Parker House Rolls
These Parker House rolls bake up golden, soft and irresistibly buttery. They’re perfect alongside roasts, soups or festive dinners and always impress guests.
Servings: 12 rolls
Equipment
- Stand Mixer with Dough Hook Attachment
- Baking Dish 9 x 13-Inch
Ingredients
For the Rolls
- 1 ½ Cups whole milk warmed
- 2 Teaspoons granulated sugar
- 2 Teaspoons active dry yeast
- ¼ Cup warm water
- 1 egg large
- 1 Teaspoon salt
- 4 to 5 cups all purpose flour plus extra for kneading
- 4 Tablespoons unsalted butter
For the Egg Wash
- 1 egg large, lightly beaten
- 1 Tablespoon water
Optional Toppings
- 2 Tablespoons butter melted
- sea salt flakes
Instructions
Prepare the Dough
- In the bowl of a stand mixer fitted with the dough hook attachment, add milk, sugar, yeast, warm water, egg, salt, and 4 cups flour.
- Beat the dough on medium speed for 10 to 15 minutes, slowly adding the remaining cup of flour until the dough comes together and begins to pull away from the sides of the bowl. The dough will be sticky to the touch, but the bowl will be mostly clean on the sides.
- Once you’ve reached the right consistency, add 4 tablespoons unsalted butter and mix together for 5 minutes. The dough should be smooth, but still sticky to the touch.
- Transfer dough to a lightly floured clean work surface.
- Shape dough into a ball and transfer to a large greased bowl.
Let the Dough Rise
- Cover with plastic wrap and leave in a warm spot for 1 hour, or until it has doubled in size.
- Preheat oven to 350°F and grease a 9x13-inch baking dish or line a baking sheet with parchment paper. Set aside.
- Remove plastic wrap and punch down on the dough 4 times to remove large air bubbles.
Shape the Rolls
- Use a pizza cutter to cut the dough into 12 equal pieces.
- Tuck and roll edges to form a ball and place all 12 in your greased baking dish.
Make Egg Wash
- Mix beaten egg and water in a small bowl.
- Brush rolls with egg wash.
Bake the Rolls
- Bake for 25 to 30 minutes or until golden brown.
- Remove from oven.
Add Toppings and Enjoy
- Brush rolls with melted butter and sprinkle with flakey sea salt on top, if liked.
- Serve warm.
Notes
Warm liquids correctly: Keep milk and water around 105°F so the yeast activates but doesn’t die.
Knead fully: Work the dough long enough for an elastic, pillowy result.
Let it rise properly: A warm draft-free spot ensures the dough doubles in size.
Use egg wash: Adds a beautiful sheen and helps the rolls brown evenly.
Butter after baking: Brushing with melted butter right away locks in softness.
Knead fully: Work the dough long enough for an elastic, pillowy result.
Let it rise properly: A warm draft-free spot ensures the dough doubles in size.
Use egg wash: Adds a beautiful sheen and helps the rolls brown evenly.
Butter after baking: Brushing with melted butter right away locks in softness.
Nutrition
Calories: 220kcal | Carbohydrates: 34g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 220mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 0.002mg | Calcium: 52mg | Iron: 2mg
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