Monday, November 1, 2010

Parker House Rolls

I do not remember ever making these amazing rolls before, but I am happy I bought the Food Network magazine and tried Alex's recipe.


  • 1 1/4-ounce packet active dry yeast
  • 1/2 cup sugar
  • 7 1/2 to 8 cups all-purpose flour, plus more for dusting
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
  • 2 cups whole milk, at room temperature
  • 2 large eggs, at room temperature
  • 1 tablespoon kosher salt, plus more for sprinkling


Bloom the yeast.
Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature).
Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar.
Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour.
Set aside near the stove while you prepare the dough.
Make the dough.
Mix the melted butter and milk in a mixer with the hook attachment on low speed.
Add the eggs and mix until blended.
Scrape in the yeast mixture and mix until incorporated.
Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
Let it rise.
Brush a large bowl with softened butter.
Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes.
The dough should double in volume.
Shape the dough.
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Dust a clean flat surface with flour and turn the dough out onto it.
Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).
Cut the dough.
With the short side in front of you, cut the dough in half lengthwise with a floured knife.
Or better yet you can use a pizza cutter like I did.
Then slice crosswise into 12 strips.
Shape the dough.
One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath.
Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows.
(If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
Bake the rolls.
Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes.
(If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.)
Remove from the oven and brush with softened butter.

Sprinkle with salt and serve immediately.

Very soft and tasty and your house will definitely smell like a bakery.


  1. I will bake these soon. Great that the rolls don't need to rise after placing them into the pan. Sounds yummy. Thanks for sharing.


  2. This is my 1st time here, your home baked rolls look really soft and good. I will come back more often to check what you cook/bake the next. Happy Blogging!!

  3. Hello! Tocmai ti-am lasat un comentariu la postul cu tortillas, dar am observat ca nu sunt moderate comentariile si ma gandeam ca n-o sa vezi comentariul. Prin urmare, il scriu si aici :)

    Ma scuzi ca scriu in romana, dar imi suna mai bine acum :) Te-am gasit la comentariile de pe site-ul lui Adi Hadean si ma intrebam unde gasesti untura de porc. Cumva prin magazinele mexicane?

    Si mie imi place tare mult sa framant aluatul. Mai ales aluatul de paine, care miroase asa bineee.... O sa incerc si eu reteta ta!

    P.S. Ma bucur ca am descoperit blogul tau. Vad ca ai multe retete delicioase.

  4. Comentariile recente imi apar in coloana din dreapta si le urmaresc zilnic, asa ca stai ti-am raspuns acolo in legatura cu ce ma intrebai.