Why did my Parker House rolls open flat in the oven?

The crease was too shallow. Press it deep with the handle of a wooden spoon, just off center, and press again after folding. Cold shaped rolls also hold their fold better, which is one more reason the overnight refrigerator plan works so well.

Can I shape Parker House rolls two days ahead?

One night in the refrigerator is the sweet spot. At two days the dough can overproof and the tops may wrinkle. For a longer head start, freeze the shaped rolls and thaw them overnight in the fridge on Wednesday instead.

Why is my Parker House roll dough sticky after kneading?

Enriched dough stays slightly tacky, and that is correct. It should pull away from the bowl and stretch thin without tearing. If it sticks in strings, knead in flour one tablespoon at a time. Too much flour is what makes rolls heavy.

Can I knead Parker House roll dough by hand?

Yes. The dough kneads well by hand in about 10 minutes on a lightly floured counter, using a push, fold, and turn rhythm. It is ready when it stretches into a thin, nearly transparent sheet without ripping.

What pan can replace a 9 by 13 for Parker House rolls?

Two 9 inch round pans or a large cast iron skillet work well, as long as the rolls touch in tight rows. A sheet pan alone gives them too much room to spread, and they bake up flatter and drier.

Parker House Rolls Shaped Wednesday, Baked Thursday

Ingredients

Scale

1 cup whole milk (240 ml)
2 1/4 teaspoons instant yeast (1 packet)
3 tablespoons granulated sugar
4 cups all-purpose flour (480 g), plus more for dusting
1 1/2 teaspoons fine sea salt
1 large egg, at room temperature
5 tablespoons unsalted butter, softened
6 tablespoons unsalted butter, melted, for brushing
Flaky sea salt, for finishing

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Instructions

Warm the milk until it reaches 105 to 110 degrees F. Pour it into a large bowl, whisk in the yeast and sugar, and let it stand for 5 minutes, until foamy.
Add the flour, fine salt, and egg. Mix until a shaggy dough forms, then add the softened butter one tablespoon at a time. Knead for 8 to 10 minutes, until smooth, elastic, and slightly tacky.
Shape the dough into a ball, place it in a lightly buttered bowl, cover, and let it rise for 1 to 1 1/2 hours, until doubled.
Roll the dough into a 16 by 12 inch rectangle, about 1/3 inch thick. Cut it into 24 rectangles of about 4 by 2 inches.
Brush each rectangle with melted butter. Press a deep crease just off center with the handle of a wooden spoon, then fold the larger half over the smaller half so it peeks past the edge. Press the crease again.
Arrange the rolls in a buttered 9 by 13 inch pan, seam side down, in tight rows so they touch. Cover. Refrigerate overnight, up to 16 hours, or let them rise at room temperature for 45 to 60 minutes, until puffy.
Heat the oven to 375 degrees F. If the pan was refrigerated, let it stand at room temperature for 45 minutes. Brush the tops generously with melted butter.
Bake for 18 to 22 minutes, until deep golden and the center roll reads 190 degrees F on an instant read thermometer.
Brush once more with melted butter, sprinkle with flaky sea salt, and rest for 10 minutes before serving warm.

Author: Chef Rita
Prep Time: 30 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 1
Calories: 150
Sodium: 170
Saturated Fat: 4
Protein: 3
Cholesterol: 25