1 Video | Photo: Parker House Rolls Recipe
Ingredients
- 1 1/2 cups milk
- 1 stick unsalted butter, cut into pieces, plus more for brushing
- 1/2 cup sugar
- 1 package active dry yeast
- 1/2 cup warm water
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
Directions
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
Preheat the oven 350 degrees F.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.
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By Chef Jack B
Van Nuys, CA
on May 12, 2013
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Hands down best Parker House Roll ever. After shaping into rolls I refrigerated them over night. After they came back to room temperature and finished their second rise I was a bit skeptical but after they baked for a few minutes I got the oven rise and they came out beautifully. Thankfully some of my guests arrived early and saw them before I baked them because the rest of them thought I bought them at a bakery. Tasty with a wonderful texture that has a chew. I didn't add any more salt, I served them with salted butter and they were perfect. Officially my go to dinner roll recipe now.
By cfadling
Centerton, AR
on April 03, 2013
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Total home run! These were moist, melt in your mouth deliciousness! I'm addicted! After reading reviews I decided to add 3/4 t. more salt because we like the flavor. Shaped the rolls mid morning and put them in the fridge. Brought them out about an hour before dinner to come to room temp and finish rising. Just before baking I brushed the tops with an egg wash. This is just the kind of dinner roll recipe I've been looking for. Thanks Bobby!
By jensmonkees
Gilbet, AZ
on March 31, 2013
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I have made this recipe a few times now and its a ht! The dough was perfect and it was easy to make!
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