Parker House Rolls Recipe

Warm milk and melt butter

Gently warm the whole milk in a small saucepan over low heat until it reaches about 100–110°F (warm to the touch, not hot). Stir in 2 tablespoons unsalted butter until melted. Remove from heat and let cool slightly.

Bloom yeast

In a small bowl, combine warm water (2 tbsp), granulated sugar (2 tbsp) and active dry yeast (2 tsp). Let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive — start again with fresh yeast.

Whisk the slightly cooled milk/butter mixture into the foamed yeast.

In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl), combine 3.5 cups all-purpose flour and 1 teaspoon kosher salt. Whisk briefly to mix.

Add the milk/yeast mixture and 1 large egg to the flour. Mix on low speed with the paddle (or stir with a wooden spoon) until combined and a shaggy dough forms, about 1–2 minutes.

Switch to the dough hook (if using a stand mixer). Add the 6 tablespoons chilled, cut unsalted butter pieces one at a time, allowing each to incorporate before adding the next. Knead on medium-low for 6–8 minutes until a smooth, slightly tacky, elastic dough forms. If dough is too sticky, add up to 2 tablespoons more flour total; if too dry, add 1 teaspoon warm water at a time.

Shape dough into a ball. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Turn the risen dough onto a lightly floured surface. Gently deflate and roll into a rectangle about 12 x 8 inches and roughly 1/2 inch thick. Use the 1 tablespoon flour to dust as needed to prevent sticking.

Using a sharp bench scraper or knife, cut the rectangle into 12 equal squares (about 4 x 3 inches each; you can do 3 columns x 4 rows).

Brush each square lightly with a thin film of the melted butter (reserve the rest for brushing later). Fold each square in half (short side to short side) so the buttery surface is inside the fold, forming a semicircle with a sealed edge. Press edges lightly to adhere.

Place each folded roll, seam-side down, into a greased 9 x 13-inch baking pan or two smaller pans, spacing them about 1/2 inch apart for soft sides (or closer for pull-apart rolls). Arrange in 3 rows of 4.

Cover the pan loosely with lightly greased plastic wrap or a towel and proof until rolls are puffy and nearly doubled, about 40–50 minutes. Meanwhile preheat oven to 375°F (190°C) in the last 15 minutes of proofing.

Whisk together 1 large egg and 1 teaspoon water to make an egg wash. Gently brush the tops of the risen rolls with the egg wash, taking care not to deflate them.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, or until the tops are deep golden brown and an instant-read thermometer in the center of a roll reads about 190–195°F (88–90°C). Rotate the pan once halfway through baking if your oven has hot spots.

Remove rolls from oven and immediately brush with remaining melted unsalted butter (2 tbsp reserved for brushing). Let cool in pan 10 minutes before transferring to a wire rack or serving straight from the pan.

While rolls bake, let 8 oz cultured butter sit at room temperature until very soft but still spreadable, about 20–30 minutes. Transfer to a small bowl and whip vigorously with a fork or small whisk until light and slightly aerated (the 'glacier' — a fluffy mound).

Taste and fold in 1/4 teaspoon finely flaky sea salt if using. Shape into a small mound or quenelle and place on a chilled plate. Optionally chill briefly so it holds shape when served with warm rolls.

Serve Parker House rolls warm or at just-warm temperature with a generous scoop (glacier) of cultured butter alongside for spreading. Rolls are best the day they are baked; reheat gently wrapped in foil at 300°F for 8–10 minutes if needed.