Parker House Rolls (American South)

american-southern-parkerhouserolls This recipe for homemade Parker House Rolls is incredible. It results in soft and pillowy buttery rolls that make the perfect side dish to any meal.

1 (0.25 oz) pkg rapid rise yeast
¼ cup water, lukewarm
⅓ cup granulated sugar
½ cup salted butter, cubed
1¼ cups whole milk, room temperature
5 cups all-purpose flour, unbleached
2 tsp. sea salt
2 large eggs, room temperature, lightly beaten
⅓ cup butter, melted

In a small bowl mix together yeast with warm water. Let stand until mixture is foamy 8-10 minutes.

In a small saucepan, melt together ½ cup butter and sugar with ¼ cup milk.

Cook over medium heat stir occasionally, just until the edges begin to bubble, about 5 minutes. Remove from heat add remaining 1 cup milk then pour into the bowl of a stand mixer. Let cool just until mixture reaches 110-115°F. (This will happen fairly quickly once the milk is added.)

Next, add the yeast mixture to the bowl mixing with the dough hook gently to combine.

Add flour, salt and eggs to the stand mixer bowl fitted with the dough hook. Beat on low speed until combined, about 1 minute then increase the speed of the mixer beating on medium speed for 6-8 minutes or just until dough is smooth and elastic, but still slightly sticky to the touch. (You can add additional flour 1 Tbsp. at a time until just slightly sticky, if needed.)

Coat a large bowl with cooking spray or brush with oil then transfer dough to prepared bowl. Cover and let rise in a warm draft free place until doubled in size, about 60-90 minutes.

In a small bowl, melt the reserved ⅓ cup butter about 20-30 seconds. Brush some of the butter on bottom and up sides of a 9x13” baking pan reserve the remaining melted butter for brushing the rolls.

Turn dough out onto a lightly floured counter. Punch dough down and press into a 10x16” rectangle even thickness. Trim edges with pizza wheel or knife to create an even rectangle.

Cut dough lengthwise to create 4 (16x½”) rectangular strips. Brush tops of rectangles evenly with some of the reserved melted butter.

Carefully stack 2 of the rectangular strips each on top of another rectangle, creating 2 double-stacked strips.

Cut each strip crosswise into 12 (about 1⅓” wide) even pieces and place into the prepared baking pan, cut sides facing edges of baking pan. Cover baking pan with plastic wrap lightly sprayed with cooking spray. Let rise in a warm place until puffed and almost doubled, about 45 minutes.

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Uncover and brush tops of the rolls with remaining ⅓ cup melted butter, reserving 1-2 Tbsp. for brushing after baking.

Bake in preheated oven until rolls are golden-brown, 25-30 minutes.

Let cool in baking pan 10 minutes then brush tops with remaining melted butter. Serve warm.

Makes 24 servings.