Best Ever Parker House Rolls Recipe
This recipe is a classic from the Midwest, and has become a favorite among our friends and customers in our holiday events. You will need a big stand mixer for an easy process and successful results, but even if you don’t – just mix and work the dough by hand as much as you can for good outcome. Yields about 36 rolls.
Ingredients
- 1 cup warm water (100°F – 110°F / 38°C – 43°C)
- 2 tsp sugar
- ½ oz (2 pkgs) active dry yeast
- 1 cup hot water
- 8 oz (2 sticks) butter, melted
- 2 tsp salt
- ¼ cup sugar
- 2 eggs
- 6 to 6 ½ cups flour
- 1 Tbsp vegetable oil, for oiling rising bowl
- 2 Tbsp melted butter, for brushing
Preparation
- In a small bowl mix warm water, sugar and dry yeast until yeast is dissolved. Set aside for 5 to 10 minutes till foamy. If after 15 minutes the yeast is not foamy it is inactive, whether because it is too cold or because it was killed by water that was too hot. Throw the mixture and start again with a fresher package of yeast.
- Attach your mixer whisk, and mix hot water, melted butter, salt and sugar.
- Add 2 cups flour and beat well at medium speed.
- Add 2 eggs and continue beating.
- Reduce speed and add yeast mixture. Beat well.
- Add 2 cups flour. Beat well.
- Add remaining flour, 2 to 2 ½ cups, a little at a time, changing to dough hook on the mixer when batter gets to hard for the whisk. Dough will be very sticky, yet when mixed on high speed will form a ball that will collapse as you lower speed. If working by hand, this is the time to start kneading… a lot…
- Oil a large bowl and put dough in, turning it to cover all with oil.
- Cover with a towel and let rise in a warm draft free place until double in size, 1½ to 2 hours.
- Grease a baking sheet and set by your bowl.
- Punch dough down, oil your hands and make into rolls, about 2 inches in diameter. You may need to add a little flour if dough is too sticky to work with. Place rolls on baking sheet and flatten a little.
- Cover with towel and let rolls rise again until double.
- Bake at 360°F / 180°C for about 15 to 20 minutes until nice and golden. Use lower oven rack for better browning.
- Take out of oven and brush with melted butter while hot for a nice shiny finish.
Notes
- Dry yeast near expiration date or from an open container will be slow to work if it will work at all. Standard rise time will therefore be longer if using such yeast.
- This recipe can be done without a mixer, but like all bread dough, it requires a lot of beating and kneading to achieve a nice texture.
- Dough rise best when covered and set in a warm place (80°F to 85°F / 27°C to 30°C).
- To test if dough is done rising press the tips of 2 fingers lightly and quickly ½ inch into the dough. If an indentation stays, the dough is done rising.
- Punching down the dough after rising is a standard in bread making, and simply breaks up the large carbon dioxide pockets and redistributes it to get even textured rolls.
- I like placing the rolls close to each other, so as they rise they are forced to rise up rather than to the side. They are easily separated after baking.
- These rolls freeze well for several days, so if you have leftovers – which I usually don’t – better freeze in a freezer bag and have them like fresh when thawed.
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