Parker House Rolls - Homemade

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In the video text, I mentioned that the flour is 375 (3 cups) but I used 1/2 cup more to adjust the dough and little more for kneading. My flour measurement is 1 cup = 125 grams.

Parker House Rolls - Homemade

Makes 18 rolls
Temperature: 180°C (350°F) preheated oven. Top-bottom heat.
Baking time: 25 minutes 
The baking pan I use: 28 x 22 cm

250ml (1 cup) warm milk
7g (2-1/4 tsp) active dry yeast
62.5g (1/4 cup) melted margarine/shortening
50g (4 tbsp) sugar
7g (1-1/2 tsp) salt
1 large egg, room temperature
375g (3 cups) + 1/2 cup all-purpose flour, plus for kneading
62.5g (1/4 cup) melted butter for greasing the pan, brush the dough and brush the rolls after baking.
Sea salt flakes for a sprinkle
Oil for the bowl


  • In a medium bowl: warm milk + yeast + a pinch of sugar. Stir and cover 10 minutes until foamy.
  • In a large bowl: melted margarine/shortening + sugar + salt. Whisk. Add yeast mixture and egg. Whisk again.
  • Add the flour. Stir until just moisten. Transfer to the counter. Start kneading.
  • Sprinkle with flour to help to knead, knead for about 5 minutes. 
  • Form a ball. Put in a bowl and coat with oil. Cover for an hour.
  • Put back on the counter. Form a ball again. Divide into 2 to the easier working.
  • Flatten and roll out into a square 24 x 24 cm. Brush with melted butter. Divide into 9 squares.
  • Fold each square dough like a book. Cover the folded dough while working with the other half of the dough. 
  • Brush the pan with butter. My baking pan is 28 x 22 cm. Put the folded dough in the pan.
  •  Cover for 30 minutes, brush with butter before baking later, or cover 15 minutes, brush with butter and cover again 15 minutes or longer.
  • Bake at 180°C (350°F) for 25 minutes. Preheated oven top-bottom heat. An oven may vary.
  • While still hot brush with the remaining butter. Sprinkle with sea salt flakes. 
  • The texture is soft like a pillow. Enjoy ...


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