Parker House Rolls - buttery, soft and so flavorful, these rolls are a must-have for any dinner party or to perk up any weekday evening!
Prep Time20 minutesmins
Cook Time20 minutesmins
Proofing time2 hourshrs
Course: Side Dish, Snack
Keyword: Parker House Rolls, Parker House Dinner Rolls, Dinner rolls
Servings: 12rolls
Calories:
Author: Natasha Minocha
Ingredients
1/2cupMilk
1.5tspDried active yeast
2tbspSugar
4tbspButter, softened
1Egg
2.5cupAll-purpose flour
1/2tspSalt
2tbspButter, softened for spreading on the dough
Instructions
Combine milk, sugar, and yeast in a large bowl. Let this mixture rest for 10 minutes until it is bubbly.
Add in the butter and egg. Mix well.
Stir in the flour and salt. Mix well.
Turn the shaggy mixture out on a floured surface and knead the dough for 8-10 minutes, until smooth and elastic.You can also use a stand mixer with a dough hook for kneading the dough.
If the dough seems a bit hard or dryish, add more milk,1 tablespoon at a time.If it seems too wet, add more flour.
Place the ready dough in a greased bowl, cover with a kitchen towel. Let it rest for 1-1.5 hours, or until the dough doubles in size.
When the dough is doubled in size, it’s ready for the second kneading.
Turn it out on a floured work surface. Punch the dough down and knead briefly for 1-2 minutes.
Roll the dough to 1/2" thickness and using a cookie cutter, cut out into circles. I used a small 1.5" round cookie cutter and was able to get 16 small rolls.If you use a regular 2-2.5" cookie cutter, you will get 12, average-sized rolls.You can also cut the rolled-out dough into rectangles or squares.
Brush the circles with butter.
Use a skewer to make an indent in the center of each circle and fold one half over the other.
Carefully place them on a baking tray. Cover with a kitchen towel and let rise for 15-20 minutes until puffy.
Preheat your oven to 190C.
Bake the rolls for 18-20 minutes until golden. Remove from oven and brush with additional butter and sprinkle some sea salt if you wish.