Best Parker House Rolls
User Reviews
5
Best Parker House Rolls
Description
These Parker House Rolls start with a dough enriched by dried potato flakes, which contribute moisture and softness, alongside sugar and salt for balanced flavor. Instant yeast activates quickly with warmed milk and forms a dough that is kneaded until smooth and elastic. The dough rises until puffy, then is divided and rolled into rectangles, brushed with butter, folded, and cut to form the characteristic shape with overlapping edges.
After baking, the rolls develop a golden crust and soft interior with a buttery sheen from melted butter brushed on top. Their tender texture and subtle sweetness make them suitable for accompanying many meals or enjoying with butter or preserves. The recipe yields fluffy, pillowy rolls with layered folds.
Storing rolls in airtight containers preserves freshness for a couple of days. They also freeze well when protected against freezer burn, allowing convenient make-ahead batches. Reheating gently maintains the rolls’ soft crumb and buttery flavor. Instant mashed potato flakes are used, avoiding added flavors to keep the rolls classic.
Ingredients
- 3 cups flour all-purpose or bread, 360 grams
- 2 1/2 teaspoons instant yeast
- 3 Tablespoons sugar 39 grams
- 1 1/2 teaspoons salt
- 3/4 cup dried potato flakes instant mashed potatoes, 50 grams
- 4 Tablespoons butter room temperature, salted
- 1 cup milk warm, 227 grams
- 1 large egg
To brush on dough and rolls after baking:
- 4 Tablespoons butter melted, salted
Instructions
- If you have a food scale, weight the flour for accuracy. In a large mixing bowl or in the bowl of an electric mixer such as Bosch or Kitchenaid, combine the flour, yeast, sugar, salt, dried potato flakes, 4 Tablespoons of butter, egg, and warmed milk. I suggest warming the milk for 25 seconds in the microwave.
- Knead for 10 minutes by hand or for 8 minutes if using a stand mixer.
- Place the dough into a lightly greased bowl. Cover and allow to rise for 90 minutes until it becomes puffy.
- Transfer the dough to a lightly greased work surface. Divide the dough in half. Working with one half at a time, roll the dough into a 8" x 12" rectangle.
- Brush the dough with a light coating of the melted butter. You will have leftovers to brush on top of the rolls after baking.
- Cut the dough in half lengthwise, to make two 4" x 12" rectangles. Working with one rectangle at a time, fold it lengthwise to about 1/2" of the other edge, so the bottom edge sticks out about 1/2" beyond the top edge. You will have a rectangle that is about 2 1/4" x 12". Repeat with the other piece of dough.
- Cut each of the rectangles crosswise into four 3" pieces, making a total of 8 folded rolls, each about 2 1/4" x 3". Flip the rolls over so the smooth side is facing up and place them in a greased 9" x 13" pan. Repeat with the remaining piece of dough, making 16 rolls in all. You will arrange 4 rows of 4 rolls in the pan. Gently flatten the rolls to cover the bottom of the pan.
- Cover the pan and let the rolls rise for about 1 hour until they are puffy. Towards the end of the rising time, preheat the oven to 350 degrees.
- Bake for 17-22 minutes until a light golden brown color. Remove from the oven and generously brush with melted butter. Pull them apart to serve.
Notes
- This recipe is adapted but adjusts salt and butter amounts and warms milk to better activate yeast and reduce baking time.
- Store baked rolls in an airtight container at room temperature for up to 2 days to maintain freshness.
- Parker House Rolls freeze well when stored in freezer-safe bags and can be thawed at room temperature or gently reheated to preserve texture.
- Use plain instant mashed potato flakes with no additional seasoning to keep the rolls’ classic flavor intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16rolls
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 278mg | 12% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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