Parker House Rolls Recipe
Make Parker House Rolls Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Butter brush / finishing
Method
Dough
- 1
Bloom the yeast
Warm 1 tablespoon water to about 110°F (43°C). In a small bowl, stir the warm water with 1 teaspoon of the sugar and the active dry yeast. Let sit 5–10 minutes until foamy and creamy-looking.
- 2
Heat milk and butter
In a small saucepan, warm the milk and 4 tablespoons unsalted butter over low heat until the butter is melted and the mixture reaches about 110–115°F (43–46°C). It should be warm to the touch but not hot. Remove from heat.
- 3
Combine wet ingredients
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), whisk together the remaining 1 tablespoon sugar, salt, and the eggs. Add the warm milk-butter mixture, then pour in the activated yeast mixture and stir to combine.
- 4
Add flour and mix
Add 3 3/4 to 4 cups of all-purpose flour to the wet mixture. Start mixing on low speed until the dough comes together, then increase to medium-low and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 additional tablespoons of flour; if too dry, add a teaspoon of water at a time.
- 5
First rise
Lightly grease a large bowl with neutral oil or melted butter. Transfer the dough to the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 1 1/4 hours.
- 6
Deflate and chill (optional but recommended)
Gently punch down the dough to deflate. For easier shaping and a better crumb, refrigerate the dough, covered, for 30–60 minutes. If short on time, proceed directly to shaping.
Shaping and baking
- 7
Prepare work surface
Preheat oven to 375°F (190°C). Lightly butter or line a 9x13-inch baking pan. Lightly flour a work surface.
- 8
Roll and cut
Turn chilled or room-temperature dough onto the floured surface. Roll into a rectangle roughly 12 x 10 inches and about 1/2 inch thick. Using a 2 1/2- to 3-inch round cutter (or drinking glass), cut out 12 rounds. Re-roll scraps once if needed to reach 12 rounds.
- 9
Form Parker House folds
Lightly brush the center of each round with a little melted butter (about 1/2 teaspoon each). Fold each round in half so the edges meet, forming a half-moon. Using your fingers or the dull side of a knife, press along the top center of the folded edge to create a slightly puckered, classic Parker House indentation (this helps keep the rolls partially sealed while allowing a tender pocket). Place each folded roll into the prepared baking pan, slightly spaced so they touch after rising (arrange in three rows of four).
- 10
Second rise
Cover the pan loosely with lightly greased plastic wrap or a clean towel. Let the rolls rise in a warm place until puffed and nearly doubled, about 30–45 minutes.
- 11
Bake
Bake in the preheated 375°F (190°C) oven for 15–18 minutes, until tops are golden brown and internal temperature reaches about 190°F (88°C). Rotate the pan halfway through baking for even color.
Finishing
- 12
- 13
Cool and serve
Let rolls cool in the pan for 5–10 minutes so they set, then serve warm. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
