Ingredients

Equipment Needed

• •Large mixing bowl
• •3-inch round biscuit cutter or drinking glass
• •Rolling pin
• •9x13 inch baking dish or half sheet pan
• •Pastry brush for butter

Instructions

1. 1

   Wake the yeast

   Pour the warm milk into a large bowl. It should feel like bathwater against your wrist, neither cool nor hot. Sprinkle the yeast and a pinch of the sugar over the surface. Let it sit undisturbed for five to ten minutes. The yeast will bloom into a creamy, fragrant foam. If nothing happens, your yeast is tired. Start again with fresh.

   Milk temperature matters. Too hot kills the yeast; too cold leaves it dormant. Your instinct will develop with practice.
2. 2

   Build the dough

   Add the remaining sugar, eggs, and softened butter to the yeast mixture. Whisk until the butter breaks into small pieces and the eggs are incorporated. Add the flour and salt. Stir with a wooden spoon until a shaggy mass forms and no dry pockets remain. The dough will look rough. That is right.

3. 3

   Knead until smooth

   Turn the dough onto a lightly floured surface. Knead for eight to ten minutes, pushing with the heel of your hand, folding, turning. At first it will stick and resist. Keep going. The dough transforms, becoming smooth, supple, and slightly tacky but no longer sticky. When you poke it, the indentation should spring back slowly.

   Add flour sparingly. A slightly tacky dough makes tender rolls. Too much flour creates dense bread.
4. 4

   First rise

   Place the dough in a lightly buttered bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap. Set in a warm spot, away from drafts, and let it double in size. This takes about one to one and a half hours, depending on the warmth of your kitchen. The dough is ready when you press two fingers into it and the indentations remain.

   A turned-off oven with just the light on creates a perfect proofing environment, around 75 to 80 degrees.
5. 5

   Shape the rolls

   Punch down the risen dough gently to release the gas. Turn it onto a lightly floured surface and roll it out to about half an inch thick. Using a three-inch round cutter or the rim of a drinking glass, cut circles as close together as possible. Gather scraps, let them rest five minutes, roll, and cut again.

6. 6

   Create the fold

   Brush each circle with melted butter. Using the back of a butter knife or a chopstick, press a deep crease just off center, creating an indentation but not cutting through. Fold the larger half over the smaller, pressing the edges gently so they hold but do not seal completely. The fold is the soul of a Parker House roll. It creates that pocket that catches butter.

7. 7

   Second rise

   Arrange the folded rolls in a buttered 9x13 inch baking dish, sides barely touching. They will grow together as they proof. Cover loosely and let rise until puffy and nearly doubled, about forty-five minutes to one hour. The rolls should look alive, pillowy, and eager.

8. 8

   Bake until golden

   Preheat your oven to 375°F. Brush the tops of the risen rolls generously with melted butter. Bake for fifteen to eighteen minutes, rotating the pan halfway through, until the tops are deep golden brown and the rolls sound hollow when you tap them. The kitchen will smell of butter and yeast, the promise of good bread.

   Trust your eyes and nose more than the timer. Ovens vary. Golden tops and that unmistakable bread fragrance tell you when they are ready.
9. 9

   Finish with more butter

   The moment the rolls emerge from the oven, brush them again with the remaining melted butter. Be generous. The hot bread absorbs it immediately, creating a glossy, irresistible surface. Let the rolls cool for five minutes in the pan, then serve warm. They are meant to be pulled apart and passed around the table.

Chef Tips

• •Seek out flour from a regional mill if you can find one. King Arthur is widely available and reliable. The flour matters more than any technique.
• •Butter should be European-style with higher fat content if you can find it. The flavor carries through to the finished roll.
• •These rolls forgive imperfect shaping. Each one will look slightly different, and that is part of their beauty. Do not fuss over uniformity.
• •If your kitchen runs cold, warm the oven to 200°F, turn it off, and let the dough rise inside with the door cracked. The gentle warmth helps.
• •Leftover rolls reheat beautifully. Wrap in foil and warm at 350°F for five to eight minutes. Brush with more butter because why not.

Advance Preparation

• •Dough can be made through the first rise, then refrigerated overnight. It will rise slowly in the cold. Bring to room temperature for about an hour before shaping.
• •Shaped rolls can be frozen before the second rise. Place the pan in the freezer until rolls are solid, then transfer to a freezer bag. Thaw overnight in the refrigerator, let rise at room temperature, and bake as directed.
• •Baked rolls keep at room temperature, covered, for two days. They are best fresh, but they still bring joy the next morning split and toasted.

Frequently Asked Questions

Nutrition Information

1 serving (about 45g)