Description
Classic Parker House Rolls that are soft, buttery, and golden brown, perfect as a comforting side for any meal. These rolls are made from a tender yeast dough enriched with milk, butter, and eggs, then baked to perfection and brushed with more butter for an irresistible flaky crust.
Ingredients
Scale
Dough 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 (about 2 ¼ teaspoons)
- 3 large eggs
- 6 cups all-purpose flour, plus more for dusting
- 2 teaspoons vegetable oil
For Serving
- Flaky salt, for sprinkling
Instructions
- Prepare milk and butter mixture: Heat the milk and ½ cup of the butter in a small saucepan over low heat until the butter is melted. Remove from heat and stir in the sugar. Let the mixture cool to room temperature to avoid killing the yeast in the next step.
- Activate the yeast: In a small bowl, combine the yeast with ½ cup of warm water (about 110°F). Let sit for about 2 minutes until the mixture is foamy and the yeast is dissolved.
- Mix dough: In the bowl of a stand mixer fitted with a dough hook, add the cooled milk mixture, eggs, yeast mixture, and 3 cups of flour. Mix on low speed until smooth, then add the remaining 3 cups of flour. Increase mixer speed to medium and knead for 5-7 minutes until the dough is smooth and elastic.
- First rise: Grease a large bowl with vegetable oil, transfer the dough to the bowl, and cover loosely with plastic wrap. Let it rise at room temperature for 1½ to 2 hours until doubled in size. Alternatively, you can refrigerate it for 12 to 24 hours for a slower rise that develops more flavor.
- Prepare rolls: Melt the remaining ½ cup butter and grease a 9×13-inch baking dish with some of it. Punch down the risen dough onto a floured surface. Divide into 4 equal pieces. Roll each piece into a 12×8-inch rectangle, cut lengthwise into two 12×4-inch strips, then cut each strip into 6 pieces. Brush each piece with melted butter, fold in half with a ¼-inch overhang, and place in the baking dish so the overhangs overlap slightly, creating 6 rows of 8 rolls.
- Second rise: Brush the tops of the rolls with remaining melted butter. Cover with plastic wrap and let rise at room temperature for 30-40 minutes until doubled in size, or refrigerate for 6 hours up to overnight for a slower rise.
- Bake: Preheat the oven to 375°F with a rack in the center. Bake the rolls for 20-25 minutes until golden brown. While still warm, brush the tops with melted butter and sprinkle with flaky salt before serving.
Notes
- Allowing the dough to rise slowly in the refrigerator overnight enhances flavor complexity.
- Use fresh, active dry yeast to ensure proper rising.
- Make sure the milk mixture is completely cooled to avoid killing the yeast.
- For extra soft rolls, brush them immediately with butter after baking while still warm.
- Flaky salt adds a nice crunchy texture and contrast but can be omitted or substituted with regular salt if preferred.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
