Parker House Rolls

Method

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1. Whisk the warm milk, the 60 g of melted butter, the sugar, yeast and egg in a large bowl. Add the flour and salt and mix to a soft dough. Knead on a lightly floured surface for 10 minutes, until smooth and elastic.

   Mark done Start 10 min timer

2. Put the dough in an oiled bowl, cover and leave in a warm place for 1 hour, until doubled in size.

   Mark done Start 1 hr timer

3. Butter a 23 x 33 cm baking tin. Roll the dough out on a floured surface to 1 cm thick and cut into 8 cm rounds, re-rolling the trimmings.

   Mark done

4. Brush each round with melted butter. Press a crease across each one, just off centre, with the back of a knife, and fold the smaller half over the larger. Pinch the edge lightly.

   Mark done

5. Arrange the rolls in rows in the tin, each leaning against the next, and brush with more of the melted butter. Cover loosely and leave to rise for 40 minutes, until puffy.

   Mark done Start 40 min timer

6. Heat the oven to 190°C / 375°F. Bake the rolls for 15 to 18 minutes, until golden brown. Brush with the last of the butter, sprinkle with flaky salt and serve warm.

   Mark done Start 15 min timer

Chef’s Tips

• Brush every round with butter before folding. It keeps the folded halves from sticking and lets the rolls pull apart.
• Roll the dough to 1 cm and no thinner. Thin dough makes flat rolls that dry out.
• Pack the rolls close together. They rise against each other and stay soft.

Pairing Suggestions

• Roast turkey
• Butter
• Turkey gravy

Storage & Reheating

Best on the day they are baked. Keep in an airtight bag up to 3 days and warm in a 160°C oven for 8 minutes. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.