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Parker House Rolls are a beloved classic in American baking, known for their soft, buttery texture and slightly sweet flavor. Originating from the Parker House Hotel in Boston during the 19th century, these rolls have a rich history tied to the evolution of American cuisine. They are often associated with traditional family gatherings, holiday feasts, and special occasions, making them a staple in many households. The story goes that these rolls were created by a baker who was inspired to make a bread that was easy to pull apart, perfect for sharing at the dining table.

Butter Soft Parker House Rolls

Discover the joy of making Butter Soft Parker House Rolls, a classic American favorite known for their rich, buttery flavor and fluffy texture. Originating from the Parker House Hotel in Boston, these rolls are perfect for family gatherings and special occasions. In this article, you'll learn the essential ingredients, preparation steps, and expert tips to bake these delightful rolls from scratch. Elevate your meals with this versatile, comforting treat!
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Ingredients
  

4 cups all-purpose flour, plus more for dusting

2 tablespoons granulated sugar

1 tablespoon sea salt

2 1/4 teaspoons (1 packet) instant yeast

1 cup whole milk, warmed to about 110°F (43°C)

1/2 cup unsalted butter, melted (plus more for brushing)

2 large eggs, at room temperature

Extra flour for dusting

Instructions
 

Mix Dry Ingredients:

    In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Whisk together until evenly distributed.

      Prepare Wet Ingredients:

        In a separate bowl, mix the warm milk and melted butter together. Allow it to cool slightly if it's too hot to touch. Add the eggs to the milk mixture, whisking until well combined.

          Combine Mixtures:

            Gradually pour the milk mixture into the dry ingredients. Stir using a wooden spoon or dough whisk until a shaggy dough begins to form.

              Kneading:

                Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little extra flour as needed.

                  First Rise:

                    Place the kneaded dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm area until doubled in size, approximately 1 to 1.5 hours.

                      Shape Rolls:

                        Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball, then flatten slightly. Fold the edges into the center, turning it over so the seam is on the bottom.

                          Second Rise:

                            Arrange the rolls in a greased 9x13 inch baking dish, leaving a little space between each roll. Cover with a cloth and let rise again for about 30-40 minutes or until doubled in size.

                              Preheat Oven:

                                Preheat your oven to 350°F (175°C) during the last 10 minutes of the second rise.

                                  Brush and Bake:

                                    Once the rolls have risen, gently brush the tops with melted butter. Bake in the preheated oven for 20-25 minutes or until golden brown.

                                      Cool and Serve:

                                        Remove the rolls from the oven and brush with more melted butter. Allow them to cool for a few minutes before serving warm, preferably paired with your favorite jam or spread.

                                          Prep Time, Total Time, Servings: 30 min | 2 hr 10 min | 12 rolls