Parker House Rolls
Parker House Rolls
Everyone loves a heaping basket of hot Parker House Rolls, especially for the holidays. They are buttery, salty and oh so delicious! There are hundreds, if not thousands, of recipes out there that, for the most part, all include the same ingredients just little nuances from one to the next. This recipe is one that was inspired by several others and results in the most delicious, fluffy and buttery rolls ever! In addition, it’s a sure way to impress your dinner guests.
Yield: 16 rolls
Preparation time: 25 minutes prep + 1 hour proofing + 45 minutes proofing
Cook Time: 25 minutes
2 1/2 teaspoons active dry yeast
2 tablespoons granulated sugar, divided
1 cup whole milk
1/4 cup unsalted butter
3 1/2 cups unbleached all-purpose flour (more may be needed, see "note" in method)
1 large egg, lightly whisked to break yolk
olive oil, as needed to coat bowl for proofing
2 tablespoons unsalted butter, melted (to line baking dish)
1/4 cup unsalted butter, melted (to brush on rolls before serving)
Maldon salt, as desired (or other coarse finishing salt)
1. Preheat oven to 350ºF.
2. In a small bowl with 1/4 cup 110ºF water, add yeast and 1 tablespoon of sugar. Lightly whisk until just combined. Allow to sit for 5 – 10 minutes, or until bubbles and foam appear on top.
3. Meanwhile, in a small saucepan, add milk and heat until 100ºF – 110ºF. Remove from heat and add butter and remaining 1 tablespoon of sugar. Whisk until combined and sugar melts. Add yeast mixture to milk, whisking until combined. Set to the side.
4. In a food processor fitted with a blade attachment, add flour. With the machine running, add yeast and milk mixture along with the egg and continue to mix until dough forms into a ball, 5 – 10 seconds. If the mixture is too sticky to handle, add more flour starting with 1 tablespoon at a time. NOTE: dough will be sticky but should easily release from your hands when touched.
5. Transfer to a floured work-surface and knead with your hands until smooth, approximately 30 seconds – 1 minute.
6. Place dough in a large bowl coated with olive oil and using your hands, lightly coat the top of the dough to ensure the plastic wrap doesn’t adhere to the dough.
7. Cover bowl tightly with plastic wrap and allow to proof for 1 – 1 1/2 hours in the warmest part of your kitchen, close to the stove or oven, or until doubled in size.
8. Meanwhile, lightly grease the bottom and sides of a 9x13-inch baking dish with melted butter.
9. Once the dough has proofed, use lightly floured hands to “punch down” the dough. Remove from bowl and divide into 4 equal portions. Working with 1 piece of dough at a time, flour your work surface and using a rolling pin, shape dough into 3x8-inch rectangular piece. Repeat with the remaining three. Brush the top of each with melted butter.
10. Starting with one piece of dough at a time, lay dough horizontally in front of you. Fold the top (lengthways) toward you to come 1/4-inch short of its bottom half.
11. Using a pizza roller or knife, cut across lengthwise into three 2-inch-wide portions.
12. Place each in the prepared baking dish. Repeat with the other three rectangles.
13. Cover baking dish tightly with plastic wrap and allow to proof for 45 minutes, or until doubled in size.
14. Brush each with melted butter and place in preheated 350ºF oven until golden brown on top and cooked through, approximately 25 minutes.
15. Remove from oven and immediately brush with more melted butter and sprinkle with Maldon sea salt. Serve while hot!
Kitchen Note: Make sure you salt the rolls immediately after brushing them with melted butter.