Parker House Rolls

Warm, fluffy Parker House rolls with butter – a simple, soul-satisfying snack for any time.

1. 1

   Prepare Milk Mixture & Activate Yeast

   • In a small saucepan, heat the milk over medium heat until it just begins to simmer around the edges (scalding). Do not boil.
   • Remove from heat and stir in 4 tablespoons of the unsalted butter and the granulated sugar until fully melted and dissolved.
   • Set the mixture aside to cool until it is lukewarm, between 105-115°F (40-46°C). This is crucial to avoid killing the yeast.
   • In a separate small bowl, sprinkle the active dry yeast over the warm water. Let it stand for 5-10 minutes until it becomes foamy and fragrant.
2. 2

   Mix the Dough

   • In the bowl of a stand mixer, whisk together the all-purpose flour and salt.
   • Add the cooled milk mixture, the foamy yeast mixture, and the lightly beaten egg to the flour.
   • Using the dough hook attachment, mix on low speed until a shaggy, cohesive dough forms, about 2-3 minutes.
3. 3

   Knead and First Rise

   • Increase the mixer speed to medium-low and knead for 8-10 minutes. The dough should become smooth, soft, and elastic. It will pull away from the sides of the bowl but may still stick slightly to the bottom.
   • Transfer the dough to a large, lightly oiled bowl, turning it once to coat the surface.
   • Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4. 4

   Shape the Rolls

   • Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
   • Roll the dough out into a rectangle about 1/2-inch thick.
   • Using a 3-inch round biscuit or cookie cutter, cut out 12 circles of dough. You may need to re-roll the scraps.
   • Melt the remaining 2 tablespoons of butter. Lightly brush the surface of each dough circle with the melted butter.
   • Create the signature fold by pressing the handle of a wooden spoon or a chopstick slightly off-center across each circle, then fold the larger half over the smaller half.
   • Arrange the folded rolls in a greased 9x13 inch baking pan. They should be close together but not tightly packed.
5. 5

   Second Rise and Bake

   • Cover the pan loosely with plastic wrap and let the rolls rise for a second time in a warm place for 30-45 minutes, until they look puffy.
   • While the rolls are rising, preheat your oven to 375°F (190°C).
   • Uncover the rolls and bake for 15-18 minutes, or until the tops are a deep golden brown.
   • As soon as the rolls come out of the oven, brush them generously with any remaining melted butter and sprinkle with flaky sea salt, if using.
6. 6

   Serve

   • Let the rolls cool in the pan for 5-10 minutes before serving warm.