Parker House Rolls

5 from 1 vote

Soft, buttery Parker House rolls with a crisp edge. Made with 7 ingredients and ready in under 3 hours. Perfect for Thanksgiving and the holidays!

Prep Time20

Cook Time20

Proofing time2

Total Time2 40

Course: Bread, Side Dish, Snack

Cuisine: American

Servings: rolls

Calories: 130kcal

Author: Natasha Minocha

Ingredients

1/2 cup Milk
1.5 tsp Active dry yeast
2 tbsp Sugar
4 tbsp Butter, softened
1 Egg
2.5 cups All-purpose flour
1/2 tsp Salt
2 tbsp Melted butter, for brushing on the dough
1 tbsp Melted butter, for brushing on the baked rolls

US Customary - Metric

Instructions

Combine lukewarm milk, sugar, and yeast in the bowl of your stand mixer. Let this mixture rest for 10 minutes, until it is bubbly.
1/2 cup Milk, 1.5 tsp Active dry yeast, 2 tbsp Sugar
Add in the softened butter and egg. Mix well.
4 tbsp Butter, softened, 1 Egg
Stir in the flour and salt, then mix until a shaggy dough forms.
2.5 cups All-purpose flour, 1/2 tsp Salt
Using the dough hook attachment, knead the dough for 8-10 minutes, until a soft, smooth dough forms.
You can also knead the dough by hand for 10-12 minutes.
If the dough seems a bit hard or dry, 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.
Gently deflate the proofed dough and turn it out on a lightly floured surface.
Roll the dough to 1/8" thickness. Using a cookie cutter, cut out circles. I used a 3" round cookie cutter and got 16 rounds.
You can also cut the rolled-out dough into rectangles or squares using a sharp knife.
Working with one dough circle at a time, lightly press it down and brush it with melted butter.
2 tbsp Melted butter
Use a skewer or chopstick to make an indent in the center of each circle and fold one half over the other. Press the edges to seal them.
Repeat with all the remaining dough circles.
Place the folded rolls on a baking tray lined with parchment paper. Cover with a kitchen towel and let rise for 15-20 minutes, or until puffy.
Preheat your oven to 190 C / 375 F.
Bake the rolls at 190 C/ 375 F for 18-20 minutes, until golden. Remove from the oven and brush with melted butter. Serve warm.
1 tbsp Melted butter, for brushing on the baked rolls

Video

Notes

Weigh your ingredients for the most consistent and accurate results.
Check your yeast. The yeast mixture should become bubbly and foamy before you continue.
Knead until smooth and elastic. Proper kneading develops the gluten needed for soft, fluffy rolls.
Keep the dough soft. If the dough feels too dry, add milk one tablespoon at a time when you’re kneading. If it feels too sticky, add more flour, but avoid making the dough too firm.
No cookie cutter? Cut the dough into squares or rectangles using a sharp knife instead.
Don’t rush the first rise. Let the dough rise until it has doubled in size. Rising time will vary depending on your kitchen temperature.
Let the shaped rolls puff up. They need a shorter second rise. Look for a puffy appearance.
Start checking the rolls around the 15-minute mark, as baking times can vary between ovens.

Nutrition