Parker House Rolls
Light, fluffy, buttery dinner rolls — the ones Molly Yeh serves at her restaurant, made at home. One soft enriched dough, a long knead, two rises, twenty-four little balls baked shoulder to shoulder in a quarter-sheet pan, then brushed with butter and flaky salt. They freeze well shaped; bake them off fresh.
Marcthe bakereasyPrep
3h20m
Cook
20m
Total
3h40m
Servings
24
Instructions
In a stand mixer with the dough hook, combine the flour, sugar, yeast and salt. Add the egg and milk and mix until it comes together. Add the butter and knead until smooth, 12 to 15 minutes.
Pro tip — The long knead is what makes them fluffy. Do not cut it short.
Turn the dough into an oiled bowl, cover, and let it rise until doubled, about 2 hours.
Butter a quarter-sheet pan generously. Divide the dough into 24 little balls and space them evenly in the pan. Cover and proof until risen by half, about 1 hour.
Bake at 350°F for 20 minutes, until deep golden.
Brush the hot rolls with melted butter and sprinkle with flaky salt.
Pro tip — To bake later: freeze the shaped rolls in the pan, then proof and bake from frozen — give the proof extra time.
Firehouse Notes
- Bell-proof — not this one
- Bulk-ready — scales for 8 and up without fuss
- Shift meal — not this one
- Drop-off friendly — travels well