Parker House Rolls
Deliciously soft and buttery Parker House Rolls, perfect for any occasion and filled with nostalgia.
Ingredients
For the Dough
- 2 1/4 teaspoons active dry yeast Look for brands like Red Star or SAF for reliable results.
- 1/4 cup warm water (105-115°F)
- 1 cup whole milk (warmed slightly) Using whole milk gives a richer flavor.
- 1/2 cup unsalted butter, melted, divided Brand like Plugra recommended for higher fat content.
- 1 large egg, room temperature
- 3 tablespoons granulated sugar
- 2 teaspoons kosher salt, divided
- 3 1/2 cups all-purpose flour, plus more for a work surface King Arthur Flour is a solid choice for consistent baking.
Instructions
Preparation
- In a stand mixer bowl, add the yeast and warm water. Let it rest for 5 minutes until foamy.
- Add warm milk, 1/4 cup melted butter, egg, sugar, and 1 teaspoon of salt. Mix on low until combined.
- With the mixer on low, slowly add flour. Increase to medium-low speed and knead until the dough is smooth and elastic, about 3-4 minutes.
- Place the dough in a lightly oiled bowl, turning to coat. Cover loosely with plastic wrap and let rise at room temperature until doubled in size, about 60-90 minutes.
- Spray a 9x13 inch baking dish with nonstick spray while your dough rises.
Shaping and Baking
- Punch down the risen dough gently and divide it into 24 even pieces. Press each piece into a 2x2 inch rectangle.
- Brush half of each rectangle with melted butter, then fold the unbuttered side over and place in the baking dish seam-side down.
- Brush the tops with more melted butter, cover, and allow to rise for another 30 minutes to an hour until doubled in size.
- Preheat your oven to 350°F while the rolls are rising.
- Bake for 35-40 minutes until golden brown on top.
- Brush with more melted butter and sprinkle with salt before serving warm.
Notes
Dough should be slightly tacky but not overly sticky. You can prepare the dough a day before and refrigerate after the first rise. Store leftover rolls in an airtight container for up to 3 days, or freeze for up to a month.