Parker House Rolls
Quick answer
- Total time
- 200 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 9
About this dish
Every roll starts as a buttered rectangle folded over, and once baked it pulls open along that crease.
Read more
Plain instant mashed potato flakes go into the dough; potato starch is a different ingredient. Sixteen rolls bake close together in one pan, which keeps their sides soft.
Ingredients
Instructions
- 1
Mix flour, yeast, sugar, salt and potato flakes.
Add milk without refrigerator chill, the egg and 43 g dough butter; mix and knead for 10 minutes until smooth.
- 2
Cover in a bowl and rise about 90 minutes until expanded and airy.
Divide the 56 g brushing butter into 4 g for the pan, 32 g for shaping and 20 g for finishing.
- 3
Divide dough in half and roll each into a 20×30 cm rectangle.
Brush each with 16 g shaping butter, then split lengthwise into four 10×30 cm rectangles in total.
- 4
Fold each long rectangle lengthwise, leaving the lower edge 1 cm exposed.
Cut each into four pieces to make 16 rolls. Turn smooth-side up and arrange in four rows in the buttered 23×33 cm pan.
- 5
Cover and proof 45-60 minutes until visibly puffy.
Preheat to 175°C near the end, then bake 20-25 minutes until golden and set on top.
- 6
Brush with the remaining 20 g butter immediately, rest for 5 minutes and pull the 16 rolls apart.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Parker House Rolls
King Arthur Baking · Checked: 2026-09-26
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