Parker House Rolls

Ingredients

• 700g (25oz, 1.5Ib, 5½ cups) all purpose flour
• 2 teaspoons Fleischmann’s instant yeast 
• 1½ teaspoon salt
• 60g (5 tablespoons, ¼ cup + 1 tablespoon) sugar
• 300ml (1¼ cups) milk
• 3 eggs, lightly beaten
• 115g (7 tablespoons, 1 stick) unsalted butter, melted
• Extra melted butter for brushing

Instructions

1. Grease a 9 x 13-inch deep glass dish with melted butter. Preheat the oven to 350ºF (175ºC) 10 minutes before baking.
2. Sift or whisk the flour, yeast, salt and sugar into the bowl of an stand mixer. In another bowl whisk together the milk, eggs and melted butter and add to the flour. Using the dough hook mix on low speed to a soft and sticky dough. Increase speed and Knead the dough for about 8 minutes until smooth, but still sticky.
3. Turn the dough onto a lightly floured surface, knead 3-4 times and then form into a ball. Put into a generously oiled bowl. Cover with cling film. Set aside for 1-1½ hours or until doubled in size.
4. Knock back the dough onto a lightly floured surface and roll into a 12 x 16 inch rectangle. Cut into 4 lengthwise and crosswise into 8 pieces as shown in the picture (makes 32).
5. Brush each piece with melted butter and fold into half (butter side inside) and arrange in the dish as shown. Butter the top with lots of butter, cover with plastic wrap and let rise 30-50 minutes
6. Brush risen dough with more melted butter and bake at 350ºF (175ºC) for 30-35 minutes until golden. Remove from oven, let rest in oven dish for about 15 minutes before tipping over on a wire rack to cool.
7. If mixing by hand: Sift or whisk the flour with yeast, salt and sugar in a large bowl. Make a well in the centre. In another bowl whisk together the milk, eggs and melted butter and pour into the well and mix to a soft and sticky dough. Turn on a lightly floured surface and knead for 10-15 minutes. The dough should be quite sticky and very soft and smooth. Continue with steps 3-6.

Points to Note

1. I baked the rolls at 350ºF (175ºC) for 30 minutes.
2. You can use 1 package, 7g, 2¼ teaspoons, active dry yeast)
3. The dough weighed 1372g.
4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
5. Last updated: January 15, 2018

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