Sourdough Parker House Rolls
Classic folded rolls with a golden top and impossibly soft interior — enriched with butter and leavened with love.
At a Glance
Loaf Style: Folded enriched rolls
Skill Level: Beginner to Intermediate
Total Time: ~24–30 hours
Prep Time: ~35 minutes (plus shaping)
Yield: 12 rolls (standard 9x13” pan)
Hydration: ~65%
Bake Temp: 375°F / 190°C
Baking Vessel: Buttered rectangular baking dish
Ingredients
100g active sourdough starter
450g bread flour
8g fine sea salt
25g sugar
200g whole milk
1 large egg (about 50g)
50g unsalted butter, softened
Optional: extra melted butter for brushing
Instructions
Mix the Dough
1. In a stand mixer or mixing bowl, combine starter, flour, sugar, salt, milk, and egg.
2. Mix until a shaggy dough forms. Let rest for 20 minutes.
3. Add softened butter and knead until smooth and elastic — about 10–12 minutes.
4. Transfer to a lightly greased bowl. Cover and bulk ferment at room temperature for 4–6 hours until slightly risen.
5. Refrigerate overnight (12–24 hours) to firm the dough and enhance flavor.
Shape the Rolls
6. Remove dough from the fridge and let sit at room temperature for 30 minutes.
7. Divide into 12 equal pieces (~75g each). Roll each into a ball, then flatten slightly into an oval shape.
8. Brush the surface lightly with melted butter and fold each oval in half, like a taco.
9. Arrange folded side down in a buttered 9x13” pan in even rows.
10. Cover and proof at warm room temperature (75–78°F / 24–26°C) for 5–6 hours, or until puffy and doubled.
Bake
11. Preheat oven to 375°F / 190°C.
12. Bake for 25–28 minutes until tops are golden brown.
13. Immediately brush with melted butter and let cool slightly before serving warm.
Visual Cues
Rolls should open slightly at the fold, with a domed golden top and soft layered interior.
When pulled apart, the crumb should be feathery and pillowy.
Why This Works
Parker House rolls are timeless for a reason — and with sourdough, they gain depth of flavor and softness that lingers. Folding the dough with butter adds texture and visual interest, while the cold ferment ensures a gentle tang and digestibility.
