Butter Parker House Rolls

This butter Parker dinner rolls/house rolls recipe is soft, semi sweet, and supper fluffy with light, thin crust. Better yet, these awesome house rolls are also loaded with lots of butter.

Lately, I've been enjoy baking a lot, especially yeast type dough. These butter Parker House rolls recipe is my latest baking adventure. In otherer words, you can absolutely call these soft, fluffy, and loaded with butter round rolls Parker House dinner rolls instead.

What exactly are Parker House rolls?

Parker house rolls are named after a Boston hotel named Parker House. Originally the dough is flatten by rolling pin into a round shape; with the edges of the dough are thicker than the middle.

Then a crease is created in the middle with a wooden spoon or chopstick. Followed by the dough is folded in half.

"When the rolls emerged from the oven, they had a distinct folded “pocketbook” shape that made them light and puffy on the inside, while staying crisp and buttery on the outside" (New England Today).

However, in this version of Parker House rolls recipe, I shape them into individual, regular round shapes. That's why it is safe to also call them Parker House dinner rolls.

• 

• 

Essential Ingredients Used In This Butter Parker House Rolls Recipe

All purpose flour - as always, King's Arthur AP flour is always on top of my flour list. I also use unbleached version instead of the bleached one. However, it is up to you to pick which version you rather stick to. Skeptical between the two? You can read more about unbleached vs. bleached flour here.

Instant yeast - SAF red instant yeast is used in this recipe. If you're not a frequent baker, you might want to pay attention to how to store yeast after each use to keep it fresh in a long time.

Milk - I used whole milk in this Parker house rolls recipe. You can opt in for skim or non-fat milk. Keep in mind, if so, these rolls will taste a little less delicious and soft like they are supposed to. Also, it needs to be at least at room temperature or a little warmer.

• Never use cold, right-out-of-the fridge milk as it is harder to incorporate into the dough and will limit the activity of the yeast.

Unsalted butter - It is a must and the most important ingredient in this recipe (the name is Butter Parker House Rolls, isn't it?). Try to stick with at least 81% fat unsalted butter. The higher fat % in the butter, the more delicious and fluffy these rolls will be.

• In this recipe, butter is required to be melted so remember to let the temperature cool down almost to room temperature before incorporated it into the dough.

• 

• 

Important steps in making these Parker House Rolls

In order to achieve such fluffy, soft with light, thin-crusted rolls, you need to pay attention to these steps-by-steps guide.

1. Combine dry ingredients, then gradually add egg, milk, melted butter (almost room temperature) to the dough. Mix the dough by using the stand mixer fitted with the dough hook. Mix until the dough is smooth and starts pulling from the sides of the mixing dough completely.

• 

• 

2. Knead the dough on a lightly floured surface. Start kneading the dough by hand until a round, smooth dough is formed. Here is the guidance of kneading process to form a rough dough into a smooth, round ball.

3. Proof the dough for the first time. This process should take somewhere from 1.5 to 2 hours or until the dough is double in size. Whatever comes first.

4. After the first rise, divide the dough into approximately 12 small rolls (about 2 to 2.2 oz each). Then use your fingers to stretch the dough and pinch the edges at the bottom.

5. Then place the ball, seam side down on a clean counter and use your cupped hand (with the thumb wrap around 1 side of the ball, while the other fingers wrap the other side) to drag in small circles until the ball is round and smooth.

• 

• 

6. Arrange the small round dough about 2 inches apart on a rimmed baking pan, seam side down. Cover loosely with plastic wrap and continue to proof the second time. This process should take anywhere from 1 to 1.5 hours for the dough nearly double in size.

7. Before baking: gently brush the top of each dough with melted butter, followed by lightly mist them with water.

• 

• 

8. Bake at 350F for 20 to 25 minutes. Remember to rotate the baking pan half way of the process.

• 

• 

How to store and serve these Parker House Rolls?

Due to the generous amount of butter (and whole milk) in the recipe, these Parker House dinner rolls are easy to store than other blanch yeast dough.

All you need to do is double wrap them in plastic wrap and store in a cool, dry place at room temperature. The rolls are good for 3 to 4 days.

These butter Parker House rolls are served warm or at room temperature with spread butter on the side. And a cup of warm milk or tea, whatever you prefer.

• 

• 

Other inspirations

These Parker house rolls can be used on this epic charcuterie board, they pair perfectly with cheese and crackers.

If you love this recipe, there are chances you will love the original version of dinner rolls like this honey dinner rolls recipe or this fluffy milk dinner rolls recipe.

Other yeast types dough might also interest you are this condensed milk bread or this soft cinnamon braided raisin bread.

Or if you like to explore non-baking recipe which is more dessert dedicated, this tasty lemon chiffon pie with crispy Oreo crust is the perfect choice.

Too much left over Parker House rolls? No worries. Use them in this raisin bread pudding recipe.

Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.