Parker House Rolls are a classic, buttery, and fluffy dinner roll that originated from the Parker House Hotel in Boston. These rolls are famous for their soft texture and slightly sweet flavor. Perfect for any holiday meal or family dinner, these rolls are sure to impress with their beautiful golden-brown tops and delicate, melt-in-your-mouth interior. The added touch of sea salt after baking brings out the buttery goodness, making them irresistible.
Ingredients
- 2¼ teaspoons active dry yeast (one standard packet)
- ¼ cup warm water (105-110°F)
- 1 cup warm whole milk (120°F)
- ½ cup unsalted butter, divided
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 1 large egg, room temperature, lightly beaten
- 3½ cups all-purpose flour, plus more for dusting
- 2 teaspoons vegetable or canola oil
- Maldon sea salt, for garnishing
Instructions
1. Activate the Yeast:
- Place the yeast into a small bowl.
- Warm the water in a small saucepan or in the microwave until it reaches 105-110°F. Measure the temperature with a food thermometer to ensure accuracy.
- Pour the warm water over the yeast and stir a couple of times with a fork to combine. Let it sit for about 5-10 minutes until the yeast blooms and a foamy film appears on the top.
2. Prepare the Wet Ingredients:
- In a separate small saucepan or microwave-safe bowl, heat the milk to 120°F.
- Place ¼ cup of the butter (cut into pieces) into a large heatproof bowl.
- Add the sugar and kosher salt on top of the butter.
- Pour the warm milk over the butter, sugar, and salt, and whisk to combine. Note that the butter will mostly melt, but small pieces floating around are okay.
3. Combine Ingredients:
- Pour the yeast mixture into the milk and butter mixture and whisk to combine.
- Add the beaten egg and whisk well to combine.
- Add the flour to the bowl and stir vigorously with a large spoon until a very sticky dough forms and there are no dry patches left.
4. Knead the Dough:
- Dust a clean work surface generously with flour.
- Turn the dough out onto the work surface and dust the top with flour.
- Knead the dough by hand for 5-7 minutes until it becomes smooth and forms a dough ball. Dust the surface with flour as needed to prevent sticking.
5. First Rise:
- Drizzle the oil into a large bowl and coat the sides.
- Place the dough ball in the bowl, turning it to coat lightly with oil. Cover the bowl with plastic wrap.
- Allow the dough to rise until it has doubled in size, about 1 hour 15 minutes to 1 hour 45 minutes, depending on the warmth of your kitchen.
6. Prepare the Baking Dish:
- Melt the remaining ¼ cup of butter in a small bowl.
- Using a pastry brush, coat a 9×13-inch baking dish with some of the melted butter; set aside.
7. Shape the Rolls:
- Once the dough has doubled, punch it down to deflate it.
- Turn it out onto your floured work surface and dust the top with flour.
- Roll the dough out to about ½-inch thick.
- Use a 2¾-inch round biscuit cutter to cut out circles from the dough. Re-roll the scraps as needed to get 15 circles.
- Make an indentation down the center of each dough circle using a skewer or chopstick.
- Brush the top of each circle with melted butter and fold over using the indentation as a guide.
- Place the folded rolls into the greased baking dish, arranging them in 5 rows of 3 rolls, evenly spaced.
8. Second Rise:
- Cover the baking dish with plastic wrap and let the rolls rise until doubled again, about 60-90 minutes.
9. Bake the Rolls:
- Preheat the oven to 350°F.
- Remove the plastic wrap and bake the rolls for 20-25 minutes, or until the tops are golden brown. Keep a close eye on them to avoid overbaking.
10. Finish and Serve:
- After baking, immediately baste the rolls with the remaining melted butter and sprinkle with Maldon flake sea salt.
- Serve the rolls warm and enjoy!
Tips
- Temperature Precision: Use a food thermometer to ensure your liquids are at the correct temperature for activating the yeast and melting the butter. This ensures the best rise and texture for your rolls.
- Kneading: If the dough is too sticky during kneading, add a little flour at a time to prevent it from sticking to your hands and work surface.
- Rise Time: The dough rises faster in a warm kitchen. If your kitchen is cool, place the bowl in a slightly warm (not hot) oven to speed up the process.
- Serving: These rolls are best served warm. You can reheat them briefly in the oven before serving if needed.
Parker House Rolls are a timeless addition to any meal, bringing a touch of homemade comfort to your table. Enjoy the rich, buttery flavor and the light, fluffy texture that makes these rolls a favorite.
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