Description
Classic Parker House Rolls that are soft, buttery, and slightly sweet, perfect for serving alongside any meal. These homemade rolls feature a tender crumb and flaky salt topping, made using a traditional yeast dough that’s kneaded, allowed to rise twice, then baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- 1½ cups whole milk
- 1 cup (2 sticks) salted butter, plus more for greasing and serving
- ¼ cup sugar
- 1 package active dry yeast
- 3 large eggs
- ½ cup warm water (110°F)
Dry Ingredients
- 6 cups all-purpose flour, plus more for dusting
Other Ingredients
- 2 teaspoons vegetable oil
- Flaky salt, for serving
Instructions
- Heat Milk and Butter: In a small saucepan over low heat, combine whole milk and ½ cup of the butter. Heat until the butter melts, then remove from heat and stir in the sugar. Allow the mixture to cool to room temperature.
- Activate Yeast: In a small bowl, combine active dry yeast and ½ cup of warm water (110°F). Let it sit for about 2 minutes until the yeast dissolves and the mixture becomes foamy, indicating the yeast is active.
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook, add the cooled milk-butter mixture, eggs, yeast mixture, and 3 cups of flour. Mix on low speed until smooth. Gradually add the remaining 3 cups of flour and increase the mixer speed to medium. Knead the dough for 5 to 7 minutes until it is smooth and elastic.
- First Rise: Grease a large bowl with vegetable oil. Transfer the dough into the greased bowl and cover loosely with plastic wrap. Let it rise at room temperature for about 1½ to 2 hours until doubled in size. Alternatively, refrigerate the dough for 12 to 24 hours to rise slowly.
- Shape Rolls: Melt the remaining ½ cup of butter and grease a 9×13-inch baking dish with some of it. Punch down the risen dough and transfer it to a lightly floured surface. Divide the dough into 4 equal portions. Working one portion at a time, roll it out into a 12×8-inch rectangle. Cut each rectangle lengthwise into two 12×4-inch strips, then cut each strip into 6 pieces. Brush each piece with melted butter, fold it in half with a ¼-inch overhang, and place them in the prepared baking dish with the folded edges overlapping slightly. Arrange six rows of eight rolls each.
- Second Rise: Brush the tops of the rolls with the remaining melted butter. Cover with plastic wrap and let the rolls rise at room temperature for 30-40 minutes until doubled in size. Alternatively, refrigerate for 6 hours or up to overnight.
- Bake Rolls: Preheat the oven to 375°F with the rack in the center. Bake the rolls for 20 to 25 minutes until golden brown on top.
- Finish and Serve: While the rolls are still warm, brush them with melted butter and sprinkle flaky salt on top before serving.
Notes
- For best flavor and texture, allow the dough to rise slowly overnight in the refrigerator.
- You can substitute unsalted butter but add a pinch of salt to the dough.
- Ensure the water for activating yeast is not too hot to avoid killing the yeast.
- Brush the rolls generously with butter after baking for a soft crust with extra flavor.
- Flaky salt adds a nice finishing touch, but can be omitted if preferred.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 3g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
