Parker House Rolls
User Reviews
4.4
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Prep Time
45 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
36 rolls
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Course
Bread
Parker House Rolls
Description
The Parker House Rolls recipe combines all-purpose flour with sugar, yeast, salt, milk, water, butter, and egg to create a rich, tender dough. After kneading until smooth and elastic, the dough is rested briefly or allowed to rise slowly in the refrigerator for deeper flavor. The dough is rolled into rectangles, brushed with melted butter, and folded to create the characteristic crease and soft interior. Arranged close together on greased baking sheets, they develop soft sides and golden edges after baking. These rolls are buttery with a slightly sweet note, offering a soft texture that pairs well with meals or as sandwich buns.
The method requires an electric mixer for initial mixing and beating, followed by hand kneading. The resting step relaxes the dough, making it easier to shape. The folding and overlapping arrangement during baking help create their signature pull-apart form. The melted butter brushed on top adds color and flavor, contributing to their tender crust.
Parker House Rolls can be served warm with butter or alongside soups and roasts. Their soft texture and slight sweetness complement savory dishes well. Making the dough in advance and refrigerating overnight allows flexibility for timing the bake. The dough can be rolled and shaped prior to baking if refrigerated.
Ingredients
- 4-3/4 to 5-1/4 cups all-purpose flour
- ⅓ cup sugar
- 2 envelopes yeast 4 1/2 teaspoons, Fleischmann's® RapidRise brand
- 1-1/2 teaspoons salt
- ¾ cup milk
- ¾ cup water
- ¼ cup butter
- 1 egg
- ¼ cup butter melted, for brushing rolls
Instructions
- Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat milk, water, and 1/4 cup butter until very warm (120 to 130 degrees F). Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. (Or, if desired, place dough in a greased bowl, cover with plastic wrap, and allow to rise in refrigerator for 12 to 24 hours.)
- Divide dough in half; roll each half to a 12-inch square, about 1/4-inch thick. Cut each into 6 (12 x 2-inch) strips. Cut each strip into 3 (4 x 2-inch) rectangles. Brush each rectangle with melted butter. Crease rectangles slightly off center with dull edge of knife and fold at crease. Arrange in rows, slightly overlapping, on greased baking sheets, with shorter side of each roll facing down. Allow 1/4-inch of space between each row. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake in preheated 400 degrees F oven for 13 to 15 minutes or until done. Remove from sheets; cool on wire rack. Brush with 1/4 cup melted butter.
User Reviews
Overall Rating
4.4
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