Baking
Classic Parker House Rolls
Soft folded yeast rolls with the signature buttered crease, adapted directly from Fannie Farmer’s measured 1910 method.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 2 cups whole milk
- 3 tbsp unsalted butter, plus 2 tbsp melted butter for shaping
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 2 1/4 tsp active dry yeast
- 1/4 cup lukewarm water
- 5 to 5 1/2 cups all-purpose flour, plus more for the work surface
Make it happen
Directions
- 1
Scald the milk, then stir in 3 tablespoons butter, the sugar, and salt. Cool until lukewarm.
- 2
Dissolve the yeast in the lukewarm water. Stir it into the milk mixture, then beat in 3 cups flour until smooth.
- 3
Cover and let rise until doubled, about 60–90 minutes. Stir down, then add enough remaining flour to make a soft kneadable dough.
- 4
Knead until smooth, cover, and let rise again until doubled, about 45–60 minutes.
- 5
Roll the dough 1/3 inch thick. Cut rounds, crease each through the center, brush one half with melted butter, fold, and press gently.
- 6
Arrange 1 inch apart on greased pans. Cover and rise 20–30 minutes, then bake at 425°F for 12–15 minutes until golden.
Estimated per serving
Nutrition at a glance
Recipe makes 12 servings. Values are planning estimates, not medical advice.