Prep 2 mins
Cook 25 mins
These are rich and full of butter! I recently shaped these rolls in balls. When they were done, I brushed the tops with melted butter and then topped them (a row each) with toasted poppy seeds, toasted sesame seeds, a combo of equal parts dill weed/kosher salt/sugar, and Parmesan cheese. I loved how they turned out.
- 3 tablespoons water (105 to 110)
- 3 tablespoons sugar
- 2 1⁄2 teaspoons active dry yeast (1 package)
- 1⁄2 cup unsalted butter (1 stick)
- 1 cup milk
- 2 cups bread flour
- 1 1⁄2 teaspoons salt
- 1 1⁄2-2 cups all-purpose flour
- 2 tablespoons butter
- In bowl of heavy-duty mixer combine warm water, sugar and yeast.
- Let it sit for about 5 minutes until foamy.
- Melt butter in glass bowl in microwave.
- Add milk and heat to lukewarm (no hotter than 110°).
- Add milk mixture to yeast mixture.
- Put on dough hook.
- Add bread flour and salt and combine well.
- Add all-purpose flour slowly until dough forms a slightly sticky ball.
- Continue to knead dough for 5 to 10 minutes longer, adding in more all-purpose flour if dough gets too sticky.
- Place ball in a greased or buttered bowl.
- Turn to coat with butter.
- Cover with plastic wrap and let rise for about an hour or until doubled.
- Butter a 13- x 9-inch baking pan.
- Divide dough into about 20 pieces.
- Form into smooth balls and place in 5 rows in pan.
- Cover loosely and let rise until doubled again (about 45 minutes).
- Make a deep crease down center of each roll using a spatula.
- Let rise, covered, another 15 minutes.
- Preheat oven to 375°.
- Melt 2 tablespoons butter.
- Brush tops of rolls.
- Bake in center of oven for 20 to 25 minutes until golden.
I was so skeptical, cause all the recipes I tried lately were not good, They were either heavy and dense or too sweet or just plain yucky. This one is sooo good ! And I used just all purpose flour, I cant imagine how it would of been with the bread flour, and A.P flour together. This is the BEST ! Anyone who is a novice or begginer, should have this one in their recipe box or folder.Tender and delicate warm butter dripping down the sides glistening over the crevices of the roll is utter sinful, with a few sprinkles of gray sea salt to entice your taste buds. Give it a try ! Two thumbs way up !!!
These rolls were a HUGE hit at Thanksgiving. For no other reason that I could because no one was there to stop me at 5:00 a.m., I substituted buttermilk for regular milk. This was my first time preparing Parker House rolls and certainly not my last. Thanks for posting!
This recipe is great! I had them with a pot roast and they came out fabulous--so soft and the perfect texture. thanks so much. :D