Parker House Rolls
These Parker House rolls are soft and fluffy with a rich, buttery flavor, perfect with just a dab of butter or for soaking up soups, stews, or gravy.
Servings: 16 1 per person
Calories: 208kcal
Equipment
- 9x13'' Casserole Dish
- Small Bowl
- Small Saucepan or Measuring Cup I warmed the milk and butter in the microwave with a measuring cup.
- Large Bowl
- Rolling Pin
Ingredients
- nonstick spray $0.02
- ¼ cup sugar divided (2oz., 50g) $0.10
- 1 Tbsp active dry yeast $0.83
- ¼ cup warm water warmed to 105°F-110°F, $0.00
- 1 cup milk (8oz.) warmed to 105°F-110°F, $0.22
- 1 stick unsalted butter divided, $0.92
- 4½ cups all-purpose flour 675g, plus dusting, $0.75
- 1 tsp salt $0.04
- 2 eggs $0.32
Instructions
- Gather and prepare all ingredients. Spray your 9x13 dish with nonstick spray.
- In a small bowl, add ⅛ cup (2 Tbsp) sugar, the active dry yeast, and warm water. Let it sit for at least 5 minutes to bloom. It should become foamy.
- While the yeast is blooming, in a small saucepan over medium-low heat, warm the milk and 4 Tbsp of butter until just melted. You can do this step in the microwave on 30-second intervals, too. Make sure the milk doesn’t boil, and let it cool if it’s too hot.
- In a large bowl, mix ½ cup flour, salt, and the remaining sugar.
- Add the milk mixture, yeast, and eggs, and combine with a rubber spatula until smooth.
- Now, add the flour, ½ cup at a time, combining each addition. You can use a whisk to help combine until it becomes too thick. When you add the last ½ cup of flour, use your hands to combine.
- Once all the flour is added to the bowl, move the dough ball to the counter. It’s ok if there is loose flour. As you knead, it will be incorporated. Knead with your hands for 10 minutes until smooth and elastic. If the dough becomes too sticky, flour your hands lightly and continue kneading.
- Spray the large bowl with nonstick spray and place the kneaded dough ball into the bowl. Cover with plastic wrap and let it rise for 90 minutes, or until it has doubled in size.*
- Once the dough has risen, transfer it to a lightly floured surface. Divide the dough in half. Using a rolling pin, roll each half into a rectangle that is ½-inch thick, about 8x11 inches.
- Melt the remaining 4 Tbsp butter. Brush the rectangles lightly with half the butter. Cut again in half, lengthwise. You will have 4 rectangles now.
- Fold the dough in half, lengthwise, leaving ½-inch unfolded, so the ends don’t meet. Cut each rectangle into 4 even pieces, resulting in 16 rolls.
- Turn the rolls over and place them in the greased dish. Cover the dish in plastic wrap and let the dough rise again for another hour. Preheat the oven to 350°F during this time.
- Once the oven is heated and the dough has risen again, place it in the oven and bake for 25 minutes.
- Once golden brown, remove them from the oven and brush with the remaining 2 tbsp butter, then enjoy.
See how we calculate recipe costs here.
Notes
*Depending on the conditions in your kitchen, it could take more or less time for the dough to double in size.
Nutrition
Serving: 1roll | Calories: 208kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Sodium: 161mg | Fiber: 1g