Fresh baked Parker Rolls
Parker House Rolls
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Prep: 110 min
Bake: 15 min
Yield: 16 rolls
Special meals deserve fresh dinner rolls! Make the dough ahead and freeze for when you need it. Originally created by an inspired 19th-century chef at Boston's historic Parker House Hotel, these rolls become extra light and airy when baked with Swans Down® Cake Flour. Serve them hot at the dinner table or use for sandwiches or sliders.
  • 8 fluid ounces milk, room temperature
  • 1/3 cup sugar
  • 2 large egg yolks
  • 1 tablespoon + 1 teaspoon dry active yeast
  • 4 cups Swan’s Down® Cake Flour
  • 1 1/2 teaspoons salt
  • 4 ounces (1 stick) unsalted butter, softened, divided
  • 1 ounce (2 tablespoons) unsalted butter, cold and cut into 16 equal pieces
  1. MIX milk, sugar, yolks and yeast to the bowl of a stand mixer fitted with the dough hook. In a separate bowl, mix together flour and salt. Add flour mix to milk mixture. Mix on medium speed until incorporated. Add 3 ounces softened butter. Continue mixing until the butter is fully incorporated. Raise the mixer speed to high and continue to mix until the dough is smooth and elastic and pulls away from the side of the bowl, about 5 to 10 minutes.
  2. PLACE the dough in an oiled bowl and cover with plastic. Let rest in a warm place for an hour or until doubled in volume.
  3. PREHEAT oven to 400℉ and line a baking sheet with parchment.
  4. TURN dough out onto a floured surface. Shape into a log and cut into 16 equal pieces.
  5. ROLL out each piece into a 3-inch circle, place a piece of cold butter in the center and fold in half to form a half circle. Place on prepared sheet pan. Cover with plastic wrap and let proof until doubled in size, about half an hour.
  6. UNCOVER and brush with the remaining 1 ounce of softened butter. Bake for 10 to 15 minutes or until golden brown.
    • Kitchen Tip
    • If making ahead: Freeze them before they rise. Just roll out dough, cut into rounds, place in a pie dish, cover with plastic wrap and aluminum foil and freeze.
    • When ready to bake, thaw the dough in a warm place (up to 110℉) free of drafts for 1-2 hours, or covered in refrigerator overnight. Or, an alternate quick-thaw and rise method: Heat oven to lowest setting for 5 minutes, then turn oven off. Place panned, basted rolls in oven to thaw and rise (1-2 hours).
    • Let thawed dough rise until double in size (2-3 hours).
    • Bake according to recipe.
  • elliott says:

    Can I use Swans Down Parker House Rolls recipe in a bread machine? If so what changes to the recipe are needed?

    • Swans Down says:

      Hi Elliott, Unfortunately we haven’t tested the Parker House Rolls using a bread machine to make recommended adjustments, BUT it’s a great idea. We’ll certainly pass this idea on to The Kitchen! Happy baking!

  • Leslie says:

    Can you freeze these. If so at what point is best. Thanks, Leslie

    • Swans Down says:

      Hi Leslie, yes these can be frozen. You would want to freeze them before they rise. Roll out dough, cut into rounds, place in a pie dish, cover with plastic wrap and aluminum foil and freeze.
      To bake:
      Place desired number of rolls on a lightly greased cookie sheet or in a cake pan 1-3 inches apart. Brush tops of rolls with melted butter.
      Thaw: Let dough thaw in a warm place (up to 110 degrees) free of drafts (1-2 hours), or covered in refrigerator overnight.
      Rise: Let dough rise until double in size (2-3 hours).
      Bake: Bake in a pre-heated 375 degrees oven 10-14 minutes. Remove from oven, lightly brush with additional melted butter. Turn rolls out of pan immediately to cool.
      Alternate quick-thaw & rise method. Heat oven to lowest setting for 5 minutes, then turn oven off. Place panned, basted rolls in oven to thaw and rise (1-2 hours).
      Come back and let us know if you try them. Happy Baking!

  • Tiffany says:

    Can these be made with non-dairy milk?

    • Swans Down says:

      Hi Tiffany, Alternative milks are okay to use but best to use ones that have a more neutral flavor and that some may be unsweetened. Happy Baking!

  • wyna wall says:

    I just noticed the use of active dry yeast, usually when you use active dry yeast it needs to bloom for 5 mins. Is there no temperature require for the liquid before mixing with all the ingredients? I’m thinking maybe there’s no required for lukewarm or hot water to mix for all the ingredients because of the cake flour used in this rolls. Thanks.

  • Jackie Johnson says:

    My mother-in-law used to make these rolls and they were so good! I got my Swans Down flour yesterday (hard to find in my area), and may try to make these and see if I can create a tasty memory!!

  • JoAnne Miller says:

    No dough hook. Can I start with regular mixer and finish with hand kneading?Thanks.

    • Swans Down says:

      Hi JoAnne, If you have a paddle attachment you can certainly use it, or kneading by hand will work as well. Just please make sure you knead it well. Happy baking!

  • Stella l Wisner says:

    Do not have a stand mixer can I work recipe by hand

    • Swans Down says:

      Hi Stella, Kneading by hand will certainly do the job. Just please make sure you knead it well. Happy baking!

  • Kitten says:

    Thank you for the recipe! We are quarantined for 1 more week and I want to surprise my roommate with some amazing rolls! We are so sick and trying our best to make each other yummy food when we have the energy.

  • Risa says:

    Can I use Instant or Rapid Rise yeast. If so… would I need to make any further adjustments?
    (Amount of yeast, temp of milk, rising time, etc)

    • Swans Down says:

      Hi Risa, We checked with the Swans Down kitchen and they tell us that yes, you can use Rapid Rise yeast without making any further adjustments. Thanks for the great question. Happy baking!

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