Classic Parker House Dinner Rolls
These Classic Parker House Dinner Rolls offer a delightful combination of buttery flavor and soft, pillowy texture, making them a perfect accompaniment to any meal. Inspired by the historic Fannie Farmer recipe, these rolls are a labor of love that will impress your family and friends alike. With just the right amount of sweetness and a touch of sea salt on top, they elevate any dining experience. Serve them warm from the oven for the best results, and watch them disappear from the breadbasket in no time!
36
Servings
N/A
Calories
10
Ingredients
Ingredients
active dry yeast
1 (1/4 ounce) (envelope)
warm water
1/4 cup (110 - 115 degrees)
whole milk
1 cup (heated until warm)
shortening
1/4 cup (softened)
sugar
3 tablespoons (granulated)
kosher salt
1 1/2 teaspoons
large egg
1 (at room temperature)
all-purpose flour
3 1/2 cups (plus more for dusting)
unsalted butter
1/4 cup (melted)
sea salt
to taste (for sprinkling)
Instructions
1
In a small bowl, whisk together the active dry yeast and warm water. Let it stand for about 5 minutes until it becomes frothy.
2
In a small saucepan over medium heat, warm the whole milk until it's just warm to the touch. In a large mixing bowl, combine the shortening, sugar, and kosher salt.
3
Add the warm milk to the mixture, whisking to combine and breaking up any chunks of shortening that may remain.
4
Whisk in the yeast mixture and the room temperature egg until fully incorporated.
5
Gradually add the all-purpose flour to the bowl, stirring vigorously with a wooden spoon until a dough begins to form.
6
Transfer the dough to a lightly floured surface and knead with your hands for about 4-5 minutes, or until smooth and elastic.
7
Place the kneaded dough in a lightly oiled bowl, turning it to coat the surface. Cover loosely with plastic wrap and allow it to rise at room temperature until doubled in size, approximately 1 1/2 hours.
8
Preheat your oven to 350°F (175°C). Melt the unsalted butter in a small saucepan and use some to lightly brush a 13x9 inch baking dish.
9
Once the dough has risen, punch it down and divide it into 4 equal portions. Take one piece and roll it out on a floured surface into a 12x6 inch rectangle.
10
Slice the rectangle lengthwise into three 2-inch wide strips, then cut each strip crosswise into three 4x2 inch rectangles.
11
Brush the melted butter over the half of each rectangle. Fold the unbuttered side over the buttered side, leaving a 1/4-inch overhang. Place the folded piece in the corner of the prepared baking dish with the folded edge facing the short side of the dish. Continue adding the remaining rolls in a shingled pattern to create a long row.
12
Repeat this process with the remaining dough, forming a total of 4 rows in the dish. Lightly brush the tops of the rolls with more melted butter and cover loosely with plastic wrap. Allow the rolls to chill in the refrigerator for 30 minutes up to 6 hours.
13
Bake the rolls in the preheated oven for 25-35 minutes, or until they are golden brown and puffed up. Brush the hot rolls with any leftover melted butter and sprinkle with sea salt before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Parker House Dinner Rolls?
They are buttery, soft, and pillowy rolls inspired by the historic Fannie Farmer recipe, featuring a unique folded shape and sea salt topping.
How many rolls does this recipe produce?
This recipe makes 36 individual dinner rolls.
What is the recommended oven temperature?
The rolls should be baked in an oven preheated to 350°F (175°C).
How long do the rolls need to bake?
The baking time is between 25 and 35 minutes, or until the rolls are golden brown and puffed.
What type of yeast is used in this recipe?
The recipe requires one 1/4 ounce envelope of active dry yeast.
What temperature should the water be for blooming the yeast?
The water should be warm, specifically between 110 and 115 degrees Fahrenheit.
How long should I let the yeast mixture stand?
Let the yeast and warm water stand for about 5 minutes until the mixture becomes frothy.
What kind of milk is recommended for these rolls?
The recipe calls for 1 cup of whole milk, heated until it is warm to the touch.
What type of fat is mixed into the dough?
The dough uses 1/4 cup of softened shortening.
How much sugar is included in the recipe?
The recipe uses 3 tablespoons of granulated sugar.
Does the egg need to be a specific temperature?
Yes, use one large egg at room temperature for the best incorporation into the dough.
What kind of flour is best for Parker House rolls?
The recipe specifies 3 1/2 cups of all-purpose flour.
How long should I knead the dough?
Knead the dough on a lightly floured surface for about 4 to 5 minutes until it is smooth and elastic.
How long is the initial rise time?
The dough should rise in a lightly oiled bowl for approximately 1 1/2 hours, or until it has doubled in size.
What size baking dish is required?
You will need a 13x9 inch baking dish, lightly brushed with melted butter.
How do I divide the dough for shaping?
Punch down the risen dough and divide it into 4 equal portions before rolling each out into a rectangle.
What are the dimensions for rolling out the dough portions?
Each of the 4 portions should be rolled out into a 12x6 inch rectangle.
How do I cut the dough rectangles into roll shapes?
Slice each 12x6 inch rectangle into three 2-inch wide strips, then cut those crosswise into three 4x2 inch smaller rectangles.
How are the individual rolls folded?
Brush melted butter over half of a 4x2 rectangle and fold the unbuttered side over, leaving a 1/4-inch overhang.
What is the 'shingled pattern' mentioned in the instructions?
It refers to placing the folded rolls in the dish so they overlap slightly in a long row, similar to roof shingles.
Do the rolls need to be refrigerated before baking?
Yes, after shaping, the rolls should chill in the refrigerator for at least 30 minutes and up to 6 hours.
What type of butter is used for brushing the rolls?
The recipe uses 1/4 cup of melted unsalted butter for the dish, the folds, and the final coating.
What kind of salt is sprinkled on the finished rolls?
Sea salt is sprinkled over the hot rolls after they are brushed with melted butter.
Who is the historic inspiration for this recipe?
This recipe is inspired by the historic Fannie Farmer Parker House roll recipe.
How many rows of rolls should be in the baking dish?
The 36 rolls should be arranged to form a total of 4 rows in the 13x9 inch dish.
What is the texture of these dinner rolls?
These rolls have a soft and pillowy texture with a buttery finish.
How much kosher salt is in the dough?
The dough mixture includes 1 1/2 teaspoons of kosher salt.
Can I serve these rolls cold?
While they can be eaten at any temperature, they are best served warm from the oven.
What category does this recipe fall under?
This recipe is categorized as Breads.
What are the common tags for this recipe?
Common tags include dinner rolls, homemade bread, yeast rolls, and side dishes.