Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Folding & Shaping
Cultured Butter (for finishing)
Egg Wash
Method
Dough
- 1
Activate yeast
Combine warm water (about 105–115°F / 40–46°C), 1 tsp of the sugar, and the active dry yeast in a small bowl. Stir gently and let sit until foamy, 5–10 minutes. If it doesn’t foam, discard and start with fresh yeast.
- 2
Warm milk & melt butter
Warm the whole milk until it’s lukewarm (about 95–100°F / 35–38°C). In a separate small saucepan or microwave, melt the 6 tbs unsalted butter and let cool slightly so it’s warm but not hot.
- 3
Mix wet ingredients
In the bowl of a stand mixer fitted with the paddle or in a large mixing bowl, whisk together the warm milk, activated yeast mixture, remaining 2 tbs sugar, the two eggs, and the melted/softened butter until combined.
- 4
Add dry ingredients
Whisk together 4 3/4 cups of the flour with the salt. With the mixer on low, add the flour mixture to the wet ingredients a cup at a time until a shaggy dough forms. If using a bowl, stir with a spatula until combined.
- 5
Knead
Switch to the dough hook or transfer to a floured surface and knead for 6–8 minutes until the dough is smooth and slightly tacky but not sticky. Add up to the remaining 1/4 cup flour only as needed to prevent excessive stickiness.
- 6
Folding & Shaping
- 7
Prepare work surface
Turn the risen dough onto a lightly floured surface (use the reserved flour for dusting). Gently press the dough into a rectangle about 12 x 16 inches. Do not deflate completely; keep some air for softness.
- 8
- 9
Second fold and rest
Using a bench scraper or sharp knife, cut the folded dough into three equal strips lengthwise. Stack the strips on top of one another, then roll the stack gently with the palm of your hand to seal and even the edges. Cover with plastic and let rest 15 minutes to relax the gluten; this makes shaping easier.
- 10
Divide and shape rolls
After resting, cut the stack into 12 equal pieces. Working with one piece at a time, flatten each piece slightly, brush the interior with a little of the remaining melted butter (about 1 tbs divided), fold the piece in half, place on a prepared baking sheet or in a 9x13-inch pan with the folded edge down. For classic Parker House shape, press the center of each roll lightly with a rounded back of a spoon or your thumb so each roll has a slight indentation.
- 11
Final proof
Cover the shaped rolls loosely with plastic wrap or a damp towel and let them rise until puffy and nearly doubled, 45–60 minutes. Meanwhile, preheat the oven to 375°F (190°C) about 20 minutes before baking.
Egg Wash & Bake
- 12
- 13
Bake
Bake the rolls in the preheated 375°F (190°C) oven for 15–18 minutes, until the tops are deep golden brown and the internal temperature reads about 190–195°F (88–90°C). Rotate the pan halfway through baking for even browning if necessary.
- 14
Cultured Butter Finishing
- 15
Spread cultured butter
While the rolls are still warm (but not piping hot), spread approximately 1/2 tbs (totaling about 6 tbs across the batch) of softened cultured butter over the tops of the rolls so it melts into the surface and seams. This adds tangy richness.
- 16
Season
If desired, sprinkle the tops lightly with the sea or flaky salt (about 1 tsp total) to highlight the butter’s flavor. Serve warm.