Best Super Easy Italian Parker House Rolls Recipes

EASY PARKER HOUSE ROLLS

Steps:

• Make three little balls from frozen bread dough that has thawed.
• Put in each muffin tin.
• Brush with melted margarine.
• Continue until bread dough is used up.
• Let rise until double in size.
• Bake in 350 degree oven for 15 minutes.

SISTER SCHUBERT'S PARKER HOUSE ROLLS

Steps:

• Combine yeast and warm water in two cup liquid measuring cup and let stand 5 minutes.
• Combine 4 cups of sifted flour, sugar and salt in a large bowl.
• Stir in yeast mixture and shortening.
• Add eggs and remaining 1 cup of flour and stir vigorously until well blended.
• Dough will be soft and sticky.
• Brush dough with some of the melted butter and cover loosely.
• Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
• Grease four 8" round cake pans and set aside.
• Sift 3/4 cup of flour in a thick layer evenly over work surface.
• Turn dough out onto surface; it will be soft.
• Sift 1/2 cup of flour evenly over dough.
• Roll dough to 1/2" thickness and brush off excess flour.
• Cut out dough using a floured 2" biscuit cutter.
• Pull each round into an oval, approximately 2 1/2" long.
• Dip one side of oval into melted butter and fold oval in half with buttered side facing out.
• For each pan, place the fold side of 10 rolls against the side of the pan, pressing center fronts of rolls together gently to seal.
• Place 5 rolls in inner circle and 1 in the middle for a total of 16 rolls per pan.
• Cover loosely and let rise in warm place for 1 hour or until doubled in size.
• Preheat oven to 400° and bake rolls uncovered for 12 to 15 minutes or until lightly browned.

FANNIE FARMER PARKER HOUSE ROLLS

Steps:

• Whisk yeast and water in small bowl; let stand for 5 minutes. Heat milk in small saucepan over medium til just warm. Combine shortening, sugar, and salt in large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely).
• Whisk in yeast mixture and egg. Add flour; stir vigorously with wooden spoon til dough forms. Knead dough with lightly floured hands on lightly floured surface until smooth, 4-5 minutes.
• Transfer to lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temp til doubled, about 1 1/2 hours.
• Preheat oven ot 350. Melt butter in small saucepan. Lightly brush a 13x9 dish with some melted butter. Punch down dough, divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into 12x6 rectangle.
• Cut lengthwise into three 2" wide strips; cut each crosswise into three 4x2" rectangles. Brush half of each with melted butter; fold unbuttered side over, allowing 1/4" overhang. Place flat in 1 corner of the dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with butter; loosely cover with plastic wrap and chill for 30 min or up to 6 hours.
• Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle with sea salt.

PARKER HOUSE ROLLS

Steps:

• Bloom the yeast.
• Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.
• Make the dough.
• Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
• Let it rise.
• Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.
• Shape the dough.
• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).
• Cut the dough.
• With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
• Shape the dough.
• One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
• Bake the rolls.
• Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

THE BEST PARKER HOUSE ROLLS

Steps:

• Heat the milk in a small saucepan over medium-high until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in 1 stick (8 tablespoons) butter and the sugar until melted. Set aside to cool.
• Put the warm water in a small liquid measuring cup and stir in the yeast. Let it sit until foamy, about 5 minutes.
• Combine the milk mixture, yeast mixture, eggs, 1 1/2 teaspoons salt, and half the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and continue to knead the dough until very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then place the dough inside. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes.
• Melt the remaining 1 stick (8 tablespoons) butter in a small saucepan over medium-low heat. Set aside.
• Spray a 9-by-13-inch baking pan with nonstick cooking spray, line with parchment paper then spray the paper.
• Lightly dust a clean work surface with flour. Punch down the dough and turn it out onto the prepared surface. Pat into an even thickness.
• Use a chef's knife or bench scraper to divide the dough into 24 pieces, then shape into balls to create small rolls. Place in the prepared baking dish in rows of 4 by 6, then brush the tops of the rolls with 4 tablespoons of the melted butter. Cover with plastic wrap and let rise in a warm place until almost doubled in size, 30 to 40 minutes. Meanwhile, preheat the oven 350 degrees F.
• Remove the plastic wrap and sprinkle the rolls lightly with flaky sea salt. Bake until puffed and golden brown, about 40 minutes. Remove from the oven and brush with the remaining 4 tablespoons melted butter. Serve warm.

PARKER HOUSE ROLLS

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand 5 minutes. Add milk, salt, egg, oil, 2 cups flour and remaining water and sugar. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 2 portions. Roll each portion to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. If desired, brush with butter., Using the dull edge of a knife, crease each slightly off-center. Fold at the crease. Press edges together lightly. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.

QUICK ITALIAN PARKER HOUSE ROLLS

Steps:

• Spray 10 cups of a 12-cup muffin pan with cooking spray.
• Dip each biscuit in Italian dressing. Fold in half and place 2 biscuits in each muffin cup, seam side down.
• Combine Parmesan and sesame seeds. Sprinkle over biscuits.
• Bake at 400 degrees for 10-12 minutes. Serve immediately.