Parker House Rolls Recipe

Heat the milk in a small saucepan over medium-high heat just until bubbles start to form around the edges of the pan. Remove from heat and pour the scalded milk over most of the sugar (all but 1 teaspoon which will be used in the next step), 1/3 cup of the butter, and the salt in a large bowl. Set aside.

Meanwhile, proof the yeast by dissolving it in a small bowl with the warm water and 1 teaspoon of the sugar. Stir and let sit for 5-10 minutes until foamy.

Add 1 cup of the flour to the milk mixture and beat it in with the paddle attachment. Add the proofed yeast, eggs, and another 1 cup of the flour. Beat again until smooth. Switch to the dough hook, then add the remaining flour and knead for 5 to 7 minutes until a smooth supple dough forms.

Transfer the dough to a clean bowl that has been greased with a little oil. Cover with a piece of plastic wrap or a clean dish towel and let rise in a warm place until doubled in size, about 1 and 1/2 hours.

Punch down the dough, then roll out on a floured surface until the dough is about 1/2-inch thick. Use a very sharp round cutter to cut out circles close together. Melt the remaining 1/4 cup of butter, then brush onto half of each dough circle and fold them over. Transfer the rolls to a baking sheet that has been sprayed with cooking spray. Cover with plastic wrap or a clean dish towel and let rise for 1 hour until the rolls are puffy.

Preheat the oven to 350°F when the rolls have about 15 minutes of rising time left.

Bake the rolls for 15 to 20 minutes until golden brown on top and cooked through.