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soft golden folded Parker House rolls arranged closely in a plain metal baking pan, with their offset folded edges visible
Melissa Hart

Parker House Dinner Rolls

The fold gives these rolls a soft pocket and a buttery edge you can pull apart. Don't rush the rise in a cold kitchen. Wait for dough that looks puffy and nearly doubled, even if the clock says it should be ready. Bake the rolls close together so their sides stay tender. A light brushing of butter on the warm tops is enough.
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Prep Time 35 minutes
Cook Time 22 minutes
Total Time 57 minutes
Servings: 16
Ingredients Method

Ingredients
  

  • 3 1/2 cups all-purpose flour plus 2 tbsp for shaping
  • 2 1/4 tsp instant yeast
  • 3 tbsp granulated sugar
  • 1 tsp fine salt
  • 1 cup whole milk warmed to 105°F
  • 1 large egg
  • 8 tbsp unsalted butter divided

Method
 

  1. Mix 3 1/2 cups flour, yeast, sugar and salt in a large bowl. Melt 4 tablespoons butter and let cool until warm, then mix with milk and egg and stir into the flour.
  2. Knead for 8 to 10 minutes until smooth and elastic, using the 2 tablespoons extra flour only as needed for sticking. Cover and let rise for 60 to 90 minutes until nearly doubled, additional to active prep time.
  3. Grease a 9-by-13-inch metal baking pan with 1 tablespoon butter. Roll the dough into a 12-by-16-inch rectangle and brush with 2 tablespoons melted butter.
  4. Cut into sixteen 3-by-4-inch rectangles. Fold each crosswise almost in half, leaving a narrow lower lip visible, and arrange closely in the pan; cover and rise for 35 to 50 minutes until puffy.
  5. Heat the oven to 375°F and bake for 18 to 22 minutes until golden and cooked through. Brush with the remaining tablespoon butter and cool for 10 minutes before separating.