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Grandma’s Parker House Rolls

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Baking has been keeping me busy and given me a hobby when I feel like I don’t have one. Most of my friends crochet, sew, read, or do wine tastings at least, lol. I don’t do any of those things so sometimes I feel like I’m boring. Baking keeps me from going crazy and it makes me feel like I have marketable skills beyond my day job. It’s fun to learn new skills in the kitchen! Today I decided to try Parker House Rolls.

Fresh out of the oven

Baking with yeast is my newest endeavor in the kitchen. I finally worked with yeast for the first time a couple of weeks ago when I made homemade bread and it wasn’t as hard as I thought. Since I bought a pack of 6 envelopes of yeast, I thought I should probably use it and learn some more. This time, I decided to try some rolls from my grandmother’s cookbook. We had them with steak, potatoes, and salad for a family dinner with my parents. My husband grilled the steak and potatoes, my mom made the salad, and I made the rolls. It was a yummy meal!

Our delicious meal!

The recipe says it makes 24 rolls. I was able to make 23, which is fairly good. Normally, in my experience, recipes make much less than they say. In order to make sure I got the most out of the recipe, I made sure to follow the measurements closely. The recipe states how thick the dough should be and how big the diameter should be. I used a small mason jar to cut out the circles. It wasn’t the exact size it called for, but it was pretty close.

Perfectly round rolls cut out with a Mason Jar
I used a Mason jar to get perfect circles

My family had rave reviews for this recipe. Since it made so many, we were able to have the rolls for a few days afterward for snacks and with meals. The kids loved them! They were especially good for breakfast with some homemade raspberry jam.

Let me know if you try them!

Grandma’s Parker House Rolls

Classic 1940's recipe
Cook Time15 minutes
Cuisine: American
Servings: 24


  • 1 Cake Compressed Yeast
  • 6 tbsp Sugar
  • tsp Salt
  • ¼ cup Shortening Melted
  • ¾ cup Water Lukewarm
  • ¾ cup Milk Scalded and Cooled
  • 5-5¼ cups Flour


  • Scald milk.
  • Let milk cool.
  • Soften yeast in cooled milk.
  • Add salt, shortening, sugar, and water.
  • Add flour, a cup at a time, stirring thoroughly after each cup is added.
  • Mix with hands for the last couple of cups of flour.
  • Place onto lightly floured board and knead until smooth.
  • Cover with a warm, damp cloth.
  • Let rise until double in size (about 1 hour).
  • Roll to ⅓ inch thickness.
  • Cut in circles approximately 2 inches in diameter.
  • Crease middle of each with the dull edge of a knife.
  • Brush ½ with butter.
  • Fold over and press together with the palm of your hand.
  • Place close together in rows on well-oiled cookie sheet.
  • Cover and let rise until triple in size (about 1-2 hours).
  • Bake at 450° for 15-18 minutes.
  • Brush tops with melted butter.

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