Description
Create soft and buttery Parker House Rolls using your favorite white bread dough. These classic rolls feature a simple fold and bake method, perfect for beginners wanting impressive results.
Ingredients
- One batch of white bread dough, risen and ready to use
- 60g salted butter, melted (add a pinch of salt if using unsalted)
- Egg wash – 1 egg whisked with 1 Tbsp water
- Flaky Sea Salt to finish
Instructions
- Start with your risen white bread dough. If it was refrigerated, let it warm on the counter for 30 minutes before shaping.
- Grease and line a 9×13″ (20x30cm) pan with parchment paper, or generously butter a non-stick pan.
- Melt the butter and let it cool slightly.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into 18 equal pieces, aiming for about 45g each. Weigh your total dough and divide by 18 for accuracy.
- Shape each piece into a tight ball by tucking the edges under, placing it seam side down, and using a claw shape with your hand to form a smooth ball.
- Rest the dough balls under a clean towel or plastic wrap for 10 minutes.
- Work with one ball at a time. Lightly flour your surface and flatten the ball into a long oval, about 6″ /16cm long.
- Brush the oval with melted butter. Fold it in half like a clamshell.
- Arrange the shaped rolls in your prepared pan in 3 rows of 6, vertically aligned.
- Cover the pan and let the rolls rise in a warm spot for about an hour, until puffy and the indentation slowly springs back when gently poked.
- Preheat your oven to 350°F / 180°C with a rack in the middle toward the end of the rise time.
- Brush the tops of the rolls with egg wash, then bake for 25-30 minutes until deep golden brown and they register 190°F / 88°C internally.
- Remove from the oven and immediately brush with any remaining melted butter. Sprinkle with flaky sea salt if you like.
- Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days; refresh before eating.
Notes
- For 12 round rolls instead of Parker House style: Divide dough into 12 pieces (about 70g each). Shape into balls, rest 10 minutes, re-roll to tighten, and arrange in the 9×13″ pan. Brush with butter during or after baking.
- For Fantail rolls: Give dough a cold rise (4-24 hours). Butter a muffin pan. Divide dough in half. Roll each half into a 12″ square. Cut each square into six 2″ strips. Brush strips with butter, stack them, and cut the stack across into six smaller stacks. Place each stack cut-side up in a muffin cup. Rise and bake as directed, allowing extra time for the second rise.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American