Parker House rolls are irresistibly soft, buttery, and only require one rise!
One day in Home Ec class when I was younger, we learned to make Parker House rolls.
Of coursethey were too hot to eat, but that didnt stop us.
Sheryl Julian
Tender, buttery rolls with a hint of sweetness shaped like puffy half-moonswho can wait?
They looked like Pac-Man, and they were delicious!
What Are Parker House Rolls?
Sheryl Julian
They puff in the oven and look quite charming.
Theyll still taste just as good.
I think that helps them keep their shape, plus theyre just as feathery without the second rise.
Sheryl Julian
Why Are Parker House Rolls Shaped This Way?
Or, cutting squares and baking them the same way.
These methods are quicker than folding, which is probably why they became popular.
Sheryl Julian
None of these are traditional, but does that matter?
Storing and Freezing Parker House Dinner Rolls
Serve them warm.
Theyll make you smile when you bite into one.
Sheryl Julian
Leftovers will keep for a few days in an airtight container at room temperature.
you could freeze these rolls after you’ve made them.
They should be fine in the freezer for up to 3 months.
Sheryl Julian
you might brush the warm buns with a little melted butter as well, if you’d like.
You might be tempted to freeze the dough, thaw it and then bake them.
I wouldn’t recommend it.
Sheryl Julian
Troubleshooting Tips for Making the Dough
Can I Use Other Yeast in This Recipe?
Just use 3/4 of what they ask for, since instant yeast is more powerful.
Substitutions and Variations
More Recipes for Rolls and Breads!
Sheryl Julian
Parker House Dinner Rolls
The rolls donotneed to rise a second time once shaped.
Heat just until the butter melts and the milk feels warm to the touch.
If the milk gets too hot, remove from the heat and let it cool to lukewarm.
Sheryl Julian
Stir the yeast mixture with a wooden spoon to mix the dissolved yeast and water.
Tip in the milk mixture, still stirring, until smooth.
Continue stirring in flour, 1 cup at a time, until the mixture forms a dough.
Sheryl Julian
It will be very soft.
Clean and dry the bowl, then grease lightly with a little vegetable oil.
Set the dough in the bowl and turn it all around so it is oiled all over.
Line two baking sheets with parchment paper.
Punch the dough down in the bowl, then transfer it to a lightly floured counter or pastry board.
Knead until all the air is out.
Roll the dough to a 1/4-inch thickness.
Use a 2 1/2-inch round biscuit or cookie cutter to stamp out rounds.
Dip the knife in flour if it starts to stick to the dough.
Brush the rounds with melted butter.
Fold each round in half to make half-moon shapes and press the edges together lightly to seal them.
Gather and re-roll the scraps to make more rolls.
Transfer the rolls to the baking sheets, leaving 2-inches between rolls.
Brush with more melted butter.
