Old-Fashioned Parker House Rolls Recipe

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Baking has been keeping me busy and given me a hobby when I feel like I don’t have one. Most of my friends crochet, sew, read, or do wine tastings at least, lol. I don’t do any of those things so sometimes I feel like I’m boring. Baking keeps me from going crazy and it makes me feel like I have marketable skills beyond my day job. It’s fun to learn new skills in the kitchen! Today I decided to try Parker House Rolls.

Baking with yeast is my newest endeavor in the kitchen. I finally worked with yeast for the first time a couple of weeks ago when I made homemade bread and it wasn’t as hard as I thought. Since I bought a pack of 6 envelopes of yeast, I thought I should probably use it and learn some more. This time, I decided to try some rolls from my grandmother’s cookbook. We had them with steak, potatoes, and salad for a family dinner with my parents. My husband grilled the steak and potatoes, my mom made the salad, and I made the rolls. It was a yummy meal!

Ingredients You Will Need

Yeast is the leavening agent in Parker House Rolls. Yeast feeds on sugars in the dough and produces carbon dioxide gas as a byproduct. This gas gets trapped in the dough as it rises, creating the characteristic light and fluffy texture of the rolls.

Sugar provides food for the yeast to activate and reproduce. It also adds a touch of sweetness to the dough. Finally, sugar helps with browning during baking, contributing to the golden color of the crust.

Salt enhances the flavor of the dough. It also strengthens the gluten structure in the flour, which helps the rolls hold their shape.

Shortening contributes to the tender, flaky texture of the rolls. Unlike some breads with a lot of shortening for layering, Parker House Rolls incorporate throughout the dough for even distribution of flavor and tenderness.

Water is essential for hydrating the flour and activating the yeast.

Milk adds richness, flavor, and moisture to the dough. The milk sugar (lactose) also contributes a touch of sweetness and aids in browning.

Flour is the main structural component of Parker House Rolls. It provides the framework for the dough and gives the rolls their body.

Frequently Asked Questions

My yeast isn’t foaming. Is it bad? If you’ve used active dry yeast, it needs to be activated in warm water with a little sugar for 5-10 minutes before using. If it’s not foaming after that time, the yeast might be old and you’ll need to start over with fresh yeast.

My dough is too sticky! What do I do? Add a tablespoon of flour at a time until the dough is no longer sticking to your hands. Be careful not to add too much flour, or your rolls will be tough.

My dough is too dry! What do I do? Add a tablespoon of milk or water at a time until the dough comes together and is slightly tacky.

My rolls aren’t rising! What happened? There could be a few reasons for this. Make sure your yeast is fresh and active. Also, ensure the dough is in a warm place to rise. Ideally, the temperature should be around 70-80°F.

What’s the best way to roll out the dough for even shapes? Use a lightly floured rolling pin and roll the dough out on a lightly floured surface. Try to roll it out into an even thickness. Use a biscuit cutter or mason jar for even circles.

How can I tell if my rolls are done? The rolls should be golden brown on top. You can also insert a toothpick into the center of a roll and make sure it comes out clean.

Helpful Tips

Storing Baked Rolls:

• Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 3 days. This is best for maintaining their soft texture.
• Freezing: For longer storage, freeze baked rolls in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before reheating.

Reheating:

• Oven: Reheat rolls in a 350°F (175°C) oven for 10-15 minutes, covered with foil, then remove foil for a few minutes to crisp up.
• Microwave: Heat individual rolls briefly in the microwave on low power until warmed through. Be careful not to overheat and dry them out.
• Toaster: For a quick reheat, lightly toast the rolls for a crispy exterior and soft center.

Make-Ahead Options:

• Refrigerate Dough: After the first rise, punch down the dough and place it in a covered container in the refrigerator overnight. Let it come to room temperature before shaping and baking the next day.
• Freeze Shaped Dough: Shape the dough into rolls and freeze them on a baking sheet until firm. Transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before baking. Let them rise at room temperature for about 30 minutes before baking as directed.

For Tastier and Fluffier Rolls:

• Don’t over-knead the dough: You want to knead until the dough is smooth and elastic, but not tough. Over-kneading can make the rolls dense.
• Let the dough rise fully: Both rise times are important. Be patient and let the dough rise until doubled in size for the first rise, and tripled in size for the second rise. This ensures light and airy rolls.
• Brush with butter: Brushing the rolls with melted butter before and after baking adds flavor and keeps them moist.

For shaping and baking:

• Dust lightly with flour: When rolling out the dough, use a light dusting of flour to prevent sticking. Too much flour can make the rolls dry.
• Don’t overcrowd the pan: Leave some space between the rolls on the baking sheet so they have room to rise without touching each other.
• Watch for browning: Keep an eye on the rolls while baking. Take them out when they’re golden brown, not burnt.

Substitutions and Variations

Yeast: You can substitute 1 packet (2 1/4 teaspoons) of instant yeast for the cake of compressed yeast. Just proof the instant yeast according to the package directions before adding it to the other ingredients.

Milk: You can replace whole milk with low-fat milk, reconstituted powdered milk, or even non-dairy milk like almond milk or oat milk. The rolls might not be quite as rich, but they will still be delicious.

Shortening: You can substitute the shortening with unsalted butter, melted coconut oil, or even olive oil. Butter will give the rolls the richest flavor, but the other options will work in a pinch.

Sugar: You can substitute the sugar with honey or agave nectar for a slightly different flavor.

Honey Butter Rolls: Add honey to the melted butter you brush on the tops of the rolls after baking for a touch of sweetness.

Garlic Butter Rolls: For a savory twist, add minced garlic or garlic butter to the melted butter and brush it on the rolls after they come out of the oven.

Herb Rolls: Liven up the rolls by mixing in some chopped fresh herbs like rosemary, parsley, or dill to the dough before shaping.

Cheese Rolls: Sprinkle grated Parmesan cheese over the rolls after brushing them with melted butter for an extra cheesy flavor.

What to Serve with Parker House Rolls

Classic Roast Chicken: The buttery flavor of the rolls pairs perfectly with the savory taste of roast chicken. You can also stuff the rolls with herbs and garlic for an extra flavor boost.

Thanksgiving Dinner: Parker House Rolls are a popular choice for Thanksgiving dinner

Soup: Rolls are always a great accompaniment to soup. The Parker House Rolls can soak up any leftover broth in the bowl, making for a satisfying meal.

Stews: Similar to soup, Parker House Rolls can help soak up the juices in a stew.

Pasta Dishes: While pasta dishes don’t necessarily need a side, some people like bread with their meal and these are the perfect addition.

Salads: For a lighter meal, Parker House Rolls can be served alongside a salad. This is a great option for a summer lunch or dinner.

Other Recipes You May Enjoy

If you like these Parker House Rolls, you might also like my Buttermilk Biscuits or my Cottage Cheese Bread. These Garlic Bread Rolls are also delicious.

Final Thoughts

The recipe says it makes 24 rolls. I was able to make 23, which is fairly good. Normally, in my experience, recipes make much less than they say. In order to make sure I got the most out of the recipe, I made sure to follow the measurements closely. The recipe states how thick the dough should be and how big the diameter should be. I used a small mason jar to cut out the circles. It wasn’t the exact size it called for, but it was pretty close.

My family had rave reviews for this recipe. Since it made so many, we were able to have the rolls for a few days afterward for snacks and meals. The kids loved them! They were especially good for breakfast with some homemade raspberry jam.

Let me know if you try them!