Soft and Buttery Parker House Rolls
Ingredients
- one batch of white bread dough
risen and ready to use, see dough post for rising options
- 60 gsalted butter
melted, if you only have unsalted that is fine, add a pinch of salt
- egg wash - 1 egg whisked with 1 tbsp water
- flaky sea salt to finish
Directions
Shape rolls
- 1
Start with risen white bread dough. If you have done a fridge rise first, leave the dough to stand on the counter for about 30 minutes before shaping to allow it to soften slightly so it is easy to work with.
- 2
Grease and line a 9x13" (20x30cm) pan with parchment paper, or generously butter the pan if it is non stick and you trust it.
- 3
Melt the butter and leave it to cool slightly.
- 4
Turn out the dough onto a lightly floured, clean work surface.
- 5
Divide the dough into 18 equal pieces, each weighing about 45g each. To work out the exact dough weight, weigh your dough and divide that number by 18.
- 6
Shape each piece of dough into a tight ball by tucking the edges of the dough under, and then placing it seam side down on the counter top and using your hand in a claw shape to shape the dough into a ball.
- 7
Rest the dough balls under a clean tea towel or plastic wrap for 10 minutes to allow the dough to slightly relax.
- 8
To shape the parker house rolls, work with one piece of dough at a time. Lightly flour your surface, then flatten a dough ball with your hand. Roll out the dough ball into a long oval, about 6" /16cm in length.
- 9
Brush the piece of dough with the melted butter, then fold it up into a clamshell shape. Arrange in the pan - I like to do 3 rows of 6 rolls, and arrange them in vertical lines rather than doing one row at a time so I can make sure they all fit nicely (see images in blog post). I add them as I shape them, but you could also shape them all at once and then arrange in the pan if that suits you bettter.
- 10
Repeat with the remainder of the rolls until you have arranged all the rolls in your pan.
Rising and baking
- 1
Cover the pan with plastic wrap or a lid, and leave in a warm spot for about an hour, until the dough balls are puffy and when poked gently, an indentation is left that slowly springs back. This will take more time if you have started with cold dough.
- 2
Toward the end of the rising process, preheat your oven to 350°f / 180°c and arrange a baking rack in the middle.
- 3
Brush the rolls with egg wash, and place in the oven.
- 4
Bake the rolls for 25-30 minutes, until they are a deep golden brown, and register 190°f / 88°c on a digital probe thermometer.
- 5
Remove from the oven and brush with the remaining melted butter. Sprinkle with flaky sea salt if desired.
- 6
Serve warm or at room temperature.
- 7
Store leftover rolls in an airtight container at room temperature for up to 3 days. Refresh before eating.
Soft and Buttery Parker House Rolls
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About this Recipe
Imagine the aroma of freshly baked, impossibly soft bread filling your kitchen. These Soft and Buttery Parker House Rolls bring that comforting dream to life, delivering a touch of homemade luxury to any meal. This recipe ensures you can create perfectly tender, savory rolls that are far superior to anything from a package.
What makes these Parker House Rolls truly special is their perfect balance of simplicity and indulgence. Starting with an easy white bread dough, the magic happens with generous melted butter and a classic shaping technique that results in a wonderfully soft texture, making them a joy to both bake and eat. It’s a rewarding process that combines a satisfying hands-on experience with an incredibly delicious outcome.
Prepare for an experience of pure comfort. Each bite of these Soft and Buttery Parker House Rolls offers a tender, airy crumb and a rich, savory butter flavor, enhanced by a delicate hint of flaky sea salt on top. The process of shaping these classic dinner rolls is surprisingly fun, resulting in beautiful, golden-brown bread that's invitingly soft. Whether you choose the traditional folded shape or simple rounds, you'll achieve a perfect homemade bread for any occasion.
This recipe offers flexibility to fit your schedule: the easy white bread dough can be prepared and baked all in one day, or you can opt for an overnight rise to work ahead and develop deeper flavors. For shaping, you can make them the traditional Parker House way or simply divide the dough for classic round rolls. If using unsalted butter, remember to add a pinch of salt to achieve that perfect savory balance, as the recipe suggests.
These versatile, buttery rolls are the perfect accompaniment to almost any meal, from a casual weeknight dinner to a festive holiday spread. Serve them warm, straight from the oven, for an unforgettable bread course.