Breads & Rolls | November 24, 2008

Aunt Myrtyle’s Parker House Rolls

Aunt Myrtyle's Parker House Rolls

What is Thanksgiving without home made rolls? It’s like The 4th without the fireworks, Valentines without roses, St. Patties Day without green, New Years Eve without a kiss. August, September, October and November- without the bow hunt… Yes, I could do without the bow hunt, but not without Aunt Myrtyle’s Parker House Rolls
I first learned to make rolls from my mother in law, Doreen. My mom in law used to make these rolls every time we had dinner at her house in our young married days. I loved eating dinner at her home. My mom didn’t know how to make bread, so these were always a special treat for me! “Doreen’s Rolls” have been a family favorite for years. They are a tender light roll with a buttery middle.

5 from 1 vote

Aunt Myrtle's Rolls


  • 1 Tbsp yeast or 1 pkg yeast
  • 2 Tbsp sugar

let rise in 1/2 cup warm water

  • 1 1/2 cups scalded whole milk

let cool, set aside

Mix in large bowl:

  • 2 Tbsp sugar
  • 2 Tbsp vegetable oil
  • 2 eggs
  • 2 tsp salt
  • 5-6 cups flour

Melt in small bowl:

  • 1/4 cup butter


  1. Add milk and yeast mixture to flour mixture until soft, not too sticky dough forms. Rise 1 hour. Roll out about 1/2 inch thick. Cut with round cutter or glass about 3 inches wide. Dip half of the roll into melted butter. Gently stretch the roll a little, fold in half. Place on greased cookie sheet. Let rise until double, about 30-40 minutes. Bake 400 for 12 minutes.

Recipe Notes

-Both recipes use milk, Doreen's recipe is a good one to use if you have powdered milk in your food storage.

-The second recipe is one I have used for several years. It has similar ingredients. I think the second recipe makes a better "leftover" roll.

-Both take about 2 hours start to finish.

-Each recipe makes about 3 dozen, (plus a few extras) rolls. -After cutting the rolls into shapes, take the roll and gently stretch the outer edges, flattening the dough out a little. This will prevent you from ending up with a roll that is too thick before baking. If the roll is too thick when you place it on the pan to rise, it may unfold during baking.

-If you want to make the rolls before Thanksgiving day, prepare the rolls up to the point of cutting out and placing on the pan, then cover with plastic wrap and put in the freezer. Take the rolls out of the freezer about three to four hours before baking. Remove plastic wrap, cover with kitchen towel. Let rise for second time. Bake as directed.

5 from 1 vote

Doreen's Rolls


Dissolve and let rise:

  • 2 Tbsp yeast
  • 1/2 cup warm water
  • 1 tsp sugar

Mix together:

  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1/3 cup sugar

In large bowl:

  • 5 cups flour
  • 1/2 cup powdered milk
  • 1 tsp salt

Melt in bowl:

  • 1/4 cup butter


  1. Mix yeast into egg mixture, add all into large bowl with flour mixture. Add flour until dough is no longer sticky. Let rise about 45 minutes to 1 hour. Generously flour counter or large cutting board. Roll dough to about 1/2 inch thick. Cut with biscuit cutter or use glass about 3" wide. Dip half of the roll into melted butter. Fold over in half, slightly pressing together the edges. Place on cookie sheet. Let rise 30-45 minutes. Bake at 350 12-15 minutes, or until golden brown on both top and bottom of roll.

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  1. Hi! Just found you on the Hive and have been drooling over your bread recipes…I'm going to add you to my reader and catch up. Love your blog and the fact you have tried/true recipes that work in Utah!