Parker House Rolls

Freshly baked Parker House rolls in a baking pan with one roll broken open.

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Prep Time1

Cook Time25

Resting Time2

Total Time3 25

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: parker house roll recipe, parker house rolls

Servings: rolls

Calories: 169kcal

Ingredients

4 ¼ cups bread flour
2 teaspoons salt
⅓ cup granulated sugar
⅓ cup water warm (approx. 105 degrees F)
2 teaspoons dry active yeast
¾ cup milk
1 egg large
1 egg yolk large
¾ cup unsalted butter softened
egg wash (1 egg beaten with a teaspoon or two of water)
¼ cup unsalted butter melted
flaky sea salt optional garnish

US Customary - Metric

Instructions

Place the flour in a large bowl and sprinkle the salt all around the edge.
Make a well in the center and add the sugar and the water, then sprinkle the yeast on top and allow it to dissolve.
Add the milk, the egg, and the egg yolk to the liquid, then (working from the center outwards) stir, gradually drawing the dry ingredients into the liquids until a sticky dough forms.
Working one tablespoon at a time, stir the soft butter into the dough, allowing each addition to fully incorporate before adding the next.
Knead the dough for a minimum of 10 full minutes.*
Cover the bowl lightly and allow the dough to rest in a warm place until nearly doubled in bulk (approx. 1 hour).
Line a 9x13-inch metal baking pan with parchment.
Uncover, then punch down the dough and knead it a few times with your hands.
Divide it into 24 equal portions (each should weigh approx. 1.67 ounces).
Cover the portions lightly while you shape each roll.
On a lightly floured surface, pat or roll each dough ball into an oval shape, approx. ¼-inch thick.
Brush with melted butter, then fold in half and place in the prepared pan with the seam side down.
When all 24 rolls have been shaped and added to the pan, cover lightly and allow to rest in a warm place until nearly doubled in bulk (approx. 1 hour), or chill in the fridge overnight.
If chilled, allow the unbaked rolls to come to room temperature, then preheat the oven to 350 degrees F.
Uncover, brush the rolls gently with egg wash, and bake until puffed and golden, and registering an internal temperature of 190 degrees F (approx. 20 to 30 minutes).
While still warm, brush the tops of the rolls with melted butter and sprinkle with sea salt for garnish.

Notes

*It should pass the windowpane test: Pinch off a small piece of dough and stretch it gently from the center outward, with your fingertips. If it tears, keep kneading. It should stretch tissue-thin and you should be able to see the light pass through it, like a window.

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