Name: Parker House Rolls
Prep time: 10 min
Total time: 4 h 40 min
Yield: 18 serving(s)
Ingredients: 1 c. evaporated milk; 2 tbsp. sweetened condensed milk; 1 (0.25-oz.) package active dry yeast; 7 tbsp. butter, softened, divided; 2 1/2 c. all-purpose flour; 2 tsp. kosher salt, plus more for sprinkling; Egg wash, for brushing

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Parker House Rolls

- [Chelsea] June! - Hi! - [Chelsea] Hi. - What up dude and dudettes? Today we are going to be making some bread. To be even more specific, we're going to be making Parker House Rolls. And they going to be pillowy and buttery and fating and you're going to be filled with deliciousness and guilt. But the good kind of guilt. The story goes, they were invented at the Parker House hotel in the late 1800s and a very angry cook got fed up , like we all do, and threw the entire unfinished dough in the oven and the rolls all kind of crunched on themselves in the oven and they came out this lopsided shape. That gives them like a exterior that's slightly crunchy but an interior that's folded in soft and pillowy. Perfect for breaking in half. Putting butter, jam, whatever you want in it. Super simple. Evaporated milk, condensed milk, active dry east. - [Chelsea] Yeast. - East! I can't hear the difference. East and west. And east and bread. They're the same word to me. Butter softened, all purpose flower, kosher salt and some egg wash for later. We're gonna to bloom the east. We're gonna to mix everything in the mixer. We gonna let it proof, punch it down, shape it, let it proof again , and bake it. (retro cooking music) We are going to warm our evaporated milk. Which you need to shake well. So shake it well. 'Cause you don't want watery on top and creamy on bottom. We are going to take some evaporated milk and we're going to warm it in the microwave just until it's slightly warmer body temperature. One cup, 257 grams for those of you who are counting. We're just going to need about 10-15 seconds. If you don't have a thermometer, it should just be slightly lukewarm and if you put your finger in it should feel like a little warm bath that you want to soak in. It's not quite there yet so three more seconds. All ride. (upbeat music) Then we're going to put two tablespoons of sweet and condensed milk. Most recipes call for sugar or honey. I like sweet and condensed milk because it has that creamier, I don't know, it's just a more complex rich sweetness to it. Put some east in there. Give it a gentle stir and then we're going to just let it sit and proof or bloom for about 10 minutes until it gets slightly foamy. My treat is to put it back in the microwave you just use without punching in any time 'cause that slightly warmer than room temp usually 'cause you just used it. So it will bring it up a little bit faster. So now we wait. Then about 10 minutes and it's nice and foamy. That's what you want to see. There's like little tiny air bubbles on the surface. And when you lift it up, it looks like foam. That means you east is alive and well and you are free to proceed with your recipe. So just give it a stir, pour this in, get every last bit of it out because you want all those little easty boys to go in there. - [Chelsea] Can we have a ticker of every time that you say "East?" - Fill up. Put a ticker on for east. East. Okay, so very quickly going into the bowl. Your easy mixture, your flower, and we're going to put in two teaspoons of kosher salt right now. And we're just going to let this go very slowly on low. Take a linen. (water) Go a head and just dappen it a little bit and place it under your machine so that it is resting on a little, kind of like a wet. - [Chelsea] A friction - Yes, wet barrier. A friction (laughing) Thank you Chelsea. So that once you turn on it can't make its escape and it will forever be your slave. Yay. So after the dough comes together, with just your east mixture, your flower and your salt. You're going to plop in four tablespoons of room temperature butter and just let it go and combine again until it's smooth, supple, and pulls away from the machine sides. It's probably going to take around 10 minutes. Once you see the dough start to come together like this, I would start increasing the speed to a medium. (machine humming) (click) And when you lift the dough hook, it should all come off in one piece. If there is still dough around the bowl, it's probably not quite ready yet. See, all one piece. That's what you want to see. And then we're going to transfer it to this bowl to proof. I like using a clear glass bowl because you can see the proofing progress. We're just going to butter it quickly. What I like to do, tuck it under with my hands to see if there has been enough gluten developed. You should start seeing like there's little gas bubbles in the dough. I like seeing that, that means that you worked the gluten to be strong enough that it can trap air instead of just breaking as soon as your shaping it. So I just like to kind of tuck the dough under itself like that. So that you're getting a nice smooth top. And it's pretty tight on top. Then one you got a nice little round ball. Nestle it. Cover it. And put it in a nice warm place and let it go for about an hour to an hour and a half until it's doubled in size. So see you then. It's been about an hour and thirty 'cause your room is a little bit chiller today. But you can see it's double in size. And as I was saying earlier, really love glass bowls 'cause you can see the progress on the underside. You can see the gas bubbles. That means your dough is growing. Okay, flower your surface. Not to much. Not to little. Gently turn it out. And punch. Are you in slow mo? - [Chelsea] No, you want me to? - [June] Yes ♪ Anybody else? ♪ ♪ Else. ♪ ♪ Else. ♪ ♪ Anybody else ? ♪ ♪ Else. ♪ ♪ Else. ♪ ♪ Anybody else? ♪ ♪ Else. ♪ ♪ Else. ♪ ♪ Else. ♪ - So we rolled it out to about a half inch think and see we that there's some nice bubbles here. Delightful. That means you gluten is strong enough to trap all those gases. We like that. And now we're going to punch it out using a two and half inches round cutter. We're going to yield about 15 pieces in the first roll and then we're going to re-roll it and maybe get some more scraps. So you really want to avoid twisting the cutter 'cause that will seal the edges and make it that much harder for the bread to come up. So what you want to do is with your random flower on the surface, just dip your cutter in the flower before each cut so that it doesn't stick to the dough. Punch down straight and lift up. One of my favorite things about punching out doughs is you get to tessellate and see how well you can do. How many rounds can you get out of the first try? Because the second try of dough is never good. You know? You got to deal with the scrappy bits and you don't want to re-roll it to much. So let's see how we did here. I think I can eek one more out. And they don't have to be perfect 'cause remember the cook was angry. Those rolls sure were not prefect. So we got, one, two, three, four, five, six, seven, eight, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18. We don't even need to re-roll, that's all we have room for. I'm too good at my job. So I got a 9 by 13 baking pan here. You can also use a 9 by 13 cast iron, if you like a cruncher bottom. They get toaster, there is more a variation in texture. I'm a sucker for soft soft pillowy bread. So I'm going to use this non-stick version just so that the bottoms don't get too crusted. Three tablespoons of salted butter for flavor. And we are going to melt that very quickly in the microwave. So that we can brush it at the bottom and the middle of the rolls. (microwave beep) (microwave humming) Alright, so your butter is nice and melted. And we're going to brush about two tablespoons down below so it bakes into the crust of the rolls. This make sure that your rolls will not stick to whatever pan you're using. I'm using salted because it give a little more flavor than unsalted. We will be dusting the tops of these rolls with salt as well. So if you want to cut down on the sodium, you can use unsalted butter. So much butter. We're gonna to make the signature Parker House Roll indentation and fold. They kind of look like messed up rolls because the cook threw them in the oven and they kind of just bumped and folded. Today we're just gonna be using one of these metal straws that nobody really wants to drinking out of but always buys because they feel better about it. To make our indentation, if you don't have one of these metal straws, you can deficiently use a chop stick or the round handle of a wooden spoon. Whatever you got that will help you press this line into your bread without cutting through it. You definitely don't wanna cut through this. We're gonna be brushing the remaining tablespoon of butter on top. This will help them be tastier and help them stick to each other. And now if you have any extra butter left. That's were it goes. Give it a brush. Now we're just arrange the rolls. Neatly tucked into their resting place. You're going to fold and do a gentle squish to help the two halves stick. And now they're all folded, we're just gonna place them into the pan. So we have 18 plus two, that's 20. That's about six to seven per row. You don't want them to be too far apart because I like the part they proof into each other and when you break them apart you get that nice look in the interior as they bake. Okay, so we're gonna cover these again and let them rise until they're doubled about a hour. If your room is warmer, it might be 45 minutes so just start checking up on them about half hour through. Once it's wrapped, what I like to do is just write the current time on here. So it's 11:08. That way it can help us track how long they been proofing. Usually it should be over an hour but it might push to an hour and a half. It's just a way for me to remind myself. Okie Doke. It's been an hour ish. And they're fully proofed and you can see that they're starting to touch butts with each other. We like touching butts. (ding) - [Chelsea] June. (laughing) And to see if they're ready to bake, you just poke them a little. And they shouldn't bounce back. So these are definitely ready to bake. They feel very very ready. I'm just gonna brush them very lightly with an egg wash. And then we are going to sprinkle some kosher salt on them or you can do maldon if you're feeling fancy. I'm not feeling fancy. Egg wash. One egg, one tablespoon of water. There's about. Then just make them glossy. Salty tops. Buttery buns. They're gonna go in, 375 preheated for about 25 minutes. Until they're golden and delicious. See you soon. Alright, it's time to look at the rolls. My beautiful, golden, salted, buttery, shiny rolls. (gasps) (laughing) - [Chelsea] June! (laughing) - They smell great. (upbeat music) Soft, pillowy, dense but light, salted, shiny tops and doughy interiors. Look at all that gluten strand pulling apart. You can eat them plain. They're delicious. Well salted. A little bit sweet. Super buttery. Or you can serve them with even more butter. You can use jam but I know some of you were thinking when we were making the dough that "June, really? You made me open a whole can of condensed milk and you're only using two tablespoons of it? What am I going to do with the rest of this?" Well I don't know if you guys grew up eating this, but - (Chelsea gasps) I put condense milk on my breads. - [Chelsea] I don't know how to feel about this but, - You don't have to feel anything about it. You just have to eat it. Condense milk is so much better than butter. It's so much better than jam. Not to shade on these two things, they're great. But there is something about condensed milk that really brings it back to child hood for me. And it's just a very fulfilling level of sweetness. - [Chelsea] Well, do you want me to try. - Turn off your brain and just eat. - [Chelsea] Oh, that's good. (laughing) - Let me know what you guys thought of this recipe, if you're gonna bake them for Thanksgiving. If you guys like them, comment, subscribe, and let me know what you want me to make next time. (retro music) (click) (retro music)

Perfect for Thanksgiving, these classic, fluffy, homemade Parker House Rolls will become a staple for dinner every night.

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Easy, Buttery Parker House Rolls Are Perfect For Thanksgiving

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<p>(0.25-oz.) package active dry yeast</p>

<p>kosher salt, plus more for sprinkling</p>

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Parker House Rolls

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Everything You Need To Bake This Holiday Season