Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
The Best Parker House Rolls
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- Level: Intermediate
- Total: 4 hr (includes rising time)
- Active: 1 hr
- Yield: 18 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 307
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 67 mg
- Sodium
- 203 mg
These Parker House rolls are super indulgent thanks to plenty of butter mixed in and brushed on top. Milk and eggs enrich the dough, lending a perfectly tender texture. A sprinkle of flaky sea salt adds a welcome bit of contrast and crunch. These rolls are best served fresh and warm.
- Level: Intermediate
- Total: 4 hr (includes rising time)
- Active: 1 hr
- Yield: 18 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 307
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 67 mg
- Sodium
- 203 mg
Ingredients
Dough:
Rolls:
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Directions
- For the dough: Heat the milk in a small saucepan over medium high until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in the butter and sugar until melted. Set aside to cool.
- Measure 1/2 cup warm water (about 110 degrees F) in a small liquid measuring cup and stir in the yeast. Let sit until foamy, about 5 minutes.
- Combine the milk mixture, yeast mixture, kosher salt, eggs and half of the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium high and continue to knead until the dough is very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then add the dough. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes.
- Spray a 9-by-13-inch baking pan with nonstick cooking spray, line with parchment and spray the paper.
- For the rolls: Lightly dust a clean work surface with flour. Punch down the dough, turn it out onto the prepared surface and roll to a 12-inch square. Spread 4 tablespoons of the melted butter to the edges of the dough using a pastry brush. Cut the dough into three 4-inch strips. Cut each strip into six 4-by-2-inch rectangles, yielding 18 pieces. Fold each dough rectangle in half, joining the 2 shorter sides together. You do not need to pinch them together. Arrange 3 rows of 6 rolls in the prepared pan with the folded end up (short sides down in the pan) and brush with 4 tablespoons melted butter. Cover with plastic and set aside in a warm area until puffed and risen almost to the top of the pan, about 45 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Remove the plastic and sprinkle the rolls lightly with flaky sea salt. Bake until puffed and golden brown, about 40 minutes. Remove from the oven and brush with the remaining 4 tablespoons melted butter. Serve warm.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
