Fluffy Parker House Rolls Recipe
Parker House rolls are renowned for their soft, sweet, and buttery texture, often folded over for that classic look. Whether you prefer them touching in the pan or spaced apart is entirely up to you—both options yield delicious results!
Secret Ingredient for Fluffiness
To achieve that perfect fluffy texture in your rolls, I recommend using instant mashed potato flakes as a secret ingredient. When selecting potato flakes, ensure they contain only dried potatoes without any added salt, spices, or preservatives.
Kneading Techniques
While I typically use a stand mixer to knead my bread dough, it’s perfectly feasible to do it by hand. However, be prepared: the dough starts off quite stiff and can be challenging to work with initially. Incorporating butter by hand can also be a bit tricky—but trust me; these rolls are worth the effort!
Tip: Make sure your milk is warm but not hot—just enough so it’s no longer cold. A quick 30 seconds in the microwave should suffice; if it still feels cool after that time, heat it in short bursts until it’s pleasantly warm.
Ingredients:
- 1 1/4 cups (about 10 ounces) warm milk
- 2 1/4 teaspoons instant yeast
- 11 1/4 ounces (about 2 1/4 cups) bread flour
- 2 tablespoons sugar
- 1/2 cup instant mashed potato flakes
- 4 tablespoons (1/2 stick) unsalted butter at room temperature
- 1 teaspoon salt
Instructions:
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In the bowl of your stand mixer, combine warm milk, yeast, bread flour, sugar, and potato flakes.
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Knead on medium speed until the dough becomes smooth and elastic; expect a stiff consistency at this stage.
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Add room-temperature butter and salt into the mixture and continue kneading until fully incorporated.
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Cover the bowl with plastic wrap and let it rise until doubled in size—approximately one hour.
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Lightly flour your work surface before turning out the risen dough; gently flatten it down.
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Fold each side of the dough towards its center to form a rough square shape.
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Roll out this square into dimensions of about 9 by 12 inches using a rolling pin.
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Cut this rolled-out dough into three strips measuring approximately twelve inches each; then slice each strip into four equal squares for a total of twelve pieces.
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Using an object like a chopstick or wooden spoon handle press down lightly across each square—not diagonally—to create an indentation that will help keep them folded during baking.
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Fold each piece along this crease so that one half overlaps slightly over another like clamshells.
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Place these folded rolls onto your prepared baking sheet with space between them if you want individual buns or close together for pull-apart style buns.
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Cover again with plastic wrap and allow them to rise until doubled—this should take about thirty minutes.
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Bake at 350°F (175°C) for around twenty-five minutes or until golden brown on top. 15.Remove from oven once baked through and let cool on wire racks before serving fresh!
Special Equipment Needed:
- Stand mixer
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 163 |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 13mg |
| Sodium | 212mg |
| Total Carbohydrate | 24g |
| Dietary Fiber | 1g |
| Sugars | 3g |
| Protein | 5g |
Note: The % Daily Value (%DV) indicates how much nutrient contributes to daily nutrition based on a diet of approximately two thousand calories.
Enjoy making these delightful Parker House rolls—they’re sure to impress!