Parker House Rolls Recipe

parker house rolls in a white baking pan.

Course: Appetizer, Bread

Cuisine: American

Prep Time: 20

Cook Time: 25

2 30

Total Time: 3 15

Servings: rolls

Calories: 171kcal

Author: Becky Hardin

Baked to golden perfection, these easy bread rolls look as good as they taste! Super versatile, you can serve them up with breakfast or have them adorn a holiday table. Slather on some of my easy honey butter for a salty and sweet delight!

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Equipment

Ingredients

For the Rolls

3½ cups all-purpose flour 420 grams, spooned and leveled
2½ teaspoons instant yeast 7 grams (1 envelope)
3 tablespoons granulated sugar 38 grams
1¼ teaspoons kosher salt 5 grams
3 tablespoons unsalted butter 42 grams, room temperature
1 cup whole milk 227 grams, lukewarm (110°F)
1 large egg 50 grams, room temperature

For Topping

4 tablespoons unsalted butter 57 grams, melted (½ stick)

For Honey Butter Variation (optional)

2 tablespoons honey 42 grams
½ teaspoon flaky sea salt

Instructions

In the bowl of a stand mixer fitted with the dough hook, mix the flour, yeast, sugar, salt, butter, milk, and egg together on low speed until a dough starts to form. Increase the speed to medium and mix for 7-8 minutes until the dough is smooth and no longer sticking to the sides of the bowl.
3½ cups all-purpose flour, 2½ teaspoons instant yeast, 3 tablespoons granulated sugar, 1¼ teaspoons kosher salt, 3 tablespoons unsalted butter, 1 cup whole milk, 1 large egg
Transfer the dough to a large oiled bowl, cover loosely with plastic wrap, and let rise for 90 minutes in a warm location.
Brush a 9x13-inch baking dish with melted butter. Set aside.
Punch the dough down and roll it into an 8x12 inch rectangle. Brush the top with melted butter.
Cut the dough into 8 even rectangles by cutting 4 horizontal rows and once vertically down the center.
Fold each rectangle over itself, so that the butter is hidden, with a ¼ inch overhang. Place in your baking sheet and repeat with the second half of the dough.
Cover loosely with plastic wrap and let rise for 45-60 minutes in a warm location until puffy. While the rolls are rising, preheat the oven to 350 degrees.
Bake the rolls for 20-25 minutes or until golden. Remove from the oven and brush with the remaining melted butter. To make honey butter, mix the 4 tablespoons butter with the honey. Top with flaky salt. Serve immediately.
4 tablespoons unsalted butter, 2 tablespoons honey, ½ teaspoon flaky sea salt

Video

Notes

Use bread four in place of the all-purpose flour for chewier rolls.
To make the rolls by hand, stir the step 1 ingredients together in a large bowl until a dough starts to form. Transfer the dough to a floured surface and knead for 15 minutes or until the dough is no longer sticky. Proceed with step 2.
To make Parker House rolls 1 day ahead, follow the recipe through shaping the dough. Once shaped, place the rolls in the pan you plan to bake them in and place them in the refrigerator until you are ready to bake them (up to 24 hours). They will slowly rise in the refrigerator. When you're ready to bake them, remove the rolls from the refrigerator 30 minutes prior to baking and preheat the oven while they come to room temperature. Bake as directed.
Freezing Instructions
- Shaped: Shape the rolls and place them on a baking sheet with space between them. Freeze for 8-12 hours, then transfer to a Ziplock bag and store for up to 3 months. Thaw at room temperature for 3-5 hours, until risen. Bake as directed.
- Risen: Let the rolls rise completely, then freeze in a Ziplock bag for up to 3 months. Thaw at room temperature until soft, about 2 hours. Bake as directed.
- Fully Baked: Freeze fully-baked Parker House rolls in a Ziplock bag for up to 3 months. Thaw at room temperature for about 2 hours and reheat before serving.
Nutritional information does not include optional honey butter ingredients.

Storage: Store Parker House rolls in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition