Parker House Dinner Rolls

Parker House Dinner Rolls

Ingredients

• 1 tablespoon room temp unsalted butter, (for the baking pan)

• 4 1/2 cups all-purpose flour , (562 g)

• 2 envelopes Instant Yeast , (1/2 ounce or 4 1/2 teaspoons)

• 2 teaspoons kosher salt

• 1 1/3 cup whole milk

• 1/4 cup unsalted butter, (melted)

• 4 tablespoons honey

• 1 large egg

• 2 large egg yolks

For Egg Wash:

• 1 large egg, (beaten, for egg wash topping)

For Honey Butter:

• 1/4 cup unsalted butter

• 2 tablespoon honey

• Flaky sea salt

• Butter a 9×13-inch baking pan or something comparable and set aside. (optionally, just put down parchment paper

  • Note, the original recipe uses a stand mixer but I don’t have one. You can simply mix the ingredients together with a spatula and knead the dough by hand for about 6-7 minutes!

• In a bowl, add the flour, yeast and salt. Mix until combined.

• In a small pot, set over medium-low heat, warm the milk, butter and honey, until butter is melted, being sure it’s not too hot (it should be lukewarm) or else it’ll kill the yeast. If it does get a bit too hot, simply let it stand at room temperature until it cools down.

• Pour the liquid mixture into the dry ingredients. 

• In a small bowl, crack the egg and egg yolks and beat until combined. 

• Next, add the eggs to the flour mixture and knead for about 10 minutes until the dough is smooth and elastic.

• The dough will be quite wet and that’s ok! Rub a medium bowl with about a teaspoon of oil, and transfer the dough to the bowl. Cover with a clean kitchen towel or damp paper towel and allow to rise for 40 min-1 hour.

• Alternatively, cover the bowl with a lid or plastic wrap and allow it to rise in the fridge for 12 hours/overnight.

To Assemble the Rolls:

• Preheat the oven to 350 degrees

• Divide the dough into 15 equal pieces. If you want them to be the same exact size, you can weigh them out. Each piece of dough should weigh about 64 grams. 

• Roll the dough into balls, stretching the dough and pinching it under the ball of dough to make sure it has a smooth top.

• Transfer them to the baking dish and allow them to rise for another hour. They should have doubled in size and should be puffy and supple.

• Brush the tops of the rolls with egg wash and transfer to the oven to bake until golden brown, about 20 minutes.

Optional - Honey Butter:

• In a small saucepan, melt the butter and add the honey. Mix together until smooth.

• When the buns come out of the oven, immediately brush the tops with the honey butter mixture and sprinkle with flaky sea salt.