Dinner Parker House Rolls Contains wheat ((406 g) all-purpose flour), egg, milk (plus 1 tbsp (255 g) 1% milk) Everyday healthy Makes16 rollsTotal2 h 45 minDietVegetarian Keep screen on Illustration made with AI (Gemini), staged from the recipe Ingredients½×1×2×USMetric0 of 103¼ cups all-purpose flour, plus a little for the counter2 tsp instant yeast2 tbsp sugar1 tsp table salt1 cup plus 1 tbsp 1% milk1 large egg3 tbsp olive oil, for the dough2 tbsp unsalted butter, melted, for the folds2 tbsp unsalted butter, melted, for the topsOil or nonstick spray for the bowl and pan MethodWarm the milk to about 110 °F, comfortably warm to the touch and not hot. Stir in the yeast and sugar and let it sit 5 minutes, until foamy.Stir in the egg, the olive oil and the salt. Add the flour and stir until a rough dough forms.Knead on a floured counter for 8 minutes, until smooth and springy. It should stay a little tacky. If it feels stiff, knead in 1 tablespoon of milk.Put the dough in a greased bowl, cover it, and let it rise until just doubled. Start checking at 45 minutes. Do not let it go past double.Roll the dough into a 12 × 16 inch rectangle. Brush it with the 2 tablespoons of butter for the folds. Cut it into 16 rectangles, 4 across and 4 down.Press a crease into each rectangle with the back of a knife, just off the middle, and fold the small side over the big side. Do not seal it.Stand the rolls in rows in a greased 9 × 13 inch pan, each one leaning on the next, folds up. Cover and let them puff for 30 minutes. They should look puffy, not doubled. Heat the oven to 375 °F near the end.Bake 18 to 22 minutes, until deep golden on top. Brush with the 2 tablespoons of butter for the tops and pull apart to serve. NutritionEstimatedPer 1 roll · serving size 1 of 16Calories159Total fat6.1 gSaturated fat2.4 gSodium158 mgTotal carbohydrate21.9 gDietary fiber0.8 gTotal sugars2.5 gProtein3.7 g Share Share this recipe Print view Save to an app All recipes asharedpalate.com · asharedpalate.com/parker-house-rolls
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