Parker House Rolls

Parker House Rolls

With tender crumbs, buttery gloss, and melt-in-your-mouth softness, these Parker House rolls are everything that's wonderful about bread in roll form. They are the perfect side for a holiday meal.
  • Prep: 30 min
  • Rise: 1 hour 30 min
  • Cook: 20 min
  • Total: 2 hours
  • Yields 24 rolls
Parker House Rolls

Carbohydrate Counts

Carbs-per-gram ratio: 0.4404

Serving Size 45g (about 20g carbs)

Carb calculations Weight Carbs
Whole milk 10 ounces (15g)
Sugar 24g (24g)
Instant yeast 7g (2g)
All purpose flour 453g (336g)
All purpose flour 140g (103g)
Net Weight 1090g (480g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Dough
  • Adjust oven rack to lowest position and heat oven to 200°F. Once oven reaches 200°F, maintain oven temperature for 10 minutes, then turn off heat.
  • 10 ounces / 1 ¼ cups whole milk
  • 24g / 2 tablespoons sugar
  • Heat milk and sugar together in small saucepan or in microwave until mixture is lukewarm (about 100°F), about 1 minute on high.
  • 7g / 2 ¼ teaspoons instant yeast
  • 1 large egg, lightly beaten
  • Whisk in yeast and egg and set aside.
  • 453g / 16 ounces all-purpose flour (about 3 ½ cups)
  • 1 ½ teaspoons salt
  • Combine flour and salt in bowl with a dough whisk or wooden spoon.
  • Add ⅓ of milk mixture and mix with dough whisk or wooden spoon to combine. Repeat twice until combined. Dough should be very wet at this point.
  • 8 tablespoons butter, cut into 8 pieces, softened
  • 140g / 5 ounces all-purpose flour (about ½ cup)
  • In a small bowl, cream butter and flour with an electric hand mixer.
  • Add creamed butter to large bowl and stir with a wooden spoon or dough whisk to combine.
  • Kneed By Hand
  • Turn out onto a clean work surface and kneed by hand until dough is smooth but slightly sticky, about 6 to 8 minutes.
  • or Kneed with Stand Mixer
  • If you prefer, you can use a mixer to kneed the dough. Place dough in the bowl of a stand mixture and mix until dough is smooth but still sticky, about 6 minutes.
  • Rising
  • By hand, form dough into a ball by flattening dough and folding the four corners into the middle of the dough. Flip over and shape into a disc.
  • cooking spray
  • Lightly spray the sides of a large bowl with cooking oil. Place dough ball into bowl and turn several times to lightly coat dough.
  • Cover bowl tightly with plastic wrap and let rise in a warm place until dough has doubled in size, about 1 hour.
  • Once dough has doubled, press down, replace plastic wrap, and allow dough to rest for 5 minutes.
  • Shaping
  • 2 tablespoons butter, melted
  • Melt butter in a small bowl. Using a pastry brush, spread melted butter on bottom and sides of two rimmed baking sheets.
  • 6 tablespoons butter, melted
  • flour
  • Roll dough out on a generously floured work surface until about ½ inch thick. Using a biscuit cutter, cut out 2 ½ inch circles of dough. Coat each circle with melted butter and then fold in half, pressing lightly on the sides to seal the dough. Place on prepared cookie sheet and repeat with remaining dough. Lightly brush tops of rolls with remaining butter.
  • Cover shaped rolls with a towel or plastic wrap and let right until puffed up, about 30 to 45 minutes.
  • Baking
  • Preheat oven to 375°F.
  • When rolls have risen, remove towels or plastic wrap and bake at 375°F until tops of the rolls are a dark golden brown, about 20 to 22 minutes.
  • Remove from oven and let cool on a wire rack for 10 minutes. Serve warm.
From . ( Adapted from Cook's Illustrated. January 2007.
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