Buttermilk Parker House Skillet Rolls

Buttermilk Parker House Skillet Rolls

Buttermilk ups the ante on these classic rolls.

3.3 from 4 reviews
Buttermilk Parker House Skillet Rolls
Serves: Makes 16
  • ¼ cup warm water (105° to 110°)
  • 1 teaspoon active dry yeast
  • ¾ cup warm whole buttermilk (105° to 110°)
  • 6 tablespoons unsalted butter, melted and divided
  • ¼ cup sugar
  • 4½ cups all-purpose flour, divided
  • 2 large eggs
  • ¾ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  1. In a small bowl, stir together ¼ cup warm water and yeast. Let stand until mixture is foamy, about 5 minutes.
  2. In another small bowl, whisk together buttermilk, 4 tablespoons melted butter, and sugar.
  3. In the bowl of a stand mixer fitted with the dough hook attachment, beat buttermilk mixture, yeast mixture, 2¼ cups flour, eggs, salt, and garlic powder at medium-low speed until combined, about 2 minutes. Reduce mixer speed to low. Add remaining 2¼ cups flour, ½ cup at a time, beating until a smooth ball forms, about 2 minutes.
  4. Turn out dough onto a lightly floured surface, and knead for 5 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
  5. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 16 equal pieces, and shape into balls. Cover and let rest for 5 minutes. Roll balls into 4-inch circles. Brush with remaining 2 tablespoons melted butter, and fold in half. Place in a 12-inch cast-iron skillet. Cover and let rise until doubled in size, about 30 minutes.
  6. Preheat oven to 350°.
  7. Bake until golden brown, about 30 minutes, covering with foil to prevent excess browning, if necessary. Let cool for 10 minutes before serving. Brush with melted butter, if desired.

Interested in more classic skillet recipes? Check out Cast Iron Classics 2017.


  1. These are the best rolls I have made in a long time and I’m not a new baker. I made these in the bread machine (the dough) and it worked great. Shared with the family and they all want the recipe too. First roll I have found that when you reheat them they are as good as when you first eat them.

  2. I DON’T 0WN a stand mixer fitted with the dough hook attachment. But I want to make this or similar dough. Any thoughts? I like to do this for thanksgiving.

    • Hi Bob! You can still make these rolls without a stand mixer with dough hook. Start by mixing everything by hand in a large mixing bowl with a wooden spoon. When the dough is homogenous, move to a lightly floured surface and knead by hand, as directed. It may just take a little longer (7 to 10 minutes) to get a smooth dough. You can continue sprinkling the dough with flour as needed as it may be sticky to start.

    • Followed the recipe to a tee twice. Both times the dough was too dry and didn’t even form a ball. Not sure what the issues was. Any suggestions?

      • Hi Robin, it sounds like you might be unintentionally adding too much flour. Our test kitchen spoons flour into a measuring cup then levels it off with a straight edge rather than dipping the cup into the flour. If you live in a drier climate with low humidity levels, that can also affect the dough. Please let us know if you have further trouble.

  3. I don’t understand the 5th step. I shaped them into 16 balls and let them rest 5 minutes. Then I’m supposed to shape them into balls again? Fold them in half? How do I fold a ball in half? It seems like the second half of the directions aren’t necessary.

  4. These look delicious! There are only two of us at home and although we could eat a whole pan of these, I don’t think we should. Can these be frozen raw? Or baked and then frozen? Thank you!

  5. Can you explain the flour divided please? You start with 2.25 C flour with the original mix, then add 0.5 Cup each time slowly, using up all the flour. But that means you use 4.25 Cups. The recipe says 4.5 Cups flour. So is there a 0.25 to add into the roll mix, or is the 0.25 part of the flour dusting?

    • Hi Meg, 4 1/2 cups flour is the total amount that you’ll use to create the dough. We do not include flour used for dusting in our ingredient measurements. You’ll start with 2 1/4 cups flour, which is half of the full amount of flour. You’ll then add the remaining quantity of flour, another 2 1/4 cups, in 1/2 cup increments. If you are exactly measuring each portion of the remaining 2 1/4 cups flour by 1/2 cup, then you are correct that your last addition of flour will be only 1/4 cup. We do not mean that 1/2 cup of flour is missing from the recipe; we mean to add the remaining 2 1/4 cups flour to the dough in 1/2 cup increments so as not to add too much flour at one time. We’ll clarify the recipe.


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.