Parker House Rolls

Total Time:
1 hr 7 min
Prep:
10 min
Inactive:
2 min
Cook:
55 min

Yield:
about 3 1/2 dozen
Level:
Intermediate

Ingredients
Directions

In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)

Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.

Preheat oven to 400 degrees F.

In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom.

On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.

Bake rolls for 15 to 18 minutes until browned.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    Absolutely delicious! I wanted to try a new bread recipe and I am so glad I did this. The rolls looked beautiful and tasted even better.
    This is the exact recipe I've been making for over 40 years!! And yes it is amazing
    This recipe was super easy and the rolls were amazing! Thank you food network
    Every year I am asked to make bread for the holidays. This is my go to recipe.
    So good!
    I made these rolls last week. Absolutely wonderful!!! This is the new bread in my house.
    THIS recipe ... delicious texture. aroma and flavor...for butter, jelly, etc B U T... 
    another FoodTV recipe with Alton Brown...we use grocery store puff pastry...follow recipe directions with buying puff pastry, cutting, arranging so-many pieces...putting into muffin pan....baking per FoodTV show directions... 
    Long explanation for genuine baker. FoodTV teaches us per Alton HOW to make parker rolls. TERRIFIC! 
    Annie, Fremont. CA
    I made rolls today the were delicious!!!
    These are so....delicious!! There is a hint of sweetness and dipping both sides in butter before before baking is what makes them taste even better!
    Love love love!!! Follow the directions, read the recipe before you start, have good yeast and this recipe will turn out light fluffy and delish. I do recommend using real butter not margarine. The flavor difference is amazing!! Thanks Bobby for giving me my grams recipe that she never wrote down and is now unable to tell us or show us how to make them. This recipe has been a family tradition for years and now we have it back!
    This should have been a 5-star review but the food stylist ruined it for me. Do not arrange your pan like the picture without adjusting the cook time. They ended up doughy in the middle and I was too short on time to leave them in the oven any longer. My first batch was ruined, but when cooked through they are absolutely delicious!
    Delicious. It made more rolls than we needed, so I made half of them "brown and serve" by taking them out of the oven after about 10 minutes (when they were firm and just ready to begin browning, then I cooled them completely and froze 12 at a time in gallon-size freezer bags. To heat, defrost the rolls in the bag on the counter and then bake in a 350 oven for about 10 minutes or until golden. Happy baking, everyone.
    Made these for the first time today. I followed recipe for the most part, except I used salted butter. Also, when making bread, I don't measure the flour when adding to starter dough, just use enough to bring the dough to a nice texture, not sticky. Also, I skipped the step of raising the dough once the rolls were cut and buttered, and they still turned out very nice and light. I assume they would have been even lighter if I had let them raise, but I didn't have time! Next time I make them, I'll do that and see what the difference is. These rolls are TASTY and DELICIOUS!!!
    This is the best white bread recipe I have used. I did use 7 cups of flour instead of 6 and less butter because I sprayed the pans with cooking spray. I also reduced the baking time by a few minutes. I made cloverleaf rolls, as recommended by another reviewer, and the traditional Parker House variety. I also made Parmesan-Basil rolls which were yummy, as well. My kids, who are my harshest critics, loved these and ate them up! I am considering using it as a mock French loaf next. I accidentally posted this to Alex G's recipe which I haven't tried so I flagged that one. This is the correct review/recipe. Oops, first time!
    Very good bread! I'm nearly sure this is the same Parker House recipe my mother had me use when I first started baking bread -- let's just say "several decades ago." So good, so easy! I use salted butter and about-6 1/2 cups flour. (Remember, the more humid the day, the more flour you'll need. I also used the dough hook of my stand mixer rather than kneading by hand. The only other thing I did differently was that instead of rolling the dough and cutting it, I divided it into 24 portions and then divided each of those into 3 pieces. I rolled each of those pieces into balls and placed them in a greased muffin tin. I brushed each with melted butter, let them rise again for about an hour, baked them for about 15 minutes, removed them from oven and brushed again with melted butter. Beautiful cloverleaf rolls -- and of course, delicious!
    To Memphisfamily: If you will notice, Bobby credited the recipe "courtesy Omni Parker House Hotel, Boston, Massachusetts".The episode was also entitled "Historic Boston". Check your facts before you start throwing flour. I made these rolls and they are outstanding. Thanks to Bobby for bringing the Omni's recipe to us.  
    First batch turned out good but a little overcooked (I cooked it for 16 minutes). Next time, I'll keep an eye on them and check them at 12. Other than that, the recipe was easy to follow. A little time consuming (having to wait for the dough to rise multiple times), but it's well worth it!
    Made these at Thanksgiving and Christmas for the last few years. The family raves and demands more. Part of the key is to keep the dough a bit on the light side when first mixing in the first 2 cups. Then use only enough flour while kneading to keep it from getting really sticky. Incredible!
    These rolls are great! So soft and definitely buttery. But if you like a little more flavor use salted butter. They were easy to make, although someone who has never made any bread type product may not have the eye to notice when enough flour has been incorporated. With the high humidity here in Hawaii, Iadded much more than 6 cups of flour! My rolls came out great even though I messed up and added the butter after I added the water!
    You forgot to add water to the ingredient part!!!!
    I was totally intimidated about making rolls for Thanksgiving Dinner! I started the recipe the night before and got to the second rise and left them in the fridge overnight. I pulled them out of the fridge about 30 minutes before I baked them just to bring them closer to room temp. They turned out beautifully!!! Perfectly soft and so incredibly delicious! I could not have been more pleased. Oh and I ran out of AP flour and had to use whole wheat pastry flour for the kneading process, still turned out incredibly tender so next time, I'll try to sub in more whole wheat pastry flour to get more whole grains in. Try this recipe...if you follow it exactly, you will NOT be disappointed!!!!
    I am baking these to take to Thanksgiving this year. I par baked them and cooked one fully so I could try it. The outside burnt before the middle was fully cooked. The instructions were confusing sometimes and not using a mixer meant very hard work. They turned out fabulouse. I have never tried to make rolls before but these turned out flavorful, light, and fluffy. I may have to adjust the temperature when I bake the rest of them fully, but I highly reccommend making these rolls. This recipie made fifty rolls for me so there will be plenty of leftovers.
    Lovely, lovely, soft dough. The reviewers who had problems had bad yeast or bad temperatures-no offense, but dismiss those reviews! These are splendid.
    I made two batches of these rolls yesterday for a luncheon. They are so light and buttery! I'm going to try this dough for other rolls. They will melt in your mouth!!!
    The dough rose beautifully, the finished product looked gorgeous, but they just tasted strange -- oddly tangy and sour. My 7th-grader asked if there was wine in the dough. Maybe they needed less sugar? more salt? I would try them again if I knew how to correct the flavor!
    These rolls taste just like the ones my grandma used to make. This is really one of the best roll recipes I have ever used. The method helps develop the gluten, so they raise beautifully. I use this same recipe for making cinnamon and orange rolls. I shared this with my mother, who taught me everything I know about bread baking, and it's become her favorite recipe too.
    I'm not sure what I did, but this did not work out for me. The "ball" did not rise, and the shaped rolls did not rise. I baked them anyway..after 20 minutes they were no where near done, so I left them in another 10 minutes. They were slightly browned, but tasted horrible. I must have done something wrong, I have no idea!! It appeared to be a simple recipe, but guess it was too hard for me.
    I am not a particular fan of straight dough breads or rolls, but these were amazing. Tender, flavorful (imagine that with half a pound of butter) with a beautiful crisp crust. I was looking for something to liven up my holiday feast and this is IT! They also couldn't be easier. I did let their first rise go on for nearly two hours at a mid 70 degree range, so they aren't something to whip up for a quick dinner, but they are well worth the time involved.
    I have made these twice now. The first time they weren't that great. I got to looking at the recipe a realized I forgot the salt. The second time I made them (and I remembered the salt) they were great.
    This is a quick simple recipe that makes delicous rolls for any meal. They are good enough for a formal dinner or a laid back bar-b-que (mini pulled pork sandwhiches). Only complaint is that the dough doesn't truly make as many rolls as the recipe states, that just means I have to double it!
     

     
    Two suggestions. I like my dinner rolls with a little sweet after taste so I added 1/4 of honey to the recipe and it adds just a TINY TINY hint of sweetness to the roll. Make sure you put enough salt in your dough as well. Otherwise. Make them and enjoy.
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    This recipe is featured in:

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