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Parker House Rolls

This recipe crafts classic Parker House Rolls, known for their tender, buttery texture and signature folded shape. The process involves preparing a rich yeast dough, allowing ample time for two rises, shaping, and baking until golden brown. Finished with a generous brush of melted butter, these rolls are a quintessential addition to any meal, especially holidays like Thanksgiving.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Course lunch/dinner
Cuisine American
Calories 1965.2 kcal

Equipment

  • 1 Stand Mixer With dough hook attachment
  • 1 Small Saucepan
  • 1 Large Mixing Bowl For dough rising
  • 1 Baking Sheet Lined with parchment paper
  • 1 Pastry Brush

Ingredients
  

Main

  • 1 1/2 cups milk
  • 1 stick unsalted butter cut into pieces, plus more for brushing
  • 1/2 cup sugar
  • 1 package active dry yeast
  • 1/2 cup warm water
  • 3 large eggs lightly beaten
  • 1 1/2 teaspoons salt
  • 6 cups all-purpose flour

Instructions
 

  • Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
  • Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
  • Preheat the oven 350 degrees F.
  • Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

Notes

The key to tender Parker House rolls is proper dough hydration and gentle handling; avoid over-kneading after initial mixing to maintain a soft crumb. Ensure your milk mixture is cooled sufficiently (lukewarm, 105-115°F/40-46°C) before adding yeast to prevent deactivation. For a deeper flavor, consider using high-quality European-style butter with higher fat content. Achieving the perfect rise is crucial; use a warm, draft-free spot. If your kitchen is cool, a slightly warmed (turned off) oven with a bowl of hot water inside can create an ideal proofing environment. Brush generously with melted butter immediately after baking for that signature glossy, rich finish.