Buttery Parker House Rolls
Tender, buttery Parker House rolls with a golden flaky crust and a soft, pillowy interior. Perfect for family meals or gatherings, these rolls are a true classic in American baking.
Servings: 12 servings
Calories: 180kcal
Ingredients
- 1 package (2.25 tsp) active dry yeast
- 1/4 cup warm water (about 110°F/43°C)
- 1 cup warm milk (about 110°F/43°C)
- 2 tbsp sugar
- 1 tsp salt
- 3 tbsp unsalted butter, melted
- 3 cups all-purpose flour, divided
- Additional melted butter for brushing on top
Instructions
- Activate the yeast: In a small bowl, dissolve the active dry yeast in the 1/4 cup warm water. Let it sit undisturbed for about 5 minutes until it becomes foamy.
- Mix wet ingredients and initial flour: In a large mixing bowl, combine the warm milk, sugar, salt, melted butter, and 1.5 cups of the all-purpose flour. Stir until combined well.
- Add yeast mixture: Pour the foamy yeast mixture into the milk mixture, stirring gently to integrate the ingredients thoroughly.
- Add remaining flour gradually: Slowly incorporate the remaining 1.5 cups of flour, stirring as you go until a soft dough starts to form.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and tacky but no longer sticky.
- First rise: Place the dough in a lightly greased bowl, covering it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 2 hours until doubled in size.
- Shape the rolls: Punch down the risen dough to release air bubbles. Divide into 12 to 16 equal portions. Shape into rounds and place on a lightly greased baking sheet.
- Second rise: Let the shaped rolls rise for another 30 to 45 minutes in a warm, draft-free place until noticeably puffed.
- Final touch and bake: Brush the tops with melted butter for a golden finish. Place in a preheated oven at 375°F (190°C) and bake for 20–25 minutes, or until golden brown and nicely flaked on top.
- Cool slightly: Remove from the oven and let sit on the baking sheet for 5–10 minutes before serving to maintain the rolls' shape.
Notes
For best flavor and texture, use fresh yeast or proof it properly. If the dough feels too sticky during kneading, add a bit more flour, but just enough to manage it.
Keep leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Keep leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.