Parker House Rolls – melissassouthernstylekitchen.com

This recipe for homemade Parker House Rolls is incredible. It results in soft and pillowy buttery rolls that make the perfect side dish to any meal. 

Easy Parker House Rolls Recipe

There’s nothing more heavenly than the smell of fresh bread baking in the oven. The ingredients for this recipe are incredibly easy to pull together and the dough is so easy to work with. Don’t be intimidated using yeast I’ll walk you through the whole process to ensure your bread making success! How to make Parker House Rolls from scratch: (Scroll down for full printable recipe.)

• Bloom Yeast – In a small bowl mix together yeast with warm water. Let stand until mixture is foamy 8-10 minutes.
• Melt together Butter and Sugar with Milk – In a small saucepan on the stovetop melt together 1/2 cup butter and sugar with 1/4 cup milk. Cook over medium heat stirring occasionally just until the edges begin to bubble, about 5 minutes. Remove from heat add remaining 1 cup milk then pour into the bowl of a stand mixer. Let cool just until mixture reaches 110-115°F. (This will happen fairly quickly once the milk is added.)
• Add Yeast Mixture – Next, add the yeast mixture to the bowl mixing with the dough hook gently to combine.
• Combine – Add flour, salt and eggs to the stand mixer bowl fitted with the dough hook. Beat on low speed until combined, about 1 minute then increase the speed of the mixer beating on medium speed for 6-8 minutes or just until dough is smooth and elastic, but still slightly sticky to the touch. (You can add additional flour 1 tablespoon at a time until just slightly sticky, if needed.)
• Let Dough Rise – Coat a large bowl with cooking spray or brush with oil then transfer dough to prepared bowl. Cover, and let rise in a warm draft free place until doubled in size, about 60-90 minutes.
• Melt Butter – In a small bowl, melt the reserved 1/3 cup butter in the microwave in about 20-30 seconds.
• Butter Pan – Brush some of the butter on bottom and up sides of a 13×9-inch baking pan reserve the remaining melted butter for brushing the rolls.
• Shape Dough into a Rectangle – Turn dough out onto a lightly floured work surface. Punch dough down and press into a 10×16-inch rectangle even thickness. Trim edges with pizza wheel or knife to create an even rectangle.
• Strips – Cut dough lengthwise to create 4 (16- x 2 1/2-inch) rectangular strips. Brush tops of rectangles evenly with some of the reserved melted butter.
• Stack Strips – Carefully stack 2 of the rectangles each on top of another rectangle, creating 2 double-stacked strips.
• Divide the Dough – Cut each strip crosswise into 12 (about 1 1/3-inch) even pieces and place into the prepared baking pan, cut sides facing edges of baking pan.
• Let Rise – Cover baking pan with plastic wrap, and let rise in a warm place until puffed and almost doubled, about 45-60 minutes.
• Bake: Preheat oven to 350°F. Uncover and brush tops of rolls with remaining melted butter, reserving some for brushing after baking.
• Bake in preheated oven until rolls are golden-brown, 25 to 30 minutes.
• Let cool in baking pan 10 minutes then brush tops with remaining melted butter. Serve warm.

How to Make the BEST Parker House Rolls Recipe

• Ingredients you’ll need to make homemade Parker House Rolls: Rapid rise yeast, lukewarm water, granulated sugar, salted butter, whole milk, large eggs, all purpose flour plus additional for kneading, salt, large eggs room temperature plus additional butter for pan and brushing rolls.
• Kitchen tools you’ll need: Stand mixer, two medium bowls, one large bowl, small microwave safe bowl, small saucepan, measuring cups and spoons, 13 x 9 inch baking pan and pastry brush.
• When making this recipe, I used exactly 5 cups of flour in the dough. Using this amount, the dough was a bit sticky but not unreasonably so. Keep in mind the environment can change the outcome and a bit more may be needed.
• When turning out the dough onto a lightly floured surface, turn it to coat in a small amount of flour and the stickiness will subside. You shouldn’t need to change the amount of flour in any way. The recipe is perfect as it is.
• A stand mixer fitted with a dough hook makes light work of kneading the dough. You can also knead the dough by hand. When kneading by hand, if will take a few minutes longer than the recipe calls for to reach the desired texture and elasticity.
• Check the date on the yeast. If when blooming the yeast it doesn’t froth or react, throw it out and start again.
• When referencing lukewarm water shoot for around 112°F.
• It’s important to use a very large bowl for proofing the dough to prevent spill over. 
• A variation you could try is to sprinkle some grated Parmesan cheese on a second batch. Serve them with your favorite Italian main dishes or alongside an entree salad as a main dish for supper.
• I used Fleishmann’s Rapid Rise Yeast but there are other brands that will work well.
• Store Parker House Rolls wrapped in foil or an airtight container at room temperature or chilled for up to 3 days.
• Reheat in single servings gently in the microwave.

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