Parker House Rolls

"Fifteen years ago, I was tasked with dinner rolls for Thanksgiving at my in-laws'. I'd never made a yeasted dough before, and figured Fannie Farmer was the place to start. People cornered me for the recipe (I think I upstaged my mother-in-law—sorry!). They're impossible to mess up, even for a new baker, and beg to be stuffed with a slice of the holiday bird." —Carla Lalli Music, features editor

Photo by Kristen W.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    envelope active dry yeast

  • 1/4

    cup warm water

  • 1

    cup whole milk

  • 1/4

    cup vegetable shortening

  • 3

    tablespoons sugar

  • 1 1/2

    teaspoons kosher salt

  • 1

    room-temperature large egg

  • 3 1/2

    cups all-purpose flour

  • 1/4

    cup unsalted butter

Directions

•Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°-115°) in a small bowl; let stand for 5 minutes. •Heat 1 cup whole milk in a small saucepan over medium heat until just warm. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1 1/2 teaspoons kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and 1 room-temperature large egg. Add 3 1/2 cups all-purpose flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours. •Preheat oven to 350°. Melt 1/4 cup unsalted butter in a small sauce-pan. Lightly brush a 13x9-inch baking 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 a 12x6-inch rectangle. •Cut lengthwise into three 2-inch-wide strips; cut each crosswise into three 4x2-inch rectangles. Brush half of each (about 2x2-inch) with melted butter; fold unbuttered side over, allowing 1/4-inch overhang. Place flat in 1 corner of 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 melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours. Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt (such as Maldon) over. Serve warm. •The Personal Touch "I brush the rolls with melted butter and sprinkle salt on top. The salt makes them irresistible, and the butter adds gloss." —C.L.M.

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