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Parker House Rolls

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“From an old TOH. I love these rolls. The dough is very easy to work with and they freeze well. Cook time includes rise time.”
READY IN:
2hrs 30mins
YIELD:
30 rolls
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a mixing bowl, dissolve yeast and 1 tsp sugar in 1/2 cup water; let stand for 10 minutes.
  2. Add milk, salt and remaining sugar and water.
  3. Gradually add 2 cups flour; beat until smooth. Beat in egg and oil. Stir in enough flour to make a soft dough.
  4. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
  5. Punch dough down. Divide in half; roll each half on a floured board to 1/3-1/2 inch thickness. Cut with a floured 2 1/2 inch round cutter. Brush with butter if desired.
  6. Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top. Press along folded edge.
  7. Place 2-3 inches apart on greased baking sheets.
  8. Cover and let rise until doubled, about 30 minutes.
  9. Bake at 375F for 15-20 minutes or until golden brown.
  10. Remove from pans and cool on wire racks.

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