Parker House Rolls Recipe

In the bowl of a stand mixer, combine the active dry yeast with half of the warmed milk (about 100°F). Whisk lightly to distribute the yeast evenly, then let it sit undisturbed for about 10 minutes until it becomes foamy, indicating the yeast is active.

Add the remaining milk, all-purpose flour, granulated sugar, softened butter, and kosher salt to the same bowl with the foamy yeast mixture. Fit your stand mixer with the paddle attachment and mix on low speed until the ingredients start to come together.

Switch to the hook attachment and knead the dough on medium-low speed for 5 to 7 minutes until it forms a smooth and elastic dough. This develops the gluten needed for a soft texture.

Turn the dough out into an oiled or sprayed bowl. Cover it tightly and place it in a warm spot to proof for about 1 hour, or until the dough doubles in size.

Transfer the proofed dough to a clean work surface. Divide it into 24 equal pieces, approximately 47 grams each. Roll each piece into a round ball, place on the bench, and cover with plastic wrap or a clean towel to rest and relax for 5 to 10 minutes.

For the Parker House rolls, roll each rested dough ball into a rope and tie it into a knot or flatten into an oval shape. Brush each piece with melted butter and fold in half, placing them on parchment-lined baking sheets.

On a lightly floured surface, roll or press the dough into an oblong oval about ¼ inch thick. Brush melted butter on half of the oval, fold the unbuttered side over the buttered side like a taco, and place on a parchment-lined baking sheet.

Let the shaped rolls proof for about 40 minutes until they become light and airy. Note that traditional folded rolls might proof faster than the knotted round ones.

Preheat your oven to 375°F (190°C) to prepare for baking.

Bake the rolls in the preheated oven for 15 to 20 minutes or until they turn golden brown and sound hollow when tapped.

When the rolls are warm out of the oven, lightly brush them with additional melted butter and sprinkle with sea salt or fleur de sel if desired. Serve warm for the best taste and texture.