American·Side Dish
Buttery Parker House Rolls
A classic, rich American dinner roll known for its soft, feather-light texture, iconic folded shape, and generous double-brushing of melted butter.
Prep
180m
Cook
25m
Total
205m
Serves
24
Method
- 01
Combine warm milk and warm water in a bowl. Sprinkle the active dry yeast over the top and let it sit for about 10 minutes to bloom.
Watch · 0:36
- 02
Whisk in the eggs, sugar, salt, and melted butter. Add the all-purpose flour and mix using a stand mixer with a dough hook for 5 to 6 minutes until the dough forms a smooth, supple, and slightly elastic ball.
Watch · 1:00
- 03
Transfer the dough to a lightly buttered bowl. Cover and let rise in a warm spot for about 2 hours, or until doubled in size.
Watch · 2:19
- 04
Degas the dough by pressing out the air with your hands. Divide the dough into 24 equal pieces (using a scale for accuracy) and roll each portion into a smooth ball.
Watch · 2:39
- 05
On a lightly floured surface, roll each ball into an oval about 5 inches long. Brush the surface with melted butter and fold the oval in half. Place the folded rolls onto a Silpat or parchment-lined baking sheet.
Watch · 3:10
- 06
Cover the rolls with a towel and let them proof in a warm spot for about 1 hour until they have doubled in size.
Watch · 4:32
- 07
Bake in a preheated 350°F (175°C) oven for approximately 25 minutes, or until the rolls are beautifully golden brown.
Watch · 5:01
- 08
While still warm, brush the rolls generously with copious amounts of melted butter. Serve warm.
Watch · 5:19
From Chef John
“When this was first published, the internet was actually printed on paper and bound in books.”
“You are, after all, the Harvey Parker of whether these should be a little bit darker.”
“These are feather lights while at the same time being very rich and buttery.”