Classic Parker House Rolls Recipes

FANNIE FARMER'S PARKER HOUSE ROLLS

Steps:

• Mix the 4 tablespoons room-temperature butter, the sugar, the salt and the warm milk in a large bowl and let cool to lukewarm.
• Stir the yeast into 1/4 cup warm water and let it stand for 5 minutes to dissolve.
• Make the sponge: Add 3 cups flour and the dissolved yeast to the ​milk​ mixture and beat vigorously for 2 minutes​ to form a loose batter.​ Cover and let rise in a warm place until double​d​ in bulk, about 1 hour​. ​​​
• Stir in the remaining flour 1/2 cup at a time to form a shaggy dough firm enough to knead. Turn out onto a lightly floured board, knead for a minute or two, then let rest for 10 minutes. Resume kneading until smooth​, 8 to 10 minutes​.​ (Alternatively, add the sponge and 3 cups flour to the bowl of a stand mixer fitted with the dough hook, and knead on low until the dough is smooth and pulls away from the sides of the bowl, 10 minutes.) Cover the bowl and let rise again until doubled in bulk, 45 to 60 minutes. ​
• Using a rolling pin, roll out dough until it is 1/3 inch thick. Cut with a 2 3/4-inch round biscuit cutter or with an oval Parker House roll cutter.
• Using the dull edge of a knife, make a crease through the center of each piece of dough, brush with melted butter, fold in half along the crease, and press edges lightly together.
• Place rolls 1 inch apart on a buttered baking sheet (or use a silicone baking mat). Let rise again until dough has doubled in size, about 45 minutes. (It should feel spongy to the touch, and hold an indentation when pressed with a finger.)
• Position a rack in the upper third of the oven and heat to 425 degrees. Bake rolls until golden, about 12 to 18 minutes. Brush again with melted butter. Let cool for a few minutes, then serve warm. The rolls are best when freshly baked but can be reheated in a 350-degree oven for a few minutes before serving.

PARKER HOUSE ROLLS

Steps:

• Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
• Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
• Preheat the oven 350 degrees F.
• Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

PARKER HOUSE ROLLS

Steps:

• Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°F-115°F) in a small bowl; let stand for 5 minutes.
• Heat 1 cup whole milk in a small saucepan over medium heat until just warm. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1 1/2 teaspoons kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and 1 room-temperature large egg. Add 3 1/2 cups all-purpose flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.
• Preheat oven to 350°F. Melt 1/4 cup unsalted butter in a small saucepan. Lightly brush a 13x9" baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6" rectangle.
• Cut lengthwise into three 2"-wide strips; cut each crosswise into three 4x2" rectangles. Brush half of each (about 2x2") with melted butter; fold unbuttered side over, allowing 1/4" overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.
• Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt (such as Maldon) over. Serve warm.

CLASSIC PARKER HOUSE ROLLS

Steps:

• In the detached bowl of an electric mixer, whisk together yeast, 1/4 cup warm water (105 degrees), and a pinch of sugar. Set aside until mixture is foamy, about 6 minutes.
• Attach bowl to mixer fitted with the dough-hook attachment. On low speed, add 7 tablespoons butter, milk, salt, remaining sugar, and eggs. Slowly add enough flour to make a sticky dough. Brush the inside of a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside until doubled in size, about 2 1/2 hours.
• Generously brush a 9-by-13-inch baking pan with butter. Turn dough out onto a floured work surface. Roll into a 12-by-16-inch rectangle. Brush dough generously with 3 tablespoons butter. Using a pizza wheel or a sharp knife, cut dough into 6 equal strips lengthwise. Cut dough crosswise into 4 equal parts. You will have 24 elongated rectangles. Fold each rectangle in half, and place in prepared baking pan, 4 across, and 6 down. Brush tops with remaining 3 tablespoons butter. Cover pan with buttered plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
• Heat oven to 350 degrees. Bake until golden, 35 to 40 minutes. Cool for at least 5 minutes before turning out of pan.

PARKER HOUSE ROLLS

Steps:

• Weigh out the flour, sugar and salt.
• Add the sachet of yeast and mix together.
• Measure out the milk and water, ensuring the mixture is tepid.
• Beat the egg, and then mix together with the water and milk.
• Make a dough according to your bread making machine's instructions.
• Turn the dough out onto a lightly floured surface and roll out to about 1cm thick.
• Using a 8cm cutter, cut circles of dough out, re-kneading and rolling the mix out until you have as many as you can make from the dough.
• Brush one side of each disk with melted butter and fold in half, arranging the rolls in rows on a non stick baking sheet.
• Place into the pre-heated oven (200C / fan 180C / gas 6) for 10 - 15 minutes until the rolls are golden and sound hollow when tapped. Best served warm.