Parkerhouse Rolls
These Parker House rolls are soft dinner rolls made with all-purpose flour, instant mashed potato flakes, milk, egg, and duck fat or butter, then brushed with butter and baked until golden brown. They are a simple pull-apart roll for holiday dinners, Sunday meals, or anytime you want a softer, richer dinner roll.
Ingredients
- 3 cups all purpose flour
- 2 1/2 teaspoons all purpose flour
- 2 1/2 teaspoons instant yeast
- 3 tablespoons sugar (maple sugar is my goto)
- 1 1/2 teaspoons kosher salt
- 3/4 cups instant mashed potato flakes
- 2 tablespoons duck fat or melted butter
- 2 tablespoons melted butter, salt free
- 1 egg
- 1 cup whole milk
- 4 tablespoons or half stick of unsalted butter (for brushing the rolls. Do not mix into the dough)
Instructions
- Mix milk, eggs, salt, sugar, duck fat (or 2 tablespoons of melted butter) into a microwave safe mixing bowl. Microwave for 30 seconds to take some chill out of the mixture. Add the yeast and stir to combine.
- Add the milk mixture to the bowl of a stand mixer. Add the flour and potato flakes to the bowl. With a dough hook attachment, mix on medium low speed for about 8 minutes until a smooth dough is formed. It should be just pulling away from the sides of the mixing bowl. If the dough appears to be too wet/sticky, add in a tablespoon of flour at a time until the dough pulls away from the mixing bowl after mixing.
- Lightly grease large mixing bowl. Place the dough in the bowl and cover the bowl with a towel. Place in a warm section of your house and let the dough proof, until it has doubled in size. This will take about 1.5 hours.
- Press down on the dough with your hand to release the gases.
- Grease a large baking dish or sheet pan and set aside. You'll be placing the dough on it after you've assembled the rolls.
- Lightly dust a work surface with flour. You're wanting to dust about a 14x14 inch work surface in which you'll be rolling the dough out on.
- Place the dough onto the floured work area and shape into a rectangle that's about 12 x 14 inches in size.
- Lightly brush the dough with butter.
- Using a kitchen knife, cutting vertically, cut around 2 inch even strips of dough. See picture below the directions.
- Now, cutting horizontally, cut all of the strips down the middle. See picture below.
- Roll each dough strip up "like a fruit roll-up". See picture below.
- Place the dough rolls seam side down on the baking vessel, so that all of the rolls are touching one another.
- Cover the baking vessel with a towel and let the bread rise for 45 minutes.
- Pre-heat your oven while the dough is proofing.
- Brush the rolls with butter or duck fat and then bake for about 20 to 25 minutes. The rolls should be set and browned.
- This is an optional step, but I like to brush with butter and sprinkle with kosher sea salt as soon as the come out of the oven.
NOTES
- Warm the milk mixture gently. Microwave the milk, egg, salt, sugar, and duck fat or melted butter just enough to take the chill off, then add the yeast. You do not want it hot enough to hurt the yeast.
- Mix until the dough clears. Knead with the dough hook until the dough is smooth and just begins to pull away from the bowl. If it stays too wet, add flour 1 tablespoon at a time.
- Let it fully double. The first rise takes about 1 1/2 hours, and the dough should clearly double in size before you shape it.
- Roll and cut evenly. Shape the dough into about a 12 x 14-inch rectangle, brush it lightly with butter, then cut even strips before rolling them up so the rolls bake at the same rate.
- Place them touching. Set the shaped rolls seam-side down in the pan so they touch each other. That helps give you the soft pull-apart sides Parker House rolls are known for.
- Give them a second rise. Let the shaped rolls rise for about 45 minutes before baking so they stay light rather than dense.
- Brush and bake until browned. Brush with butter or duck fat before baking, then bake about 20 to 25 minutes until the rolls are set and golden brown.
- Brush again while hot. The post notes this is optional, but brushing with butter and sprinkling with kosher salt right out of the oven gives the rolls a better finish.
Nutrition
Calories: 176kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 266mg | Potassium: 102mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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