Parker House Rolls

Instructions

1. 1

   In a large mixing bowl, combine warm milk (110°F/43°C), sugar, and yeast. Stir gently and let stand for 5-10 minutes until foamy and activated.

2. 2

   Add 2 cups (250g) of flour, salt, softened butter, and egg to the yeast mixture. Mix with a wooden spoon or stand mixer with dough hook on low speed until combined.

3. 3

   Gradually add remaining flour, 1/2 cup at a time, mixing until a soft dough forms that pulls away from the sides of the bowl. The dough should be slightly sticky but manageable.

4. 4

   Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, knead with a stand mixer on medium speed for 4-5 minutes.

5. 5

   Place dough in a greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm place for 1-1.5 hours until doubled in size.

6. 6

   Punch down the dough and turn out onto a lightly floured surface. Roll out to 1/2-inch (1.25cm) thickness.

7. 7

   Using a 3-inch round cutter, cut out circles of dough. Brush each circle with melted butter.

8. 8

   Using the back of a butter knife or a chopstick, make a crease slightly off-center on each circle. Fold the smaller side over the larger side, creating the signature Parker House shape.

9. 9

   Place rolls on a parchment-lined baking sheet, about 2 inches apart. Cover and let rise for 30-45 minutes until puffy.

10. 10

    Preheat oven to 375°F (190°C).

11. 11

    Bake for 12-15 minutes until golden brown on top. The internal temperature should reach 190°F (88°C).

12. 12

    Remove from oven and immediately brush the hot rolls generously with remaining melted butter. Serve warm.