Parker House Rolls

Step 1

Pour 1 cup whole milk into a small saucepan and warm over medium-low heat until it reaches 110°F — it should feel warm to the touch but not hot. Remove from heat and stir in 2 tablespoons granulated sugar and 2.25 teaspoons instant yeast. Let sit for 5 minutes until foamy on top — this confirms the yeast is alive.

Step 2

Cut 6 tablespoons unsalted butter into 6 pieces and add to the warm milk mixture along with 1 teaspoon kosher salt. Stir until the butter begins to soften and melt. Crack 1 large egg into the mixture and whisk until fully combined.

Step 3

Pour the wet mixture into the bowl of a stand mixer fitted with the dough hook attachment. Add 3 cups all-purpose flour and mix on low speed for 2 minutes, scraping down the sides as needed, until a shaggy dough forms.

Step 4

Increase the mixer speed to medium and knead for 8-10 minutes. The dough should come together into a smooth, soft ball that pulls away from the sides of the bowl — it will be slightly tacky to the touch but should not stick to your fingers.

Step 5

Transfer the dough to a lightly oiled large bowl. Cover with a damp kitchen towel or plastic wrap and let rise at room temperature for 1 hour, or until nearly doubled in size — gently press with your finger and it should spring back slowly.

Step 6

Turn the dough out onto a lightly floured work surface. Divide into 12 equal pieces by cutting in half, then cutting each half in half, then cutting each quarter into 3 pieces. Roll each piece between your palms into a smooth ball.

Step 7

Using a floured rolling pin, gently roll each ball into an oval about 3 inches long and 2 inches wide. Using the handle of a wooden spoon or a chopstick, press a deep crease lengthwise down the center of each oval, creating an indent that goes about three-quarters of the way through the dough.

Step 8

Fold each oval in half along the crease with the top half slightly offset — the characteristic Parker House shape has the top half slightly raised, not perfectly aligned with the bottom. Place each roll into a 9-by-13-inch baking dish, fitting 12 rolls snugly in 3 rows of 4.

Step 9

Cover the rolls with plastic wrap or a damp towel and let rise at room temperature for 45 minutes to 1 hour, until they are puffy and nearly touch each other — they should look light and airy, not dense.

Step 10

Preheat your oven to 375°F. Position the rack in the center of the oven. The rolls should have risen above the baking dish by about 1 inch.

Step 11

Bake for 18-22 minutes, until the tops are golden brown and the rolls sound hollow when lightly tapped on top. The sides touching the baking dish will be pale, which is normal — it's the exposed tops that should be deep golden.

Step 12

Remove from the oven and immediately brush the tops of all 12 rolls with 2 tablespoons melted unsalted butter — do this right out of the oven while they are still hot so the butter absorbs into the dough. Let cool in the baking dish for 3-5 minutes before serving warm.