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4.36 from 101 votes

Buttery Parker House Rolls.

Recipe from Kind Arthur. Every good holiday table needs a basket full of warm, buttery rolls!
Cook Time20 mins
Total Time3 hrs 10 mins
Course: Bread
Cuisine: American
Servings: 16 rolls
Calories: 161kcal

Ingredients

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 1/2 teaspoons instant yeast
  • 3 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1/4 cup potato flour
  • 3 tablespoons butter
  • 1 cup milk
  • 1 large egg
  • 3 1/2 tablespoons to 4 butter, melted; for brushing on rolls

Instructions

  • In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 3 tablespoons melted butter at the end), mixing to form a shaggy dough. Note: to speed the rising process, whisk together the milk and egg, and heat gently just enough to remove the refrigerator chill; then add to the remaining ingredients.
  • Knead the dough, by hand (10 minutes) or by machine (7 to 8 minutes) until it's smooth.
  • Place the dough in a lightly greased bowl or 8-cup measure (so you can track its rising progress). Allow it to rise for 90 minutes; it'll become quite puffy, though it probably won't double in bulk. Note that the dough takes quite awhile to get going; after 1 hour, it may seem like it's barely expanded at all. But during the last half hour, it rises more quickly.
  • Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll or pat the dough into an 8" x 12" rectangle.
  • Brush the dough all over with a light coating of the melted butter. You'll have melted butter left over; save it to brush on top of the baked rolls.
  • Cut the dough in half lengthwise, to make two 4" x 12" rectangles. Working with one rectangle at a time, fold it lengthwise to about 1/2" of the other edge, so the bottom edge sticks out about 1/2" beyond the top edge. You'll now have a rectangle that's about 2 1/4" x 12". Repeat with the other piece of dough.
  • Cut each of the rectangles crosswise into four 3" pieces, making a total of 8 rolls, each about 2 1/4" x 3". Place the rolls, smooth side up, in a lightly greased 9" x 13" pan. Repeat with the remaining piece of dough, making 16 rolls in all. Alternately you can roll each rectangle of dough into a coil as you would a cinnamon roll.
  • You'll arrange 4 rows of 4 in the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan.
  • Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they're puffy but definitely not doubled. Towards the end of the rising time, preheat the oven to 350°F.
  • Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set.
  • Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve.

Nutrition

Calories: 161kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 234mg | Potassium: 66mg | Fiber: 1g | Sugar: 3g | Vitamin A: 180IU | Calcium: 24mg | Iron: 1.3mg