What’s a holiday meal without rolls? Sad. From whole grain to fluffy and buttery to make ahead and even a quick no-yeast cheat with dinner biscuits, we’ve been diving into dinner rolls this month before the holidays begin. Wrapping it up with another classic: Parker House Rolls.
From AnkarsrumUSA recipe developer, Carmi Adams:
Parker house rolls are a favorite for many. And what’s not to love? Pillowy soft and buttery, cute fold over shape, and baked in a big pan so there’s plenty for everyone.
The dough is an enriched dough, and nothing complicated about making it.
When it comes time to shape the rolls after the first rise, a ruler and kitchen scale will come in handy.
Please let us know if you have any questions or comments about this recipe. Happy baking and happy upcoming Thanksgiving and holidays!
Parker House Rolls
Prep Time: 35 minutes
Cook Time: 30 minutes
Inactive Time: 2 1/2 hours
246 g. (1 cup) whole milk, room temperature
1 large egg, room temperature
43 g. (3 Tbsp.) unsalted butter, melted
57 g. (1/4 cup) granulated sugar
9 g. (2 1/4 tsp.) instant dry yeast
440 g. (3 2/3 cups) all-purpose flour
7.5 g. (1 1/2 tsp.) kosher salt
58 g. (4 Tbsp.) unsalted butter, melted
In the stainless-steel bowl with the roller/scraper, combine the milk, egg, 43 g. melted butter, sugar and yeast. Mix together on medium speed (3 o’clock).
Reduce speed to medium low (2 o’clock) and slowly add in the flour. Add in the salt. Lock arm in place 1 inch from side of bowl and let knead for 12 minutes.
Gather into a ball, cover, and let rise until doubled in size, approximately 1 1/2 hours.
Use some of the 58g. melted butter to generously butter a 9×13 inch baking pan. Set rest of butter aside for later use in shaping.
Turn dough out onto a clean work surface. Divide into 2 portions. Roll each portion into an 8×12 inch rectangle. Brush top of each rectangle generously with melted butter. Cut each rectangle in half lengthwise (4×12 inch). Fold each rectangle in half lengthwise, leaving just a little bit of an edge showing on underneath part. Cut each folded rectangle into 4 pieces. Flip over so exposed edge part is underneath and place in prepared pan.
Brush tops of rolls with butter. Cover and let rise until doubled in size, approximately 45 minutes to an hour. There will still be a little melted butter leftover which will be brushed on rolls once baked.
Preheat oven to 350° F.
Once rolls have risen, uncover and bake for 25-30 minutes until golden brown on top. Brush with reserved butter once baked. Let cool for at least 15 minutes before serving.
Can be served warm or at room temperature.
Yield: 16 rolls
-The all-purpose flour can be substituted with whole wheat flour. If milling at home, use a hard wheat.
-The sugar can be substituted with a natural sugar like coconut sugar or Sucanat with honey (aka honey granules.)
It is important to remember when swapping out flours and sugars that the texture and taste of the final product will vary from the original recipe.