Best 6 German Parker House Rolls Recipes

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Step into the realm of culinary delights and embark on a journey to discover the secrets behind the perfect German Parker House Rolls. These soft, fluffy, and slightly sweet rolls are a staple in German bakeries and a treat enjoyed by generations. Whether you're a seasoned baker or a novice in the kitchen, this guide will guide you through the process of creating these delectable rolls, ensuring a successful baking experience and tantalizing tastebuds.

Here are our top 6 tried and tested recipes!

PARKER HOUSE ROLLS



Parker House Rolls image

These excellent rolls are well worth the time are a favorite of the entire family!

Provided by Arnieshelle

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h25m

Yield 30

Number Of Ingredients 11

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 to 115 degrees F/43 to 46 degrees C), divided
1 cup warm milk (110 to 115 degrees F/43 to 46 degrees C)
6 tablespoons white sugar
1 tablespoon salt
5 ½ cups all-purpose flour, divided, or more as needed
1 egg
2 tablespoons vegetable oil
2 teaspoons vegetable oil
3 tablespoons butter, melted

Steps:

  • Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water in a bowl; let stand until mixture is foaming, about 10 minutes.
  • Stir warm milk, 6 tablespoons sugar, salt, and remaining 1/2 cup warm water into yeast mixture. Gradually whisk 2 cups flour into yeast mixture until smooth. Add remaining 3 1/2 cup flour, egg, 2 tablespoons and 2 teaspoons vegetable oil to flour-yeast mixture; stir until dough is soft.
  • Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning once so top of dough is greased. Cover bowl with a damp towel and let rise in a warm room until doubled in size, about 1 hour.
  • Punch dough and divide in half. Roll each half on a floured surface until 1/3 to 1/2-inch thick. Cut dough using a floured 2 1/2-inch round cutter. Brush each dough circle with melted butter.
  • Make an off-center crease in each dough circle using the dull edge of a table knife. Fold along crease so larger half is on top; press along folded edge.
  • Grease a baking sheet.
  • Arrange folded dough circles, 2 to 3 inches apart, on the prepared baking sheet. Cover with a damp towel or plastic wrap and let rise until doubled in size, about 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Remove towel or plastic wrap from dough.
  • Bake in the preheated oven until rolls are golden brown, 15 to 20 minutes. Transfer rolls to a wire rack to cool.

Nutrition Facts : Calories 121.7 calories, Carbohydrate 20.6 g, Cholesterol 9.9 mg, Fat 2.9 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 247.2 mg, Sugar 3.1 g

PARKER HOUSE ROLLS



Parker House Rolls image

Mom is especially well known for the delectable things she bakes, like these tender golden rolls. When that basket comes around the table, we all automatically take two-one is just never enough. -Sandra Melnychenko, Grandview, Manitoba

Provided by Taste of Home

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1 teaspoon plus 6 tablespoons sugar, divided
1 cup warm water (110° to 115°), divided
1 cup warm 2% milk (110° to 115°)
2 teaspoons salt
1 large egg, room temperature
2 tablespoons plus 2 teaspoons canola oil
5-1/2 to 6 cups all-purpose flour
3 tablespoons butter, melted, optional

Steps:

  • In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand 5 minutes. Add milk, salt, egg, oil, 2 cups flour and remaining water and sugar. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 2 portions. Roll each portion to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. If desired, brush with butter., Using the dull edge of a knife, crease each slightly off-center. Fold at the crease. Press edges together lightly. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 164mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

THE BEST PARKER HOUSE ROLLS



The Best Parker House Rolls image

These Parker House rolls are super indulgent thanks to plenty of butter mixed in and brushed on top. Milk and eggs enrich the dough, lending a perfectly tender texture. A sprinkle of flaky sea salt adds a welcome bit of contrast and crunch. These rolls are best served fresh and warm.

Provided by Food Network Kitchen

Categories     side-dish

Time 3h

Yield 24 rolls

Number Of Ingredients 10

1 1/3 cups whole milk
2 sticks (16 tablespoons) unsalted butter, cut into pieces
1/3 cup sugar
1/2 cup warm water, about 110 degrees F
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
3 large eggs, lightly beaten
1 1/2 teaspoons kosher salt
5 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
Nonstick cooking spray
Flaky sea salt, such as Maldon, for sprinkling

Steps:

  • Heat the milk in a small saucepan over medium-high until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in 1 stick (8 tablespoons) butter and the sugar until melted. Set aside to cool.
  • Put the warm water in a small liquid measuring cup and stir in the yeast. Let it sit until foamy, about 5 minutes.
  • Combine the milk mixture, yeast mixture, eggs, 1 1/2 teaspoons salt, and half the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and continue to knead the dough until very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then place the dough inside. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes.
  • Melt the remaining 1 stick (8 tablespoons) butter in a small saucepan over medium-low heat. Set aside.
  • Spray a 9-by-13-inch baking pan with nonstick cooking spray, line with parchment paper then spray the paper.
  • Lightly dust a clean work surface with flour. Punch down the dough and turn it out onto the prepared surface. Pat into an even thickness.
  • Use a chef's knife or bench scraper to divide the dough into 24 pieces, then shape into balls to create small rolls. Place in the prepared baking dish in rows of 4 by 6, then brush the tops of the rolls with 4 tablespoons of the melted butter. Cover with plastic wrap and let rise in a warm place until almost doubled in size, 30 to 40 minutes. Meanwhile, preheat the oven 350 degrees F.
  • Remove the plastic wrap and sprinkle the rolls lightly with flaky sea salt. Bake until puffed and golden brown, about 40 minutes. Remove from the oven and brush with the remaining 4 tablespoons melted butter. Serve warm.

PARKER HOUSE ROLLS



Parker House Rolls image

Provided by Dave Lieberman

Categories     side-dish

Time 2h50m

Yield 20 rolls

Number Of Ingredients 9

1 cup warm water (about 110 degrees F)
2 tablespoons sugar
1 package active dry yeast
2 cups all-purpose flour, plus more for kneading
1 teaspoon salt
2 large eggs
1 large egg yolk
2 tablespoons melted butter
1 1/2 teaspoons kosher

Steps:

  • Combine the warm water, sugar and yeast together in a glass measuring cup and let yeast ferment until foamy, about 5 to 10 minutes. Whisk flour and salt together in a large bowl. Make a well in the flour, add 1 of the eggs and 1 yolk into the well and slightly beat Add the yeast mixture and stir with a wooden spoon until a rough dough forms. Turn out onto a lightly floured surface and knead, adding more flour as needed, until dough is smooth and elastic.
  • Place in a bowl, cover with a kitchen towel and let dough rest for 10 or 20 minutes. Remove dough from the bowl, divide the dough in half and roll each piece into a long 1 1/2-inch wide snake shape. Cut into 20 pieces and shape each into a ball.
  • Coat a 9-inch glass pie dish the melted butter, then toss the dough balls in the butter until coated. Cover with a kitchen towel and sit in a warm place, until dough doubles in size, about 1 hour.
  • Preheat oven to 400 degrees F.
  • Brush the tops of the rolls with the remaining egg and sprinkle with the coarse salt. Bake until golden brown, about 25 to 30 minutes. Let cool about 30 minutes but serve warm.

GERMAN PARKER HOUSE ROLLS



German Parker House Rolls image

This is a recipe I found on About.com for German recipes. The author says that this is what her Grandmother, Matha, was famous for making for family and friends. Posting for ZWT 6. Rising time not included so be sure to note that time before making the rolls.

Provided by diner524

Categories     For Large Groups

Time 1h5m

Yield 24 rolls, 24 serving(s)

Number Of Ingredients 8

1 cup whole milk
4 1/2 teaspoons dry yeast
1/2 cup butter, melted
1/4-1 teaspoon salt
1/4 cup sugar
2 eggs
4 1/2-5 cups flour
more melted butter

Steps:

  • Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.
  • Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. If you are going to refrigerate the dough, put it in the fridge before it has a chance to rise. It will rise overnight in the refrigerator; just not as high as it would at room temperature. Let the dough stand, covered, at room temperature for 1 hour before proceeding with recipe.)
  • Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double, about 45 minutes. (If you refrigerated the dough, this will take longer, about 60-75 minutes.)
  • Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step.

EASY PARKER HOUSE DINNER ROLLS



Easy Parker House Dinner Rolls image

Made these many times; and they're very good. The recipe was a Pillsbury Bake-off entry many many years ago. Worth the time to make! Have not included the rising time in the prep time. If someone converts this to cinnamon rolls, pls e.mail me.

Provided by Caroline Cooks

Categories     Breads

Time 50m

Yield 16 rolls

Number Of Ingredients 8

1 (1/4 ounce) package active dry yeast
1/2 cup warm water
1 cup milk, scalded
1/4 cup butter
1/2 teaspoon salt
1 (2 5/8 ounce) package custard mix
3 -3 1/2 cups pillsbury flour
2 tablespoons butter

Steps:

  • Soften yeast in warm water.
  • In large mixing bowl, combine the scalded milk, 1/4 cup butter and salt; stir until butter melts.
  • Add custard mix; stir until dissolved.
  • Cool to lukewarm!
  • Add yeast.
  • Gradually add flour to form a stiff dough.
  • Cover, let rise in warmplace until light and doubled in size, 1-1 ½ hours.
  • Turn out on lightly floured surface; knead about 12-14 times.
  • Roll out to 20x8" rectangle.
  • Cut in half lengthwise, making 20X4" strips.
  • Melt 2 tablespoons butter and brush on half of each strip.
  • Using a knife handle,crease each strip lengthwise, slightly off center.
  • Fold buttered side over unbuttered side.
  • Cut into 3" rolls.
  • Place in greased baking dish or cookie sheet.
  • Cover; let rise in warm place until light, about 45-60 minutes.
  • Before baking, lightly brush tops with milk.
  • Bake at 400; for 10-15 minutes until light golden.

Tips:

  • Use high-quality ingredients for the best results.
  • Make sure the butter is cold before adding it to the dough.
  • Work the dough gently to avoid overworking it.
  • Let the dough rise in a warm place until it has doubled in size.
  • Bake the rolls in a preheated oven until they are golden brown.

Conclusion:

These German Parker House Rolls are a delicious and easy-to-make addition to any meal. They are perfect for breakfast, lunch, or dinner, and can be enjoyed on their own or with your favorite fillings. With a few simple tips, you can make sure that your rolls turn out perfect every time.

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