Parker House Rolls

How to Make Parker House Rolls

1. 1

   Step 1: Proof the yeast

   Warm the milk to about 105–110°F (40–43°C). Stir the sugar into the milk, sprinkle the yeast over the surface, and let sit 5–10 minutes until foamy and fragrant to confirm the yeast is active.

   For this step

   • 3/4 cupWhole milk, warmed to 105–110°F (40–43°C)
   • 1 packetActive dry yeast (1 packet)
   • 2 tablespoonsGranulated sugar
   
2. 2

   Step 2: Combine dry ingredients and add enrichments

   Whisk the flour and salt in a large bowl (or bowl of a stand mixer). Add the softened butter and egg, then pour in the foamy yeast mixture. Mix until the ingredients come together into a shaggy dough.

   For this step

   • 2 1/4 cupsAll-purpose flour
   • 1 teaspoonFine sea salt
   • 1 largeLarge egg
   
3. 3

   Step 3: Knead until smooth

   Knead by hand on a lightly floured surface for 6–8 minutes or use a stand mixer with a dough hook for 4–5 minutes, until the dough is smooth, elastic, and slightly tacky. Shape into a ball and transfer to a lightly greased bowl, turning once to grease the top.
   
4. 4

   Step 4: First rise

   Cover the bowl with plastic wrap or a clean towel and let rise in a warm, draft-free spot until doubled in size, about 60–75 minutes depending on room temperature.
   
5. 5

   Step 5: Shape Parker House folds

   Punch the dough down and turn it out onto a lightly floured surface. Roll to a 9x12-inch (23x30 cm) rectangle about 1/4-inch thick. Brush the surface lightly with about half the melted butter, fold the dough in half lengthwise, then use a floured cutter or glass to cut rounds. Place rounds cut-side up (or slightly overlapping if you prefer pull-apart rolls) on a greased 9x13-inch baking pan, cover, and let rise until puffy, about 30–40 minutes.
   
6. 6

   Step 6: Bake and finish

   Preheat the oven to 375°F (190°C). Bake the rolls 12–15 minutes until golden brown. As soon as they come out of the oven, brush with the remaining melted butter. Serve warm; rolls are best the day made but can be reheated wrapped in foil.
   

1. Warm the milk to about 105–110°F (40–43°C). Stir the sugar into the milk, sprinkle the yeast over the surface, and let sit 5–10 minutes until foamy and fragrant to confirm the yeast is active.
2. Whisk the flour and salt in a large bowl (or bowl of a stand mixer). Add the softened butter and egg, then pour in the foamy yeast mixture. Mix until the ingredients come together into a shaggy dough.
3. Knead by hand on a lightly floured surface for 6–8 minutes or use a stand mixer with a dough hook for 4–5 minutes, until the dough is smooth, elastic, and slightly tacky. Shape into a ball and transfer to a lightly greased bowl, turning once to grease the top.
4. Cover the bowl with plastic wrap or a clean towel and let rise in a warm, draft-free spot until doubled in size, about 60–75 minutes depending on room temperature.
5. Punch the dough down and turn it out onto a lightly floured surface. Roll to a 9x12-inch (23x30 cm) rectangle about 1/4-inch thick. Brush the surface lightly with about half the melted butter, fold the dough in half lengthwise, then use a floured cutter or glass to cut rounds. Place rounds cut-side up (or slightly overlapping if you prefer pull-apart rolls) on a greased 9x13-inch baking pan, cover, and let rise until puffy, about 30–40 minutes.
6. Preheat the oven to 375°F (190°C). Bake the rolls 12–15 minutes until golden brown. As soon as they come out of the oven, brush with the remaining melted butter. Serve warm; rolls are best the day made but can be reheated wrapped in foil.