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A basket lined with a white and black checkered cloth holds several golden-brown, freshly baked bread rolls in front of a white tiled wall.
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Grandma's Parker House Rolls

These buttery Parker House Rolls are super soft! The secret? Scalded milk for a fluffy dough, then you just brush circles of dough with butter, fold 'em in half, and bake for warm, delicious rolls.
Course Bread
Cuisine American
Keyword Parker House Rolls
Prep Time 15 minutes
Cook Time 15 minutes
Rising Time 2 hours
Total Time 2 hours 30 minutes
Servings 24
Author Heidi Bruaw

Ingredients

  • 1 Cake Compressed Yeast
  • 6 Tablespoons Sugar
  • 1¾ teaspoon Salt
  • ¼ cup Shortening Melted
  • ¾ cup Water Lukewarm
  • ¾ cup Milk Scalded and Cooled
  • 5-5¼ cups Flour

Instructions

  • Scald milk.
  • Let milk cool.
  • Soften yeast in cooled milk.
  • Add salt, shortening, sugar, and water.
  • Add flour, a cup at a time, stirring thoroughly after each cup is added.
  • Mix with hands for the last couple of cups of flour.
  • Place onto lightly floured board and knead until smooth.
  • Cover with a warm, damp cloth.
  • Let rise until double in size (about 1 hour).
  • Roll to ⅓ inch thickness.
  • Cut in circles approximately 2 inches in diameter.
  • Crease middle of each with the dull edge of a knife.
  • Brush ½ with butter.
  • Fold over and press together with the palm of your hand.
  • Place close together in rows on well-oiled cookie sheet.
  • Cover and let rise until triple in size (about 1-2 hours).
  • Bake at 450° for 15-18 minutes.
  • Brush tops with melted butter.

Notes

Helpful Tips
  • 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.