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Only baked for 10 min + a brief broil to brown. Steaming while cooling really worked to soften them up. This seems like a “viral roll recipe that’s taking too too by storm! Dominos, Little Caesar whatever, these taste like. I used Trader Joe’s plain pizza dough.
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Butter tops of bread w/ remaining 4 tbsp butter and split top w/ a sharp knife. Remove from pans after a minute and cool on a rack. My Aunt Eloise made these very rolls for Sunday dinner every week for decades. With part of the dough, she would cut out rolls in animal shapes for the children. All this bread-making would take place on Saturday nights after she had worked all day.
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Today, bakers make the rolls all kinds of ways, like forming balls and packing them into a baking dish so the edges touch and become soft. Or, cutting squares and baking them the same way. These methods are quicker than folding, which is probably why they became popular. You also see Parker House dinner rolls sprinkled with salt before baking; salt and butter together are certainly irresistible.
Perfectly Soft Buttery Rolls
Several styles of rolls claim to be Parker House Rolls, but this layered rectangular style is the most common for the name. To make Parker House Rolls for 24 people, allow close to three hours of total cook time. About 25 minutes of that will be active hands-on prep. This dish has a lot of time for rising and doubling, so you can certainly make it while you're working on the main dish and other sides.
A Parker House roll should be soft, yeasty, and buttery. A faint sweetness is desirable, like the sweetness of whole milk. It is sometimes dipped in more butter before further shaping, which makes for an almost flaky crust on the bottom . Pizza dough is chewy with a crisp dry crust, and alone it’s too bland to eat. I’m sure it does need the oily topping pictured here, but that wouldn’t improve a Parker House roll at all.
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You can freeze these rolls after you've made them. Let them completely cool, and then tightly wrap them in a double layer of plastic (or aluminum foil and plastic), and freeze. They should be fine in the freezer for up to 3 months. They’ll make you smile when you bite into one.
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Leftovers will keep for a few days in an airtight container at room temperature. Underwhelming, but they weren’t expected to be the highlight of dinner, anyway. Made them for Thanksgiving and they didnt work at all. Trying to figure out what went wrong.
The rolls on lower half didn't brown as evenly but are still tasty fresh out of the oven. Maybe bake them in batches of you want picturesque rolls. Letting it rise in fridge makes a fluffier bread with better crumb and flavor, plus freshly baked bread is really special at a big family meal. The dough is rolled out, stamped into rounds, spread with even more melted butter, and folded in half.
It’s that pocket-like fold that creates a crispy golden exterior with a steaming hot and tender interior. This sounds like the recipe my mother used to make her out of this world Parker House rolls. Nothing better the day after Thanksgiving or Christmas to make little sandwiches filled with turkey and homemade cranberry relish!
Ham and Swiss with mayo would be a delicious option, as would turkey with a schmear of cranberry mustard. Enough fat that they reheat really well for a few days and work great w/ both sweet and savory toppings.I've adapted the recipe into sandwich bread. After step four, divide the dough into two buttered loaf pans and let rise again for mins.
After cutting dough into 2¾-inch rounds, gently stretch each circle into a 3×2-inch oval, placing the smoothest side facing downward. Using the back of a small knife, make a crease crosswise in the center of each oval. The indentation will mark where to fold the roll. Before folding, brush the top of each oval with melted butter. Fold each oval in half along the crease, pressing to seal.
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