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Parker House Rolls
Soft, buttery, golden brown Parker House rolls are a classic. Learn how to make the iconic folded dinner rolls with tips for shaping, and make-ahead prep.
👥 36 Servings🔥 Cook: 25 min👤 The Fannie Farmer Baking Book📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●saucepan
- ●wooden spoon
- ●baking dish
- ●oven
📝 Preparation Steps
1
Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.) and ¼ cup warm water (110°–115°) in a small bowl; let sit until foamy, about ⏱️ 5 minutes.
envelope active dry yeast (about 2¼ tsp.)1 (¼-oz.)
2
Heat 1 cup whole milk in a small saucepan over medium until just warm. Combine ¼ cup vegetable shortening, 3 Tbsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl. Pour in warm milk, whisking constantly to blend and break up shortening into small clumps (it may not melt completely). Add yeast mixture and 1 large egg, room temperature and whisk to combine. Add 3½ cups (438 g) all-purpose flour and stir vigorously with a wooden spoon until a dough forms. Turn dough out onto a lightly floured surface and knead with lightly floured hands until smooth, about ⏱️ 5 minutes. Lightly coat a large bowl with vegetable oil; transfer dough to bowl and turn to coat. Cover loosely with plastic wrap. Let sit in a warm spot until doubled in size, about 1½ hours.
whole milk1 cup. sugar3 Tbsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1large egg, room temperature1½ cups (438 g) all-purpose flour, plus more3Vegetable oil (for bowl)
3
Lightly brush a 13x9" baking dish with some of the ¼ cup unsalted butter, melted. Punch down dough; divide into 4 equal pieces. Working one at a time, roll out pieces on a lightly floured surface to a 12x6" rectangle. Cut lengthwise into three 2"-wide strips; cut each strip crosswise to make three 4x2" rectangles (9 total per piece). Brush half of each rectangle (about 2x2") with melted butter, then fold unbuttered side over buttered side, leaving ¼" uncovered at the end. Place rolls, flat side down, starting in a corner of prepared dish, so folded edge is against a short side of the dish. Add rolls side by side to form a long row, then repeat with remaining rolls until you have 4 rows. Brush tops with melted butter, loosely cover with plastic, and chill at least ⏱️ 30 minutes and up to ⏱️ 6 hours.
4
Preheat oven to 350°. Bake rolls until golden and puffed, 25–⏱️ 35 minutes. Brush with more butter and sprinkle with flaky sea salt. Let cool slightly before serving. Editor’s note: This Parker House roll recipe was first printed in the 1984 edition of the ‘Fannie Farmer Baking Book.’ It also appeared in our November 2012 Thanksgiving spread. Head this way for more of our best Thanksgiving recipes →
Flaky sea salt
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