Urban Hill Parker House Rolls Recipe

Warm milk and melt butter

Gently heat the milk in a small saucepan or in the microwave until it reaches about 100–105°F (warm to the touch). Add 2 tablespoons of the butter to the warm milk so it melts; set aside to cool slightly until still warm but not hot.

Bloom yeast

In a small bowl, combine the warm water (about 1 tablespoon), granulated sugar (1 tablespoon of the 2 tbs), and the active dry yeast. Stir and let sit 5–8 minutes until foamy and aromatic. If it doesn't foam, your yeast may be inactive—start over with fresh yeast.

Combine wet ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the slightly cooled milk-butter mixture, the remaining 1 tablespoon sugar, egg, and the bloomed yeast mixture.

Add dry ingredients and knead

Add 2 cups of the all-purpose flour and the salt to the wet mixture. Mix on low until incorporated. Add the remaining flour (and optional bread flour) 1/2 cup at a time until a soft, slightly tacky dough forms. Knead on medium speed with the dough hook for 6–8 minutes until the dough is smooth, elastic, and pulls away from the bowl. If kneading by hand, turn onto a floured surface and knead 8–10 minutes.

First rise

Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, and turn to coat with oil. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Prepare baking sheet and butter

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Reserve 2 tablespoons of the melted butter for brushing after the first fold; keep the rest warm.

Roll and cut rolls

Punch down the risen dough to deflate. Turn it out onto a lightly floured surface and gently press into a rectangle about 12 x 8 inches and roughly 1/2-inch thick. Using a 2½–3 inch round cutter (or a cup), cut rounds and place them on the prepared baking sheet about 1 inch apart.

Create Parker House fold

Using a small rolling pin or your palm, press the center of each round slightly to create a thinner center. Brush the center of each round lightly with some of the reserved melted butter. Fold each round in half so the edges meet, creating the traditional Parker House half-moon. Place each folded roll back on the baking sheet with the folded edge slightly tucked under so they rise neatly.

Second rise

Cover the shaped rolls loosely with lightly greased plastic wrap or a clean kitchen towel and let them proof until puffy and nearly doubled, about 25–35 minutes.

Egg wash and final butter

Whisk the egg yolk with 1 teaspoon cold water to make an egg wash. Gently brush the tops of the proofed rolls with the egg wash, taking care not to deflate them. Brush the exposed halves lightly with the remaining melted butter and sprinkle with a pinch of coarse or flaky salt if using.

Bake

Bake in the preheated 375°F (190°C) oven for 12–15 minutes, until the tops are deep golden brown and the bottoms are cooked through. Rotate the pan halfway through baking for even color.

Finish

Remove rolls from the oven and immediately brush tops with any remaining melted butter for a soft, glossy finish. Transfer to a wire rack to cool slightly before serving.