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Parker House Dinner Rolls
Parker House Dinner Rolls
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Prep Time:
20 minutes
Cook Time:
18 minutes
Total Time:
98 minutes
Boston Parker House Hotel's famous Parker House rolls: irresistibly soft, buttery, one-rise dinner rolls perfect for any holiday feast.
Ingredients:
  • 2 1/4 teaspoons (1 envelope) active dry yeast
  • 3 tablespoons lukewarm water
  • 1 1/2 cups (355 ml) whole milk
  • 3 tablespoons butter, cut into chunks
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 4 1/2 cups (630 g) flour, plus more if needed
  • 6 tablespoons unsalted butter, melted, for brushing the rolls
Instructions:
  • Activate the yeast: Sprinkle the yeast over warm water in a spacious bowl and allow it to dissolve for approximately 5 minutes.
  • In a saucepan over low heat, gently warm the milk with 3 tablespoons of butter, sugar, and salt until the butter melts and the milk is just warm to the touch. Be careful not to overheat; if it gets too hot, simply cool it to lukewarm before using.
  • Combine the yeast mixture with water using a wooden spoon until well mixed. Pour in the milk mixture while stirring until smooth. Gradually add 2 cups of flour, stirring until nearly smooth with a few lumps. Slowly incorporate more flour, 1 cup at a time, until a soft dough forms.
  • Knead the dough: Place the dough on a floured surface and knead until smooth, adding more flour if sticky.
  • Prepare the dough for rising by cleaning and drying a bowl, then lightly greasing it with vegetable oil. Place the dough in the bowl, ensuring it is coated with oil. Cover with a damp kitchen towel or plastic wrap, and let it rise in a warm spot for 1 hour until puffy (not necessarily doubled in size).
  • Preheat the oven to 425°F and line two baking sheets with parchment paper.
  • Shape the rolls: Start by deflating the dough in the bowl, then move it onto a lightly floured surface. Knead until smooth and all air pockets are gone. Roll out to 1/4-inch thickness. If the dough springs back, let it rest for 5 minutes before rolling again. Use a 2 1/2-inch round cutter to cut out rounds, dipping the cutter in flour to prevent sticking. Press a butter knife down the center of each round to create a crease. Brush with melted butter, fold in half to form half-moon shapes, and lightly press the edges to seal. Re-roll scraps to make more rolls and transfer them to baking sheets, leaving space between each. Brush with more melted butter before baking.
  • Bake the rolls in a preheated oven at 350°F for 15 to 18 minutes. Rotate the sheets halfway through until the rolls are golden and puffed. Enjoy warm, or store in an airtight container for up to a few days.

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