Parker House Rolls
Soft, fluffy, and irresistibly buttery Parker House Rolls that are surprisingly simple to make, even for beginner bakers. A comforting classic that brings nostalgia and happiness to any meal.
Equipment
- Small bowl for activating yeast
- Large bowl or stand mixer bowl
- Stand Mixer optional, with dough hook
- Plastic wrap for covering dough
- 9x13 inch baking pan
- Wire rack for cooling
Ingredients
Main ingredients
- 2.25 teaspoons active dry yeast or 1 envelope
- 0.25 cup warm water 105°F-115°F
- 1 cup whole milk warmed slightly
- 0.5 cup unsalted butter melted, divided
- 1 large egg room temperature
- 3 tablespoons granulated sugar
- 2 teaspoons kosher salt divided
- 3.5 cups all-purpose flour plus more for a work surface
Instructions
- Activate the Yeast: In a small bowl, sprinkle your active dry yeast over the warm water. Give it a gentle stir and let it sit for about 5-10 minutes. You want to see it get foamy and bubbly – that's the yeast waking up and getting ready to work its magic!2.25 teaspoons active dry yeast
- Mix Wet Ingredients: In a big bowl (your mixer bowl if you have one!), whisk together the slightly warmed milk, 2 tablespoons of your melted butter, the egg, sugar, and 1 teaspoon of kosher salt.2.25 teaspoons active dry yeast
- Combine Yeast and Milk Mixture: Pour that foamy yeast mixture into the milk mixture and give it a good stir.
- Add Flour: Now, it's time for the flour! Add it gradually, about a cup at a time, mixing as you go. You'll notice it start to come together into a shaggy, sticky dough. Don't worry if it looks a bit rough at this stage.2.25 teaspoons active dry yeast
- Knead Your Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth, soft, and elastic. If using a stand mixer with a dough hook, knead for about 6-8 minutes.2.25 teaspoons active dry yeast
- First Rise: Lightly grease a clean bowl with a little oil or butter. Place your kneaded dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.2.25 teaspoons active dry yeast
- Shape the Rolls: Gently punch down the risen dough. Turn it out onto a lightly floured surface and divide it into 12-16 equal pieces.2.25 teaspoons active dry yeast
- Ball 'Em Up: Take each piece of dough and gently shape it into a smooth ball, tucking the edges underneath to create a taut surface.
- Butter Your Pan: Brush the inside of your 9x13 inch baking pan with the remaining melted butter.2.25 teaspoons active dry yeast
- Arrange and Second Rise: Place your shaped dough balls into the buttered pan, nestled close together. Cover the pan with plastic wrap and let them rise for another 30-45 minutes, until puffy.
- Preheat the Oven: While the rolls are having their second rise, preheat your oven to 375°F (190°C).
- The Finishing Touches: Uncover the risen rolls and brush the tops generously with any leftover melted butter. Sprinkle the remaining 1 teaspoon of kosher salt over the tops.2.25 teaspoons active dry yeast
- Bake to Golden Perfection: Bake for 15-20 minutes, or until beautifully golden brown on top and around the edges.
- Cool Down: Let the rolls cool in the pan for a few minutes before carefully transferring them to a wire rack to cool further.
Notes
For longer storage, freeze completely cooled rolls wrapped tightly in plastic wrap, then foil, or in a freezer-safe bag for up to 2 months. Reheat wrapped in foil at 350°F (175°C).