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Parker House Rolls Recipe

Parker House Rolls Recipe photo by Taste of Home

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Mom is especially well-known for the delectable things she bakes, like these moist, golden rolls. When that basket comes around the table, we all automatically take two—one is just never enough. —Sandra Melnychenko, Grandview, Manitoba

This recipe is:

Diabetic Friendly

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Parker House Rolls Recipe

Prep: 30 min. + rising Bake: 10 min.

Yield: 30 Servings

30 10 40

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 teaspoon plus 6 tablespoons sugar, divided
1 cup warm water (110° to 115°), divided
1 cup warm 2% milk (110° to 115°)
2 teaspoons salt
1 egg
2 tablespoons plus 2 teaspoons canola oil
5-1/2 to 6 cups all-purpose flour
3 tablespoons butter, melted, optional

Directions

In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand for 5 minutes. Add the milk, salt, egg, oil, remaining sugar, water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll out each piece to 1/3-in. or 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with butter if desired.
Make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2-1/2 dozen.

Diabetic Exchanges: One roll (prepared with skim milk and without butter) equals 1-1/2 starch; also, 108 calories, 220 mg sodium, 7 mg cholesterol, 21 gm carbohydrate, 3 gm protein, 1 gm fat.

Originally published as Parkerhouse Rolls in Taste of Home December/January 1997, p35

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Parker House Rolls

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Reviewed on Jan. 23, 2012 by meganshakes

These are so delicious! Super easy to make, and the rolls are so fluffy.

Reviewed on Sep. 29, 2010 by marciedarciestuff

The taste and texture was perfect. I was highly irritated with the direction though. It states that prep time is 40 min. but if you read carefully from start to finish is more like 90-95 minutes. I didnt read first and we had somewhere to be and nearly didnt finish on time.

Reviewed on Sep. 22, 2010 by sevyjj

These rolls are easy to make and are were so yummy. I have people ask me to make them whenever we have a potluck!

Reviewed on May. 16, 2009 by jhwalton

Reviewed on Aug. 31, 2008 by Kensmoma

I've made these rolls dozens of times now. Ever since we tried the recipe, this has been the one we use for Sunday dinner or anytime we want homemade rolls. My husband says they are exactly like the ones he remembers from his childhood. The only thing I do different is to make balls of dough instead of folding the cut circles. Works great like this!