Are you ready to transform your dinner table with the most mouthwatering, cloud-soft rolls that will make everyone at your gathering swoon? These classic Parker House Dinner Rolls aren't just bread—they're a culinary experience that bridges generations of home cooking tradition. With a golden, slightly crisp exterior and an impossibly tender interior that melts in your mouth, these rolls are the secret weapon every home baker dreams of mastering.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1 cup warm milk
- 1 teaspoon salt
- 1 egg
Instructions
- In a small bowl, dissolve the active dry yeast in warm milk (around 110°F). Let it sit for 5-10 minutes until the mixture becomes foamy and activated.
- In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center of the dry ingredients.
- Pour the yeast mixture, melted butter, and beaten egg into the well. Mix with a wooden spoon or stand mixer with a dough hook until a soft, sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should become soft and slightly tacky but not stick to your hands.
- Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the risen dough and transfer to a lightly floured surface. Gently roll out the dough to about 1/2 inch thickness.
- Using a
- 5-inch round cutter, cut out circles from the dough. Fold each circle slightly off-center and press the bottom edge to create the classic Parker House roll shape.
- Place the shaped rolls on a greased baking sheet, leaving about 1 inch between each roll. Cover and let rise for an additional 30 minutes.
- Preheat the oven to 375°F (190°C). Optional: Brush the tops of the rolls with additional melted butter before baking.
- Bake for 15-18 minutes or until the rolls are golden brown on top and sound hollow when tapped.
- Remove from the oven and let cool on a wire rack for 5-10 minutes. Serve warm and enjoy!
Tips
- Temperature is Key: Ensure your milk is precisely warm (around 110°F) when activating the yeast. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes of consistent kneading develops the gluten, giving your rolls that signature soft, stretchy texture.
- Rising Environment: Choose a warm, draft-free spot for rising—near a preheating oven or in a slightly warmed oven (turned off) works perfectly.
- Butter Brush Magic: For an extra luxurious finish, brush the rolls with melted butter before and immediately after baking for a rich, glossy appearance.
- Fresh is Best: These rolls are most divine when served warm, so time your baking to coincide with your meal for maximum deliciousness!
Nutrition Facts
Calories: 170kcal
Carbohydrates: 27g
Protein: 4g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
