Parker House Rolls

Ingredients

• 1 cup whole milk
• 2 tablespoons granulated sugar
• 2.25 teaspoons instant yeast
• 6 tablespoons unsalted butter, divided
• 1 teaspoon kosher salt
• 1 whole large eggs
• 3 cups all-purpose flour
• 2 tablespoons unsalted butter, for brushing

Instructions

1. 1

   Pour 1 cup whole milk into a small saucepan and warm over medium-low heat until it reaches 110°F — it should feel warm to the touch but not hot. Remove from heat and stir in 2 tablespoons granulated sugar and 2.25 teaspoons instant yeast. Let sit for 5 minutes until foamy on top — this confirms the yeast is alive.

2. 2

   Cut 6 tablespoons unsalted butter into 6 pieces and add to the warm milk mixture along with 1 teaspoon kosher salt. Stir until the butter begins to soften and melt. Crack 1 large egg into the mixture and whisk until fully combined.

3. 3

   Pour the wet mixture into the bowl of a stand mixer fitted with the dough hook attachment. Add 3 cups all-purpose flour and mix on low speed for 2 minutes, scraping down the sides as needed, until a shaggy dough forms.

4. 4

   Increase the mixer speed to medium and knead for 8-10 minutes. The dough should come together into a smooth, soft ball that pulls away from the sides of the bowl — it will be slightly tacky to the touch but should not stick to your fingers.

5. 5

   Transfer the dough to a lightly oiled large bowl. Cover with a damp kitchen towel or plastic wrap and let rise at room temperature for 1 hour, or until nearly doubled in size — gently press with your finger and it should spring back slowly.

6. 6

   Turn the dough out onto a lightly floured work surface. Divide into 12 equal pieces by cutting in half, then cutting each half in half, then cutting each quarter into 3 pieces. Roll each piece between your palms into a smooth ball.

7. 7

   Using a floured rolling pin, gently roll each ball into an oval about 3 inches long and 2 inches wide. Using the handle of a wooden spoon or a chopstick, press a deep crease lengthwise down the center of each oval, creating an indent that goes about three-quarters of the way through the dough.

8. 8

   Fold each oval in half along the crease with the top half slightly offset — the characteristic Parker House shape has the top half slightly raised, not perfectly aligned with the bottom. Place each roll into a 9-by-13-inch baking dish, fitting 12 rolls snugly in 3 rows of 4.

9. 9

   Cover the rolls with plastic wrap or a damp towel and let rise at room temperature for 45 minutes to 1 hour, until they are puffy and nearly touch each other — they should look light and airy, not dense.

10. 10

    Preheat your oven to 375°F. Position the rack in the center of the oven. The rolls should have risen above the baking dish by about 1 inch.

11. 11

    Bake for 18-22 minutes, until the tops are golden brown and the rolls sound hollow when lightly tapped on top. The sides touching the baking dish will be pale, which is normal — it's the exposed tops that should be deep golden.

12. 12

    Remove from the oven and immediately brush the tops of all 12 rolls with 2 tablespoons melted unsalted butter — do this right out of the oven while they are still hot so the butter absorbs into the dough. Let cool in the baking dish for 3-5 minutes before serving warm.

Tools you’ll need

• small saucepan
• instant-read thermometer
• stand mixer with dough hook attachment
• large bowl
• damp kitchen towel
• floured work surface
• bench scraper or knife
• rolling pin
• wooden spoon or chopstick
• 9-by-13-inch baking dish
• plastic wrap
• oven
• pastry brush

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