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Parker House Rolls

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Warm, buttery and soft enough to melt in your mouth. These Parker House Rolls are a must-have for Thanksgiving, Christmas or any special occasion.

Ingredients

Scale
  • 1 1/4 cups whole milk
  • 2 1/4 teaspoons active dry yeast (1 package or 7 g)
  • 1/4 cup vegetable shortening (45 g) or unsalted butter (57 g)
  • 2 tablespoons white granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 large egg
  • 4 cups all-purpose flour (560 g)
  • 4 tablespoons melted unsalted butter, divided
  • 2 tablespoons unsalted butter, for finishing
  • 1 teaspoon flaky sea salt (optional)

Instructions

  1. Warm the milk on the stovetop until just lukewarm. Dissolve the yeast in the milk and let sit for a few minutes until foamy.
  2. Add the vegetable shortening (or butter), sugar, salt, and egg to the milk mixture. Stir to combine.
  3. Gradually add the flour, mixing until a soft dough forms. Knead the dough (by hand or with a stand mixer fitted with a dough hook) until smooth and elastic, about 5–7 minutes.
  4. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1–1.5 hours.
  5. Punch down the dough and roll out on a lightly floured surface to about 1/2-inch thickness. Cut into rectangles, brush with melted butter, and fold each rectangle in half.
  6. Arrange the folded rolls in a greased baking pan, cover, and let rise again until puffy, about 30–45 minutes (or refrigerate overnight; bring to room temperature before baking).
  7. Preheat oven to 375°F (190°C). Bake rolls for 20–25 minutes, until golden brown.
  8. Brush hot rolls with remaining melted butter and sprinkle with flaky sea salt, if desired.

Notes

For extra-soft rolls, don’t overbake—remove from the oven as soon as they’re golden. These rolls can be made ahead and refrigerated overnight for convenience. Brushing with butter right after baking ensures a rich, tender crust.

Nutrition

Find it online: https://www.receipster.com/parker-house-rolls-recipe-2/

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