Parker House Rolls

We all love a good bread recipe… In this case good rolls and bun recipes. I find that this recipe is my go-to recipe when I am making rolls, burger buns, hot dog buns, or slider buns. It is just that good and it is so easy to make. You can shape this dough however you like. I typically do the obvious bun shape, hot dog shape, knots, snail rolls, cloverleaf shape, twist shape, or the Parker House style shape.

Now I am not sure if this is the way they make their rolls, but this is pretty darn close in my opinion. They are so buttery, light, and soft and it pairs well with bbq, pulled pork, burgers, hot dogs, or just as a side to sop up any good juices from your dinner plate. Give this recipe a try and you will love them. You will be making them all of the time… like me. I love a good bread recipe. lol.

Here is what you will need.

INGREDIENTS:

2 1/2 tsp. Yeast
1 cup. Warm Milk (250ml)
4 tbsp. Butter – melted and cooled
2 tbsp. Sugar
2 Eggs – beaten
4 cups. Unbleached All-Purpose Flour
1 1/2 tsp. Kosher salt ( or 3/4 tsp fine salt)

FOR THE GLAZE:

1 tsp Cornstarch
1/4 cup Water

DIRECTIONS:

1. In a microwave-safe bowl combine the cornstarch and water and stir. Place in the microwave for 10 to 15 seconds. Stir and set aside.
2. In a stand mixer (or by hand) combine the flour and salt. Mix well.
3. In a measuring cup add the milk and heat until just warm. Add the sugar and yeast and stir. Let sit for 10 minutes or until frothy and foamy. If it does not foam up your milk is too cold or your yeast is bad. Start this process over.
4. Add the eggs, and butter to the milk and yeast mixture and stir to combine well, and break apart the eggs into the mixture.
5. Turn the stand mixer on low and pour in the milk and egg mixture and let knead for about 7 minutes. You can turn the mixture on level 2 if needed. ( if you are mixing this by hand it is the same process except you will be mixing in a bowl or on the counter-top)
6. Turn the dough out onto a lightly floured surface ( do not over-flour this dough add just a little flour to prevent sticking) and knead for 2 minutes.
7. Place the dough in a buttered or oiled bowl and cover with plastic wrap or a tea towel. Place in a warm area to rise for 1 hour or until doubled in size.
8. Press the dough down and at this point, you can shape the dough.

DIRECTIONS PART 2:

1. For parker house rolls – divide the dough in half and roll the dough out to about 8 inches by 16 inches. Cut each rectangle lengthwise into four strips about 2 inches wide. Cut each rectangle into 4 rectangles about 4 inches long. Brush each rectangle with butter and fold in half leaving a 1/2-inch flap on the end. Place the rolls in a buttered baking dish making sure to slightly overlap the rolls. Cover the rolls with a dish towel and allow to rise for 30 minutes. Brush the glaze over the rolls and bake at 425* for 15 to 20 minutes or until golden brown and cooked through. Remove and place on a wire rack to cool.
2. For Cloverleaf rolls – Divide the dough into 16 pieces. Divide each piece into 3 pieces. Shape each piece into round balls and place 3 balls in a buttered muffin tin. Cover and proof for 30 minutes. Brush with the glaze and bake at 425* for 15 to 20 minutes or until golden and cooked through. Remove to a wire rack to cool.
3. For knots – Divide the dough into 16 pieces. Roll each piece out to 12 inches long. Shape them into a figure 8 and tuck the ends through the holes. Cover and let proof for 30 minutes. Brush with the glaze and bake at 425* for 15 to 20 minutes or until golden and cooked through. Remove to a wire rack to cool.
4. For twist rolls – Divide the dough into 16 pieces. Roll into 12-inch long ropes. Fold the rope in half and twist. Pinch the end together to seal. Cover and let proof for 30 minutes. Brush with the glaze and bake at 425* for 15 to 20 minutes or until golden and cooked through. Remove to a wire rack to cool.
5. For burger buns- Divide the dough into 10 pieces. Shape each piece into a round ball. Place on the sheet tray and gently smush the round balls flat to about 1 inch thick. Cover and let proof for 30 minutes. Brush with the glaze and sprinkle on some sesame seeds and bake at 425* for 15 to 20 minutes or until golden and cooked through.
6. For hot dog buns – Divide the dough into 12 pieces. Shape each piece into 2-inch width by 8-inch length. Place on the tray and cover. Let proof for 30 minutes. Brush with the glaze and bake at 425* for 15 to 20 minutes or until golden brown and cooked through. Remove to a wire rack to cool.
7. For slider buns- Divide the dough into 24 pieces. Shape into balls and place in a buttered 9×13-inch baking dish. Cover and let rise for 30 minutes. Brush with the glaze and bake at 425* for 15 to 20 minutes or until golden brown and cooked through. Remove and let cool for 15 minutes in the pan before removing to a wire rack to cool.

• You can sprinkle any of these dough shapes with salt, herbs, or herb butter before or after baking.
• Store in a bread bag on the counter for up to 1 week.
• You can store these in an airtight container in the fridge for up to 1 week.