Description
Parker House Rolls are soft, buttery, and slightly sweet yeast rolls featuring a tender crumb and a golden, buttery crust. Perfect for holiday dinners or as a comforting side, these classic rolls are made by folding dough circles before baking, creating their signature shape and texture.
Ingredients
Scale
Yeast Mixture
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup warm water (about 110°F/45°C)
- Pinch of sugar (for activating yeast)
Dough
- 1 cup warm milk (about 110°F/45°C)
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted (plus more for brushing)
- 1 large egg
- 3 1/2 to 4 cups all-purpose flour
Instructions
- Activate the Yeast: In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Let it sit for about 5-10 minutes until foamy, indicating the yeast is active.
- Mix the Dough: In a large bowl or stand mixer, combine warm milk, sugar, salt, melted butter, and egg. Stir in the activated yeast. Gradually add flour, 1 cup at a time, until a soft dough forms.
- Knead the Dough: Knead dough on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook. Add more flour if dough is sticky.
- First Rise: Place dough in greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Shape the Rolls: Punch down dough and roll out on floured surface to 1/2-inch thickness. Cut 2-3 inch circles using a round cutter. Lightly brush tops with melted butter, fold circles in half, and press edges to seal.
- Second Rise: Arrange folded rolls close together on a greased baking sheet. Cover with towel and let rise for 30-45 minutes until puffed.
- Preheat the Oven: Preheat oven to 350°F (175°C).
- Bake the Rolls: Bake rolls for 15-20 minutes until golden brown on top.
- Brush with Butter: Remove from oven and immediately brush with melted butter for a shiny, buttery finish.
- Serve: Serve warm with extra butter or your favorite spreads.
Notes
- Ensure liquids are warm (about 110°F) for proper yeast activation, not too hot to kill yeast.
- Kneading is key to develop gluten and achieve soft texture.
- Letting rolls rise twice ensures lightness and fluffiness.
- Brush with butter before folding and after baking for maximum flavor and softness.
- Use a sharp cutter to get clean edges for folding.
- Store leftover rolls in an airtight container to retain softness.
