Description
These classic Parker House Rolls are soft, buttery, and perfect for any meal. Made with a combination of all-purpose flour, potato flour for tenderness, and enriched with milk, egg, and butter, these rolls have a tender crumb and shiny golden crust brushed with melted butter. They are slightly folded to create a distinctive layered texture, making them ideal for dinner parties or everyday family dinners.
Ingredients
Scale
Dry Ingredients
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons instant yeast
- 3 tablespoons (39g) granulated sugar
- 1 1/4 teaspoons (8g) table salt
- 1/4 cup (50g) potato flour or 3/4 cup (50g) dried potato flakes (instant mashed potatoes)
Wet Ingredients
- 3 tablespoons (43g) butter, at room temperature
- 1 cup (227g) milk
- 1 large egg
Finishing
- 3 1/2 to 4 tablespoons (50g to 57g) butter, melted; for brushing on rolls
Instructions
- Combine Ingredients: Weigh or measure the flour accurately. In a large mixing bowl or electric mixer bowl, combine all ingredients except the melted butter for brushing. To speed rising, warm the milk and egg slightly and then mix into the dry ingredients to form a shaggy dough.
- Knead Dough: Knead the dough by hand for 10 minutes or with a machine for 7 to 8 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl or 8-cup measure and allow it to rise for 90 minutes. The dough will become puffy but may not quite double. Expect slow initial rising, with a faster rise toward the end.
- Shape Dough: Transfer the dough to a greased surface and divide it in half. Roll or pat one half into an 8″ x 12″ rectangle.
- Brush with Butter: Brush the dough with melted butter, reserving some for later steps.
- Fold the Dough: Cut the dough rectangle lengthwise into two 4″ x 12″ strips. Fold each strip lengthwise so the bottom edge extends about 1/2″ beyond the top, creating a 2 1/4″ x 12″ folded rectangle. Repeat for the other half of dough.
- Cut into Rolls: Cut each folded rectangle crosswise into four 3″ pieces, resulting in 8 rolls per half dough. Flip the rolls smooth-side up and place them in a greased 9″ x 13″ pan in four rows of four, gently flattening to cover the pan bottom.
- Second Rise: Cover the pan and let the rolls rise for 45 to 60 minutes until puffy but not doubled. Meanwhile, preheat oven to 350°F (175°C).
- Bake Rolls: Bake for 20 to 25 minutes until golden brown and set.
- Finish and Serve: Brush hot rolls with remaining melted butter and pull apart to serve warm.
Notes
- Warming the milk and egg before mixing can speed up dough rising.
- Use potato flour or instant mashed potato flakes for a tender crumb.
- Do not expect the dough to double fully during the first rise; it will rise slower initially then speed up.
- Be gentle when shaping to maintain the delicate layers that give the rolls their signature texture.
- Butter brushing before and after baking adds moisture and flavor.
- Serve rolls warm for the best texture and taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: Parker House Rolls, dinner rolls, buttery rolls, soft bread, homemade rolls, classic bread recipe, American bread, potato flour rolls
