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Parker House Rolls

A light and tender roll, famous from the Parker House Hotel in Boston.

Parker House Rolls

Print Recipe

Yield

36 rolls 36 rolls

Difficulty

Intermediate Intermediate

Prep Time

45 minutes 45 minutes

Rise Time

30 minutes (OR 12 to 24 hours option) 30 minutes (OR 12 to 24 hours option)

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Ingredients

  • 4-3/4 to 5-1/4 cups all purpose flour
  • 1/3 cup sugar
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/2 teaspoons salt
  • 3/4 cup milk
  • 3/4 cup water
  • 1/4 cup butter OR margarine
  • 1 egg
  • 1/4 cup butter OR margarine, melted

Directions

  1. Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat milk, water, and 1/4 cup butter until very warm (120° to 130°F). Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. (Or, if desired, place dough in a greased bowl, cover with plastic wrap, and allow to rise in refrigerator for 12 to 24 hours.)
  2. Divide dough in half; roll each half to a 12-inch square, about 1/4-inch thick. Cut each into 6 (12 x 2-inch) strips. Cut each strip into 3 (4 x 2-inch) rectangles. Brush each rectangle with melted butter. Crease rectangles slightly off center with dull edge of knife and fold at crease. Arrange in rows, slightly overlapping, on greased baking sheets, with shorter side of each roll facing down. Allow 1/4-inch of space between each row. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  3. Bake in preheated 400°F oven for 13 to 15 minutes or until done. Remove from sheets; cool on wire rack. Brush with 1/4 cup melted butter.

Tips

Use a rolling pin to roll the dough flat before hand rolling your cut-out strips of dough into tight rolls.

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