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Parker House Rolls
This recipe for Parker House rolls produces a golden brown crust, a fluffy, light interior, and a buttery flavor that makes the buns perfect for any occasion.
👥 20 Servings⏱️ Prep & Cook: 3h🔥 Cook: 45 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●wooden spoon
- ●pan
- ●oven
📝 Preparation Steps
1
Stir together warm water, 1 tablespoon sugar, and yeast in a small bowl and let stand until foamy, about ⏱️ 5 minutes.
warm water (105-110°F)3 tablespoonssugar, divided3 tablespoons
2
Melt 6 Tbsp. butter in a small saucepan. Add milk and heat to lukewarm. Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in enough all-purpose flour to make a slightly sticky dough that forms a ball.
sugar, divided3 tablespoonsbread flour2 cups
3
Butter a large bowl. Knead dough on a lightly floured surface, kneading in more all-purpose flour if dough is too sticky, ⏱️ 10 minutes, or until smooth and elastic but still slightly sticky. Form into a ball and put in buttered bowl. Turn to coat with butter, then let dough rise in bowl, covered with plastic wrap, in a warm place ⏱️ 1 hour, or until doubled in bulk.
4
Butter a 13x9" baking pan. Divide dough into 20 equal pieces and roll into balls. Arrange evenly in 4 rows of 5 in pan and let rise, covered loosely, in a warm place ⏱️ 45 minutes, or until almost doubled in bulk. Make a deep crease down center of each row of rolls using length of a floured chopstick or side of a ruler. Let rolls rise, covered loosely, ⏱️ 15 minutes.
5
Preheat oven to 375°F.
6
Melt remaining 2 tablespoons butter and cool slightly. Brush tops of rolls with butter and bake in middle of oven until golden, 20 to ⏱️ 25 minutes. Let rolls cool in pan on a rack ⏱️ 5 minutes. Turn out onto rack and cool to warm. Do Ahead: You can make rolls 1 day ahead and keep, wrapped well in foil, at room temperature. Reheat in foil in a preheated 375°F oven 15 to ⏱️ 20 minutes. Editor's note: This recipe was originally printed in the November 1999 issue of Gourmet and first appeared on Epicurious in August 2004. Head this way for more of our best Thanksgiving recipes →
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