Traditional Parker House Rolls Recipes

Steps:

• Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water in a bowl; let stand until mixture is foaming, about 10 minutes.
• Stir warm milk, 6 tablespoons sugar, salt, and remaining 1/2 cup warm water into yeast mixture. Gradually whisk 2 cups flour into yeast mixture until smooth. Add remaining 3 1/2 cup flour, egg, 2 tablespoons and 2 teaspoons vegetable oil to flour-yeast mixture; stir until dough is soft.
• Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning once so top of dough is greased. Cover bowl with a damp towel and let rise in a warm room until doubled in size, about 1 hour.
• Punch dough and divide in half. Roll each half on a floured surface until 1/3 to 1/2-inch thick. Cut dough using a floured 2 1/2-inch round cutter. Brush each dough circle with melted butter.
• Make an off-center crease in each dough circle using the dull edge of a table knife. Fold along crease so larger half is on top; press along folded edge.
• Grease a baking sheet.
• Arrange folded dough circles, 2 to 3 inches apart, on the prepared baking sheet. Cover with a damp towel or plastic wrap and let rise until doubled in size, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Remove towel or plastic wrap from dough.
• Bake in the preheated oven until rolls are golden brown, 15 to 20 minutes. Transfer rolls to a wire rack to cool.

Steps:

• Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
• Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
• Preheat the oven 350 degrees F.
• Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

Steps:

• Activate the yeast: In a medium bowl, gently whisk the yeast into the warm water. Whisk in the sugar. Allow the mixture to sit for a minute; it should bubble and froth slightly. Stir in 1 cup of the flour. Cover with plastic wrap and set the bowl aside in a warm spot.
• Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, blend the melted butter and the milk. Add the eggs, one by one, on low speed. Add the yeast mixture, the remaining 5 1/2 cups flour, and the kosher salt. Mix until the mixture forms a ball, 2 to 3 minutes. If the dough seems wet or sticks too much to the sides of the bowl, add more flour in 1/4-cup increments. Grease a large metal bowl with a little butter. Put the dough in the bowl, cover it with a towel, and allow it to rest in a warm place until it doubles in volume, 1 1/2 to 2 hours.
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Make the rolls: Lightly flour a flat, clean surface and turn the dough out onto it. Flour your hands and gently press the dough to form an 8-by-16-inch rectangle between 1/2 and 3/4 inch thick. Cut the dough lengthwise into 2 equal strips. Cut each strip into 12 pieces, making 24 individual strips of dough. Brush the extra flour off the dough with a dry pastry brush.
• Take a piece of dough and fold it unevenly in half so the top part overhangs slightly. Tuck the overhang underneath and put the roll, seam side down, on the prepared baking sheet. Repeat with the remaining dough, lining up the rolls right next to one another so that you have 3 tightly packed rows of 8 rolls each. (It helps if you imagine gently pulling the rolls apart after they have baked!) Cover the rolls with a kitchen towel and allow them to rise again until they increase in volume by about half, 45 minutes to 1 hour.
• Bake the rolls: Put the baking sheet in the oven and bake for 12 minutes. Then rotate the sheet and continue to bake until the rolls are golden brown, another 10 to 12 minutes. Remove the baking sheet from the oven and brush the rolls with melted butter. Sprinkle them with Maldon salt. Serve immediately.

Steps:

• Place the milk in a small saucepan and bring to a simmer over medium-high heat. Remove from the heat, stir in the butter and sugar and let cool. Dissolve the yeast in the warm water and let sit until foamy, about 5 minutes.
• Combine the milk mixture, eggs, yeast mixture, salt and 3 cups flour in a mixer fitted with the dough hook and mix until smooth. Add the remaining 3 cups flour, 1/2 cup at a time, and mix until a smooth ball forms.
• Knead the dough by hand on a floured surface for about 5 minutes. Butter a large bowl, add the dough, cover and let rise in a warm place until doubled in size, 60 to 70 minutes.
• On a floured surface, punch down the dough and cut into 24 two-inch pieces; roll into balls. Place on 2 parchment-lined baking sheets. Cover again and let rise until doubled, 30 to 40 minutes.
• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the rolls until golden brown, about 20 minutes, rotating the pans halfway through. Remove from the oven and brush with melted butter before serving.

Steps:

• Whisk yeast and water in small bowl; let stand for 5 minutes. Heat milk in small saucepan over medium til just warm. Combine shortening, sugar, and salt in large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely).
• Whisk in yeast mixture and egg. Add flour; stir vigorously with wooden spoon til dough forms. Knead dough with lightly floured hands on lightly floured surface until smooth, 4-5 minutes.
• Transfer to lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temp til doubled, about 1 1/2 hours.
• Preheat oven ot 350. Melt butter in small saucepan. Lightly brush a 13x9 dish with some melted butter. Punch down dough, divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into 12x6 rectangle.
• Cut lengthwise into three 2" wide strips; cut each crosswise into three 4x2" rectangles. Brush half of each with melted butter; fold unbuttered side over, allowing 1/4" overhang. Place flat in 1 corner of the dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with butter; loosely cover with plastic wrap and chill for 30 min or up to 6 hours.
• Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle with sea salt.

Steps:

• 1. Whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl. Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes. Cover bowl with plastic wrap and let sit at room temperature 30 minutes.
• 2. Remove plastic wrap and evenly sprinkle salt over dough. Knead on low speed (speed 2 on KitchenAid) 5 minutes. (If dough creeps up attachment, stop mixer and scrape down using well-floured hands or greased spatula.) Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1 to 2 tablespoons flour and continue mixing 1 minute. Lightly spray 2-quart bowl with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap. Let dough rise in warm, draft-free place until doubled in size, about 1 hour.
• 3. Fold dough over itself; rotate bowl quarter turn and fold again. Rotate bowl again and fold once more. Cover with plastic wrap and let rise 30 minutes. Repeat folding, replace plastic wrap, and let dough rise until doubled in volume, about 30 minutes. Spray two 9-inch round cake pans with nonstick cooking spray and set aside.
• 4. Transfer dough to floured work surface, sprinkle top with more flour. Using bench scraper, cut dough in half and gently stretch each half into 16-inch cylinders. Divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total), and dust top of each piece with more flour. With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess, and place in prepared cake pan. Arrange 8 dough pieces in each cake pan, placing one piece in middle and others around it, with long side of each piece running from center of pan to edge and making sure cut-side faces up. Loosely cover cake pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger). Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.
• 5. Remove plastic wrap from cake pans, spray rolls lightly with water, and place in oven. Bake 10 minutes until tops of rolls are brown; remove from oven. Reduce oven temperature to 400 degrees; using kitchen towels or oven mitts, invert rolls from both cake pans onto rimmed baking sheet. When rolls are cool enough to handle, turn right-side up, pull apart, and space evenly on baking sheet. Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotating baking sheet halfway through baking time. Transfer rolls to wire rack and cool to room temperature, about 1 hour.

Steps:

• In bowl of heavy-duty mixer combine warm water, sugar and yeast.
• Let it sit for about 5 minutes until foamy.
• Melt butter in glass bowl in microwave.
• Add milk and heat to lukewarm (no hotter than 110°).
• Add milk mixture to yeast mixture.
• Put on dough hook.
• Add bread flour and salt and combine well.
• Add all-purpose flour slowly until dough forms a slightly sticky ball.
• Continue to knead dough for 5 to 10 minutes longer, adding in more all-purpose flour if dough gets too sticky.
• Place ball in a greased or buttered bowl.
• Turn to coat with butter.
• Cover with plastic wrap and let rise for about an hour or until doubled.
• Butter a 13- x 9-inch baking pan.
• Divide dough into about 20 pieces.
• Form into smooth balls and place in 5 rows in pan.
• Cover loosely and let rise until doubled again (about 45 minutes).
• Make a deep crease down center of each roll using a spatula.
• Let rise, covered, another 15 minutes.
• Preheat oven to 375°.
• Melt 2 tablespoons butter.
• Brush tops of rolls.
• Bake in center of oven for 20 to 25 minutes until golden.

Steps:

• Butter a 12-by-9-inch rimmed baking sheet. Place 1/2 cup warm milk in a small bowl, and sprinkle with yeast; stir to dissolve yeast. Let stand until foamy, about 5 minutes.
• In a medium saucepan over medium-high heat, bring remaining 3/4 cup milk just to a simmer. Remove from heat; add 6 tablespoons butter, along with sugar and salt, stirring until butter has completely melted. Set aside.
• Place 4 1/2 cups flour in the bowl of an electric mixer. Make a well in the center with your hands, and pour in the yeast mixture, butter mixture, and eggs. Attach bowl to mixer fitted with the dough hook, and beat on low speed until dough just starts to come together, about 2 minutes. Turn out dough onto a lightly floured surface, and knead until smooth and no longer sticky, 5 minutes, adding remaining cup flour as needed. Butter a large bowl; place dough in bowl, turning to coat evenly with butter. Cover with a clean kitchen towel. Let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down dough, and let rest 10 minutes.
• Melt remaining stick of butter. Divide dough into two equal pieces. On a lightly floured surface, roll out one piece into a 12-by-10-inch rectangle, keeping the second piece covered with the towel. Refrigerate dough until well chilled, about 30 minutes. Repeat with remaining dough. Meanwhile, preheat oven to 375 degrees.
• Place dough on a lightly floured work surface with long-side parallel to edge of work surface. Using a sharp paring knife, cut dough vertically into six 2-inch strips. Cut dough horizontally 4 inches from bottom edge of dough. Make another horizontal cut 3 1/2-inches from the first horizontal cut. Make a final horizontal cut 2 1/2 inches from the second cut.
• Center a medium rectangle on a large rectangle, and top stack with a small rectangle; repeat with remaining rectangles. Fold each stack in half crosswise and transfer to a buttered muffin tin, folded-side in. Cover with a clean kitchen towel; let rise in a warm place for 30 minutes.
• Brush melted butter over top of each roll. Bake until golden brown, about 20 minutes. Brush with more melted butter; serve hot or at room temperature.

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand 5 minutes. Add milk, salt, egg, oil, 2 cups flour and remaining water and sugar. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 2 portions. Roll each portion to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. If desired, brush with butter., Using the dull edge of a knife, crease each slightly off-center. Fold at the crease. Press edges together lightly. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.