These light, fluffy, and buttery Parker House rolls are so delicious. They’re the perfect complement to soups, stews, or salads!
Ingredients
- 1/4 cup warm water
- 2 1/4 teaspoons yeast
- 2 tablespoons sugar
- 1/2 cup melted butter divided
- 1 cup milk warm
- 1 large egg
- 3 1/2 – 4 cups flour
- 1 1/2 teaspoons sea salt
- flaky sea salt for sprinkling on top
Instructions
- In a large bowl or the bowl of a stand mixer, mix together the warm water and yeast. Let sit five minutes, or until bubbly and foamy. Add the sugar, two tablespoons of the melted butter, the milk, and egg, and mix to combine. Add 2 cups of flour and mix to combine. Add the rest of the flour, 1/2 cup at a time, to form a soft and smooth dough that is only slightly sticky to the touch. Knead for 5-10 minutes. Move the dough to a greased bowl, cover, and let rise until doubled.
- After the dough has risen, gently punch it down. Grease a 9 x 13 baking dish and set aside.
- Divide the dough into two equal pieces. Roll one piece out into an 8 x 12 rectangle, and brush it with 1 1/2 tablespoons of melted butter. Cut the rectangle in half lengthwise.
- Fold each half of the dough in half lengthwise (butter side in), then cut each piece into 4 equal pieces. You will have eight folded over rolls. Repeat with the remaining half of the dough to make sixteen total rolls.
- Place the rolls in the prepared pan, cover, and let rise until doubled, about one hour. Toward the end of the rise time, preheat the oven to 350. Bake the rolls for 20-25 minutes, until golden brown.
- After baking, brush the rolls with the remaining tablespoon of melted butter, and sprinkle with flaky salt.
