How to Make Parker House Rolls

By Food & Wine
Updated January 11, 2017
These fluffy, buttery rolls have a homey quality. “They are deep Americana,” says chef Alex Guarnaschelli. This recipe makes a big batch, but the unbaked rolls freeze well.
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Make the Dough

Credit: Photo © Christina Holmes
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In a stand mixer fitted with the dough hook, mix the yeast with the water and 1 teaspoon of the sugar. Let stand until foamy, 10 minutes. Beat in the remaining sugar, 3/4 cup of the butter and the milk, eggs and kosher salt. At low speed, stir in the 7 1/2 cups of flour until the dough comes together; add more flour by the tablespoon, if necessary. Mix at medium speed until the dough forms a loose ball around the hook, 3 minutes. Brush a large bowl with some of the melted butter. Transfer the dough to the bowl and cover with plastic wrap. Let stand in a warm spot until doubled in bulk, 1 1/2 hours.

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Form a Rectangle

Credit: Photo © Christina Holmes
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Preheat the oven to 375° and line 2 baking sheets with parchment paper. Scrape the dough out onto a lightly floured work surface and shape it into a 9-by-16-inch rectangle.

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Shape the Rolls

Credit: Photo © Christina Holmes
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Using a floured knife, cut the dough lengthwise into 3 strips, then cut each strip crosswise into 12 small strips. Working with 1 piece at a time, fold it unevenly so the top half slightly overlaps the bottom half. Tuck the overhang under and place the roll seam side down on a baking sheet.

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Place on Pan

Credit: Photo © Christina Holmes
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Repeat with the remaining dough, forming 2 rows of 9 rolls on each baking sheet. Each roll should just touch its neighbors, but leave about 4 inches between the rows.

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Bake the Rolls

Credit: Photo © Christina Holmes
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Bake the rolls for about 18 minutes, until browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Immediately brush the rolls with the remaining melted butter and sprinkle with sea salt.

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Let Cool

Credit: Photo © Christina Holmes
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Transfer the rolls to a rack and let cool for 15 minutes before serving. To reheat, toast in a 350˚ oven for about 10 minutes.

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Finished Rolls

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The fully formed unbaked rolls can be frozen for up to 1 month. Bake from frozen.

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