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Soft and Buttery Parker House Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 67 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 rolls 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

These Soft and Buttery Parker House Rolls are fluffy, tender, and enriched with butter for an irresistibly rich flavor. Perfect as a side for any meal or for making sliders, these classic rolls feature a slight fold that creates a distinct shape. With simple ingredients like yeast, milk, butter, and flour, they’re easy to make at home, yielding warm, golden-brown rolls that melt in your mouth.

Ingredients

Scale

Yeast Mixture

  • 2 ¼ teaspoons active dry yeast
  • ¼ cup warm water (110°F)

Wet Ingredients

  • 1 cup whole milk (warmed to 110°F)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ¼ cup unsalted butter (melted, plus more for brushing)

Dry Ingredients

  • 3 ½ cups all-purpose flour (plus more for dusting)

Instructions

  1. Activate the yeast: In a small bowl, dissolve yeast in warm water and let sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.
  2. Mix wet ingredients: In a large bowl, combine the warm milk, sugar, salt, melted butter, and the activated yeast mixture. Stir well until the sugar dissolves completely.
  3. Add flour to form dough: Gradually add the all-purpose flour to the wet mixture, stirring until a soft dough forms. The dough should be slightly sticky but manageable.
  4. Knead the dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook to knead the dough.
  5. First rise: Transfer the dough to a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
  6. Shape the rolls: After the dough has doubled, punch it down. Roll it out on a lightly floured surface into a 1/2-inch thick rectangle. Cut the dough into 12 pieces. Fold each piece in half and gently press the fold to secure the shape.
  7. Second rise: Place the formed rolls on a greased baking sheet about 2 inches apart. Cover again with a towel and let them rise for another 30 minutes.
  8. Preheat oven: Set the oven to 350°F (175°C) to preheat while the rolls are rising.
  9. Bake the rolls: Brush the rolls with melted butter to give them a golden crust. Bake for 15-20 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.
  10. Final butter brush and serve: Remove the rolls from the oven and immediately brush with additional melted butter. Serve warm for the best flavor and texture.

Notes

  • Use warm ingredients (milk and water) at about 110°F to properly activate the yeast without killing it.
  • For softer rolls, brush melted butter both before and after baking.
  • If you don’t have a stand mixer, kneading by hand is perfectly fine.
  • Make sure not to cut the dough too thick or too thin when shaping; 1/2 inch thickness gives the best rise and texture.
  • These rolls freeze well: cool completely, then freeze in an airtight container for up to one month. Reheat before serving.

Find it online: https://oliviadinner.com/soft-and-buttery-parker-house-rolls-recipe/