Parker House Rolls
User Reviews
4.4
96 reviews
Good
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Prep Time
45 mins
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Cook Time
45 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
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Soft, buttery Parker House Rolls are a holiday classic. Serve them with Cranberry Butter to make them even more festive for your Thanksgiving table!
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Ingredients
- 4-3/4 to 5-1/4 cups all-purpose flour
- ⅓ cup sugar
- 2 envelopes Fleischmann's® RapidRise Yeast 4 1/2 teaspoons
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.4
96 reviews
Good
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