Easy Parker House Dinner Rolls Recipes

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PARKER HOUSE ROLLS



Parker House Rolls image

These excellent rolls are well worth the time are a favorite of the entire family!

Provided by Arnieshelle

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h25m

Yield 30

Number Of Ingredients 11

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 to 115 degrees F/43 to 46 degrees C), divided
1 cup warm milk (110 to 115 degrees F/43 to 46 degrees C)
6 tablespoons white sugar
1 tablespoon salt
5 ½ cups all-purpose flour, divided, or more as needed
1 egg
2 tablespoons vegetable oil
2 teaspoons vegetable oil
3 tablespoons butter, melted

Steps:

  • Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water in a bowl; let stand until mixture is foaming, about 10 minutes.
  • Stir warm milk, 6 tablespoons sugar, salt, and remaining 1/2 cup warm water into yeast mixture. Gradually whisk 2 cups flour into yeast mixture until smooth. Add remaining 3 1/2 cup flour, egg, 2 tablespoons and 2 teaspoons vegetable oil to flour-yeast mixture; stir until dough is soft.
  • Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning once so top of dough is greased. Cover bowl with a damp towel and let rise in a warm room until doubled in size, about 1 hour.
  • Punch dough and divide in half. Roll each half on a floured surface until 1/3 to 1/2-inch thick. Cut dough using a floured 2 1/2-inch round cutter. Brush each dough circle with melted butter.
  • Make an off-center crease in each dough circle using the dull edge of a table knife. Fold along crease so larger half is on top; press along folded edge.
  • Grease a baking sheet.
  • Arrange folded dough circles, 2 to 3 inches apart, on the prepared baking sheet. Cover with a damp towel or plastic wrap and let rise until doubled in size, about 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Remove towel or plastic wrap from dough.
  • Bake in the preheated oven until rolls are golden brown, 15 to 20 minutes. Transfer rolls to a wire rack to cool.

Nutrition Facts : Calories 121.7 calories, Carbohydrate 20.6 g, Cholesterol 9.9 mg, Fat 2.9 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 247.2 mg, Sugar 3.1 g

THE BEST PARKER HOUSE ROLLS



The Best Parker House Rolls image

These Parker House rolls are super indulgent thanks to plenty of butter mixed in and brushed on top. Milk and eggs enrich the dough, lending a perfectly tender texture. A sprinkle of flaky sea salt adds a welcome bit of contrast and crunch. These rolls are best served fresh and warm.

Provided by Food Network Kitchen

Categories     side-dish

Time 3h

Yield 24 rolls

Number Of Ingredients 10

1 1/3 cups whole milk
2 sticks (16 tablespoons) unsalted butter, cut into pieces
1/3 cup sugar
1/2 cup warm water, about 110 degrees F
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
3 large eggs, lightly beaten
1 1/2 teaspoons kosher salt
5 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
Nonstick cooking spray
Flaky sea salt, such as Maldon, for sprinkling

Steps:

  • Heat the milk in a small saucepan over medium-high until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in 1 stick (8 tablespoons) butter and the sugar until melted. Set aside to cool.
  • Put the warm water in a small liquid measuring cup and stir in the yeast. Let it sit until foamy, about 5 minutes.
  • Combine the milk mixture, yeast mixture, eggs, 1 1/2 teaspoons salt, and half the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and continue to knead the dough until very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then place the dough inside. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes.
  • Melt the remaining 1 stick (8 tablespoons) butter in a small saucepan over medium-low heat. Set aside.
  • Spray a 9-by-13-inch baking pan with nonstick cooking spray, line with parchment paper then spray the paper.
  • Lightly dust a clean work surface with flour. Punch down the dough and turn it out onto the prepared surface. Pat into an even thickness.
  • Use a chef's knife or bench scraper to divide the dough into 24 pieces, then shape into balls to create small rolls. Place in the prepared baking dish in rows of 4 by 6, then brush the tops of the rolls with 4 tablespoons of the melted butter. Cover with plastic wrap and let rise in a warm place until almost doubled in size, 30 to 40 minutes. Meanwhile, preheat the oven 350 degrees F.
  • Remove the plastic wrap and sprinkle the rolls lightly with flaky sea salt. Bake until puffed and golden brown, about 40 minutes. Remove from the oven and brush with the remaining 4 tablespoons melted butter. Serve warm.

PARKER HOUSE ROLLS



Parker House Rolls image

Provided by Bobby Flay

Categories     dessert

Time 2h45m

Yield about 24 rolls

Number Of Ingredients 8

1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus 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 all-purpose flour

Steps:

  • 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 30 to 40 minutes.
  • Preheat the oven 350 degrees F.
  • Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

PARKER HOUSE ROLLS



Parker House Rolls image

Mom is especially well known for the delectable things she bakes, like these tender golden rolls. When that basket comes around the table, we all automatically take two-one is just never enough. -Sandra Melnychenko, Grandview, Manitoba

Provided by Taste of Home

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1 teaspoon plus 6 tablespoons sugar, divided
1 cup warm water (110° to 115°), divided
1 cup warm 2% milk (110° to 115°)
2 teaspoons salt
1 large egg, room temperature
2 tablespoons plus 2 teaspoons canola oil
5-1/2 to 6 cups all-purpose flour
3 tablespoons butter, melted, optional

Steps:

  • In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand 5 minutes. Add milk, salt, egg, oil, 2 cups flour and remaining water and sugar. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 2 portions. Roll each portion to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. If desired, brush with butter., Using the dull edge of a knife, crease each slightly off-center. Fold at the crease. Press edges together lightly. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 164mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

PARKER HOUSE DINNER ROLLS



Parker House Dinner Rolls image

You won't be able to eat just one of my mom's famous yeast rolls. They're light and fluffy with a wonderful flavor...and even more delicious served warm with a little butter. -Susan Hansen, Auburn, Alabama

Provided by Taste of Home

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 9

1/2 cup shortening
1/4 cup sugar
2 teaspoons salt
1-1/2 cups boiling water
2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
3 eggs
6-3/4 to 7-1/4 cups all-purpose flour
1/4 cup butter, melted

Steps:

  • In a large bowl, combine the shortening, sugar and salt. Stir in boiling water. Cool to 110°-115°. Dissolve yeast in warm water. Add yeast mixture, eggs and 3 cups flour to shortening mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down; turn onto a lightly floured surface. Roll dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Fold circles in half; press edges to seal. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 10-12 minutes or until golden brown. Remove to wire racks. Brush with butter. Serve warm.

Nutrition Facts :

PARKER HOUSE ROLLS



Parker House Rolls image

Provided by Food Network

Categories     side-dish

Time 1h7m

Yield about 3 1/2 dozen

Number Of Ingredients 6

6 cups all-purpose flour (about)
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
1 cup margarine or butter (2 sticks), softened
1 large egg

Steps:

  • In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
  • Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)
  • Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
  • Preheat oven to 400 degrees F.
  • In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom.
  • On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
  • Bake rolls for 15 to 18 minutes until browned.

PARKER HOUSE ROLLS



Parker House Rolls image

Provided by Alex Guarnaschelli

Time 3h10m

Yield 24 rolls

Number Of Ingredients 7

1 1/4-ounce packet active dry yeast
1/2 cup sugar
7 1/2 to 8 cups all-purpose flour, plus more for dusting
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
2 cups whole milk, at room temperature
2 large eggs, at room temperature
1 tablespoon kosher salt, plus more for sprinkling

Steps:

  • Bloom the yeast.
  • Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.
  • Make the dough.
  • Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
  • Let it rise.
  • Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.
  • Shape the dough.
  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).
  • Cut the dough.
  • With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
  • Shape the dough.
  • One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
  • Bake the rolls.
  • Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

EASY PARKER HOUSE DINNER ROLLS



Easy Parker House Dinner Rolls image

Made these many times; and they're very good. The recipe was a Pillsbury Bake-off entry many many years ago. Worth the time to make! Have not included the rising time in the prep time. If someone converts this to cinnamon rolls, pls e.mail me.

Provided by Caroline Cooks

Categories     Breads

Time 50m

Yield 16 rolls

Number Of Ingredients 8

1 (1/4 ounce) package active dry yeast
1/2 cup warm water
1 cup milk, scalded
1/4 cup butter
1/2 teaspoon salt
1 (2 5/8 ounce) package custard mix
3 -3 1/2 cups pillsbury flour
2 tablespoons butter

Steps:

  • Soften yeast in warm water.
  • In large mixing bowl, combine the scalded milk, 1/4 cup butter and salt; stir until butter melts.
  • Add custard mix; stir until dissolved.
  • Cool to lukewarm!
  • Add yeast.
  • Gradually add flour to form a stiff dough.
  • Cover, let rise in warmplace until light and doubled in size, 1-1 ½ hours.
  • Turn out on lightly floured surface; knead about 12-14 times.
  • Roll out to 20x8" rectangle.
  • Cut in half lengthwise, making 20X4" strips.
  • Melt 2 tablespoons butter and brush on half of each strip.
  • Using a knife handle,crease each strip lengthwise, slightly off center.
  • Fold buttered side over unbuttered side.
  • Cut into 3" rolls.
  • Place in greased baking dish or cookie sheet.
  • Cover; let rise in warm place until light, about 45-60 minutes.
  • Before baking, lightly brush tops with milk.
  • Bake at 400; for 10-15 minutes until light golden.

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