Ingredients
- 1 1/2 cups whole milk, lukewarm
- 2 1/4 tsp instant yeast (1 standard packet)
- 4 1/2 cups bread flour
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp kosher salt
- 6 tbsp unsalted butter, melted, plus more for brushing
Make the Dough
In the bowl of a stand mixer, combine the lukewarm milk and the yeast. Let it sit for a few minutes until it looks a little foamy.
Add the bread flour, all-purpose flour, sugar, and kosher salt to the bowl.
Fit the mixer with the dough hook and mix on low speed until a shaggy dough forms.
With the mixer on low, slowly stream in the 6 tablespoons of melted butter and continue to mix until it’s incorporated.
Knead and Proof the Dough
Turn the mixer up to medium-low speed and knead for ~5-7 minutes, until the dough is smooth and elastic.
Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm spot for about an hour, or until it has doubled in size.
Shape and Proof Again
Turn the dough out onto a clean work surface and divide it into 24 equal pieces.
Roll each piece into a smooth ball and let them rest on the counter, covered, for ~5-10 minutes.
To get the classic Parker House shape, take a ball of dough and roll it into an oval about 1/4-inch thick.
Brush the entire surface of the oval with melted butter, then fold it in half.
Place the folded rolls on a parchment-lined baking sheet. Cover the pan and let the rolls proof for another ~40 minutes, until they look light and airy.
Bake the Rolls
While the rolls are proofing, preheat your oven to 375 F.
Bake for ~15-20 minutes, until the tops are a deep golden brown.
As soon as they come out of the oven, brush the tops with more melted butter.
Parker House Rolls
Ingredients
- 1 1/2 cups whole milk lukewarm
- 2 1/4 tsp instant yeast 1 standard packet
- 4 1/2 cups bread flour
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp kosher salt
- 6 tbsp unsalted butter melted, plus more for brushing
Instructions
- Combine lukewarm milk and yeast in stand mixer bowl, let sit until foamy.
- Add both flours, sugar, and salt to bowl.
- Mix with dough hook on low until shaggy dough forms.
- Stream in melted butter while mixing on low until incorporated.
- Knead on medium-low for 7 minutes until smooth and elastic.
- Transfer to greased bowl, cover and let rise 1 hour until doubled.
- Divide dough into 24 pieces, roll each into balls.
- Rest balls 10 minutes covered.
- Roll each ball into oval, brush with melted butter, fold in half.
- Place on parchment-lined baking sheet, cover and proof 40 minutes.
- Preheat oven to 375°F.
- Bake 15-20 minutes until golden brown.
- Brush hot rolls with melted butter.
Notes
