These Parker House rolls are super indulgent thanks to plenty of butter mixed in and brushed on top. Milk and eggs enrich the dough, lending a perfectly tender texture. A sprinkle of flaky sea salt adds a welcome bit of contrast and crunch. These rolls are best served fresh and warm.
| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 50 min |
| Yield: | 24 rolls |
Ingredients
- 1 1/3 cups whole milk
- 2 sticks (16 tablespoons) unsalted butter, cut into pieces
- 1/3 cup sugar
- 1/2 cup warm water, about 110 degrees F
- One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons kosher salt
- 5 3/4 cups all-purpose flour, plus more for dusting (see Cook’s Note)
- Nonstick cooking spray
- Flaky sea salt, such as Maldon, for sprinkling
Instructions
- Heat the milk in a small saucepan over medium-high until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in 1 stick (8 tablespoons) butter and the sugar until melted. Set aside to cool.
- Put the warm water in a small liquid measuring cup and stir in the yeast. Let it sit until foamy, about 5 minutes.
- Combine the milk mixture, yeast mixture, eggs, 1 1/2 teaspoons salt, and half the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and continue to knead the dough until very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then place the dough inside. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes.
- Melt the remaining 1 stick (8 tablespoons) butter in a small saucepan over medium-low heat. Set aside.
- Spray a 9-by-13-inch baking pan with nonstick cooking spray, line with parchment paper then spray the paper.
- Lightly dust a clean work surface with flour. Punch down the dough and turn it out onto the prepared surface. Pat into an even thickness.
- Use a chef’s knife or bench scraper to divide the dough into 24 pieces, then shape into balls to create small rolls. Place in the prepared baking dish in rows of 4 by 6, then brush the tops of the rolls with 4 tablespoons of the melted butter. Cover with plastic wrap and let rise in a warm place until almost doubled in size, 30 to 40 minutes. Meanwhile, preheat the oven 350 degrees F.
- Remove the plastic wrap and sprinkle the rolls lightly with flaky sea salt. Bake until puffed and golden brown, about 40 minutes. Remove from the oven and brush with the remaining 4 tablespoons melted butter. Serve warm.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 213 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 45 mg |
| Sodium | 159 mg |
Reviews
The recipe came together nicely but they tasted, for lack of a better word, yeasty. This was especially true once they had cooled completely.
Agreed with another user that I expected it to be a tad sweeter but delicious regardless. The first rise didn’t get very high but that could have been the temp in my kitchen. Second rise and cooking fluffed those babies right up. Delicious warmed the next day too!
This is great. I hope you will continue sending recipes I love them. Thank Yoou.
I see that someone else has asked if you can make the dough and refrigerate a day in advance…would like to know if that is possible! Does anybody out there know????
Can I refrigerate the dough a few days in advance?
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I really enjoyed creating these rolls but the sad part is it wasn’t how I want them to taste! This was my first time making rolls and this was an easy recipe to make. It took time but I loved the experience! So try these, they taste good enough!!!
Made these for Thanksgiving and Christmas! A huge hit and delicious
I will start by saying I have never baked bread from scratch before in my life. I was able to follow the recipe step by step and religiously. Do not mess with ratios or leave out ingredients. I also had two packets of yeast going in case one didn’t activate properly, which happened so I was glad to have the backup. I let my dough rise on an elevated platform on top of my oven that was set to 250.
When rolling out the dough and shaping it, don’t try to over roll it. It should be sticky and your fingers will get messy. The baking in the oven was the easiest part and the rolls turned out perfectly. I have never had a better roll in my life. If I can do it, you can too!
When rolling out the dough and shaping it, don’t try to over roll it. It should be sticky and your fingers will get messy. The baking in the oven was the easiest part and the rolls turned out perfectly. I have never had a better roll in my life. If I can do it, you can too!
Easy enough to make but didn’t have the flavor I was looking for considering the sugar and butter. Was expecting different