Description

Craving a classic dinner roll that’s perfect for your Thanksgiving or holiday table? Parker House Rolls, inspired by Bobby Flay’s recipe, are soft, buttery, and slightly sweet, with a golden, glossy finish that’s sure to impress.

Ingredients

Scale

Parker House Rolls use simple ingredients to create soft, buttery rolls. Here’s what you’ll need for about 24 rolls:

1 ½ cups milk: Adds moisture and richness.
1 stick (8 tablespoons) unsalted butter, cut into pieces, plus more for brushing: Provides flavor and tenderness.
½ cup sugar: Sweetens the dough lightly.
1 package active dry yeast (2 ¼ teaspoons): Leavens the dough for a fluffy texture.
½ cup warm water (105–110°F): Activates the yeast.
3 large eggs, lightly beaten: Enhances richness and structure.
1 ½ teaspoons salt: Balances flavors.
6 cups all-purpose flour: Forms the dough’s structure.

Why These Ingredients Matter

Milk and Butter: Create a soft, rich dough with a tender crumb.
Yeast: Ensures a light, airy rise.
Eggs: Add richness and help bind the dough.
Sugar: Enhances flavor and promotes browning.

Substitutions and Variations

Milk: Use whole milk for best results; substitute with 2% milk or plant-based milk (e.g., almond or oat) for dairy-free.
Butter: Swap with plant-based butter for vegan rolls.
Eggs: For vegan, use 3 flax eggs (3 tablespoons ground flaxseed + 9 tablespoons water); texture may be slightly denser.
Flour: Use bread flour for a chewier texture or gluten-free 1:1 flour (may affect rise and texture).
Sugar: Reduce to ⅓ cup for less sweetness or use honey (same amount).
Vegan Option: Use plant-based milk, butter, and flax eggs.
Gluten-Free: Use gluten-free 1:1 flour and ensure yeast is gluten-free; add 1 teaspoon xanthan gum if flour lacks it.
Flavor Variations:
- Garlic Herb Rolls: Add 1 teaspoon garlic powder and 1 tablespoon chopped fresh rosemary to the dough.
- Cinnamon Sugar Rolls: Brush with butter and sprinkle with cinnamon-sugar before baking.
- Cheesy Rolls: Mix ½ cup grated cheddar or Parmesan into the dough.
- Whole Wheat Rolls: Replace 2 cups all-purpose flour with whole wheat flour for a heartier flavor.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 ½ cups milk, 1 stick butter (plus extra for brushing), ½ cup sugar, 1 package yeast, ½ cup warm water, 3 eggs, 1 ½ teaspoons salt, and 6 cups flour.
Line a baking sheet with parchment paper.
Have a stand mixer with a dough hook, a greased bowl, and a clean work surface ready.

Tip: Ensure water is 105–110°F to activate yeast without killing it; measure flour by spooning and leveling to avoid dense rolls.

Step 2: Prepare the Dough

In a small saucepan, heat 1 ½ cups milk over medium heat until simmering. Remove from heat, stir in 1 stick butter (cut into pieces) and ½ cup sugar, and let cool to about 110°F.
In a small bowl, dissolve 1 package yeast in ½ cup warm water (105–110°F) and let sit until foamy, about 5-10 minutes.
In a stand mixer with the dough hook attachment, combine the cooled milk mixture, 3 lightly beaten eggs, yeast mixture, 1 ½ teaspoons salt, and 3 cups flour. Mix on low speed until smooth.
Gradually add the remaining 3 cups flour, ½ cup at a time, mixing until a smooth, soft dough forms (it should pull away from the bowl but be slightly sticky).

Tip: Cool the milk mixture to avoid cooking the eggs or killing the yeast; add flour slowly to prevent a tough dough.

Step 3: Knead and First Rise

Turn the dough onto a lightly floured surface and knead by hand for about 5 minutes, until smooth and elastic.
Place the dough in a greased bowl, turning to coat all sides. Cover with a clean towel or plastic wrap.
Let rise in a warm place (about 75–85°F) until doubled in size, about 60-70 minutes.

Tip: Create a warm rising spot by placing the bowl near a warm oven or in an oven with the light on; avoid drafts.

Step 4: Shape and Second Rise

Punch down the risen dough to release air.
On a lightly floured surface, divide the dough into 24 equal pieces (about 2 ounces each).
Shape each piece into a ball, then flatten slightly and fold in half to create the classic Parker House shape (or leave as balls for simplicity).
Place rolls on the parchment-lined baking sheet, about 1 inch apart.
Cover with a towel and let rise until doubled, about 30-40 minutes.

Tip: For uniform rolls, use a scale to weigh dough pieces; fold gently to maintain fluffiness.

Step 5: Bake and Finish

Preheat the oven to 350°F (175°C).
Bake the rolls for 20-25 minutes, until golden brown and an internal temperature of 190°F.
Remove from the oven and brush immediately with melted butter for a glossy finish.
Serve warm.

Tip: Check at 20 minutes to avoid over-browning; brush generously with butter for extra flavor.