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Parker House Rolls Recipe

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Parker House Rolls are soft, buttery, and light bread rolls that are perfect for any meal, especially during the holidays like Thanksgiving and Christmas. Their fluffiness and rich flavor make them a crowd favorite, and they can be served fresh or used for sandwiches the next day.

Ingredients

1 ¼ cup whole milk, warmed to 110°F

3 teaspoons active dry yeast

6 tablespoons unsalted butter, softened

4 tablespoons granulated sugar, divided

1 ½ teaspoons fine sea salt

1 large egg, plus 1 egg yolk, both at room temperature

3 ½ to 4 ¼ cups all-purpose flour

5 tablespoons unsalted butter, softened, for brushing on dough, divided

Instructions

  1. In a large mixing bowl or the bowl of a stand mixer, combine yeast, 2 tablespoons of granulated sugar, and warm milk. Whisk gently to combine, then let sit for about 5 minutes until foamy.
  2. Add 2 ½ cups of flour, salt, butter, the remaining 2 tablespoons of sugar, egg, and egg yolk to the bowl. Attach the paddle attachment and mix on the lowest speed until combined, scraping down the sides as needed. Increase the speed to medium-low and mix for 2 minutes.
  3. Switch to the dough hook and add ½ cup of flour, incorporating it at low speed before increasing to medium-low. Mix for 2 more minutes.
  4. Add another ½ cup of flour and repeat, mixing at medium speed for an additional 2 minutes. The dough should form a soft ball and pull away from the sides but remain sticky. Add flour a little at a time as necessary.
  5. Transfer the dough to a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm, draft-free space for 45 to 90 minutes, until doubled in size.
  6. Gently punch the dough down, then transfer it to a lightly floured surface. Roll or pat out the dough into a rectangle approximately 8” x 12” in size.
  7. Brush the dough with 2 tablespoons of softened butter, then cut the dough lengthwise into two 4” x 12” rectangles. Fold each rectangle lengthwise, leaving a small edge exposed, then cut each piece into four smaller pieces, yielding a total of 16 pieces.
  8. Place the rolls into a greased 9x13-inch baking dish, folding side down. Repeat the process with the second batch of dough.
  9. Cover the dish with a towel and let the rolls rise for 45 minutes to 1 hour until puffy. Preheat the oven to 350°F.
  10. Bake the rolls for 20 to 25 minutes until golden brown. Remove from the oven and brush with the remaining butter before serving.

Notes

  • If using rapid-rise yeast, skip the initial waiting period for the yeast to foam and reduce rise times slightly.
  • The dough can be prepared ahead of time by completing the recipe up until the second rise, then refrigerating overnight for up to 12 hours.
  • To freeze the dough, freeze it after the second rise. Thaw it at room temperature and bake as directed.
  • These rolls can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.

Nutrition

Find it online: https://recipesbyjanet.com/parker-house-rolls-recipe/