| Level: | Easy |
| Total: | 3 hr 50 min |
| Prep: | 3 hr 25 min |
| Cook: | 25 min |
| Yield: | 24 rolls |
Ingredients
- 1 3/4 cups whole milk, at room temperature
- 1/3 cup sugar
- 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
- 2 1/2 sticks unsalted butter (1 1/2 sticks softened, 1 stick melted)
- 6 1/2 cups all-purpose flour
- 2 teaspoons fine salt
- 1 large egg, lightly beaten
- Vegetable oil, for brushing
- Flaky sea salt, for topping
Instructions
- Heat 1/2 cup milk until lukewarm (105 degrees F to 110 degrees F). Pour into the bowl of a stand mixer fitted with the dough hook attachment, sprinkle in the sugar and yeast and let stand until foamy, about 5 minutes. Add the softened butter, about half each of the flour and remaining milk, and the fine salt; mix on medium speed until incorporated, about 1 minute. Add the egg and mix until incorporated, then add the remaining flour and milk; knead on medium-high speed until the dough is smooth and pulls away from the bowl, about 5 minutes (it will still be sticky).
- Lightly brush a large bowl with vegetable oil and add the dough. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.
- Lightly brush two 12-cup muffin pans with some of the melted butter. Line a baking sheet with parchment paper. Punch down the dough. Tear off about 1 tablespoon of dough and roll into a ball, then put on the prepared baking sheet; repeat with the remaining dough. Dip the dough balls in the remaining melted butter, letting the excess drip off, and arrange 3 balls in each muffin cup to make a clover shape. Cover the pans loosely with plastic wrap and let rise in the refrigerator, at least 8 hours or up to 1 day. Cover and refrigerate the remaining melted butter.
- Position racks in the lower and upper thirds of the oven and preheat to 375 degrees F. Remove the muffin pans from the refrigerator, uncover and let stand at room temperature, 1 hour. Sprinkle with sea salt and bake, rotating the pans halfway through, until the rolls are golden, 15 to 20 minutes. Melt the reserved butter, then brush on the hot rolls while still in the pan. Serve or let cool and freeze.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 242 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 35 mg |
| Sodium | 162 mg |
Reviews
If you are going to freeze, do you still brush with butter right out of oven or not since you will brush after reheating?
I’ve made these twice now for different holidays and they always come out amazing. They take a little bit of time, but are well worth it and makes a decent amount of rolls.
So good, I did this for thanksgiving & accidently added the 2 1/2 sticks of butter into the dough & it still turned out & was of course super buttery.
These were fantastic! Soft and buttery. I was making ahead to freeze for Thanksgiving. I used a small cookie scoop to pull off pieces of dough so each piece was fairly uniform. The first batch I forgot to punch down after the initial rise so i was worried they wouldn’t be right. Boy was I wrong! I let them sit overnight in the fridge as the recipe stated and baked this morning. I made a second batch today. This time I let them rise for an additional hour after shaping and just baked right away. Again they were awesome. So, no need to let sit for 8 hours. Both batches seemed to brown nicely on the sides but the tops were kind of light. I may try cutting back on all the butter next time but Thanksgiving is not the time to skimp!
Great great rolls!I didn`t change a thing on the recipe and it came out awesome!Sweet and buttery not too salty!Definitely saving this recipe!
this is the best Parker house roll recipe I’ve tried yet
they where perfect sweet and buttery and the the right ampunt of salt
i skipped dipping the balls in butter and cut down the softened butter to only one stick
and i also did half whole wheat pastry flour and half all purpose and my family liked them alot!
they where perfect sweet and buttery and the the right ampunt of salt
i skipped dipping the balls in butter and cut down the softened butter to only one stick
and i also did half whole wheat pastry flour and half all purpose and my family liked them alot!