Parker House Rolls

When J. and I decided to host Thanksgiving, many of our guests took care of bringing side dishes so I could focus on handling the the beast that was my 22 lb. turkey. But, being me, I really wanted to go above and beyond, and when I was unexpectedly gifted the day before Thanksgiving off of work, I knew exactly how I wanted to spend it – baking. First up, was a recipe I stole from Bobby Flay for his infamous Parker House Rolls.

Parker House Rolls

  • Additional butter for greasing bowl
  • Additional melted butter for brushing

Pour milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. In a small bowl of warm water, dissolve yeast and let it sit until it gets foamy (this should only take a few minutes). In another small bowl, crack and lightly beat 3 eggs.

In a stand mixer (with a dough attachment) mix together 3 cups of flour with the milk mixture, salt, yeast, and eggs. Once combined, add in the remaining 3 cups of flour, a 1/2 cup at a time, until a smooth ball of dough forms.

Flour your work surface and remove the dough from the stand mixer. Knead my hand for about 5 minutes until the dough looses its stickiness, becomes more elastic, and holds its shape.

Notes for kneading: Work the dough with your hands, forming it into a ball, pressing it down, and reshaping it. Sprinkle in more flour as necessary and work it into the dough to become less sticky. You can also press the heels of your hands into the dough, pushing forward slightly. Once it begins to become a little more elastic, knead the dough by folding it  in half and pressing the heels of your hands into the dough to press it flat. Turn the dough slightly, fold it in half again, and press it flat again. Continue this process for the 5 minutes.

Place the kneaded dough in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. Line your baking sheets with parchment paper. Flour your work surface and place dough. Punch down the dough and shape into desired roll shapes (I shaped mine into small balls – a little larger than the size of a golf ball – this created about 35 rolls) and place on baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.

When the rolls are almost done rising, preheat the oven 350 degrees F. Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

These are best served fresh, but if you are baking ahead of time, let the rolls cool and place in an air-tight container or zip lock. When ready to serve, warm in the oven for about 10 minutes and brush with melted butter.

These do take awhile, but you can’t beat fresh baked bread, especially around the holidays!

Enjoy and stay tuned for my other baked good from that day – spice cake with cream cheese frosting!


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    December 27, 2017 at 1:08 pm

    […] (And if you missed my first one – make sure to check out my Parker House Rolls recipe!) […]

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