Parker House Rolls
User Reviews
5
Parker House Rolls
Description
Parker House Rolls begin with activating active dry yeast in warm water with sugar until foamy, establishing a yeast starter. Melted butter is cooled and combined with milk, beaten egg, and salt before mixing into the yeast mixture. Gradual addition of all-purpose flour and kneading in a stand mixer forms a smooth elastic dough. The dough rests covered until doubled in size to allow fermentation.
Once risen, the dough is rolled into a square, sliced into rectangles, folded in half with an overhang, and arranged seam-side down in a baking pan. Baking produces rolls with a tender crumb and softened crust. Optionally, melted garlic butter can replace regular butter for brushing, and herbs may be added into the dough for variation.
These rolls store well at room temperature for several days and freeze successfully after baking. Thaw frozen rolls before serving. If no mixer is available, hand kneading for about 10 minutes works as well.
Ingredients
- ½ cup butter divided, unsalted
- ¼ cup water between 110°F - 115°F, warm
- 1 packet active dry yeast 2 ¼ teaspoons
- ¼ cup granulated sugar divided
- 1 cup milk room temperature
- 1 large egg beaten
- 1 ½ teaspoons kosher salt plus additional for sprinkling
- 3 ¾ to 4 cups all-purpose flour plus more for dusting
Instructions
- Melt the butter and let it cool.
- In a stand mixer*, combine warm water, yeast, and 1 teaspoon of sugar. Let it rest for 10 minutes or until foamy.
- Add the remaining sugar, 6 tablespoons of butter, milk, egg, and salt.
- With a dough hook on low speed, gradually add the flour a bit at a time to form a dough that pulls away from the sides of the mixer. You may not need all of the flour. Continue to knead on medium speed for 4 minutes.
- Transfer the dough to a greased bowl and cover with plastic wrap. Let rise until doubled, about 90 minutes.
- Preheat the oven to 375°F and line a 9x13 metal baking sheet with parchment paper.
- Turn the dough onto a lightly floured work surface and pat it into a 9-inch square. Cut 3 strips across and 6 strips down so you have have 18 rectangles of dough.
- Fold each piece of dough in half lengthwise so the top slightly overhangs the bottom and place seam-side down in the prepared pan.
- Bake the rolls for about 16 to 18 minutes or until browned.
- Remove from the oven and lift the parchment out of the pan and onto a wire rack. Immediately brush the remaining butter over the rolls and sprinkle with salt. Cool slightly before serving.
Notes
- Use active dry yeast and ensure it foams when proofed to confirm viability; discard if not bubbly.
- If a stand mixer is unavailable, knead the dough by hand until smooth, about 10 minutes.
- Optionally, brush baked rolls with melted garlic butter and add up to 1½ teaspoons dried herbs for extra flavor.
- Store baked Parker House rolls in a sealed bag at room temperature for up to 5 days.
- For freezing, cool completely, freeze individually on a cookie sheet, then transfer to a labeled zippered bag; thaw at room temperature before serving. Use frozen rolls within 3 months for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18rolls
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161 | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 204mg | 9% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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