🧈 Soft & Buttery Sourdough Parker House Dinner Rolls
Have your dinner rolls ever come out dry, flat, or lacking flavor? If so, these soft sourdough Parker House rolls may be exactly what your table needs.
In this recipe tutorial, Abigail shares our family’s go-to sourdough dinner roll method. These rolls are tender, lightly sweet, and beautifully rich thanks to simple, wholesome ingredients like active sourdough starter, cultured buttermilk, butter, eggs, and honey. They’ve become a favorite in our home — especially for holidays, Sunday dinners, and special gatherings.
What sets these apart from typical store-bought rolls is the depth of flavor and texture that sourdough naturally creates. They’re soft and fluffy, yet satisfying, and many people find sourdough easier to digest as well. Once you master this technique, it’s hard to go back.
🍞 What You’ll Learn
• How to make soft sourdough Parker House rolls from scratch
• Tips for achieving a light, airy crumb
• Proper kneading and shaping techniques
• How to proof for the perfect rise
• Timing your bake so rolls are hot and fresh when needed
(For exact measurements and ingredient amounts, refer to the recipe card.)
🧺 Ingredients Overview
Active sourdough starter – Feed it 2–3 hours before baking so it’s bubbly and ready.
Butter (melted) – Adds richness and that classic Parker House flavor.
Eggs – Bring structure and softness to the dough.
All-purpose flour – Organic, unbleached flour works beautifully.
Buttermilk – Cultured buttermilk gives the best flavor. If needed, substitute whole milk with a tablespoon of lemon juice or vinegar.
Honey – Adds a gentle sweetness (granulated sugar works if that’s what you have).
You can also experiment with freshly milled or ancient grains like kamut for added depth and nutrition.
👩🍳 Step-by-Step Method
🔥 Step 1: Warm the Buttermilk & Butter
Gently heat the buttermilk with four tablespoons of butter just until the butter melts. Keep the temperature below 100°F to protect your sourdough culture.
🥣 Step 2: Combine Wet Ingredients
Pour the warm mixture into a large bowl. Add the eggs and active starter, mixing until smooth.
🌾 Step 3: Add Flour
Set aside ½ cup of flour. Gradually add the remaining flour until a firm, slightly sticky dough forms. It should pull away from the sides of the bowl.
Tip: A Danish dough whisk or stand mixer with a dough hook makes mixing much easier.
✋ Step 4: Knead the Dough
Turn the dough onto a floured surface and knead until smooth and elastic. Add flour gradually as needed. The finished dough should be soft but not overly sticky.
⏳ Step 5: First Rise
Place the dough into a greased bowl, cover, and allow it to rise in a warm place for about 2 hours, or until doubled in size.
🧈 Step 6: Shape the Rolls
Grease a cast-iron skillet or 9×13 baking dish. Divide the dough into 12 equal pieces and shape each into a smooth ball. Arrange in the pan and let rise again for about 2 hours, until puffy and nearly level with the rim.
🖌️ Step 7: Brush & Bake
Preheat oven to 375°F. Brush the tops with melted butter just before baking.
🍽️ Step 8: Finish with Butter
Bake for about 25 minutes, until golden brown. Immediately brush with remaining butter for that soft, glossy finish.
✨ Final Thoughts
These rolls are incredibly soft, beautifully golden, and packed with flavor. They’re perfect for soaking up gravy, serving alongside soup, or simply enjoying warm with a little extra butter.
Homemade sourdough rolls take a little planning — but once you taste the difference, you’ll understand why they’re worth it.