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Parker House Rolls

Photo: Parker House Rolls

TOTAL TIME: 2 hr 50 min
Prep: 25 min
Inactive Prep: 1 hr 55 min
Cook: 30 min
 
YIELD: 20 rolls
LEVEL: Intermediate

ingredients

  • 2 large eggs
  • 1 large egg yolk
  • 2 tablespoons melted butter
  • 1 1/2 teaspoons kosher
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Directions

Combine the warm water, sugar and yeast together in a glass measuring cup and let yeast ferment until foamy, about 5 to 10 minutes. Whisk flour and salt together in a large bowl. Make a well in the flour, add 1 of the eggs and 1 yolk into the well and slightly beat Add the yeast mixture and stir with a wooden spoon until a rough dough forms. Turn out onto a lightly floured surface and knead, adding more flour as needed, until dough is smooth and elastic.

Place in a bowl, cover with a kitchen towel and let dough rest for 10 or 20 minutes. Remove dough from the bowl, divide the dough in half and roll each piece into a long 1 1/2-inch wide snake shape. Cut into 20 pieces and shape each into a ball.

Coat a 9-inch glass pie dish the melted butter, then toss the dough balls in the butter until coated. Cover with a kitchen towel and sit in a warm place, until dough doubles in size, about 1 hour.

Preheat oven to 400 degrees F.

Brush the tops of the rolls with the remaining egg and sprinkle with the coarse salt. Bake until golden brown, about 25 to 30 minutes. Let cool about 30 minutes but serve warm.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on December 24, 2011

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    Dave, thanks for making me look like I can bake bread! This recipe says "intermediate," but if you follow the directions it isn't difficult at all. And the results... well... people will eat these until the basket is empty, even if that means they won't have any room left for dessert. They're that good.

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  • on October 20, 2011

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    These rolls are out of this world & I make them all the time. I've made them in muffin tins and in a round baking pan. In the round pan, they come to the table on a plate and everyone gets to pull off a roll or 2 or 3. I love the little crust they get on the top and the decadent, soft interior that soaks up a little bit of butter. Thanks, Dave for another fabulous recipe that I make all the time.

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  • on June 13, 2011

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    Excellent recipe! These were delicious! I followed the recipe precisely with the exception of baking the rolls in muffin pans. The Parker House rolls I grew up eating were round and had a head on them, thus, the muffin pan. I put a small amount of butter in each muffin cup and melted it before putting the rolls in the pans. Then I brushed the tops of them with butter before letting them rise the second time. I will be using this recipe over and over again. It will undoubtably become one of the family favorites.

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