Parker House Rolls
Equipment
- large pot
- cookie sheet
- saucepan
Ingredients
- 4 cups milk
- 1 + 1 cups butter
- 1 cup sugar
- 4 ½ tsp active dry yeast
- 8 + 1 cups flour
- 1 tsp baking powder heaping
- 1 tsp baking soda not full tsp
- 1 tbsp salt heaping
Instructions
First rise
- In a large pot, combine milk, 1 cup butter, and sugar
- Bring to a simmer and when the mixture is hot (not boiling) turn off the heat and allow to cool for 30-45 minutes, just warmer than lukewarm
- Add in the yeast and 8 cups of flour and stir to combine
- Cover and rise for 1hr
Second rise
- Add baking powder, baking soda, salt, and 1 cup of flour
- Stir to combine
- Divide dough in half onto floured surface
- Knead dough for 8- 10 minutes by hand (2 min with stand mixer)
- Form into a ball and cover with a towel
- Cover and rise in warm place for 30-45 minutes
- Repeat from kneading step for other half of dough
Third rise
- Melt 1 cup of butter in saucepan
- Roll out dough on floured surface ½ inch thick
- Cut circles with 2½ inch circle cutter
- Dunk each circle in melted butter, then immediately fold in half and place on cookie sheet flat side down
- Press lightly on roll to encourage sealing
- Repeat cutting and dunking with remaining dough
- Cover and rise for 30-45 minutes
Baking
- Preheat oven to 400℉
- Bake for 15 minutes
Notes
Original recipe
Can refrigerate dough for up to 4 days