When I first tried the Tangzhong Parker House Rolls, my kitchen felt like a warm hug after a long day. I remember kneading that silky dough in our Hudson Valley kitchen, with Emma “helping” by sprinkling flour everywhere and Chloe cheering every time a roll puffed up. These rolls reminded me of Sunday dinners at my grandma’s house—golden, buttery, and impossible to resist.
Using the tangzhong method—where you cook a portion of the flour and water into a roux before adding it to the dough—these rolls stayed soft for days, even after our family devoured them in one sitting. The touch of sweetness balances beautifully with the buttery richness, making them perfect alongside everything from soups to honey-roasted ham. Whether you’re new to baking or a seasoned pro, these rolls are surprisingly forgiving—like an embrace in carb form.
Throughout this article, I’ll use “Tangzhong Parker House Rolls” naturally—because this is the kind of recipe you’ll come back to again and again. This story isn’t just about rolls; it’s about memory, warmth, and that feeling of “home.” If you’ve tried my Tangzhong Pumpkin Bread or built dinner around my Tangzhong Burger Bun, you already know how gentle and spellbinding tangzhong dough can be—and these Parker House Rolls bring that magic to your table in pillowy, buttery pull-apart perfection.
Explore the Steps
Why Tangzhong Makes These Tangzhong Parker House Rolls Irresistibly Soft
There’s something magical about biting into a warm, buttery roll that’s feather-light and tender—like the kind you dream of on chilly fall evenings or cozy Sunday dinners. That magic? It’s all thanks to the tangzhong method, the secret behind what makes these Tangzhong Parker House Rolls truly next-level soft.
Tangzhong, also known as “water roux,” is a cooked mixture of flour and liquid that’s added to your dough. This simple step transforms not just texture, but how your bread behaves. It’s an age-old method used in Japanese milk bread, and it’s now the cornerstone of every reliable gluten-free and wheat-based roll I make.
A Better Rise and Stronger Dough
When you add tangzhong to your roll dough, it allows the flour to absorb significantly more water. That added hydration means your dough becomes stretchier and more elastic—ideal for trapping air bubbles during proofing. The result? Perfectly puffed Tangzhong Parker House Rolls that rise evenly in the oven and bake with that signature soft dome.
This elasticity also makes the dough easier to shape—whether you’re going for classic folded rolls or twisting them into knots for a festive twist. And let’s not forget that irresistible aroma while baking—these rolls fill your home with warm, buttery notes that wrap around you like a cozy blanket.
Extended Freshness for Busy Days
Here’s why tangzhong is a busy baker’s best friend: it helps your rolls stay soft and tender for days. Even if you bake a batch ahead of time, these Tangzhong Parker House Rolls will still taste bakery-fresh by day two or three. No need to reheat or soften—just pull apart and enjoy.
That’s why I keep tangzhong in my weekly rotation. If you’ve already made my Tangzhong Burger Buns, you know how game-changing it can be. Now imagine that same softness, folded into a classic Parker House shape, and served warm with dinner. That’s not just baking—it’s comfort made edible.
PrintTangzhong Parker House Rolls: Soft, Buttery Classics with a Cozy Twist
Soft, buttery, and impossibly fluffy, these Tangzhong Parker House Rolls are a gluten-free take on a beloved classic. The tangzhong roux keeps them moist for days!
- Prep Time: 25 minutes (+2.5 hours rising)
- Cook Time: 25 minutes
- Total Time: 3 hours 20 minutes
- Yield: 16 rolls 1x
- Category: Gluten-Free Baking
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
520g (18.3oz) baker’s or bread flour
1/2 cup (125ml) water
180ml (6floz) whole milk
1 egg
2 tsp (12g) salt
60g (2oz) caster or superfine sugar
1 tsp (3.5g) instant dried yeast
60g (1/2 stick) melted butter
Oil spray
50g (1.7oz) extra melted butter
1 tsp flaked salt (for sprinkling)
Instructions
Step 1: Make the Tangzhong
Remove 20g of the flour and whisk it with the water in a small saucepan. Cook over low heat, stirring constantly, until it thickens and reaches 65°C/149°F. Remove from heat. Whisk in the milk, egg, and salt until smooth. Set aside.
Step 2: Prepare the Dough
In the bowl of a stand mixer, whisk together the remaining flour, sugar, and yeast. Add in the tangzhong mixture and melted butter. Stir until a rough, shaggy dough forms. Attach the dough hook and knead for 10 minutes until smooth and elastic. The dough will be slightly sticky.
Step 3: First Rise
Lightly grease a large bowl with oil spray. Shape the dough into a ball and place it in the bowl. Cover with plastic wrap and let it rise in a warm water bath for 1.5 hours, replacing the water as it cools.
Step 4: Roll and Cut the Dough
Line a 9×13-inch (22x33cm) baking dish with parchment. Divide the dough into two equal portions. Roll one half into a 20x30cm (8×12 inch) rectangle on a floured surface. Brush with the extra melted butter.
Step 5: Fold and Shape
Cut the dough rectangle in half lengthwise, then into 8 equal pieces. Fold each piece over with a small border, creating the classic Parker House fold. Repeat with the second dough half for a total of 16 rolls.
Step 6: Second Rise
Arrange the rolls in the prepared dish, seam-side down, in 4 rows of 4. Cover with plastic wrap and let rise for 45 minutes.
Step 7: Bake and Finish
Preheat oven to 180°C/350°F fan. Bake the rolls for 25 minutes until golden. Immediately brush with the remaining melted butter and sprinkle with flaked salt. Let rest 20 minutes before serving.
Notes
Bread flour gives the best result.
Skip tangzhong only if eating same day.
Don’t stretch dough too thin when shaping.
Nutrition
- Serving Size: 1 roll
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
How to Make Tangzhong Parker House Rolls from Scratch
If you’ve ever looked at those soft, glossy rolls in bakery windows and thought, “I could never make those,” let me tell you—you absolutely can. With this recipe, you’re not just baking any dinner roll. You’re making Tangzhong Parker House Rolls that stay soft, fluffy, and family-approved every time.
The process might feel fancy, but it’s surprisingly doable—even with little helpers in the kitchen (Emma loves shaping the dough; Chloe’s in it for the butter brushing).
Make the Tangzhong Base
Start by preparing the tangzhong: whisk together 3/4 cup water and 1/4 cup flour in a saucepan. Stir constantly over medium-low heat until it thickens into a smooth, pudding-like paste—this takes about 3–4 minutes. Once done, transfer it to a bowl to cool. This base gives your rolls their pillowy softness.
If this is your first time working with tangzhong, I highly recommend reading through my Gluten-Free Japanese Milk Bread (Tangzhong) post—it dives into how the science works and includes helpful tips for adapting tangzhong to gluten-free recipes.
Build the Dough and Let It Rise
Once your tangzhong is lukewarm, mix it into your dough ingredients: bread flour, sugar, salt, milk, softened butter, egg, and yeast. Knead until smooth and elastic (about 5 minutes with a mixer). You’ll notice this dough is soft but not sticky—it’s a dream to work with.
Cover the bowl and let it rise until doubled, about 60–75 minutes. Then, punch it down gently, divide into 12 equal pieces, and roll each into an oval. Fold in half lengthwise and place seam-side down in a buttered 9×13 pan.
It’s okay if they touch—actually, it’s preferred! That closeness helps the rolls bake up with tender edges and buttery pull-apart texture.
Baking and Serving Ideas for Tangzhong Parker House Rolls
This is the moment where your kitchen transforms—when golden tops meet buttery gloss, and the whole house smells like you’ve been baking all day (even if it only took 20 minutes). Once your dough has risen and your pan’s full of neatly folded rolls, it’s time to bring your Tangzhong Parker House Rolls to life.
Golden, Buttery, and Perfect Every Time
Before baking, brush the tops of your rolls with melted butter. This not only gives them a beautiful sheen but also helps lock in moisture for that ultra-soft texture. Bake at 350 °F for 15–18 minutes, or until the tops are golden and the bottoms sound hollow when tapped.
Right out of the oven, brush them again—yes, more butter!—and let them cool slightly before serving. The result is everything you want from a Parker House roll: rich, tender, and slightly sweet with a pull-apart middle that’s downright irresistible.
Fun Twists & Variations to Try
Once you’ve nailed the classic version, it’s easy to make these rolls your own:
- Garlic-Parmesan Upgrade: Mix minced garlic and shredded parmesan into the melted butter and brush both before and after baking.
- Herb-Rolled Dinner Rolls: Sprinkle fresh thyme or rosemary onto the dough before folding for a savory herbal twist.
- Holiday Sweet Rolls: Add a bit of cinnamon sugar between the folds for a festive, slightly sweet variation that feels like dessert and dinner all at once.
These Tangzhong Parker House Rolls aren’t just for Thanksgiving or holidays—they elevate Tuesday dinners, too. Try them with soups, roast chicken, or even as a base for mini sliders like I use in my Sweet Potato Taco Bowl recipes.
Frequently Asked Questions About Tangzhong Parker House Rolls
How do Tangzhong Parker House Rolls stay soft for so long?
The secret lies in the tangzhong method. By pre-cooking a portion of flour and water, the dough holds more moisture. That extra hydration keeps the rolls soft and fluffy for days without drying out—a serious win for make-ahead meals or leftovers.
Can I make Tangzhong Parker House Rolls gluten-free?
Yes, but with a few adjustments. The classic recipe relies on wheat flour for elasticity, but you can adapt it by using gluten-free blends paired with binders like psyllium husk or xanthan gum.
Can I freeze Tangzhong Parker House Rolls?
Absolutely! Let the rolls cool completely after baking, then freeze them in a sealed bag or container for up to 3 months. To reheat, place in a 300 °F oven for 8–10 minutes—no thawing needed.
Are these rolls healthy?
While they’re not diet food, the tangzhong method allows for less fat and sugar while still yielding soft results. You can make them healthier by swapping in whole milk, reducing sugar slightly, or even using alternative flours. For balanced meal ideas, check out resources like Healthline that explore bread’s role in a wholesome diet.
Conclusion
If there’s one thing I’ve learned on this gluten-free, family-fed journey, it’s that food doesn’t have to be complicated to be magical. These Tangzhong Parker House Rolls are proof of that. They’re not just soft, buttery rolls—they’re little memory-makers. From watching the dough rise on a quiet Sunday to seeing my girls tear them open with giggles and jam, they’ve become part of our table story.
I hope they find a home on your table too—whether you’re serving up a weeknight stew or a holiday feast. Bake them once, and they’ll likely become a forever recipe in your kitchen, just like they are in mine.
And if you have questions or want to share how yours turned out, my inbox is always open. Here’s to soft rolls, full hearts, and food that feels like a hug 💚