Parker House Roll
An American enriched dinner roll — buttery, pillowy, and slightly sweet — that tears apart along a butter-dipped fold, releasing a cloud of steam and the sweet smell of scalded milk.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Whisk yeast into warm milk, rest 5 minutes. Combine flour, sugar, and salt. Add milk mixture, melted butter, and egg. Mix to a shaggy dough, then knead 8 minutes until smooth and soft. Enriched dough is softer and slightly stickier than lean bread — resist adding too much flour.
Divide the risen dough into 16 equal pieces (about 55 g each). Roll each into a smooth oval. Dip one side in melted butter, then fold the oval in half so the buttered side is inside, like a book. Press gently to seal. Arrange touching in a buttered 9x13 pan — the rolls will push against each other as they proof and create the signature pull-apart quality.
Brush proofed rolls generously with melted butter. Bake at 190 C (375 F) for 18-22 minutes until the tops are golden brown and the interior of the pan reaches 88 C (190 F). Brush with more melted butter immediately when they come out of the oven.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.