Parker House Rolls Recipe

Warm the milk to 105–115°F (warm to the touch but not hot). In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit 5–10 minutes until foamy and active.

Whisk the remaining 1 tablespoon sugar, melted butter and the egg into the foamy yeast mixture until combined.

In a separate bowl whisk together the flour and 1 teaspoon salt. Add the flour mixture to the wet mixture in two additions, mixing until a shaggy dough forms. If using a stand mixer, attach the dough hook and mix on low for 2–3 minutes until ingredients come together; increase speed to medium and knead 4–6 minutes until a smooth, slightly tacky, elastic dough forms. By hand, turn onto a lightly floured surface and knead 8–10 minutes.

If the dough is too sticky add up to 2 tablespoons more flour, 1 tablespoon at a time. Shape the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Punch down the dough gently and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 58–60 g each). Shape each piece into a smooth ball by tucking edges underneath and rolling on the counter to create surface tension.

Preheat the oven to 375°F (190°C). Line a 9x13-inch baking pan with parchment or lightly grease it. Arrange the rolls in the pan in three rows of four, placing them close but not touching too tightly to allow expansion. Cover loosely with plastic wrap or a towel and let them rise until puffy and nearly doubled, about 30–40 minutes.

While the rolls are in their final rise, make the maître d' butter. Put the room-temperature butter in a medium bowl and beat with a fork or small whisk until smooth.

Fold in the honey, Dijon mustard, minced shallot, lemon juice, chopped parsley, 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust seasoning: add a pinch more salt or lemon if desired. Keep at room temperature until ready to use.

When rolls have puffed and the oven is preheated, brush the tops lightly with the 2 tablespoons melted butter reserved for brushing.

Bake in the center of the preheated oven for 18–22 minutes, until the tops are deep golden brown and an internal temperature reads about 190–195°F (88–90°C). Rotate the pan halfway through baking for even color.

Remove the rolls from the oven and immediately brush generously with 2–3 tablespoons of the prepared maître d' butter so it melts into the tops and seams. If you prefer salty finish, sprinkle a light pinch (use sparingly) of coarse sea salt over the warm rolls.

Let the rolls cool in the pan for 5 minutes, then transfer to a wire rack or serve directly from the pan. Serve warm with additional maître d' butter on the side for spreading.