These Parker House Rolls are amazing. They melt in your mouth and have the most amazing flavor. They are sweet and buttery and salty. The texture is crisp on the outside and soft and velvety on the inside. Making these is a time commitment for certain, but the results are heavenly. I would reccommend freezing any that you don’t plan to eat that day, as the recipe makes a huge batch!
Serving Size: 36
1 packet active dry yeast
1 cup whole milk
1/2 cup unsalted butter
3 tablespoons granulated sugar
1 1/2 teaspoons salt
3 1/2 cups flour
vegetable oil (for bowl)
Maldon sea salt
In a small bowl whisk yeast with 1/4 cup warm water and let stand five minutes.
In a small glass bowl, melt butter in microwave for thirty second intervals until completely melted.
Warm milk in a small pan until bubbling.
In a large bowl add sugar and salt.
Add warm milk and melted butter and whisk until combined.
Add in egg and yeast mixture.
Add flour and stir until it forms dough.
Flour your hands and a cool surface.
Knead dough for about five minutes and form it into a ball.
Place the ball in an oiled bowl and make sure all of the doughball has been oiled.
Cover the dough with plastic wrap and let it rise four at least an hour, until it doubles in size.
Set your oven to 350 degrees.
When dough has risen, punch it down and cut it into four pieces.
Roll each piece into a 12×6 rectangle.
Cut the rectangle into nine smaller rectanges, each measuring 4×2.
Melt the remaining butter and brush some on the bottom of the dish.
Butter half of each rectangle and fold the buttered side in.
Place the first roll in the corner of the dish. Place the next roll like a shingle on the first.
Follow this method with the remaining rolls.
Butter the tops of the rolls and sprinkle them with Maldon sea salt.
Bake for 30 minutes until golden brown.