Soft and Buttery Parker House Rolls Recipe
Soft and buttery Parker House rolls made from white bread dough, these classic rolls are shaped into clamshells, brushed with melted butter and egg wash, baked until golden brown, then finished with flaky sea salt for a deliciously tender and flavorful bread perfect for any meal.
- Prep Time: 30 minutes (including dough resting after refrigeration and shaping)
- Cook Time: 30 minutes
- Total Time: 4 hours (including dough rising and proofing time)
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
For the Dough
- One batch of white bread dough, risen and ready to use (see dough post for rising options)
For the Rolls
- 60g salted butter, melted (or unsalted butter with a pinch of salt)
- Egg wash: 1 egg whisked with 1 Tbsp water
- Flaky sea salt, to finish
Instructions
- Shape Rolls: Start with risen white bread dough. If the dough was refrigerated, let it come to room temperature for about 30 minutes to soften for easier handling.
- Prepare Pan: Grease and line a 9x13" (20x30cm) pan with parchment paper, or generously butter a nonstick pan you trust.
- Melt Butter: Melt the butter and allow it to cool slightly.
- Divide Dough: Turn dough out onto a lightly floured surface or silicone baking mat. Divide into 18 equal pieces (about 45g each).
- Shape Dough Balls: Shape each piece into a tight ball by tucking the edges underneath, placing seam side down, and forming a smooth ball with your hand.
- Rest Dough: Cover dough balls with a clean tea towel or plastic wrap and let rest for 10 minutes to relax.
- Form Parker House Shape: Work with one dough ball at a time. Lightly flour surface, flatten with hand, then roll into a 6" (16cm) oval. Brush with melted butter, fold into a clamshell shape, and arrange in the prepared pan in 3 rows of 6.
- Repeat Shaping: Continue shaping remaining rolls and arrange evenly in the pan.
- Final Rise: Cover the pan with plastic wrap or lid, and let rise in a warm spot for about 1 hour until puffy and springs back slowly when poked.
- Preheat Oven: Near end of rising, preheat oven to 350°F (180°C) and place a rack in the middle.
- Apply Egg Wash: Brush the risen rolls with the egg wash evenly.
- Bake: Bake for 25-30 minutes until a deep golden brown and internal temperature reads 190°F (88°C) on a probe thermometer.
- Finish Rolls: Remove from oven, brush with remaining melted butter, and sprinkle with flaky sea salt if desired.
- Serve and Store: Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days; refresh before eating.
Notes
- Letting the dough rest before shaping ensures easier handling and better texture.
- Using a silicone baking mat reduces the need for extra flour when shaping.
- Ensure the rolls have fully risen and are puffy before baking for a tender crumb.
- Melted butter brushed on top before folding adds flavor and softness.
- The flaky sea salt adds a pleasant savory crunch but is optional.
- Using a digital probe thermometer ensures the rolls are perfectly baked without overbaking.
- Refresh leftover rolls by warming them slightly to restore softness.
