Food Recipes Parker House Rolls 3.7 (86) 3 Reviews These soft, buttery rolls will become an essential component of all your holiday meals. By Grace Elkus Grace Elkus Grace Elkus is a food writer and editor with over a decade of experience in culinary media. Highlights: * Associate food editor at Real Simple, where she developed recipes, wrote food stories, and assisted with styling * Deputy food director at Kitchn, where she and her team were responsible for 100 recipes a month * Currently the content lead for JOKR Real Simple's Editorial Guidelines and Betty Gold Betty Gold Betty Gold is the former senior digital food editor at Real Simple. Real Simple's Editorial Guidelines Updated on August 7, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 40 mins Total Time: 4 hrs 5 mins Yield: 16 serves Parker House rolls are our take on Sister Schubert rolls, a holiday favorite in the South. We tasted the two side by side, and we can say with confidence that ours are irresistible, too—so it's worth going the homemade route. Allowing the rolls to rise twice ensures that they are delightfully light and airy. As they continue to grow in the oven, they'll bake into one another, creating a pan of pull-apart perfection. Don't skip the extra melted butter and flaky salty—your dinner guests will be talking about these for years to come! Ingredients 1 ½ cups warm water 2 ¼ teaspoons active dry yeast (from one ¼-ounce envelope) ½ cup granulated sugar 2 ½ teaspoons kosher salt 4 ½ cups all-purpose flour, plus more for work surface 1 cup (16 tablespoons) unsalted butter, melted, divided, plus more for greasing pans 2 large eggs, lightly beaten flaky salt, for serving Directions Combine water and yeast in a liquid measuring cup and whisk to combine. Let sit until foamy, about 5 minutes. Combine the sugar, salt, and 4 ½ cups flour in a large bowl. Add yeast mixture, ½ cup melted butter, and eggs; stir with a wooden spoon until a dough forms (it will be slightly sticky). Turn dough onto a floured surface and knead with lightly floured hands until smooth, about 4 to 5 minutes, continuing to flour the dough and the surface as you knead. Lightly grease the bowl with butter and place the dough back into the bowl, turning to coat. Cover loosely with plastic wrap and let rise in a warm place until doubled in size, about 1½ hours. Butter two 8-inch round cake pans and set aside. Divide dough into two equal pieces and roll each piece into a 24-inch log. Cut each length of dough into 16 equal pieces. Using the heel of your hand, flatten each piece of dough into a 3-inch oval. Brush the ovals with melted butter, fold in half and pinch the edges to seal. Place 10 rolls around the outer rim of the prepared pan with the pinched edges facing the sides of the pan. Place 5 in the middle, and 1 in the center. Repeat with the remaining pan. Cover loosely and let rise until doubled, 1 to 1½ hours. Bake at 375 F on middle rack until puffed and lightly golden brown, about 18 to 20 minutes. Brush again with melted butter. Top with flaky salt. Chef's Notes Baking from freezer: Bake rolls following the above instructions, omitting the melted butter and flaky salt added after baking. Let cool completely, then wrap tightly in plastic wrap and freeze. To reheat, remove the plastic wrap and cover with aluminum foil. Bake at 375 F until warmed through, about 25 to 30 minutes. Brush with melted butter and flaky salt. Rate it Print