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!