Parker House Rolls¶
 Serves |
 Total Time |
|---|---|
| 16 | 3.22 hours |
Ingredients¶
3 cups (360 g) all-purpose flour
2 ½ tsp instant yeast
3 Tbsp (39 g) granulated sugar- 1 ¼ tsp (8 g) table salt
¼ cup (50 g) potato flour or ¾ cup (50 g) dried potato flakes
3 Tbsp (43 g) butter, room temperature
1 cup (227 g) milk
1 large egg- 3 ½ to 4 Tbsp (50 g to 57 g) butter, melted; divided
Cookware¶
mixing bowl
9" × 13" baking pan- oven
Instructions¶
Step 1¶
Combine all-purpose flour, instant yeast, granulated sugar, table salt, potato flour or dried potato flakes, butter (room temperature), milk, and egg in a large bowl; mix to a shaggy dough. Tip: warm the milk and egg slightly to speed rising.
Step 2¶
Knead the dough by hand for 10 minutes or by machine for 7 to 8 minutes until smooth.
Step 3¶
Place in a lightly greased bowl. Rise for 90 minutes until puffy (most rise happens in last 30 minutes).
Step 4¶
Transfer to a lightly greased surface. Divide in half. Roll each half into an 8" × 12" rectangle.
Step 5¶
Brush dough with butter (melted), reserving remainder for the other half and topping.
Step 6¶
Cut each piece lengthwise into two 4" × 12" strips. Fold each strip lengthwise so the bottom edge extends about ½" beyond the top, forming about 2 ¼" × 12" strips.
Step 7¶
Cut each strip crosswise into 4 pieces (about 3" each), making 8 folded rolls per half (16 total). Flip smooth-side up and place in a lightly greased baking pan. Gently flatten to cover the pan bottom.
Step 8¶
Cover and rise for 45 minutes to 1 hour until puffy. Toward the end, preheat the oven to 350°F.
Step 9¶
Bake for 20 to 25 minutes until golden brown. Brush with remaining melted butter. Pull apart to serve.
Source