parker house rolls

There's nothing better than freshly baked Cheesy Garlic Butter Rolls from Delish.com.

Cheesy Garlic Butter Rolls

c. all-purpose flour, divided, plus more as needed

(1 1/4-oz.) packet Fleischmann's RapidRise Yeast

sugar

kosher salt,

garlic powder

eggs,

c. milk, very warm (120°-130°, microwaved about 40 seconds)

c. shredded mozzarella, divided

Cooking spray

garlic,

parsley

red pepper flakes

tbsp. Parmesan

These were amazing! I had my husband work on these for Christmas dinner while I made other things and he griped at the number of dishes this requires but the end product was great! He cut into 16 rolls instead of 15 because that's much easier to make them even sized rolls, just keep halving your dough.

I've made these twice now in a weeks span and I'm about to make my third batch tonight because my kids keep eating through them like candy. I usually love changing up a recipe to really satisfy some specific craving someone in the house has but these are perfect as is in our book! They are easy enough to make for a weeknight dinner but taste delicious enough to compliment a fancy feast. These might have to be my new go to.

I tried this tonight with dinner. It didnt turn out soft and fluffy and was more like a biscuit then a bun. Would try it with a bread flour maybe instead of all purpose.

<blockquote>thay where the best thing i have ever tasted p.s never tried them</blockquote>

the recipe is easy to follow and make. these buns are really yummy😋😋

I made these tonight and they were GREAT. I followed the recipe exactly, except I ended up microwaving my milk for an additional 20 seconds after using a thermometer to check the temp after the first round of 40 seconds. I also covered the rolls with tinfoil at 20 minutes to keep the tops from getting too dark while they finished baking. The only thing I would change next time is maybe putting a little bit more cheese in the dough, and maybe some chopped garlic as well. Overall an amazing recipe and very easy to follow for inexperienced-bread bakers like myself!

https://streaming.hearstdigitalstudios.com/4037c097-7919-45f9-89e4-f4e7640e6803/video_rover_16x9_1080p_hd_1539899214_2032.mp4

These cheesy garlic butter rolls are the perfect side for your holiday meal!

Cheesy Garlic Rolls Will Be The Star Of Your Holiday Table

Parker House Rolls are soft, melt in your mouth rolls, that are buttered before and after baking for rich irresistible flavor. They are so good, it&#039;ll be hard not to want to make them everyday.

Parker House Rolls

milk

water

Tablespoons sugar

active dry yeast

butter (softened)

flour

salt

butter (melted)

Heat the milk in the microwave until it is warm but not scalding.  Add it to the stand of a mixer with the warm water, sugar and yeast.  Stir and let the yeast proof for 5-10 minutes.

Add in the softened butter and egg and combine using the dough hook.  Add in the flour and salt and mix together on low until the dough starts to form.  Increase the speed and add flour if needed until the dough pulls clean away from the bowl.

On a floured surface add the dough and knead until the dough is smooth.  Place in a large bowl with 1 teaspoon olive oil.  Cover and let rise for 1-1/2 hours until it has doubled.

Punch the dough and roll out to 1/2 inch thick on a floured surface.  Cut circles with a biscuit cutter. Indent the middle of each dough round and brush with butter.  Fold in half and place in a 9x13 inch greased pan.  Cover and let rise for 1 hour until doubled.

Preheat the oven to 350 degrees and bake for 15-20 minutes or until golden brown.  Remove and brush with additional butter and top with flaky salt if desired.

The BEST homemade dinner rolls because they&#x27;re so light, airy, fluffy and practically melt in your mouth! They have a wonderful buttery flavor that will make them an instant family favorite at your next holiday gathering or make them for a special meal! 

& ¼ teaspoons active dry yeast (or one packet)

water (water temp 105-110°F)

whole milk (milk temp 120°F)

egg, room temp, lightly beaten

& ½ cups all-purpose flour,

vegetable or canola oil

Maldon sea salt,

Place the yeast into a small bowl. Warm...

Place the yeast into a small bowl. Warm the water in a small saucepot or in the microwave in a microwave-safe bowl until it reaches 105-110°F. Take the temperature with a food thermometer; don't guess because too cool and the yeast won't bloom and too hot and you'll kill it.

Pour the water on top of the yeast...

Pour the water on top of the yeast and stir it a couple of times with a fork to combine. Let sit on the countertop for about 5-10 minutes until the yeast blooms, meaning a foamy film will appear on the top of the water.

While waiting, in a separate small saucepot or...

While waiting, in a separate small saucepot or microwave-safe bowl, and heat it to 120°F.

While the milk is warming place ¼ cup...

While the milk is warming place ¼ cup of the butter (dice it into 6-8 pieces to allow it to melt easier) into a large heatproof bowl.

Add the sugar and kosher salt on top...

Add the sugar and kosher salt on top of the butter.

Pour the warm milk into the bowl with...

Pour the warm milk into the bowl with the butter, sugar, and salt. Whisk to combine. Note that the butter willmostly melt but if there are a few small pieces floating around that is okay.

Pour the yeast mixture into the milk and...

Pour the yeast mixture into the milk and butter mixture. Whisk to combine.

Add the beaten egg and whisk well to...

Add the beaten egg and whisk well to combine.

Add the flour to the bowl and using...

Add the flour to the bowl and using a large spoon, stir vigorously until a very sticky dough forms and there are no dry or wet patches left.

On a clean work surface (likely this will...

On a clean work surface (likely this will be your kitchen countertop), dust it generously with flour.

Turn the dough out onto the work surface...

Turn the dough out onto the work surface and dust the top with flour.

Knead the dough by hand for 5-7 minutes...

Knead the dough by hand for 5-7 minutes or until the dough turns into a smooth dough ball. You may need to dust the top and bottom of your work surface a few more times with flour* (See Notes Below).

Drizzle the oil into a large bowl and...

Drizzle the oil into a large bowl and make sure the oil coats the sides. Place the dough ball into the bowl and turn it around in the oil to make sure it is lightly coated. Place plastic wrap on top of the bowl.

Allow the dough to rise until it has...

Allow the dough to rise until it has doubled its size about 1 hour 15 minutes to 1 hour 45 minutes (generally the warmer your kitchen is, the less time it takes to double). Tip - I suggest not cleaning up your work surface because you will need to use it again to assemble the rolls.

Melt the remaining ¼ cup of the butter...

Melt the remaining ¼ cup of the butter in a small bowl, and using a pastry brush, brush a 9x13 baking dish or pan with just enough of the butter to coat the dish; set aside.

Once the dough has doubled, take the plastic...

Once the dough has doubled, take the plastic wrap off of the bowl. Punch down the dough so it deflatess.

Turn it out onto your floured work surface....

Turn it out onto your floured work surface. Dust the top of the dough with flour. Dust a rolling pin with flour and roll it out to about ½-inch thick, or slightly less.

Taking a 2 ¾-inch round biscuit cutter, cut...

Taking a 2 ¾-inch round biscuit cutter, cut out circles from the dough. You may need to press the remaining dough scraps together and roll it out again until you get 15 circles.

Next, make an indentation down the center of...

Next, make an indentation down the center of the dough circle. You can use a skewer for this or you can use a chopstick as I did. I simply laid it flat in the center and pressed lightly. You don't need to press down very firmly or go very deep.

Taking the rolls one by one, brush the...

Taking the rolls one by one, brush the top of each with a little bit of the melted butter.

Fold the roll over itself using the indention...

Fold the roll over itself using the indention you made as a guide. Place the folded roll into the greased baking dish.

Continue with the remaining rolls, noting you will...

Continue with the remaining rolls, noting you will have 4 rows of 3 rolls in the baking dish when you are done. Make sure the rows are not touching; rather they should be evenly placed and spaced throughout the baking dish.

Cover the baking dish again with plastic wrap...

Cover the baking dish again with plastic wrap and let rise until doubled again, about 60 to 90 minutes for this second rise.

While the rolls are nearing the end of...

While the rolls are nearing the end of the second rise, preheat the oven to 350°F.

Before baking, take the plastic wrap off the...

Before baking, take the plastic wrap off the baking dish and then bake for 20 to 25 minutes, or until the tops are golden brown. Keep a close eye on them; these are best not overbaked in the least!

After baking, immediately baste the rolls with the...

After baking, immediately baste the rolls with the remaining melted butter and sprinkle with Maldon flake sea salt. Serve immediately.

I am so fond of fresh breads/rolls, just-out-of-the-oven kinda-fresh! Growing up, our meal always included bread of some kind - flat bread, fried bread, yeast bread, or egg bread, one of these were always there to dunk-in curry/stews... by-virtue of those delicious family-meals, my bread adventures are pretty-deep-rooted and seems to be never ending.... stay with me and you will see a lot of unexpected (popular, almost-popular, never heard-before) breads on this blog :)In June, this year, one of my Stuffed Bread was featured on <a href="http://parade.condenast.com/303463/bethmoncel/6-ways-to-reinvent-the-humble-potato/#gallery_303463-6" rel="nofollow noreferrer" target="_blank" title="My Recipe - Potatoes and Peas Stuffed Bread on Parade.com">Parade.com</a>. I am so grateful to <a href="http://parade.condenast.com/member/bethmoncel/" rel="nofollow noreferrer" target="_blank" title="Bethany Moncel, contributor on parade ">Bethany Moncel</a>, contributor at Parade.com for including my recipe in her - 6 Ways to Reinvent the Humble Potato post.&nbsp;<div class="d-block mt-4 mb-3 ad-slot">&lt;ins class=&quot;adsbygoogle&quot;
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&lt;/script&gt;</div>But, Today is no flat or stuffed bread day! Today, we are making a buttery, pillow-y, yeast-y, flavorful, all-american pull-apart bread. hmmm... quiet a mouthful!<img alt="Buttery, rich, american classic Omni Parker House Rolls. These rolls are easy to make and great to dunk-into a hearty soup! Get the recipe at ChefDeHome.com" src="https://media.chefdehome.com/750/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-13.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-13.jpg 800w,https://media.chefdehome.com/655/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-13.jpg 655w,https://media.chefdehome.com/492/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-13.jpg 492w,https://media.chefdehome.com/310/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-13.jpg 310w,https://media.chefdehome.com/100/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-13.jpg 100w,https://media.chefdehome.com/750/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-13.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">These buttery and fluffy rolls are American classic, said to-be originated in 19th-century, by a baker at Boston's Historical Hotel - Omni Parker House.&nbsp;You will find a lot of recipes of Parker House Rolls all-over the internet. My initial research landed me on recipe of, one of the famous name in culinary world, my all-time favorite, <a href="http://www.foodnetwork.com/recipes/bobby-flay/parker-house-rolls-recipe2.html" rel="nofollow noreferrer" target="_blank" title="Parker House Rolls Recipe by Bobby Flay">Mr. Bobby Flay</a>, the most experienced and humble man, I have ever seen in food and media industry. hats off!<img alt="Buttery, pillow-y, pull-apart, american classic Omni Parker House Rolls | ChefDeHome.com" src="https://media.chefdehome.com/750/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-17.jpg" loading="lazy" width="750" height="500" srcset="https://media.chefdehome.com/800/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-17.jpg 800w,https://media.chefdehome.com/655/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-17.jpg 655w,https://media.chefdehome.com/492/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-17.jpg 492w,https://media.chefdehome.com/310/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-17.jpg 310w,https://media.chefdehome.com/100/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-17.jpg 100w,https://media.chefdehome.com/750/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-17.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">My version of Parker House Rolls sure have influences from his recipe. I won't say, I have adapted it from his recipe, since I ended-up changing a lot of things to make it my own. It all started with number of eggs. Mr. Flay's recipe needed three eggs and was for 24 rolls. I wanted to use, no more than one egg per 12 rolls. I knew, I have to adjust everything else per my requirement. Rule of thumb - "Either follow the recipe as-is or if you change something, re-visit every other ingredient." After removing two eggs, I ended up changing almost whole recipe. Plus, I have baked only 12 rolls. Feel free to follow the link above to check Mr. Flay's recipe for 24 Parker House Rolls. I bet it won't disappoint you. For my version of 12 rolls, read on....Recently, I have learnt the use of Dry Powdered Milk in baking. Powdered Milk (compared to regular milk) can make cakes/breads moist and rich without increasing the amount of liquid in your recipe. I have added, this little secret ingredient to Parker House Rolls for some extra oomph.<img alt="All-American Parker House Rolls. Soak in some soup or curry or enjoy with tea for breakfast!" src="https://media.chefdehome.com/750/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-10.jpg" loading="lazy" width="750" height="1036" srcset="https://media.chefdehome.com/800/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-10.jpg 800w,https://media.chefdehome.com/655/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-10.jpg 655w,https://media.chefdehome.com/492/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-10.jpg 492w,https://media.chefdehome.com/310/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-10.jpg 310w,https://media.chefdehome.com/100/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-10.jpg 100w,https://media.chefdehome.com/750/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-10.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">I'm happy with the changes I made. Rolls were fluffy, moist, exceptionally lite, and not egg-y at all!! My major concern was the eggs. I can't eat egg-heavy rolls. Somehow, egg-rich rolls make me full in just one roll and I don't like that. Use of one egg makes roll moist and fluffy yet doesn't overpower the taste and very lite. In next recipe, I am sure going to make Parker House Rolls with Wheat Flour. Won't be classic but healthy!! Let's see how it goes...<div class="d-block mt-4 mb-3">&lt;ins class=&quot;adsbygoogle&quot;
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&lt;/script&gt;</div>PS: Don't forget to make some soup or stew for these delicious rolls. I ended-up making Roasted Garlic and Tomato soup after tasting just one roll! These buttery delicious rolls were demanding company of a soup or curry! (in a good way ;))Not just soups/stews/curries, Parker House Rolls are great for breakfast with some butter on side and a cup of hot Chai! My all-time favorite!<img alt="Making of buttery, pillow-y, all-American Parker House Rolls at ChefDeHome.com" src="https://media.chefdehome.com/750/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-19.jpg" loading="lazy" width="750" height="983" srcset="https://media.chefdehome.com/800/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-19.jpg 800w,https://media.chefdehome.com/655/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-19.jpg 655w,https://media.chefdehome.com/492/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-19.jpg 492w,https://media.chefdehome.com/310/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-19.jpg 310w,https://media.chefdehome.com/100/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-19.jpg 100w,https://media.chefdehome.com/750/0/0/parker-house-rolls-bread/parker-house-rolls-bread-chefdehome-19.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">

The Best Parker House Bread Rolls from Omni Parker House Rolls

Active Dry Yeast,

tbsp Unsalted Butter, 1 stick butter, about 120 grams

Egg(s)

tsp Salt, plus 1 tbsp sea salt/kosher salt flakes

Sugar

Cup Milk

Cup Powdered Milk

Cup All-Purpose Flour,

Water,

In a medium size saucepan, add milk, powdered milk, sugar, and 4 tbsp butter. 

Heat the mixture until butter has just dissolved. Remove from heat and set aside to cool down.

In a small bowl, add 1/2 cup lukewarm water with a pinch of sugar. Sprinkle yeast over the top and leave aside for 10 minutes to activate, until foamy.

In a stand  mixer with dough hook attached, add half of the flour, 3/4 tsp salt, milk mixture, egg and foamy yeast mixture. Beat at slow speed until smooth.

Add 1/4 cup flour at a time to until dough comes together.

Transfer the dough to a floured surface, knead for 10 minutes until dough is smooth and elastic. (add 1/2 to 1 tbsp flour if sticky dough is difficult to tackle.) Or knead in stand-mixer for 6 minutes using 1-2 tsp flour at a time. After kneading, transfer the dough to oiled bowl, turn upside down to cover in oil and cover with clear wrap. Let rise at warm place for 1 to 1 &amp;1/2 hour until double in size.

Punch down the dough and leave it aside to rest for 15 minutes.

 Melt the remaining butter in a saucepan. Brush a square cake-pan with butter. Transfer the rested dough to work surface. Divide dough into 12 equal portions. Roll each portion to a slightly flat ball and place in pan next to each other. (3 rows of 4 balls each) cover with clean kitchen towel and let rise at room temperature for 30-40 minutes.

Brush the tops of the rolls with the remaining melted butter and sprinkle evenly with the sea salt.

Bake for about 18-20 minutes or until golden brown. Remove from the oven and then brush with some more melted butter if you prefer. Makes 12 rolls.

Light, fluffy, buttery, and so delicious, these Parker House Rolls are a great addition to any dinner table.

instant yeast (Or rapid rise, 1 packet)

egg (large, lightly beaten)

all purpose flour (plus extra for dusting)

unsalted butter (1 ¾ sticks,

Prep oven for proofing: Adjust an oven rack to the lowest position and heat the oven 200 degrees. Once the oven reaches 200 degrees maintain the oven temperature for 10 minutes, then turn off the heat.

Combine milk and sugar in a bowl, and heat the milk and sugar together in a small saucepan or the microwave until the mixture is lukewarm--100 degrees. Add the yeast and egg to the milk and sugar mixture, and whisk to combine, set aside.

In the bowl of  a stand mixer, combine 4 cups of the flour and salt. Fit it with a paddle and mix at the lowest speed for 15 seconds.

Keep mixer running, and slowly add the liquid mixture in a steady stream. Mix about 1 minute. Then, slowly begin to add the 8 tablespoons of softened butter, 1 piece at a time, until incorporated into the dough.

Increase the speed to medium and beat until the dough is thoroughly combined, about 2 minutes longer.

Knead Dough: Turn mixer off,and replace the paddle with a dough hook and knead the dough at a medium speed until it is smooth but still sticky, about 6 minutes. You can add more flour 1 Tbs at a time if needed to help the dough clear the sides of the bowl.

Continue Kneading: After the 6 minutes are up, scrape the dough out of the mixing bowl and onto a lightly floured work surface. Continue to knead the dough, but by hand until it is very smooth and soft, and no longer sticky, about 1 minute.

Rise: Transfer the dough to a very lightly oiled large bowl. Cover the bowl with plastic wrap and place it in the prepared warmed oven until the dough doubles in size, about 45 minutes. Once the dough has doubled, press it down, replace the plastic wrap, and allow the dough to rest for 5 minutes.

Meanwhile, melt the remaining 6 tablespoons of butter and liberally brush 3 tablespoons of it on the bottom and sides of a large rimmed baking sheet. Set aside.

Divide the relaxed dough into 2 equal pieces and use your hands to shape it into logs about 18 inches long and about 1 ½ inches across. Use a bench scraper to cut each log of dough into twelve 1 ½ inch pieces.

Cover all 24 pieces with plastic wrap.

Working with one piece at a time, keeping the other pieces covered so they do not dry out, round and shape the rolls by cupping them in your palm and rolling into a smooth tight ball. Then press them flat, so they are about ½ inch thick rounds. Use the handle of a wooden spoon, or a small wooden dowel to flatten the dough out and shape into an oval, leaving the edges a little thicker than the middle. Brush with butter, then fold the dough in half to form your roll. Lightly brush the tops with the remaining melted butter.

Place the rolls on the prepared baking sheet in three evenly spaced rows.  Cover them with plastic wrap and set them in a warm place, let them rise until almost doubled in size and touching each other, about 45 minutes.

When the rolls are almost fully risen, preheat oven to 375 degrees, and adjust the oven rack to the middle position.

Bake for 20-22 minutes until the roll tops are dark golden brown. Then transfer rolls to the wire rack and let cool for 10 minutes before serving.

The easiest Parker House Rolls that require no kneading at all, only resting time. They're soft, buttery and freeze very well.

Parker House Rolls (no-knead recipe)

yeast

(230 grams) warm water

(115 grams) milk, warmed

(700 grams) all-purpose or bread flour

(50 grams) sugar

(115 grams) unsalted butter, melted and warm

Extras: butter and flour

In a bowl put 2/3 of the total amount of flour, make a hole in the middle and add the yeast, sugar, and half of the water.

With a wooden spoon mix until everything is moistened.  

Add the salt, melted butter, and the eggs. Mix well.

Add the rest of the flour (in 2 parts for easier mixing), milk and remaining water and mix everything until it looks like a thick paste similar to drop scones. 

Mix energetically until everything is well integrated, especially the eggs, make sure there's no visible egg white left. It is very wet and looks like a very thick pancake batter.

Leave the dough in the bowl and brush with top with melted butter, covering the entire surface.

Cover with a clean kitchen towel or plastic wrap and leave to rise in a warm place until doubled in volume, 1 hour to 1 1/2 hours.

Generously flour a table or surface and dump the dough. 

Flatten it in a rectangle and flour the top.

Roll with a rolling pin until it’s no more than half an inch (1cm approx.) 

For traditional parker house rolls: take a round of dough, stretch from both ends a little to make it slightly oval, dip half in melted butter, fold in the middle, and put on buttered baking sheets with the butter side up. 

For sandwiches: put on buttered pans, put the rounds of dough. Brush them with melted butter.

In both cases, cover and leave to rise for about 30 minutes, until they puff up a bit.

Meanwhile, turn the oven to 400°F / 200 ° C.

Bake for about 15 minutes, or until golden brown and dry. 

Forming the rolls:

https://content.jwplatform.com/videos/4RsY1Aiy.mp4

Easy, buttery no-knead Parker house rolls made from scratch.

Parker house rolls.MP4

Parker House Rolls are soft, fluffy, buttery and incredibly delicious! They’re the perfect roll to complement any dinner or holiday gathering. Plus, they make great options for sandwiches after cooking up those Thanksgiving turkeys or Christmas hams! Light and fluffy, these rolls are sure to be the best thing on your plate.

unsalted butter (softened)

fine sea salt

½ to 4 ¼ cups all purpose flour

unsalted butter (softened,

Combine yeast, 2 tablespoons granulated sugar and warm milk in a large mixing bowl or the bowl of a stand mixer. Gently whisk together to combine. Let sit until foamy, about 5 minutes.

Add 2 ½ cups of flour, salt, butter, remaining 2 tablespoons of sugar, egg and egg yolk. Attach the paddle attachment and turn the mixer to the lowest speed and mix until ingredients are incorporated, scraping down the sides of the bowl as necessary. Increase the speed to medium low and continue to mix for 2 minutes.

Change the attachment to the dough hook, add ½ cup flour and incorporate the flour at the lowest speed, increasing to medium low when the flour is mostly incorporated, mixing for a total of 2 minutes.

And another ½  cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed. Add additional flour as necessary, a couple tablespoons at a time.The dough should be sticky and soft and pulling away from the edge of the bowl but still sticking to the bottom of the bowl. The rule of thumb with bread and rolls is to add the LEAST amount of flour possible and still be able to handle the dough. Flour your hands or lightly grease if necessary.

Transfer the dough to a lightly greased bowl (I simply sprayed with nonstick cooking spray) and cover with a towel or plastic wrap. Let rise at room temperature in a draft free space until doubled in size, about 45 to 90 minutes.

Remove the towel or plastic wrap and punch the dough down gently.

Divide your dough in half and transfer to a very lightly floured surface.We want to add very minimal flour to the rolls.

Roll or pat out the dough into a rectangle measuring approximately 8” x 12” (a piece of printer paper is 81/2 x 11 so I use that as a guide.).

Brush the dough all over with 2 tablespoons of the softened butter, a light coating, much like you would do for cinnamon rolls. I like to use softened instead of melted butter so it makes less of a mess. If you have a hard time brushing on your butter, it’s likely not quite soft enough so put it in the microwave for a couple of seconds until it’s so soft it’s almost melting.

Cut the dough in half lengthwise so you have two 4" x 12" rectangles. Fold one rectangle lengthwise so it almost meets the other edge but not quite. You want about 1/2" of the other edge showing. The rectangle should now be roughly 2 1/4" x 12". Repeat with the other rectangle.

Cut each of the rectangles in half and then in half again so you have (4) 3" pieces, Repeat for the other rectangle (you’ll now have 8 rolls cut).

Turn the rolls over and place the rolls with the folded side down in a lightly greased 9 x 13 inch baking dish, four in a row, with the longer sides matching the longer side of the baking dish. (Refer to video or post above if needed.)

Repeat the entire process with the second half of the dough. You should have 16 rolls in all.

Cover the baking dish with plastic wrap or a light towel and let the rolls rise until not quite doubled in size but nice and puffy, about 45 minutes to 1 hour. As you see the rolls getting close to ready, preheat the oven to 350°F.

Remove the towel or plastic wrap and bake the rolls for 20 to 25 minutes, until they're golden brown and feel set.

Remove them from the oven, and brush with the remaining softened butter. Pull them apart to serve.

https://content.jwplatform.com/videos/Son6dS5V.mp4

Parker House Rollls

These Salted Honey Parker House Rolls are so fluffy and light. They’re baked up until perfectly puffy and brushed with honey butter and topped with flakey sea salt. 

Top 8 parker house rolls recipes from across the web

The most viewed parker house rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Cheesy Garlic Butter Rolls

Parker House Rolls

Parker House Rolls

The Best Parker House Bread Rolls f...

Parker House Rolls

Parker House Rolls (no-knead recipe...

Parker House Rolls

Salted Honey Parker House Rolls

Top 8 parker house rolls recipes from across the web

The most viewed parker house rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Garlic Butter Rolls

Parker House Rolls

Parker House Rolls

The Best Parker House Bread Rolls f...

Parker House Rolls

Parker House Rolls (no-knead recipe...

Parker House Rolls

Salted Honey Parker House Rolls

The most viewed parker house rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine