Parker House Rolls
The ultimate comfort food, Parker House Rolls are soft, buttery, and perfect for any occasion. These warm, fluffy rolls are easy to make and will surely impress your family and friends. Bake some tonight for a delightful addition to your dinner table!
Equipment
- Baking dish
Ingredients
- 4 1/2 cups all-purpose flour
- 1/3 cup white granulated sugar
- 2 envelopes Fleischmann’s® RapidRise® Yeast
- 2 teaspoons kosher salt
- 3/4 cup whole milk
- 3/4 cup water
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/4 cup unsalted butter, melted, for topping
- 2 tablespoons everything bagel seasoning
Instructions
- Start by brushing an 8x9-inch baking dish with a little oil or melted butter. This will help prevent the rolls from sticking. Remember, the size doesn’t matter too much; you can use one dish or several small ones to fit your needs.
- In the bowl of a stand-up mixer, combine 4 1/2 cups of all-purpose flour, 1/3 cup of white granulated sugar, 2 envelopes of Fleischmann’s® RapidRise® Yeast, and 2 teaspoons of kosher salt. Mix until well combined. This ensures all the dry ingredients are evenly distributed.
- In a small pot, over medium-low heat, warm 3/4 cup of whole milk, 3/4 cup of water, and 1/4 cup of unsalted butter until the butter is melted. Be cautious not to let the mixture get too hot; it should feel lukewarm. If it does get too hot, just let it cool down to the right temperature.
- Pour the warm liquid mixture into the bowl of dry ingredients and mix for 1 to 2 minutes. The goal here is to create a uniform dough. Next, add 1 large egg and knead with the machine for about 5 minutes until the dough is smooth and elastic.
- Once the dough is ready, lightly grease a medium bowl with olive oil and transfer the dough to it. Cover the bowl with a clean kitchen towel or a lid, letting it rest for about 10 minutes. Alternatively, you can refrigerate the dough for 12 to 24 hours for a more developed flavor.
- After resting, divide the dough into two halves. Roll each half into a 12-inch x 18-inch square, about 1/4-inch thick. Cut the dough into 3-inch strips. Brush each strip generously with melted butter and roll it up tightly to form a roll.
- Repeat the rolling and cutting process with the second half of the dough. Arrange the rolls in the prepared baking dish, leaving about 1/4-inch of space between each roll. They need room to rise!
- Cover the dish and let the rolls rise in a warm, draft-free place until they doubled in size, approximately 30 minutes. It’s a sight of beauty when the rolls puff up!
- Preheat your oven to 400 degrees F. Once the rolls have risen, brush the tops with a little butter and sprinkle everything bagel seasoning generously on top.
- Transfer the baking dish to the oven and bake for 13 to 15 minutes until the tops are golden brown. The smell of freshly baked rolls will waft through your kitchen, making everyone eager to dig in!
- Remove the rolls from the oven and give them a light brush with more melted butter for an extra touch of flavor. Serve warm and enjoy!
Notes
- Tip 1: Keep leftover rolls in an airtight container at room temperature for up to 3 days. They can also be reheated in the oven for a few minutes to regain their fluffiness.
- Tip 2: These rolls freeze beautifully. Allow them to cool completely, then freeze in a single layer. Once frozen, transfer them to a freezer bag for up to 3 months.
- Tip 3: Experiment with different toppings. A sprinkle of cheddar cheese before baking can add a delightful twist!
- Tip 4: Feel free to blend in some herbs like rosemary or thyme into the dough for an aromatic version.
- Tip 5: For a healthier take, substitute half of the all-purpose flour with whole wheat flour.