Parker House Rolls
These fluffy dinner rolls are simply irresistible. Perfectly golden and soft, they are a delightful addition to any meal. The process of making these rolls is a labor of love, yielding a batch of warm, fragrant rolls that will fill your kitchen with irresistible aromas and warm your heart. Enjoy them fresh out of the oven with a slather of butter for a truly comforting experience.
— Constant Cookbook
Ingredients
- 1 cup milk
- 2 tablespoons butter, softened
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 2 tablespoons warm (105° to 115°F) water
- 1 package (2 1/4 teaspoons) active dry yeast
- (1 large egg)
- 3 1/3 to 3 2/3 cups all-purpose flour
- Melted butter
Instructions
- Stir together warm water, 1 tablespoon sugar, and yeast in a small bowl and let stand until foamy, about 5 minutes.
- Melt 6 Tbsp. butter in a small saucepan. Add milk and heat to lukewarm. Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in enough all-purpose flour to make a slightly sticky dough that forms a ball.
- Butter a large bowl. Knead dough on a lightly floured surface, kneading in more all-purpose flour if dough is too sticky, 10 minutes, or until smooth and elastic but still slightly sticky. Form into a ball and put in buttered bowl. Turn to coat with butter, then let dough rise in bowl, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.
- Butter a 13x9" baking pan. Divide dough into 20 equal pieces and roll into balls. Arrange evenly in 4 rows of 5 in pan and let rise, covered loosely, in a warm place 45 minutes, or until almost doubled in bulk. Make a deep crease down center of each row of rolls using length of a floured chopstick or side of a ruler. Let rolls rise, covered loosely, 15 minutes.
- Preheat oven to 375°F.
- Melt remaining 2 tablespoons butter and cool slightly. Brush tops of rolls with butter and bake in middle of oven until golden, 20 to 25 minutes. Let rolls cool in pan on a rack 5 minutes. Turn out onto rack and cool to warm. Do Ahead: You can make rolls 1 day ahead and keep, wrapped well in foil, at room temperature. Reheat in foil in a preheated 375°F oven 15 to 20 minutes. Editor's note: This recipe was originally printed in the November 1999 issue of Gourmet and first appeared on Epicurious in August 2004. Head this way for more of our best Thanksgiving recipes →
Yield
Thirty 2-inch rolls
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