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Parker House Rolls Recipe

Parker House Rolls in a basket
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These homemade Parker House Rolls are so delicious – it seems like they shouldn’t be so easy to make, but they are! You’ll love how soft, buttery and fluffy they bake up! They’re the perfect side to any meal!

Ingredients

Scale
  • 1 and 1/2 cups (360g) milk (2% or whole)
  • 1/2 cup (100g) granulated sugar
  • 4 Tablespoons (56g) unsalted butter, plus 4 tablespoons for filling and finishing rolls
  • 1/2 cup (112g) warm water (~100°F/37°C)
  • 2 and 1/4 (7g) teaspoon instant yeast
  • 2 large eggs, room temperature
  • 1 and 1/2 teaspoon (9g) fine sea salt
  • 1/4 cup (15g) instant potato flakes
  • 6 cups (720g) all-purpose flour, plus an additional 1/2 cup (60g) as needed

Instructions

  1. In a saucepan, warm the milk and sugar, on medium low heat, until it comes to a low simmer. Stir constantly to keep the milk from burning. You want the sugar to dissolve and the milk to just barely start to simmer. Remove it from the heat and carefully add the 4 Tablespoons of butter. Stir until the butter is completely melted. Set aside and let it cool until it comes to around 100°F/37°C. It will be warm, but not so hot that it kills the yeast.
  2. To the bowl of a stand mixer, add the cooled down (but warm) milk mixture, warm water, yeast, eggs, potato flakes and salt. Add half of the flour. Mix on low, using the dough hook attachment. Allow all the ingredients to come together until smooth, about 2 minutes. Gradually add the rest of the flour, about 1/2 cup at a time. Let the flour fully incorporate between additions. Knead on low speed for 5-7 minutes, until the dough comes together in one smooth mass. Dough should clean the sides of the bowl and concentrate around the dough hook. Add 1-2 Tablespoons additional flour, as needed, if dough is excessively wet or sticky.
  3. Place the dough in a large bowl, sprayed with nonstick spray. Turn the dough so that all sides are coated with the spray. Cover the dough and let it rise in a warm place in your kitchen until it doubles in size, about 90 minutes to 2 hours.
  4. After the dough has risen, turn it out onto a lightly floured work surface. Divide the dough in half, as this recipe makes two dozen rolls.
  5. Working with one half of the dough at a time, roll the dough to a rectangle, about 8×12-inches. Be sure to lightly flour work surface to prevent dough from sticking. Melt 3 Tablespoons butter and brush half of it over the surface of the dough.
  6. With a pizza cutter, cut the rectangle in half lengthwise – this creates two rectangles, 4×12-inches in size.
  7. Fold over each piece of dough lengthwise, stopping about 1/4-inch before the bottom edge. You’ll now have two long pieces of folded dough that are about 2 1/4-inches by 12 inches.
  8. Cut each rectangle into 6 equal pieces. This will give you 12 total folded rolls, about 2 1/4-inches by 2-inches.
  9. Flip each roll over so that the longer side is on top. Place on a baking sheet either lined with parchment or prepared with nonstick spray. Roll out and shape the second dozen of rolls. You can fit all 24 rolls on one half-size baking sheet (18×13-inches) if you arrange them in 6 rows of 4. 
  10. Cover the rolls and let them rise until puffy, about 45 minutes to 1 hour. Towards the end of the final rise, preheat oven to 350°F/176°C.
  11. Bake for 18-22 minutes, until golden. Brush with melted butter right out of the oven.
  12. Let rolls cool in the pan 10 minutes before serving. 

Notes

  • If using active dry yeast, add to the warm water 10 minutes before mixing. It should begin to foam or bubble. If you don’t see any activity after 10 minutes, your yeast is most likely not good and you should grab a new packet. 

Make ahead options:

    • Make ahead option 1: Make the dough the night before. Place it in a large bowl and cover. Refrigerate the dough over night. Remove the dough about 2 hours before you want to serve the rolls. Shape them and let them rise. Bake and enjoy!

    • Make ahead option 2: The night before, make the dough and let it rise for its first proof. Roll out and shape the rolls. Place on baking sheet and cover with plastic wrap. Place in the refrigerator. About 1 hour before you want to serve the rolls, remove the pan from the oven. Let them rest on the counter while the oven preheats. Bake, serve and enjoy!

    • Make ahead option 3: Shape the rolls and place on a baking sheet. Immediately after shaping, place the baking sheet in the freezer and freeze rolls for 24 hours. Remove frozen rolls from the baking sheet and store in a zip top freezer bag. Keep frozen rolls in the freezer for up to 4 to 6 weeks. About 4-5 hours before you want to serve them, remove the rolls from the freezer and place on a prepared baking sheet. Cover and let them rise until puffy. Bake as directed in the recipe.

Storing:

  • Store leftover rolls in an airtight container for up to 4-5 days, or freeze in a ziplock freezer bag for up to 2 months.

Keywords: Parker House Rolls, dinner rolls

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