Parker House Rolls
Parker House Rolls are soft, folded dinner rolls brushed generously with butter.They are famous for their tender texture and slightly sweet flavor.Perfect for holidays, celebrations, or everyday meals.Classic, simple, and always crowd-pleasing.
Ingredients
- 1 cup warm milk (about 110°F / 43°C)
- 1 packet active dry yeast (2 ¼ teaspoons)
- 2 tablespoons sugar
- 3 ½ cups all-purpose flour
- 1 large egg
- 4 tablespoons unsalted butter, melted (for dough)
- 6 tablespoons unsalted butter, melted (for brushing)
Instructions
Activate the Yeast:
- In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Make the Dough:
- Add egg, salt, melted butter, and flour to the yeast mixture. Mix until a soft dough forms. Knead for 6–8 minutes until smooth and elastic.
First Rise:
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Shape the Rolls:
- Punch down dough and roll out into a rectangle about ½-inch thick. Cut into 3-inch squares or circles. Flatten slightly with a rolling pin, brush with melted butter, and fold in half, pressing lightly.
Second Rise:
- Arrange rolls on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
Bake:
- Preheat oven to 375°F (190°C). Brush rolls with butter and bake 15–18 minutes until golden brown.
Finish:
- Brush with more melted butter while warm. Serve soft and fluffy.
Notes
- Warm milk helps activate the yeast quickly.
- Dough should be soft but not sticky.
- The signature fold helps create the layered, buttery texture.
- Rolls freeze very well after baking.
- Best served warm with extra butter or honey.