Why are my Parker House rolls dense?

This Parker House roll recipe should produce tender, fluffy rolls. If that doesn't happen, then you probably did not let the dough proof properly. Let the dough nearly double before punching it down and forming the individual rolls. If you did this and you still don't have tender rolls, then check the age of your yeast. It's possible that your yeast is too old and did not activate. It can also help to put the dough in a warm spot. It's a good rule of thumb to focus on what the dough is doing, not how long you've been waiting. Old or cold yeast may take longer to rise.

How do you reheat Parker House rolls?

Like any homemade dinner rolls, the best way to reheat them is in the oven. Preheat your oven to 350 degrees F and bake the rolls for 6-8 minutes or until nice and toasty. Be careful not to overbake them, or they will become dry and hard.

Why is it called a Parker House roll?

These incredibly buttery rolls are named after where they were created: Parker House Hotel in Boston, MA. They were immediately popular for being tender and fluffy, which was unheard of at that time. They rose to fame in the 1870s when a French composer sang a song professing his love of these rolls, which spread around the world. The recipe was eventually shared in a cookbook published by the White House chef in the 1930s, and the rest is history!

Parker House Rolls

Description

Notoriously light and fluffy with a little fold in the middle, these Parker House Rolls are the perfect roll. They're made like regular dinner rolls, but instead of just rolling them into a ball, you press them into an oval and brush them with melted butter before rolling them up. This gives them a buttery flavor and incredibly tender texture that's such a treat to eat. This will quickly become your favorite roll recipe!

Ingredients

1 cup + 2 tablespoons whole milk, at room temperature
⅓ cup vegetable oil
2 teaspoons active dry yeast
1 tablespoon sugar
3 ½ cups all-purpose flour, divided
1 egg
¾ teaspoon salt
2 tablespoons butter, melted

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Instructions

Prepare the dough:

In a mixing bowl (or in the bowl of a stand mixer), stir together milk, vegetable oil, yeast, and sugar. Let rest for 10 minutes until foamy.
Add in 2 cups flour, egg, and salt. Stir until combined (or use a dough hook in your stand mixer to mix until combined). Gradually add in the remaining flour and mix until completely combined.
Knead the dough manually using your hands on a clean surface for 5 minutes, or use the dough hook of your stand mixer to mix together until the dough ball forms and becomes smooth, about 5 minutes.

Shape the rolls:

Roll the ball of dough into a log and divide it into 15 equal pieces with a knife or bench scraper. Cover the dough with a damp cloth or plastic cling wrap to prevent it from drying. When the dough loses moisture, it tends to form hard skin around its surface, which creates a crust when baking.
Take one piece at a time and roll it out into an oval of 4 inch long. Brush with melted butter and fold in half.
Repeat and arrange the rolls in a large half sheet baking tray (9x13-inch) lined with parchment paper.

Proof the rolls:

Cover the rolls with a clean kitchen towel or another baking pan upside down, on top. Let the rolls rest and rise for one hour. The rolls should almost double in size. Letting the dough rise in a warmer area will help the rolls rise faster.

Bake the rolls:

Preheat oven to 375F.
Bake the rolls for 20 minutes, until the tops are golden brown. Let the rolls cool on a wire rack for 15 minutes and brush the tops with the remaining butter.

Notes

How to store: Store leftover rolls in an airtight container at room temperature for 4-5 days. You can also refrigerate them for longer storage.

How to reheat: The best way to reheat famous Parker House rolls is to bake them in the oven. Warm up a 350 F degree oven and bake the rolls on a sheet tray for 6-8 minutes or until nice and warm. You can also reheat in the air fryer at 350F for 3-6 minutes.

How to freeze: Freeze baked rolls in a freezer-safe bag for 2-3 months. Thaw in the fridge before reheating.

Prep Time: 15 minutes
Rise Time: 1 hour
Cook Time: 20 minutes
Category: Bread
Method: Bake
Cuisine: American