Parker House Rolls

Parker House Rolls

{Update: 03/14}: I originally posted this recipe in 2009 and decided it was high time to update the pictures and include a few step-by-step pictures (below the recipe) since it continues to be one of my favorite roll recipes. The recipe used to have you cut circles out of the dough but I found I wasted too much dough that way (and the rerolled scraps didn’t turn out quite as good) so over the years I’ve modified the method to use all the dough without rerolling.

My Aunt Marilyn (you know you can’t go wrong with her recipes, people!) passed along her favorite roll recipe to me years ago. She’s never been wrong in her favorites.

Come to find out this was the first roll recipe she EVER made when she was first married and learning to cook. And just this week (update: back in 2009) she celebrated 25 years with my Uncle Dan. I’m almost positive they’ve made it this far because of these rolls.

Parker House Rolls

The roll dough is soft and tender and a bit sweeter than other roll recipes we love – which has its merits when paired with a smoky ham or salted pork for dinner.

I love these rolls because of the traditional Parker House roll style (buttered and folded over). They remind me of the rolls my mom made growing up; they are tender and soft and delicious!

Parker House Rolls

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Ingredients:

  • 2 cups hot water
  • 1/2 cup granulated sugar
  • 1/2 cup oil
  • 2 eggs
  • 1 teaspoon salt
  • 2 tablespoons instant yeast
  • 6 – 7 cups flour
  • 1/4 cup butter, melted, for shaping rolls

Directions:

  1. Add hot water to sugar and oil and beat with electric mixer (or by hand). Add eggs and salt; beat well. When mixture is lukewarm, add yeast and keep beating. Add flour until a soft dough forms. Do not knead. Let rise in a lightly greased, covered, bowl for one hour or until doubled.
  2. Divide the dough in half. Pat each portion of dough into an 9X14-inch (or so, doesn’t have to be exact) rectangle. Brush with the melted butter.
  3. Cut the dough into three long strips (see pictures below) and then cut each strip into 6-7 sections. You’ll have about 18-21 little rectangles for each half of dough (so 36-42 total rolls).
  4. Fold each little rectangle about a third of the way down over the butter; flip over and place seam-side down on the baking sheet. Overlap the rolls so that each roll is sitting about 1/3 of the way on top of the roll above it. I place about 6-7 rolls down the short side of a 12X18-inch rimmed baking sheet with a total of 6 rows across the length of the baking pan (the pictures below help illustrate this – it isn’t as complicated as it sounds)
  5. Cover and let rise for 30-45 minutes. Bake at 350 degrees for 18-20 minutes. Brush tops with additional melted butter, if desired.

Notes:

As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.

All images and text ©.

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Recipe Source: from Aunt Marilyn

A Few Step-by-Step Pictures: See the recipe for specific instructions.
Parker House Rolls