Fluffy, buttery Parker House Rolls are easy to make and perfect for Sunday dinner, holidays or just a carb craving.
Course: Side Dish
Keyword: bread, dinner rolls, Parker House Rolls
1package active dry yeast
¼cupwarm waterabout 110 degrees
1 ½tspkosher salt
1eggroom temperature, lightly beaten
3 ½cupsAP flouryou will need a bit more for kneading
¼cupunsalted buttermelted butter
½tspsaltflaky sea salt is best
In stand mixer bowl combine the yeast and warm water, stir and let sit for at least 5-10 minutes until the yeast blooms. (the mixture will look creamy, and you’ll smell the yeast)
In a small saucepan, combine the butter, milk, sugar and salt and cook on low for 1-2 minutes, until sugar is dissolved and butter melted. Remove from heat and allow this mixture to cool to 110 degrees. (Be sure the butter isn't too hot. (If it is added when too warm, it will kill the bloomed yeast.)
Once the butter/milk mixture is cooled to 110 degrees, Add to the bowl with the yeast and whisk until combined.
Add the lightly beaten egg and whisk it into the yeast mixture and continue whisking for 2 minutes.
Add the 3 ½ cups of flour, and using a dough hook mix on low speed until it comes together for about 1 minute, increasing speed (to level 2 or 3) for two minutes until mixture starts to pull away from the sides of the bowl. (Dough will be sticky in the bowl yet not sticky to the touch)
Remove dough onto lightly floured surface and knead for at least 5 minutes.
Pour the oil in a clean bowl then add the dough, turning it over to coat with the oil.
Cover the bowl with clean cloth loosely to let it rise for at least 1 hour, it should be doubled in size.
After it has doubled in size, punch down the dough and empty the dough onto a flat surface, then roll the dough out into a rectangle 1” thick.
Cut dough into squares making 15 rolls.
Roll each cut piece into a ball, and place each roll in a greased 9x13 pan
Cover lightly with a towel and let rise for an additional 1 hour.
Bake at 350 degrees for 12-15 minutes until golden brown.
Brush with melted butter and sprinkle with sea salt.
Dough can be frozen in a tightly sealed container or wrapped in plastic wrap and again in foil. Thaw completely before forming into rolls and baking.