How to Make Parker House Rolls

Named after the Parker House Hotel where they were invented, these buttery, soft, pull-apart dinner rolls are the yeasty ones you should be baking.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Parker House Rolls, Step by Step

Sprinkle these plush, slightly sweet rolls with coarse salt just before baking for a balanced, buttery bread that's best devoured when it's piping-hot.

Get the Recipe: Parker House Rolls

Activate the Yeast

Combine 1 cup warm water, 2 tablespoons sugar and 1 package yeast together in a glass measuring cup; let the yeast ferment until foamy, about 5 to 10 minutes.

Prepare the Dough

Whisk 2 cups all-purpose flour and 1 teaspoon salt together in a large bowl. Make a well in the flour, add 1 of the eggs and 1 yolk into the well, then slightly beat.

Combine Both Mixtures

Add the yeast mixture to the flour mixture and stir with a wooden spoon until a rough dough forms.

Knead the Dough

Turn out onto a lightly floured surface and knead, adding more flour as needed.

Finish Kneading

Knead until the dough is smooth and elastic.

Halve the Dough

Divide the finished dough in half.

Form Into Balls

Roll each half into a long 1 1/2-inch-wide snake shape. Cut into 20 pieces and shape each into a ball.

Prepare the Finished Dough Balls

Coat a 9-inch glass pie dish with the melted butter, then toss the dough balls in the butter until coated. Place the butter-coated dough in the glass pie dish.

Let the Rolls Rise

Cover with a kitchen towel and let sit in a warm place, until dough doubles in size, about 1 hour.

Brush with Egg, Season with Salt

Preheat oven to 400 degrees F. Brush the tops of the rolls with one beaten egg and sprinkle with the coarse salt.

Bake the Rolls

Bake until golden brown, about 25 to 30 minutes. Let cool about 30 minutes, but serve warm.

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