These fluffy Parker House dinner rolls are soft, buttery, and perfect for any meal. Their slightly sweet flavor makes them a favorite with both kids and adults!
Honestly, who can resist a warm roll fresh from the oven? I love serving these with a little jam; the mix of flavors is just delightful. They disappear quickly at my dinner table! 😊
Key Ingredients & Substitutions
Warm Milk: Using warm milk helps in activating the yeast. If you’re dairy-free, almond or oat milk works just as well. Just be sure to warm it slightly!
Active Dry Yeast: If you only have instant yeast, you can use it without proofing. Just mix it directly into the flour. I’ve done this for convenience and it still turns out great!
Sugar: The sugar adds a hint of sweetness but also feeds the yeast. If you prefer less sweetness, reduce the sugar a little. You can also try using honey or maple syrup as a natural sweetener.
Unsalted Butter: Butter brings richness. If you’re watching fat intake, you can substitute with olive oil or use a butter alternative for a lighter roll.
How Do I Achieve the Perfect Roll Shape?
Shaping the rolls properly ensures they rise and bake evenly. Here’s how to do it:
- After dividing the dough, take each piece and flatten it slightly with your palm.
- Pull the dough’s edges towards the center, tucking them under to create tension on the surface.
- Pinch the bottom to seal, making sure it’s tight, and then roll the ball gently on the counter to smooth it out.
Doing this helps create that lovely fluffy texture and ensures a nice rise. Remember, the key is to create a smooth, taut surface!
How to Make Parker House Dinner Rolls
Ingredients You’ll Need:
- 1 cup warm milk (about 110°F/43°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour, plus extra for kneading
- 1 tsp salt
- 1/4 cup unsalted butter, melted, plus extra for brushing
- 1 large egg
- Optional: extra melted butter for brushing tops after baking
How Much Time Will You Need?
This recipe takes about 2 hours from start to finish, including 1 to 1.5 hours for the first rise and another 30 to 45 minutes for the second rise. You’ll spend about 20 minutes preparing the ingredients and shaping the rolls, making this a perfect weekend baking project!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Stir gently and let it sit for 5-10 minutes. You want it to get foamy, which means the yeast is alive and kicking!
2. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, remaining sugar, and salt. This will ensure that all the ingredients are evenly distributed.
3. Combine Wet and Dry Ingredients:
Make a well in the center of the flour mixture. Pour in the yeast mixture, melted butter, and egg. Stir with a spoon or a dough hook attachment until a rough dough forms.
4. Knead the Dough:
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If you prefer, you can use a stand mixer on medium speed for about 6-8 minutes—it’s a real time-saver!
5. Let the Dough Rise:
Place the kneaded dough in a greased bowl. Cover it with a kitchen towel or plastic wrap, and put it in a warm place. Allow it to rise until it has doubled in size, which should take about 1 to 1.5 hours.
6. Shape the Rolls:
Once the dough has risen, punch it down gently to release the air. Turn it onto a floured surface and divide it into 12 equal pieces (roughly 2 ounces each). Shape each piece into a smooth ball by pulling the dough under itself and pinching the bottom to seal it.
7. Arrange and Second Rise:
Place the rolls in a greased 9×13-inch baking pan, arranging them in 3 rows of 4. Cover again and let rise until nearly doubled, about 30-45 minutes.
8. Preheat and Bake:
Preheat your oven to 375°F (190°C). Bake the rolls for 15-18 minutes, or until they are golden brown on top.
9. Brush with Butter:
As soon as you take the rolls out of the oven, brush the tops with melted butter for that classic shiny finish. This step is so important for flavor!
10. Serve and Enjoy:
Let the rolls cool slightly before serving them warm. They’re delicious on their own or with a spread of butter or jam. Enjoy these soft, fluffy rolls as a lovely side with any meal!
This recipe yields tender, soft rolls with a shiny, golden crust—classic Parker House style! Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but keep in mind that the rolls may be denser. It’s best to use a mix of half whole wheat and half all-purpose flour to maintain some softness. You might also need to add a little extra water to the dough since whole wheat flour absorbs more moisture.
What Should I Do if My Dough Doesn’t Rise?
If your dough isn’t rising, it could be due to inactive yeast. Make sure your yeast is fresh; you can test it by proofing it in warm water with sugar before using it. Additionally, ensure your rising environment is warm. If it’s chilly, try placing the dough in a turned-off oven with the light on or near a warm stovetop.
How Do I Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 3 days. To keep them fresh, you can also wrap them in foil or plastic wrap. For longer storage, freeze them individually in a zip-top bag. Thaw overnight in the fridge before reheating gently in the oven or microwave.
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough up to the first rise, then refrigerate it for up to 24 hours. Just be sure to let it come back to room temperature and rise again before shaping the rolls. This cold fermentation can add even more flavor!