Parker House Rolls
These rolls are incredibly soft and buttery, with a classic pull-apart texture. The key to their signature shape is flattening the dough into ovals, brushing them with melted butter, and then folding them in half before the final proof. This creates a little pocket of butter in the middle of each roll that makes them extra rich and tender.
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
Keep rolls covered during all rest periods to prevent drying. Serve warm.
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