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Aunt Myrtle's Rolls

Parker House Rolls are the easiest rolls to shape and make!

Course Dinner
Cuisine American
Keyword bread, dinner, rolls
Prep Time 20 minutes
Cook Time 15 minutes
rise time 1 hour 45 minutes
Total Time 2 hours 20 minutes
Servings 15

Ingredients

  • 1/2 cup warm water
  • 1 tablespoon active dry yeast
  • 1 tablespoon granulated sugar
  • 1 1/2 cups whole milk (heated to warm)
  • 2 tablespoons sugar
  • 2 tablespoons vegetable or canola oil
  • 2 large eggs, room temperature
  • 2 teaspoons sea salt
  • 5-6 cups all purpose flour
  • 1/4 cup unsalted butter for inside of rolls while shaping/cutting

Instructions

  1. Place 1/2 cup warm water in large bowl, or the bowl of a stand mixer. Add yeast and 1 tablespoon sugar. Whisk until mixed.

  2. Let the yeast rise and bubble. Add warm milk to the yeast mixture.

  3. Add 2 additional tablespoons of sugar, oil, eggs and salt. Use whisk and combine with yeast mixture.

  4. Add 4 cups of flour. Mix on low using the paddle attachment. At this point, I change to a bread or dough hook. Add an additional cup of flour. Mix again. Slowly add the remaining 1 cup of flour, just until dough is soft and not sticky or wet looking.

  5. Scrape down the sides of the bowl. Cover the bowl when the dough is mixed well and set in a warm place at least 72 degrees. Let rise for 1 hour.

  6. When dough has risen to almost double, generously flour a clean surface and lightly grease a jelly roll pan or two 9x13 pans with melted butter.

  7. Melt 1/4 cup of butter in small bowl. Roll dough out onto clean counter to about 1/2 inch thick. Using a glass about 3 inches wide, or a biscuit cutter, cut shapes into dough.

  8. Dip one half of the roll (on one side) into the melted butter quickly and then fold over and place on a pan. The melted butter should be on the inside (folded side) of the roll. (see recipe notes for tips on shaping rolls)

  9. Repeat until all of the dough is shaped and placed into the prepared pans.

  10. Let rolls rise for about 45 minutes in a warm, draft free place.

  11. Preheat oven to 400 degrees and place rack in center of oven.

  12. Bake rolls for 12-15 minutes or until golden on top and bottom of rolls are also golden.

  13. Remove from oven and spread or brush on additional melted butter while hot.

Recipe Notes

  • This recipe makes about 3 dozen, (plus a few extras) rolls.
  • Make sure the water and milk are warm, but not hot! 
  • After cutting the rolls into shapes, take the roll and gently stretch the outer edges, flattening the dough out a little. This will prevent a roll that is too thick before baking. If the roll is too thick when you place it on the pan to rise, it may unfold during baking.
  • If you want to make the rolls before Thanksgiving day, prepare the rolls up to the point of cutting out and placing in the pan, then cover with plastic wrap and put in the freezer. Take the rolls out of the freezer about three to four hours before baking. Remove plastic wrap, cover with kitchen towel. Let rise for second time. Bake as directed.
  • If your oven bakes hot, reduce temperature to 375 degrees.