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Classic Parker House Rolls

A close-up of freshly baked Parker House rolls, glistening with butter in a glass baking dish.
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Learn to bake authentic, buttery Parker House rolls. These soft, pull-apart yeast rolls are perfect for holidays and special meals, adding a homemade touch that elevates any dinner.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 4 to 4 1/2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons unsalted butter, melted, for brushing

Instructions

  1. In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  2. Stir in the melted butter, beaten eggs, and salt.
  3. Gradually add 4 cups of flour, mixing until a soft dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Add more flour, a tablespoon at a time, if the dough is too sticky.
  5. Place the dough in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  6. Punch down the dough and turn it out onto a lightly floured surface.
  7. Roll the dough into a 12×18-inch rectangle.
  8. Brush the surface with 2 tablespoons of melted butter.
  9. Cut the dough lengthwise into 3 strips, then cut each strip crosswise into 4 pieces, creating 12 rectangles.
  10. Fold each rectangle in half diagonally, then press the edges together to seal.
  11. Place the shaped rolls seam-side down in a greased 9×13-inch baking pan.
  12. Cover the pan and let the rolls rise for another 30-45 minutes, or until puffy.
  13. Preheat your oven to 375°F (190°C).
  14. Bake for 15-20 minutes, or until golden brown.
  15. Brush the tops of the warm rolls with additional melted butter.

Notes

  • For a richer flavor, you can use half milk and half heavy cream.
  • Ensure your milk is warm, not hot, to avoid killing the yeast.
  • Proper kneading develops gluten, which gives the rolls their soft, chewy texture.
  • Allowing the dough to rise in a consistently warm place promotes even proofing.
  • For a beautiful golden crust, brush with melted butter immediately after baking.

Nutrition

Find it online: https://blissbatter.com/parker-house-rolls-recipe/