Parker House Rolls
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Parker House Rolls
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Warm and fluffy Parker House rolls are elevated to new heights when served with a pat of sweet honey butter.
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Ingredients
Rolls
- 1 tablespoon unsalted butter
- 4½ cups all-purpose flour
- 2 envelopes instant yeast
- 2 teaspoons kosher salt
- 1⅓ cup whole milk, warmed
- ¼ cup unsalted butter, melted
- 4 tablespoons honey
- 1 large egg
- 2 large egg yolks
- 1 tablespoon vegetable oil
Egg Wash
- 1 large egg beaten, for egg wash topping
Honey Butter
- ¾ cup Butter, softened
- ¼ cup honey
- Flaky sea salt
Instructions
- Remove the mixing bowl from the stand mixer, add flour, yeast, and salt. Mix to combine. Create a well in the center of the flour mixture (a small hollow spot in the middle for the wet ingredients to go).
- In a medium bowl, add warm milk, butter, and honey and whisk until butter is melted (milk should be hot enough to melt butter, but not too scalding - should be lukewarm by the time the butter is melted). Add to the well in the dry ingredients. Do not mix yet.
- In another bowl, add egg and egg yolks and beat for 1-2 minutes until mixed well. Add this to liquid ingredients in the bowl.
- Place the mixing bowl onto the stand mixer, add the dough hook attachment, and mix on medium speed for 5-6 minutes - or until elastic and smooth.
- While dough is mixing, add a teaspoon of vegetable oil to a large metal bowl and rub around the inside of the bowl.
- Transfer the dough to the bowl, cover with a tea towel and let rise for 45 minutes.
- While the dough is rising, butter a 9x13 baking dish and set aside.
- Punch down and divide the dough into 3 equal circles. Divide each circle into 5 parts to make 15 equal pieces.
- Roll each piece into a ball making sure to stretch the dough and pinch it underneath to ensure a smooth top.
- Place each ball into the prepared baking dish. Cover with a tea towel and let rise for 1-1.5 hours, or until doubled in size.
- Preheat oven to 350°F. Brush the tops of the rolls with an egg wash and bake for about 20-25 minutes, or until golden brown.
Honey Butter
- While rolls are baking, make honey butter by mixing butter and honey in a small bowl until combined.
- As soon as the rolls come out of the oven, brush the tops with the honey butter and sprinkle with flaky salt.
- Use remaining honey butter to serve the rolls with.
Equipments used:
Notes
- To use active dry yeast instead of instant yeast:
- Storing and reheating leftover rolls:
- Warm the milk to 105-110°F pour ⅓ cup into a separate bowl and sprinkle it with 4¼ teaspoons active dry yeast. Set aside to bloom.
- Meanwhile, heat the remaining 1 cup of milk enough to melt the butter and add the honey.
- Pour the milk from both bowls into the well in the center of the flour mixture and continue with the recipe.
- Note that the dough may take a bit longer to rise than when using rapid-rise yeast.
- To prevent them from drying out, cool and store in an airtight container or bag. Keep at room temperature for 1-3 days or freezer for up to 3 months.
- Reheat- Preheat your oven to 350°F, wrap the rolls in foil, and warm for about 10-15 minutes, or until heated through. To microwave- Wrap the rolls in a damp paper towel and microwave on high for about 15-20 seconds
Nutrition Information
Show Details
Serving
1g
Calories
318kcal
(16%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
403mg
(17%)
Potassium
102mg
(3%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
503IU
(10%)
Vitamin C
0.1mg
(0%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 318kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 403mg | 17% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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