Buttery Old Dominion Parker House Rolls
These irresistible Parker House rolls are characterized by their soft, pillowy texture and rich, buttery flavor, making them the perfect accompaniment to any meat or poultry dish. Ideal for steak dinners or a cozy family meal, each roll features a delightful fold that captures the buttery goodness. Their slight sweetness and golden-brown crust make them a star at any table, whether as a side or a warm snack on their own. Enjoy the nostalgia of traditional roll-making with this recipe that yields a generous batch for sharing.
N/A
Servings
223
Calories
9
Ingredients
Ingredients
all-purpose flour
4 3/4-5 1/4 cups (sifted)
sugar
1/3 cup (granulated)
fast-rising yeast
2 (1/4 ounce) packages (undissolved)
salt
1 1/2 teaspoons (table salt)
milk
3/4 cup (heated)
water
3/4 cup (heated)
butter or margarine
1/4 cup (softened)
large egg
1 (beaten)
butter or margarine
1/4 cup (melted for brushing)
Instructions
1
In a large mixing bowl, whisk together 2 cups of all-purpose flour, sugar, undissolved fast-rising yeast, and salt.
2
In a saucepan, combine milk, water, and 1/4 cup of butter. Heat the mixture until very warm, approximately 120 to 130°F (49 to 54°C).
3
Pour the warm liquid into the dry ingredients and mix until combined.
4
Using an electric mixer, beat the mixture on medium speed for 2 minutes, scraping down the bowl as needed.
5
Add the egg and an additional 1/2 cup of flour, then beat on high speed for an additional 2 minutes.
6
Gradually stir in enough of the remaining flour to form a soft dough.
7
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic.
8
Cover the dough with a clean towel and let it rest for 10 minutes, or, for enhanced flavor, refrigerate for 12 to 24 hours.
9
Divide the rested dough in half and roll each half into a 12-inch square, approximately 1/4-inch thick.
10
Cut each square into 6 strips measuring 2 inches by 12 inches.
11
Cut each strip into 3 rectangles sized 4 inches by 2 inches.
12
Brush each rectangle with melted butter to enhance flavor and richness.
13
Using the dull edge of a knife, create a crease slightly off-center in each rectangle and fold it at the crease.
14
Arrange the folded rolls in rows on greased baking sheets, slightly overlapping each roll and placing them with the shorter side facing down, leaving 1/4-inch space between each row.
15
Cover the rolls and let them rise in a warm, draft-free area until doubled in size, approximately 30 minutes.
16
Preheat the oven to 400°F (204°C) and bake the rolls for 13 to 15 minutes, or until they are golden brown and fully cooked.
17
Carefully remove the rolls from the baking sheets and transfer them to a wire rack to cool.
18
Before serving, brush the rolls with the remaining melted butter for an extra touch of flavor.
Nutrition Information
11g
Fat
29g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Buttery Old Dominion Parker House Rolls?
They are traditional soft, pillowy dinner rolls known for their rich buttery flavor and distinctive folded shape.
What is the characteristic texture of these rolls?
These rolls have a soft, pillowy interior with a golden-brown crust.
What makes the flavor of Parker House rolls unique?
The recipe features a slight sweetness combined with a rich, buttery taste, enhanced by brushing the dough with melted butter before and after baking.
What main ingredients are needed for this recipe?
The primary ingredients include all-purpose flour, sugar, fast-rising yeast, salt, milk, water, butter, and a large egg.
How much flour is required for the dough?
The recipe calls for between 4 3/4 to 5 1/4 cups of all-purpose flour.
What type of yeast should be used?
This recipe specifically uses 2 packages (1/4 ounce each) of fast-rising yeast.
What temperature should the liquid mixture reach?
The milk, water, and butter mixture should be heated until it is between 120 and 130 degrees Fahrenheit (49 to 54 degrees Celsius).
How long should the dough be beaten with an electric mixer?
Beat the mixture on medium speed for 2 minutes initially, then for another 2 minutes on high speed after adding the egg and additional flour.
How long does the dough need to be kneaded?
The dough should be kneaded on a lightly floured surface for approximately 8 to 10 minutes until it is smooth and elastic.
How long should the dough rest before shaping?
The dough should rest for 10 minutes under a clean towel at room temperature.
Can I prepare the dough in advance?
Yes, for enhanced flavor, you can refrigerate the dough for 12 to 24 hours instead of the standard 10-minute rest.
How thick should I roll the dough?
The dough should be rolled into 12-inch squares that are approximately 1/4-inch thick.
What size should the dough rectangles be?
Each 12-inch square is cut into strips and then into rectangles measuring 4 inches by 2 inches.
How do I create the signature fold in the rolls?
Use the dull edge of a knife to create a crease slightly off-center in each rectangle and fold the dough at that crease.
Why is butter brushed on the dough before folding?
Brushing the rectangles with melted butter before folding enhances the flavor and ensures a rich, buttery interior.
How should the rolls be arranged on the baking sheet?
Arrange the folded rolls in rows with the shorter side facing down, overlapping them slightly.
How much space should be between the rows of rolls?
You should leave about 1/4-inch of space between each row on the greased baking sheet.
How long is the second rise?
The shaped rolls should rise in a warm, draft-free area for about 30 minutes, or until they have doubled in size.
What is the baking temperature for the rolls?
The oven should be preheated to 400 degrees Fahrenheit (204 degrees Celsius).
How long do the rolls need to bake?
Bake the rolls for 13 to 15 minutes until they are golden brown.
What should I do after the rolls are baked?
Remove them from the baking sheets and transfer them to a wire rack to cool slightly.
Is there a finishing touch before serving?
Yes, brush the warm rolls with the remaining melted butter for an extra touch of flavor and a beautiful shine.
What are the nutritional facts for these rolls?
Each serving contains approximately 223 calories, 11g of fat, 29g of carbohydrates, and 3g of protein.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine.
How do I know if the liquid is too hot for the yeast?
The liquid should not exceed 130 degrees Fahrenheit; if it is too hot, it may kill the yeast and prevent the dough from rising.
What dishes pair well with Parker House rolls?
They are perfect accompaniments for steak dinners, poultry dishes, or any cozy family meal.
Is this a good recipe for beginners?
Yes, the instructions provide clear steps for mixing, kneading, and shaping traditional rolls.
Why is it called 'Old Dominion'?
'Old Dominion' is a nickname for Virginia, referencing the traditional Southern heritage of this specific style of roll.
Do I need to sift the flour?
The recipe ingredients list suggests using sifted all-purpose flour for the best texture.
How can I ensure the rolls stay soft?
By following the rising times and brushing with butter both before folding and after baking, you lock in moisture and softness.