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Soft and fluffy no-knead buttermilk pull-apart rolls with a tender crumb, reminiscent of classic Parker House rolls. Easy to make with a slow-rise overnight option to enhance flavor and texture.

  • Total Time: Approximately 3 hours + overnight refrigeration (optional)
  • Yield: 12 large rolls or 24 smaller rolls 1x

Ingredients

Scale
  • 3 1/4 cups (420 g) all-purpose or bread flour
  • 2 teaspoons instant yeast
  • 1 teaspoon kosher salt
  • 2 tablespoons sugar
  • 3/4 cup (180 ml) buttermilk
  • 3/4 cup (180 ml) boiling water
  • 4 tablespoons (60 g) unsalted butter, melted (plus 2 tablespoons for brushing after baking)
  • Flaky sea salt for sprinkling

Instructions

  1. In a large bowl, mix together the flour, instant yeast, kosher salt, and sugar.
  2. In a separate measuring cup, pour boiling water over the buttermilk, stir and let sit for 10 minutes to create a warm starter mixture.
  3. Add the warm buttermilk-water mixture and 4 tablespoons of melted butter to the dry ingredients.
  4. Stir until a sticky dough ball forms. It should be slightly wet.
  5. Cover the bowl with a cloth or lid and let the dough rise in a warm place for about 2 hours until puffed up.
  6. Turn the dough onto a lightly floured surface and divide it into 12 or 24 equal pieces, depending on desired roll size.
  7. Shape each piece into a round ball and pack them closely in a buttered 9×13-inch baking pan.
  8. Cover the pan tightly and refrigerate overnight (optional, but recommended for best flavor and ease).
  9. Remove the dough from the fridge and let it warm at room temperature for about 1 hour.
  10. Preheat the oven to 400°F (200°C).
  11. Bake the rolls for 20-25 minutes or until golden brown.
  12. Immediately brush the warm rolls with 2 tablespoons melted butter and sprinkle with flaky sea salt.
  13. Serve warm with softened butter on the side.

Notes

For best results, use a kitchen scale for precise measurements., You can make the dough a day ahead and let it rise slowly in the fridge after shaping for convenience., If your kitchen is cold, let the dough rise in a turned-off oven with the light on to keep it warm., To keep rolls soft after baking, brush with melted butter and store in an airtight container., Substitute buttermilk by mixing 1 cup milk with 1 tablespoon white vinegar or lemon juice, letting it sit for 5-10 minutes., Try adding herbs like rosemary or thyme, minced garlic, or shredded cheese into the dough before rising for flavor variations., Brush tops with honey butter after baking for a sweeter crust., Store leftovers at room temperature up to 2 days or freeze tightly wrapped up to 1 month.

  • Author: mapps6841@gmail.com
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Category: Bread, Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: Approximately 150 calories per roll (varies by size)
  • Fat: Approximately 5 grams per roll
  • Carbohydrates: Approximately 25 grams per roll
  • Protein: Approximately 4 grams per roll