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Parker House Rolls

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Monday, 30 December 2013 16:33


  • 1 1/2 cups milk
  • 1/2 cup butter, cut into pieces, plus 2 Tbs more for brushing
  • 1/2 cup sugar
  • 1 package active dry yeast
  • 1/2 cup warm water
  • 3 large eggs, lightly beaten
  • 1 1/2 teaspoons salt
  • 6 cups bread flour, or all-purpose flour
parker house rolls



  • Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool.

  • Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.

  • Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes.

  • On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 40 to 50 minutes.

  • Bake for about 20 minutes or until golden brown in a 350 degree preheated oven. Remove from the oven and brush with melted butter before serving.


This recipe makes around 24 dinner sized rolls, or 16-18 larger rolls.  We also like to top the rolls with sesame seeds, poppy seeds or coarse salt for extra flavor.

Scott Pollacek - about me



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