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On a linen napkin several golden dinner rolls

Parker House Rolls (no-knead recipe!)

  • Author: Paula Montenegro
  • Prep Time: 20
  • Resting time: 120
  • Cook Time: 20
  • Total Time: 2 hours 40 minutes
  • Yield: 30 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

When it comes to dinner rolls that are easy, buttery, incredibly delicious, made from scratch, this is the recipe you were waiting for. It's only a matter of mixing and rolling, there's NO KNEADING at all! There is waiting time as the yeast does her magic and the results are out of this world good! I keep these rolls frozen and also use them for sandwiches.


Ingredients

Scale
  • 1 packet (0.25 ounces or 7g) dry yeast 
  • 1 cup (230g) warm water 
  • 1/2 cup (115g) milk, warmed
  • 5 cups (700g) all-purpose or bread flour 
  • 4 tablespoons (50g) sugar 
  • 1 1/2 teaspoons salt
  • 1/2 cup (115g) unsalted butter, melted and warm
  • 2 eggs, at room temperature
  • Extras: melted butter and flour

Instructions

  1. In a bowl put 2/3 of the total amount of flour, make a hole in the middle and add the yeast, sugar, and half of the water.
  2. With a wooden spoon mix until everything is moistened.  
  3. Add the salt, melted butter, and the eggs. Mix well.
  4. Add the rest of the flour (in 2 parts for easier mixing), milk and remaining water and mix everything until it looks like a thick paste similar to drop scones. 
  5. Mix energetically until everything is well integrated, especially the eggs, make sure there's no visible egg white left. It is very wet and looks like a very thick pancake batter.
  6. Leave the dough in the bowl and brush with top with melted butter, covering the entire surface.
  7. Cover with a clean kitchen towel or plastic wrap and leave to rise in a warm place until doubled in volume, 1 hour to 1 1/2 hours.
  8. Generously flour a table or surface and dump the dough. 
  9. Flatten it in a rectangle and flour the top.
  10. Roll with a rolling pin until it’s no more than half an inch (1cm approx.) 
  11. Cut rounds with a cookie cutter. 

Forming the rolls:

  1. For traditional parker house rolls: take a round of dough, stretch from both ends a little to make it slightly oval, dip half in melted butter, fold in the middle, and put on buttered baking sheets with the butter side up. 
  2. For sandwiches: put on buttered pans, put the rounds of dough. Brush them with melted butter.
  3. In both cases, cover and leave to rise for about 30 minutes, until they puff up a bit.
  4. Meanwhile, turn the oven to 400°F / 200 ° C.
  5. Bake for about 15 minutes, or until golden brown and dry. 

Notes

Butter: these are buttery rolls, so use the best brand you can afford. Unsalted is my favorite as I like to control how much salt goes into my bread. 

Yeast: I use dry (instant or active dry) and add it directly to the flour. It's the easiest way. But fresh also works. For fresh yeast, use triple the amount (21g in this case)

Water-milk: you can use all water (from the tap or use bottled water if you like) or you can use some milk (which will make them richer and denser). If your yeast was in the fridge and you're using it directly, use warm water. NOT hot as it will diminish the strength of the yeast. 

Flour: all-purpose or bread flour, both work well. 

Nutrition

  • Serving Size: 1/30
  • Calories: 116
  • Sugar: 1.8 g
  • Sodium: 124 mg
  • Fat: 3.6 g
  • Carbohydrates: 17.8 g
  • Protein: 2.8 g
  • Cholesterol: 20.6 mg

Keywords: parker house rolls