Easy Parker House Rolls Recipe

There’s nothing more heavenly than the smell of fresh bread baking in the oven. The ingredients for this recipe are incredibly easy to pull together and the dough is so easy to work with. Don’t be intimidated using yeast I’ll walk you through the whole process to ensure your bread making success! How to make Parker House Rolls from scratch: (Scroll down for full printable recipe.)

• Bloom Yeast – In a small bowl mix together yeast with warm water. Let stand until mixture is foamy 8-10 minutes.
• Melt together Butter and Sugar with Milk – In a small saucepan on the stovetop melt together 1/2 cup butter and sugar with 1/4 cup milk. Cook over medium heat stirring occasionally just until the edges begin to bubble, about 5 minutes. Remove from heat add remaining 1 cup milk then pour into the bowl of a stand mixer. Let cool just until mixture reaches 110-115°F. (This will happen fairly quickly once the milk is added.)
• Add Yeast Mixture – Next, add the yeast mixture to the bowl mixing with the dough hook gently to combine.
• Combine – Add flour, salt and eggs to the stand mixer bowl fitted with the dough hook. Beat on low speed until combined, about 1 minute then increase the speed of the mixer beating on medium speed for 6-8 minutes or just until dough is smooth and elastic, but still slightly sticky to the touch. (You can add additional flour 1 tablespoon at a time until just slightly sticky, if needed.)
• Let Dough Rise – Coat a large bowl with cooking spray or brush with oil then transfer dough to prepared bowl. Cover, and let rise in a warm draft free place until doubled in size, about 60-90 minutes.
• Melt Butter – In a small bowl, melt the reserved 1/3 cup butter in the microwave in about 20-30 seconds.
• Butter Pan – Brush some of the butter on bottom and up sides of a 13×9-inch baking pan reserve the remaining melted butter for brushing the rolls.
• Shape Dough into a Rectangle – Turn dough out onto a lightly floured work surface. Punch dough down and press into a 10×16-inch rectangle even thickness. Trim edges with pizza wheel or knife to create an even rectangle.
• Strips – Cut dough lengthwise to create 4 (16- x 2 1/2-inch) rectangular strips. Brush tops of rectangles evenly with some of the reserved melted butter.
• Stack Strips – Carefully stack 2 of the rectangles each on top of another rectangle, creating 2 double-stacked strips.
• Divide the Dough – Cut each strip crosswise into 12 (about 1 1/3-inch) even pieces and place into the prepared baking pan, cut sides facing edges of baking pan.
• Let Rise – Cover baking pan with plastic wrap, and let rise in a warm place until puffed and almost doubled, about 45-60 minutes.
• Bake: Preheat oven to 350°F. Uncover and brush tops of rolls with remaining melted butter, reserving some for brushing after baking.
• Bake in preheated oven until rolls are golden-brown, 25 to 30 minutes.
• Let cool in baking pan 10 minutes then brush tops with remaining melted butter. Serve warm.

Ingredients

• 1 (0.25 oz) packet rapid rise yeast
• 1/4 cup lukewarm water
• 1/3 cup granulated sugar
• 1/2 cup salted butter cubed
• 1 1/4 cups whole milk room temperature
• 5 cups all purpose flour plus additional for kneading
• 2 tsp salt
• 2 large eggs room temperature, lightly beaten
• 1/3 cup salted or unsalted butter melted

Instructions

• In a small bowl mix together yeast with warm water. Let stand until mixture is foamy 8-10 minutes.
• In a small saucepan, melt together 1/2 cup butter and sugar with 1/4 cup milk. Cook over medium heat stirring occasionally just until the edges begin to bubble, about 5 minutes. Remove from heat add remaining 1 cup milk then pour into the bowl of a stand mixer. Let cool just until mixture reaches 110-115°F. (This will happen fairly quickly once the milk is added.)
• Next, add the yeast mixture to the bowl mixing with the dough hook gently to combine.
• Dough: Add flour, salt and eggs to the stand mixer bowl fitted with the dough hook. Beat on low speed until combined, about 1 minute then increase the speed of the mixer beating on medium speed for 6-8 minutes or just until dough is smooth and elastic, but still slightly sticky to the touch. (You can add additional flour 1 tablespoon at a time until just slightly sticky, if needed.)
• Coat a large bowl with cooking spray or brush with oil then transfer dough to prepared bowl. Cover, and let rise in a warm draft free place until doubled in size, about 60-90 minutes.
• In a small bowl, melt the reserved 1/3 cup butter about 20-30 seconds. Brush some of the butter on bottom and up sides of a 13×9-inch baking pan reserve the remaining melted butter for brushing the rolls.
• Turn dough out onto a lightly floured work surface. Punch dough down and press into a 10×16-inch rectangle even thickness. Trim edges with pizza wheel or knife to create an even rectangle.
• Cut dough lengthwise to create 4 (16- x 2 1/2-inch) rectangular strips. Brush tops of rectangles evenly with some of the reserved melted butter.
• Carefully stack 2 of the rectangular strips each on top of another rectangle, creating 2 double-stacked strips.
• Cut each strip crosswise into 12 (about 1 1/3-inch wide) even pieces and place into the prepared baking pan, cut sides facing edges of baking pan. Cover baking pan with plastic wrap lightly sprayed with cooking spray. Let rise in a warm place until puffed and almost doubled, about 45 minutes.
• Bake: Preheat oven to 350°F. Uncover and brush tops of rolls with remaining 1/3 cup melted butter, reserving 1 to 2 tablespoons for brushing after baking.
• Bake in preheated oven until rolls are golden-brown, 25 to 30 minutes.
• Let cool in baking pan 10 minutes then brush tops with remaining melted butter. Serve warm.