Parker House Rolls

Ingredients

0 of 10 out on the counter

• 3¼ cups all-purpose flour, plus a little for the counter
• 2 tsp instant yeast
• 2 tbsp sugar
• 1 tsp table salt
• 1 cup plus 1 tbsp 1% milk
• 1 large egg
• 3 tbsp olive oil, for the dough
• 2 tbsp unsalted butter, melted, for the folds
• 2 tbsp unsalted butter, melted, for the tops
• Oil or nonstick spray for the bowl and pan

All set! Everything is out. Time to bake.

Method

1. 1Warm 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.
2. 2Stir in the egg, the olive oil and the salt. Add the flour and stir until a rough dough forms.
3. 3Knead 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.
4. 4Put 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.
5. 5Roll 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.
6. 6Press 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.
7. 7Stand 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.
8. 8Bake 18 to 22 minutes, until deep golden on top. Brush with the 2 tablespoons of butter for the tops and pull apart to serve.