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PARKER HOUSE ROLLS RECIPE

PARKER HOUSE ROLLS Recipe

Indulge in the warm, buttery goodness of homemade Parker House Rolls with this classic recipe. These irresistible rolls are a beloved addition to any meal, with their soft, pillowy texture and rich, buttery flavor. Follow the simple steps to create these golden brown delights from scratch, starting with scalded milk, melted butter, sugar, and salt, mixed together to create a lukewarm mixture. Add active dry yeast dissolved in warm water until frothy, then combine with flour to form a soft, elastic dough. After rising until doubled in size, the dough is divided into portions, shaped into balls, and baked until beautifully golden. Finish by brushing the warm rolls with melted butter for an extra touch of indulgence. Perfect for serving alongside soups, stews, or holiday feasts, these Parker House Rolls are sure to become a cherished favorite in your baking repertoire.

Ingredients

Scale
  • 1 cup milk
  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1/4 cup warm water (110°F)
  • 4 to 4 1/2 cups all-purpose flour
  • Additional melted butter for brushing

Instructions

  1. In a small saucepan, heat the milk until it is scalded. Remove from heat and stir in the butter, sugar, and salt. Let cool until lukewarm.
  2. In a small bowl, dissolve the yeast in the warm water. Let stand until frothy, about 5 minutes.
  3. In a large mixing bowl, combine the lukewarm milk mixture and 2 cups of flour. Beat until smooth. Add the yeast mixture and beat well.
  4. Stir in enough remaining flour to form a soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
  5. Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
  6. Punch down the dough and divide it into equal portions. Shape each portion into a ball and place in a greased 9×13-inch baking pan.
  7. Cover and let rise until doubled in size, about 30-45 minutes.
  8. Preheat the oven to 375°F (190°C). Bake the rolls for 15-20 minutes or until golden brown.
  9. Remove from the oven and brush the rolls with melted butter while still warm.

Notes

  • Scalding the milk helps to deactivate enzymes that can interfere with yeast activity and improves the texture of the rolls.
  • Knead the dough until it is smooth and elastic to develop the gluten, which gives the rolls their structure and chewiness.
  • The classic shape of Parker House Rolls involves folding the dough in half before baking, creating a distinctive folded appearance.

Nutrition

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