PARKER HOUSE ROLLS

Parker House Rolls. Just the name conjures up images of cozy family dinners, holiday feasts, and the irresistible aroma of freshly baked bread wafting through the house. For years, these pillowy soft, buttery rolls have been a staple in our home, and let me tell you, they disappear faster than I can pull them from the oven! There’s something truly magical about that first bite – the delicate crust giving way to an airy, melt-in-your-mouth interior, infused with the rich flavor of butter. Whether slathered with more butter (because why not?), dipped in gravy, or simply enjoyed on their own, these Parker House Rolls are guaranteed to be a crowd-pleaser. This recipe, perfected over time, consistently delivers rolls that are light, fluffy, and utterly addictive. Prepare yourself to be declared a baking hero because once you taste these homemade Parker House Rolls, you’ll understand why they are a family favorite and a must-have on our table for any special occasion, or honestly, any day we just need a little extra comfort.

Ingredients for Perfect Parker House Rolls

To create these heavenly Parker House Rolls, you’ll need a handful of simple, high-quality ingredients. Each plays a crucial role in achieving that signature texture and flavor. Let’s break it down:

• All-Purpose Flour: The foundation of our rolls, providing structure and chewiness. Opt for unbleached all-purpose flour for the best results.
• Active Dry Yeast: The magic ingredient that makes our rolls rise and become light and airy. Ensure your yeast is fresh for optimal rising power.
• Granulated Sugar: A touch of sweetness to balance the savory notes and feed the yeast, aiding in the fermentation process and contributing to browning.
• Salt: Essential for flavor development and also controls the yeast activity, preventing it from rising too quickly.
• Milk: Adds moisture and richness to the dough, contributing to the soft texture of the rolls. Whole milk is recommended for its higher fat content, but 2% milk will also work.
• Unsalted Butter: The star of the show! Butter is incorporated into the dough for flavor and tenderness, and also used to create the signature Parker House fold and buttery crust.
• Eggs: Enrich the dough, adding fat and protein for a richer flavor, softer texture, and beautiful golden color.

Step-by-Step Instructions for Baking Parker House Rolls

Creating these delightful Parker House Rolls is a rewarding process. Follow these detailed instructions to ensure baking success and achieve those perfectly soft and buttery rolls.

Step 1: Activate the Yeast

In a small bowl, warm the milk until it is lukewarm (around 105-115°F). This temperature is crucial for activating the yeast without killing it. You should be able to comfortably hold your finger in the milk for a few seconds. Add a teaspoon of sugar to the warm milk. The sugar provides food for the yeast and helps it activate. Sprinkle the active dry yeast over the warm milk and sugar mixture. Gently stir to combine. Let this mixture stand for 5-10 minutes, or until the yeast is foamy and bubbly. This indicates that the yeast is active and ready to be used in the dough. If the yeast doesn’t foam, it might be old or inactive, and you’ll need to use fresh yeast for the recipe to work.

Step 2: Combine Dry Ingredients

While the yeast is activating, in a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt. Whisking ensures that the dry ingredients are evenly distributed, preventing pockets of salt or sugar in the dough. This step sets the stage for a smooth and consistent dough development.

Step 3: Incorporate Wet Ingredients and Butter

Once the yeast mixture is foamy, pour it into the bowl with the dry ingredients. Add the egg to the bowl. Begin mixing on low speed with a stand mixer fitted with a dough hook, or by hand with a wooden spoon. Gradually add the softened unsalted butter, one tablespoon at a time, while continuing to mix. Adding the butter gradually allows it to properly incorporate into the dough, creating layers of richness and tenderness. Mix until the dough starts to come together.

Step 4: Knead the Dough

Increase the mixer speed to medium-low and knead the dough for 6-8 minutes if using a stand mixer, or 8-10 minutes if kneading by hand on a lightly floured surface. The dough should become smooth, elastic, and slightly tacky but not sticky. Proper kneading is essential for developing gluten, which gives the rolls their structure and chewy texture. The dough will pull away from the sides of the bowl and form a ball. To test if the dough is kneaded enough, perform the windowpane test: take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without tearing, the dough is ready.

Step 5: First Rise (Bulk Fermentation)

Place the kneaded dough in a lightly greased large bowl. Turn the dough to coat it lightly with oil, which prevents it from drying out during rising. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. A warm place (around 75-80°F) encourages yeast activity and efficient rising. This first rise, also known as bulk fermentation, develops flavor and texture in the dough.

Step 6: Punch Down and Divide the Dough

Once the dough has doubled in size, gently punch it down to release the trapped air. Turn the dough out onto a lightly floured surface. Divide the dough into 24 equal pieces. You can use a kitchen scale for precise division to ensure uniform rolls, or simply eyeball it.

Step 7: Shape the Parker House Rolls

To shape the classic Parker House Rolls, roll each piece of dough into a small oval, about 4-5 inches long and 2-3 inches wide. Brush the top of each oval generously with melted unsalted butter. Fold the oval in half, slightly off-center, so that one edge slightly overlaps the other. This creates the characteristic Parker House shape and buttery layer. Place the shaped rolls on a baking sheet lined with parchment paper, leaving a little space between each roll for expansion during the second rise.

Step 8: Second Rise (Proofing)

Cover the baking sheet with plastic wrap or a clean kitchen towel. Let the shaped rolls rise in a warm place for another 30-45 minutes, or until they have almost doubled in size and look puffy. This second rise, called proofing, allows the rolls to become even lighter and airier before baking.

Step 9: Preheat Oven and Bake

Preheat your oven to 375°F (190°C) about 20 minutes before baking. This ensures the oven is at the correct temperature when you place the rolls inside.

Step 10: Bake the Rolls

Bake the Parker House Rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top. The baking time may vary slightly depending on your oven, so keep an eye on them. They should be nicely browned and sound hollow when tapped lightly on the bottom.

Step 11: Brush with Butter and Cool

Once baked, remove the rolls from the oven. Immediately brush the tops generously with more melted unsalted butter. This final brushing of butter adds extra flavor, shine, and keeps the crust soft. Let the Parker House Rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly further. Serve warm and enjoy the deliciousness of your homemade Parker House Rolls!

Nutrition Facts for Parker House Rolls

Enjoying Parker House Rolls in moderation can be part of a balanced diet. Here’s a general overview of the nutrition facts, keeping in mind that values can slightly vary based on specific ingredient brands and portion sizes.

Servings: This recipe typically yields about 24 Parker House Rolls.

Serving Size: 1 roll

Approximate Calories per serving: 150-200 calories

• Fat: Approximately 8-10 grams per roll. Parker House Rolls are known for their buttery richness, contributing to the fat content. This fat comes from the butter and eggs used in the recipe, which contributes to the tender texture and flavor.
• Carbohydrates: Approximately 20-25 grams per roll. These are primarily from the flour and sugar. Carbohydrates are the main source of energy in these rolls.
• Protein: Approximately 3-4 grams per roll. Protein is derived from the flour, eggs, and milk. While not a high-protein food, it contributes to the overall nutritional profile.
• Sodium: Approximately 150-200 milligrams per roll. Sodium content comes from the salt added to the dough, as well as naturally occurring sodium in other ingredients.
• Cholesterol: Approximately 30-40 milligrams per roll. Cholesterol is mainly from the egg yolk and butter used in the recipe.

Disclaimer: Nutritional values are estimates and can vary. For precise nutritional information, use a nutrition calculator with the specific brands of ingredients you use.

Preparation Time for Parker House Rolls

Making Parker House Rolls involves several stages, but the hands-on time is relatively manageable, and the result is well worth the effort. Here’s a breakdown of the approximate time involved:

• Prep Time: Approximately 30-40 minutes. This includes gathering ingredients, warming milk, activating yeast, mixing dry ingredients, and combining wet and dry ingredients to form the dough.
• Kneading Time: Approximately 8-10 minutes (stand mixer) or 10-12 minutes (by hand). Kneading is crucial for gluten development and the texture of the rolls.
• First Rise (Bulk Fermentation): 1 to 1.5 hours. This is the time for the dough to double in size and develop flavor. It’s mostly hands-off time.
• Shaping Time: Approximately 20-30 minutes. Dividing the dough, rolling into ovals, buttering, and folding takes a bit of time, especially for a larger batch.
• Second Rise (Proofing): 30-45 minutes. Another hands-off rising period for the shaped rolls to become puffy.
• Baking Time: 15-20 minutes. The time in the oven to achieve golden brown perfection.
• Cooling Time: A few minutes on the baking sheet and then slightly longer on a wire rack before serving.

Total Time (Approximate): 3 to 3.5 hours (including rising times).

Active Time (Hands-on): Approximately 1.5 to 2 hours.

While the total time may seem lengthy, much of it is passive rising time. You can easily fit the active preparation steps into your schedule, and the aroma and taste of freshly baked Parker House Rolls are a fantastic reward for your efforts!

How to Serve Parker House Rolls

Parker House Rolls are incredibly versatile and can elevate any meal. Their soft, buttery texture and slightly sweet flavor make them a perfect accompaniment to a wide range of dishes. Here are some delightful ways to serve them:

• Classic Dinner Rolls: The most traditional way to enjoy Parker House Rolls is as warm dinner rolls. Place a basket of freshly baked rolls on the table alongside butter, and let everyone help themselves. They are perfect with everyday family dinners or more formal holiday meals.
• Holiday Feasts: Parker House Rolls are a must-have for Thanksgiving, Christmas, Easter, and other holiday gatherings. Their elegant shape and delicious taste make them a special addition to any festive spread.
• Soup and Stew Companions: The soft texture of Parker House Rolls is ideal for soaking up flavorful soups and stews. Serve them alongside hearty tomato soup, creamy clam chowder, beef stew, or chili for a comforting and satisfying meal.
• Sandwich Rolls: While traditionally served whole, Parker House Rolls can also be sliced and used to make delicious mini sandwiches or sliders. Their soft texture and subtle sweetness complement both savory and sweet fillings. Try them with pulled pork, ham and cheese, or even egg salad.
• Breakfast or Brunch Treat: Enjoy Parker House Rolls for a special breakfast or brunch. Serve them with jam, honey, or cream cheese. You can also warm them slightly and top with a fried egg and bacon for a decadent breakfast sandwich.
• With Gravy or Sauces: The indent in the folded Parker House Roll is perfect for holding gravy or sauces. Serve them alongside roast chicken with gravy, pot roast with pan juices, or creamy pasta sauces for dipping and scooping.
• Appetizers: Get creative and use Parker House Rolls as a base for appetizers. Slice them horizontally and top with bruschetta, smoked salmon and cream cheese, or miniature crab cakes for elegant and bite-sized appetizers.
• Dessert with Sweet Toppings: While savory, Parker House Rolls can also be transformed into a simple dessert. Brush them with melted butter and sprinkle with cinnamon sugar, or drizzle with a glaze after baking for a sweet treat.

No matter how you choose to serve them, Parker House Rolls are sure to be a hit. Their comforting flavor and soft texture make them a welcome addition to any table.

Additional Tips for Baking the Best Parker House Rolls

To consistently bake exceptional Parker House Rolls, consider these helpful tips and tricks:

1. Use Fresh Yeast: Ensure your active dry yeast is fresh and within its expiration date. Inactive yeast will prevent the dough from rising properly. If you’re unsure about your yeast’s freshness, test it by proofing it in warm water with sugar as described in the recipe.
2. Warm Milk is Key: The milk should be warm to the touch (105-115°F) to activate the yeast. Milk that is too hot will kill the yeast, and milk that is too cold will not activate it effectively. Use a thermometer for accuracy or test by feeling – it should feel comfortably warm, not hot.
3. Don’t Over-Knead: While kneading is essential for gluten development, over-kneading can result in tough rolls. Knead until the dough is smooth and elastic, but stop once it reaches the windowpane stage.
4. Proper Rising Environment: Provide a warm, draft-free environment for the dough to rise. A slightly warm oven (turned off!) or a warm spot in your kitchen works well. Consistent warmth promotes optimal yeast activity and even rising.
5. Butter Temperature Matters: Use softened butter for the dough and melted butter for brushing. Softened butter incorporates smoothly into the dough, while melted butter creates a delicious buttery crust and facilitates the Parker House fold.
6. Don’t Skip the Butter Brushing: Generously brushing the rolls with melted butter before and after baking is crucial for the signature buttery flavor and soft crust of Parker House Rolls. Don’t be shy with the butter!
7. Bake Until Golden Brown: Bake the rolls until they are a beautiful golden brown color on top. This indicates they are cooked through and have developed a slightly crisp crust. Over-baking can dry them out, so keep an eye on them towards the end of baking time.
8. Cool Slightly Before Serving: While tempting to devour them immediately, allow the rolls to cool slightly on the baking sheet before transferring them to a wire rack. This prevents them from becoming soggy on the bottom and makes them easier to handle. Serve them warm for the best texture and flavor.

By following these tips, you’ll be well on your way to baking perfect Parker House Rolls every time, impressing your family and friends with your baking prowess!

Frequently Asked Questions (FAQ) About Parker House Rolls

Still have questions about making Parker House Rolls? Here are answers to some common queries to help you bake with confidence:

Q1: Can I use instant yeast instead of active dry yeast?
A1: Yes, you can substitute instant yeast (also known as rapid-rise yeast) for active dry yeast. Use the same amount specified in the recipe. Instant yeast doesn’t need to be proofed in liquid first. You can add it directly to the dry ingredients. However, proofing it in warm milk with sugar, even if not strictly necessary, can still give it a good head start.

Q2: Can I make Parker House Rolls ahead of time?
A2: Yes, you can prepare the dough ahead of time. After the first rise, punch down the dough, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, let the dough come to near room temperature for about 30-60 minutes, then proceed with shaping, second rise, and baking. You can also bake the rolls ahead and reheat them gently before serving.

Q3: How do I reheat Parker House Rolls?
A3: To reheat Parker House Rolls, wrap them loosely in foil and warm them in a preheated oven at 300°F (150°C) for 10-15 minutes, or until heated through. You can also microwave them briefly, but oven reheating will better preserve their texture. Brushing them with a little melted butter before reheating can help revive their moisture and flavor.

Q4: Can I freeze Parker House Rolls?
A4: Yes, Parker House Rolls freeze very well. Allow the baked rolls to cool completely. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To thaw, let them thaw overnight in the refrigerator or at room temperature for a few hours. Reheat as described above.

Q5: My rolls are not rising, what could be the problem?
A5: Several factors can prevent rolls from rising. The most common culprits are:
* Inactive Yeast: Ensure your yeast is fresh and properly activated.
* Liquid Temperature: Milk that is too hot or too cold can hinder yeast activity.
* Rising Environment: The dough needs a warm environment to rise. If your kitchen is too cold, find a warmer spot.
* Too Much Salt: Salt inhibits yeast activity. Ensure you’re using the correct amount of salt.
* Old Flour: While less common, very old flour might not support gluten development as well.

Q6: Can I make these rolls without eggs?
A6: While eggs contribute to the richness and texture, you can make Parker House Rolls without eggs. Substitute the egg with 1/4 cup of unsweetened applesauce or mashed banana for moisture and binding. The texture might be slightly less rich, but they will still be delicious.

Q7: Can I add herbs or flavors to the dough?
A7: Absolutely! You can customize Parker House Rolls by adding herbs or flavors. Try incorporating 1-2 tablespoons of finely chopped fresh herbs like rosemary, thyme, or chives into the dough during kneading. You can also add garlic powder, onion powder, or shredded cheese for savory variations.

Q8: Why are my Parker House Rolls dry?
A8: Dry Parker House Rolls can result from:
* Over-baking: Baking them for too long or at too high a temperature.
* Too much flour: Adding too much flour during kneading can make the dough dry. Measure flour accurately.
* Not enough butter: Butter contributes to moisture. Ensure you are using the correct amount of butter in the dough and for brushing.
* Incorrect oven temperature: An oven that is too hot can cause the rolls to dry out before they are fully cooked inside. Use an oven thermometer to verify your oven temperature.

With these tips and answers to common questions, you’re well-equipped to bake perfect Parker House Rolls and enjoy them with any meal or occasion. Happy baking!

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