It’s been a while since I’ve done a yeasted dough recipe – I think the last one was these beer batter soft pretzels back in 2017! Dang.
I did go on a little banana bread kick a while back and made about 3 different kinds of banana bread.
Anyway, today I’m bringing you these gorgeous parker house rolls that I made for Thanksgiving this year. OMG they were so soft, fluffy, and flaky with all the butter melted in the middle.
I also rolled them so they had deliciously flaky layers to dunk in all the butters and sauces and topped then with some flaky sea salt.
Start by warming the milk in a microwave-safe bowl or cup for about 30 seconds, or until the milk is about 100° F. If the milk is too warm it will burn your yeast and the rolls will not rise. Alternatively, if it is too cold, the yeast will not activate and the dough won’t rise as well.
If you don’t have a thermometer, you can tell the milk is warm enough by sticking your pinky in the milk and testing it. It should be just slightly warm to the touch. Since your body temp is around 98° F it should feel fairly close to body temp.
Add the warm milk to the bowl of a stand mixer and whisk together with the yeast and sugar. Let stand for 5 minutes to activate the yeast. You’ll come back to the bowl and see a foamy top on the mixture.
If the top is not foamy, your yeast is dead and you’ll have to try again.
Once the yeast is ready, add the flour, salt, egg, and half of the butter. Using the dough hook, set the mixer on low and let it mix for about 5-8 minutes until a smooth dough ball forms but is still slightly stick and pulling away from the sides of the bowl.
Turn the dough out onto a floured surface then lightly oil your bowl. Place the dough back into the bowl cover with plastic wrap, and place in a warm-dry place for 1 hour to let the dough proof and double in size.
For this step, I have found that turning on the oven to warm for a couple minutes before putting the dough in works well. Turn off the oven before placing the dough in and leave it ajar for a couple minutes then close and let proof.
Or if your oven has a proof setting you can use that too. My new oven has a proof setting and I use it all the time!
Once the dough has doubled in size, turn it out onto a floured work surface and divide into 4 equal pieces. Roll each piece into a rectangle shape about 12 inches long and 6 inches wide. Brush lightly with some melted butter.
Fold the dough in half, lengthwise, and cut into 4 more pieces. Brush again lightly with more melted butter.
Fold and roll each of the 4 pieces to create a roll shape and place into a lightly-coated with non-stick cooking spray prepared baking pan. I found that a 9×13 or larger works well for these rolls.
Repeat with all the dough left and place it all in the pan. Brush the tops of all the rolls with a final coat of butter and sprinkle with a little flaky sea salt.
Cover the pan with plastic wrap and let rest for 15 minutes. The dough will rise more during this step.
Bake the rolls at 350° F for 15 minutes or until golden brown. Remove from oven and sprinkle again, lightly with flaky sea salt. Let cool for about 1-2 minutes then pull apart and enjoy!
I’ve made a few rolls over the years and I have to say that these might just be the best ones I have made so far to date. I think the flaky sea salt finisher adds just the perfect touch to an already perfect roll.
Parker House Rolls
- 1 cup milk
- 1 packet active, dry yeast about 2 1/4 tsp
- 2 Tbsp granulated sugar
- 3 cups all-purpose flour
- 1 tsp salt
- 1 large egg
- 8 Tbsp unsalted butter room temperature, divided
- flaky sea salt
- Place in the milk in a microwave safe cup or bowl and warm for about 30 seconds until the temp reaches 110° F.
- In the bowl of a stand mixer, whisk together the warmed milk, yeast, and sugar. Let stand for about 5 minutes to let the yeast proof – when the top of the mixture is foamy, it's ready.
- Once the yeast is ready, add the flour, salt, egg, and 4 Tbsp of butter.
- Using the dough hook, mix on low until a dough ball forms and looks smooth but is still slightly sticky; about 8-10 minutes.
- Transfer the dough to a lightly oiled bowl, cover, and set in a warm place to rise for 1 hour or until doubled in size.
- Preheat the oven to 350° F and coat a 9×13-inch baking pan with non-stick cooking spray. Melt the remaining 4 Tbsp butter in a microwave safe bowl.
- Once the dough has doubled, turn out onto a floured work surface and divide into 4 equal pieces. Roll into a rectangle about 12 inches long by 6 inches wide. Brush lightly with melted butter.
- Fold the dough in half, lengthwise and cut into 4 more pieces. Brush again lightly with melted butter.
- Fold each piece to create a roll shape then place in the prepared baking pan. Repeat with remaining dough pieces.
- Brush the tops of the dough rolls with the remaining melted butter and sprinkle with some flaky sea salt, if desired. Cover and let rest for 15 minutes.
- Bake at 350° F for 25-30 minutes or until the tops are golden brown. Remove from oven and sprinkle with a little more sea salt.
- Let cool for a couple minutes then pull apart and serve!