Chef John's Parker House Rolls Recipe

Parker House Rolls - A Timeless Classic

These buttery, soft rolls are a staple at American dinner tables. While they may seem familiar, their tender texture and rich flavor make them irresistible. This recipe walks you through making the dough, shaping it, and baking perfect rolls that you can enjoy plain or as the base for sandwiches. Feel free to experiment by adding herbs, garlic, or topping them with sesame or poppy seeds. Just remember: dont be shy with the butter!

Ingredients

• 1/2 cup warm milk
• 1/2 cup warm water
• 1 package active dry yeast
• 2 large eggs
• 3 tablespoons white sugar
• 1 1/2 teaspoons kosher salt
• 3/4 cup unsalted butter, melted and divided
• 4 1/2 cups all-purpose flour, plus extra as needed

Directions

Step 1: In the bowl of a stand mixer, combine warm milk, warm water, and yeast. Allow it to rest for 10 minutes until the yeast becomes frothy.

Step 2: Add eggs, sugar, salt, and 1/2 cup of melted butter to the yeast mixture. Whisk until thoroughly combined.

Step 3: Gradually add the flour and knead with a dough hook, or by hand, until the dough forms a smooth, elastic ball, about 5-6 minutes.

Step 4: Place the dough into a lightly buttered bowl, cover it, and let it rise in a warm place until doubled in size, approximately 2 hours.

Step 5: Punch down the dough gently and flatten it slightly. Divide it into 24 equal portions, shaping each into a smooth ball.

Step 6: Prepare a baking sheet lined with parchment paper or a Silpat mat. Roll each dough ball on a lightly floured surface into an oval about 4-5 inches long. Brush the top lightly with melted butter and fold in half.

Step 7: Arrange the folded rolls on the baking sheet in six rows of four. Cover with a clean kitchen towel and allow them to rise in a warm spot until nearly doubled, about 1 hour.

Step 8: Preheat the oven to 350F (175C). Bake the rolls for 25 minutes, or until golden brown on top.

Step 9: Once baked, brush the tops of the warm rolls with the remaining melted butter for extra richness.

Chef's Tip

For consistent portions, weigh the entire dough, divide by 24, and shape each portion to match that weight.

Nutrition Facts (per serving)

• Calories: 152
• Fat: 7g (8% DV)
• Saturated Fat: 4g (20% DV)
• Cholesterol: 31mg (10% DV)
• Sodium: 130mg (6% DV)
• Carbohydrates: 20g (7% DV)
• Dietary Fiber: 1g (3% DV)
• Protein: 3g (7% DV)
• Potassium: 46mg (1% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient values may vary depending on ingredients used.