Parker House Rolls


● 1 ¼ C warm milk (110 degrees)

● 8 T butter (1 stick) plus extra for brushing

● 1 large egg

● 4- 4 ½ C flour

● 2 T sugar

● 2 ¼ t yeast

● 1 ½ t salt

● Vegetable oil spray


1. Whisk milk, melted butter, and egg.

2. In a seperate bowl mix together 4 cups

of flour, sugar, yeast and salt.

3. In a separate bowl mix together 4 cups

low speed, add in milk mixture to flour

mixture slowly.

4. Mix until it comes together, about 2


5. Knead in mixer 8 min . If after 4 minutes

flour is needed, add remaining ½ C of

flour, 2 T at a time.

6. Turn dough out onto counter. Knead by

hand to form a smooth, round ball.

7. Place dough in large oiled bowl. Cover

with plastic wrap and let rise in a warm

place until doubled in size. 1- 1 ½ hrs.

8. Line 2 large baking sheets with

parchment paper. Turn dough out onto

counter and divide into 2 peices. Using

your hands roll each peice into a 12 inch

12-inch log and divide it into 2 pieces.

Using your hands, roll each piece into a

12 inch log

9. Cut each log into 12 equal size peices.

Round each piece into balls. Smooth and


loosely with plastic and let rise 45min-.

Brush with butter, and fold into itself.

Pressing edges to seal.

11. Mist rolls with vegetable oil, cover

loosly with plastic and let rise 45min-


12. Set oven to 350*

13. Brush rolls with melted butter.

14. Mist oven with water and close door, or

use a water bath on bottom rack for a

home “steam oven”

15. Bake until golden brown- 20-25min


To make ahead: at step 7 do not proof, put in

fridge 16hrs- overnight. Let dough come to

room temp for 30min and continue.

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