Jul 14 2026
Restaurants›The Kitchen American Bistro›Parker House Rolls Recipe

Parker House Rolls Recipe

Inspired by The Kitchen American Bistro
Time2h 40m
Serves16

maldon, whipped allium butter

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Ingredients

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Dough

Whipped Allium Butter

Finish / Egg Wash

Method

Dough

  1. 1

    Activate liquid and combine

    Warm the milk and water together until lukewarm (about 100–110°F / 38–43°C). In a large bowl or the bowl of a stand mixer, whisk together the warmed milk-water, granulated sugar and instant yeast. Let sit 3–5 minutes until foamy (if using active dry yeast, proof 8–10 minutes).

  2. 2

    Mix wet and dry

    Add the melted butter and the egg to the yeast mixture and whisk to combine. In a separate bowl, whisk together the flour and fine sea salt. With the mixer on low (or by hand), add the flour mixture to the liquids in two additions until a shaggy dough forms.

  3. 3

    Knead

    Knead the dough on medium speed with the dough hook for 6–8 minutes (or by hand on a lightly floured surface for 8–10 minutes) until the dough is smooth, slightly tacky, and elastic. The dough should pass the windowpane test or at least stretch without tearing easily.

  4. 4

    First rise

    Lightly oil a bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until puffy and about doubled in size, 60–75 minutes.

  5. 5

    Shape rolls

    Turn the dough out onto a lightly floured surface and gently deflate. Divide into 16 equal pieces (about 45–50 g / 1.6–1.8 oz each). Roll each piece into a smooth ball. To create the classic Parker House fold: flatten each ball into an oval about 3 1/2" long and 2 1/2" wide, brush the interior lightly with melted butter, fold one short end over the other to form a half-moon with a slight overlap. Place folded rolls, seam-side down, into a buttered 9x13" baking pan, arranging them in 4 rows of 4 so they barely touch.

  6. 6

    Second rise

    Cover the pan loosely with plastic wrap or a clean kitchen towel and let rise until the rolls are puffy and about doubled, 35–45 minutes.

  7. 7

    Preheat oven and egg wash

    Preheat the oven to 375°F (190°C). In a small bowl whisk the egg with 1 teaspoon cold water to make an egg wash.

  8. 8

    Bake

    Brush the tops of the risen rolls lightly with egg wash, saving a little for a second brush if desired. Bake in the preheated oven for 18–22 minutes, rotating the pan once halfway through, until the tops are deep golden brown and an instant-read thermometer inserted into the center of a roll reads 190–195°F (88–91°C).

  9. 9

    Finish

    Remove rolls from the oven and immediately brush generously with the reserved melted butter. Allow to cool in pan for 10 minutes before transferring to a wire rack or serve directly from the pan.

Whipped Allium Butter

  1. 10

    Prepare aromatics

    While the dough is rising, finely mince the garlic and shallot, and chop the chives and parsley. Zest half a lemon to yield about 1/2 teaspoon zest.

  2. 11

    Whip butter

    Place the room-temperature unsalted butter in a medium bowl. Using a hand mixer or fork, whip the butter until soft and slightly fluffy, about 1–2 minutes.

  3. 12

    Combine

    Fold in the minced garlic, minced shallot, chopped chives, chopped parsley, lemon zest, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Taste and, if the butter seems too stiff, add up to 1 teaspoon cream or milk to loosen and whip again until spreadable.

  4. 13

    Chill briefly (optional)

    If the garlic flavor is too aggressive, refrigerate the butter for 10–20 minutes to mellow. Return to room temperature before serving so it's easily spreadable.

  5. 14

    Finish with Maldon

    Just before serving, sprinkle the top of the butter with flaked Maldon sea salt (about 1/2 teaspoon) or add the Maldon to a ramekin alongside the butter for guests to pinch as desired.

  6. 15

    Serve

    Spread the warm Parker House rolls with a generous dollop of whipped allium butter. The butter also can be passed in a small dish with Maldon on top.

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