shape into a ball and place in a greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
4. Punch down the dough and turn it out onto a lightly floured surface. Roll into a 12×9-inch (30x23cm) rectangle, about 1/4 inch thick. Brush the surface with 2 tablespoons of the melted butter.
5. Cut the dough lengthwise into 3 strips, each about 3 inches wide. Cut each strip crosswise into 5 rectangles, making 15 pieces total. Fold each rectangle in half crosswise, pinching the edges to seal, and place seam-side down in a greased 9×13-inch (23x33cm) baking dish. Repeat with the remaining dough, arranging the rolls in the dish.
6. Cover the dish with a clean kitchen towel and let rise in a warm place until puffy and nearly doubled, about 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
7. Brush the tops of the rolls with the remaining 2 tablespoons melted butter. Bake until golden brown and cooked through, 18 to 22 minutes. The internal temperature should reach 190°F (88°C) and the tops should sound hollow when tapped.
8. Remove the rolls from the oven and brush immediately with the softened butter. Let cool in the dish for 5 minutes, then transfer to a wire rack. Serve warm.

Notes

Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap cooled rolls individually in plastic wrap and then in a freezer bag; freeze for up to 3 months. Thaw at room temperature for 2 hours, then reheat in a 350°F (175°C) oven for 5 to 7 minutes. For make-ahead, prepare the dough through the first rise, punch down, cover, and refrigerate overnight; let come to room temperature and proceed with shaping and second rise. Baked rolls can be reheated wrapped in foil in a 350°F (175°C) oven for 10 minutes.

Nutrition

• Calories: 173
• Sugar: 3g
• Sodium: 160mg
• Saturated Fat: 3.5g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 37mg

Keywords: Parker House rolls, Martha Stewart rolls, homemade dinner rolls, butter rolls, soft rolls, yeast rolls, holiday rolls, Thanksgiving rolls, baking bread, pull-apart rolls