Rating: 3.1 stars
330 Ratings
  • 5 star values: 45
  • 4 star values: 46
  • 3 star values: 158
  • 2 star values: 59
  • 1 star values: 22
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In the detached bowl of an electric mixer, whisk together water, yeast, and a pinch of sugar. Set aside until mixture is foamy, 5 to 10 minutes.

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  • Attach bowl to mixer fitted with the dough-hook attachment. On low speed, add 7 tablespoons melted butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add enough flour to make a sticky dough. Increase the speed to medium-high and knead until dough is smooth but still sticky, about 5 minutes. Turn dough out onto a lightly floured work surface and knead dough a few times. Brush the inside of a bowl with butter. Place dough in bowl; cover bowl with plastic wrap sprayed with nonstick cooking spray. Set aside in a warm place until doubled in size, about 2 hours.

  • Generously brush a 9-by-13-inch baking pan with butter. Turn dough out onto a floured work surface. Roll into a 12-by-16-inch rectangle. Using a pizza wheel or a sharp knife, cut dough lengthwise into 4 equal strips. Cut dough crosswise into 8 equal sections. You will have 32 rectangles. Brush dough generously with remaining 3 tablespoons melted butter. Fold each rectangle in half, and place in prepared baking pan, overlapping slightly, 8 across, and 4 down. Brush tops with remaining 3 tablespoons melted butter. Cover pan with buttered plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.

  • Heat oven to 350 degrees. Bake until golden, 35 to 40 minutes. Cool for at least 5 minutes before turning out of pan.

Reviews (5)

330 Ratings
  • 5 star values: 45
  • 4 star values: 46
  • 3 star values: 158
  • 2 star values: 59
  • 1 star values: 22
Rating: 4.0 stars
11/28/2019
These rolls are great. Thomas did make a mistake in the video. He says you need 4 rows of 12 and it’s actually 4 rows of 8. I was strictly watching the video and it messed me up. I had to take them all out and start over which was quite messy. I know I should have known, but I was doing a million things on thanksgiving day.
Rating: 5 stars
12/28/2018
I made these exactly according to the recipe and they turned out great. The dough doubled in size on the first rise as expected but I had to let the second rise go on for almost an hour and fifteen minutes. But like I said, they turned out great and tasted SO good!
Rating: 5 stars
12/18/2018
These rolls are delicious. I love the idea of making the rectangles rather that balls. Thank you for sharing.
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Rating: 5 stars
11/18/2018
These rolls came out great. Delicious and so much easier than other directions I've seen for Parker house rolls, rolling them out and cutting rather than making 32 little balls, stacking them to keep from opening during cooking. I made them the night before and put in the fridge for the final rise. Baked in the morning after allowing to rise at room temp for an hour.
Rating: 5 stars
03/17/2018
I haven't even tried them yet, but they look like they will be delicious. I am saving the recipe for in my future, ty
Rating: Unrated
01/16/2017
These were fantastic. I watched you make these the other day on TV. Love Baking , and these intrigued me a bit. They seemed a bit tedious, but they weren't at all. Followed your instructions to the letter. These turned out so well, I will never buy Parker House Rolls again. I will definitely be making these more often. Thanks again, and we enjoy watching your shows. Very informative
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