Small Batch Parker House Rolls
MAKES
4 rolls
TAKES
Prep time: 2 hours 45 minutes (includes rise times)
Cook time: 30 minutes
Total: 3 hours 15 minutes
✻ ABOUT THIS RECIPE
Soft, fluffy, buttery rolls like these are always best when they’re fresh from the oven. Which is why this is one small batch recipe I can really get behind. These rolls are perfect: incredibly soft inside, and perfectly golden outside.
INGREDIENTS
21 g / 1 ½ tablespoons unsalted butter, at room temperature, plus more for greasing the pan
77 g / ⅓ cup whole milk
150 g / 1 ¼ cup all purpose flour
12 g / 2 tablespoons dry milk powder
12 g / 1 tablespoon granulated sugar
2 g / ¾ teaspoon instant yeast
2 g / ½ teaspoon fine sea salt
21 g / 1 large egg yolk, at room temperature
egg wash (see Note)
42 g / 3 tablespoons salted butter, melted and/or flaky salt, for finishing
More Small Batch Baking:
METHOD
1. Make the dough: In a medium saucepan, melt the butter over medium heat. Add the milk, swirl the pan a few times to combine, and heat to about 110°F/45°C.
2. Meanwhile, in a medium bowl, use a spatula or wooden spoon to mix the flour, milk powder, sugar, yeast, and salt to evenly combine.
3. Add the warm milk mixture and the egg yolk to the flour mixture and mix until the mixture comes together to form a shaggy dough, 3-4 minutes. Use your hands or a bowl scraper to knead the dough in the bowl or on a lightly floured surface until the dough is very smooth, 4-5 minutes more.
4. Transfer the dough to a lightly greased medium bowl, cover the bowl with plastic wrap, and let the dough rise in a warm place for 1 hour - 1 ½ hours. The dough may not quite double in size, but it should look noticeably puffy.
5. Grease a 9 x 5 inch loaf pan fairly generously with butter. Transfer the dough to a light floured surface, and divide into 4 even pieces (about 74 g each).
6. Gently round each piece of dough: Cup your hand around the dough in a C shape, using the heel of your hand to help tighten it as you round it. As you shape the rolls, place them in the prepared pan. The rolls may not completely touch yet.
7. Cover the pan loosely with greased plastic wrap and let the rolls rise in a warm place until noticeably larger and puffy, 40 minutes to 1 hour. Toward the end of the rise time, preheat the oven to 350°F/175°C.
8. Uncover the pan, and egg wash the rolls. If using, sprinkle flaky salt over the surface of the rolls.
9. Transfer the pan to the oven and bake until the rolls begin to brown, about 10 minutes. Brush the surface of the rolls with melted butter (using about half). Rotate the pan on the oven rack and continue to bake until the rolls are deeply golden, 15-20 minutes more (the rolls should have an internal temperature in the very center of 195°F / 90°C.
10. When the rolls come out of the oven, brush them with the remaining butter. Let the rolls cool for 5-10 minutes in the pan. Use a spatula to remove all of the rolls from the pan - serve immediately or cool and transfer to an airtight storage container.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
