Best 6 Pull Apart Parker House Rolls Recipes

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Welcome to the delectable world of pull-apart Parker House rolls, where fluffy, tender morsels of dough come together to create a symphony of flavors and textures. These delightful rolls, characterized by their distinctive cloverleaf shape, are a beloved addition to any meal or gathering. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will take you on a culinary journey to discover the secrets behind the perfect pull-apart Parker House roll. Prepare to tantalize your taste buds as we unveil the essential ingredients, step-by-step instructions, and expert tips that will transform your kitchen into a bakery of heavenly aromas and golden-brown, irresistible rolls.

Let's cook with our recipes!

PARKER HOUSE ROLLS



Parker House Rolls image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 4h

Yield 24 rolls

Number Of Ingredients 9

1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup warm water (between 110 degrees F and 120 degrees F)
1/2 cup sugar
6 1/2 cups all-purpose flour, plus more as needed
12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus more as needed
2 cups whole milk, at room temperature
2 large eggs
2 tablespoons kosher salt
2 to 3 tablespoons Maldon sea salt, to taste

Steps:

  • Activate the yeast: In a medium bowl, gently whisk the yeast into the warm water. Whisk in the sugar. Allow the mixture to sit for a minute; it should bubble and froth slightly. Stir in 1 cup of the flour. Cover with plastic wrap and set the bowl aside in a warm spot.
  • Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, blend the melted butter and the milk. Add the eggs, one by one, on low speed. Add the yeast mixture, the remaining 5 1/2 cups flour, and the kosher salt. Mix until the mixture forms a ball, 2 to 3 minutes. If the dough seems wet or sticks too much to the sides of the bowl, add more flour in 1/4-cup increments. Grease a large metal bowl with a little butter. Put the dough in the bowl, cover it with a towel, and allow it to rest in a warm place until it doubles in volume, 1 1/2 to 2 hours.
  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Make the rolls: Lightly flour a flat, clean surface and turn the dough out onto it. Flour your hands and gently press the dough to form an 8-by-16-inch rectangle between 1/2 and 3/4 inch thick. Cut the dough lengthwise into 2 equal strips. Cut each strip into 12 pieces, making 24 individual strips of dough. Brush the extra flour off the dough with a dry pastry brush.
  • Take a piece of dough and fold it unevenly in half so the top part overhangs slightly. Tuck the overhang underneath and put the roll, seam side down, on the prepared baking sheet. Repeat with the remaining dough, lining up the rolls right next to one another so that you have 3 tightly packed rows of 8 rolls each. (It helps if you imagine gently pulling the rolls apart after they have baked!) Cover the rolls with a kitchen towel and allow them to rise again until they increase in volume by about half, 45 minutes to 1 hour.
  • Bake the rolls: Put the baking sheet in the oven and bake for 12 minutes. Then rotate the sheet and continue to bake until the rolls are golden brown, another 10 to 12 minutes. Remove the baking sheet from the oven and brush the rolls with melted butter. Sprinkle them with Maldon salt. Serve immediately.

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

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

"EVERYTHING" PULL-APART ROLLS



Fluffy, buttery, and slightly sweet, these yeasty rolls are sprinkled with an Everything Bagel-inspired topping for fantastic texture and flavor. Of course they're dreamy fresh from the oven, but you can also slice them down the middle the next day for incredible leftovers sandwich bread.

Provided by Food Network

Categories     side-dish

Time 2h15m

Yield 12 servings

Number Of Ingredients 10

1 1/2 cups whole milk
10 tablespoons unsalted butter, divided, plus additional for greasing bowl and pan
1 1/2 tablespoons active dry yeast
4 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1 tablespoon kosher salt
1 1/2 teaspoon flaky sea salt
1/2 teaspoon dried onion flakes
1/2 teaspoon dried garlic flakes
1 teaspoon white sesame seeds

Steps:

  • In a small saucepan over medium heat, combine the milk and 8 tablespoons butter. Heat until the butter is melted, about 7 minutes. Remove from the heat and let cool to 105-115 F. Add the yeast and stir until dissolved. Let stand to allow yeast to bloom, 10 minutes.Meanwhile, in the bowl of a stand mixer fitted with a dough hook attachment, combine flour, sugar, and kosher salt. Mix on low speed until combined, about 30 seconds.
  • After the yeast has bloomed, add the milk mixture to the mixer. Mix on low speed for about 1 minute; then increase the speed to medium-low and mix until the dough is smooth and elastic, about 4 more minutes. Meanwhile, lightly grease a large bowl. Remove the dough from the mixer, shape it into a round, and place into greased bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour. In the meantime, grease a 13x9-inch baking pan.
  • When the dough has doubled in size, remove from bowl onto a clean work surface lightly dusted with flour. Use a bench scraper to divide the dough in half. Gently roll each piece of dough into a log 12 inches long. Then cut each log into 6 equal pieces.
  • Using the cupped palm of your hand, roll and shape each piece into a taut ball against the floured work surface; close any visible seams with your fingers. Transfer the dough balls to the greased baking pan and space them out evenly. Cover the pan tightly with plastic wrap and let the rolls rise in a warm place for 30 minutes. Preheat the oven to 375 F.
  • When the rolls have finished rising, prepare the "Everything" Topping: In a small bowl, combine the flaky sea salt, onion flakes, garlic flakes, and sesame seeds.Brush the tops of the rolls with 2 tablespoons of melted butter, then sprinkle with the "Everything" Topping. (Tip: Sprinkling from a height will ensure even distribution.) Bake until the rolls are golden, 18-20 minutes. Serve the rolls warm or at room temperature.

PULL-APART PARKER HOUSE ROLLS



Pull-Apart Parker House Rolls image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 3h

Yield 12 rolls

Number Of Ingredients 10

3 tablespoons bread flour
1/2 cup cold milk
1 large egg
2 cups bread flour, plus more for flouring
1 1/2 teaspoons instant yeast
2 tablespoons sugar
1 teaspoon kosher salt
7 tablespoons unsalted butter, melted, plus more for the skillet
Nonstick cooking spray, for the bowl
4 ounces garlic-herb butter or honey butter, store-bought or homemade

Steps:

  • For the flour paste: Add 1/2 cup water to a small saucepan set over medium-low heat. Add the flour and cook, whisking constantly, until the mixture is a smooth pudding-like consistency, 30 to 45 seconds. Let cool.
  • For the dough: Add the milk and egg to the flour paste and whisk together until smooth. Transfer the paste to a stand mixer fitted with a dough hook and add the flour and yeast. Mix on low speed until all the flour is moistened, 1 to 2 minutes. Let rest in the bowl for 15 minutes.
  • After 15 minutes, with the mixer running on medium-low speed, add the sugar and salt and mix for about 5 minutes. Add 4 tablespoons of the butter and mix, scraping down the sides of the bowl when necessary, about 5 minutes longer. Transfer the dough to a lightly floured surface and knead briefly to form a ball. Spray a mixing bowl with cooking spray, add the dough ball, cover with plastic wrap and let rest until doubled in size, about 1 hour.
  • Transfer the dough to a work surface and press gently but firmly to release the air. Stretch the dough to form a 9-by-10-inch rectangle. Cut the dough lengthwise into 4 equal strips, then cut those strips into 3 equal pieces. Working with one piece at a time, stretch and press each one into an 8-by-2-inch inch strip. Roll each strip small end to small end in order to form a snug roll.
  • Grease a 12-inch cast-iron skillet with butter and arrange the rolls in the skillet, 10 around the outside and 2 in the middle. Cover with plastic and let rise until doubled in size, about 45 minutes.
  • Position an oven rack in the lowest position and preheat the oven to 375 degrees F.
  • Brush the rolls with the remaining 3 tablespoons butter and bake until golden brown, about 25 minutes. Let cool 5 minutes.
  • When ready to serve, using a 2-ounce ice cream scoop, place scoops of the garlic-herb or honey butter in the center of the bread and let your guests pull apart the bread from the skillet.

PULL-APART PARKER HOUSE ROLLS WITH BUTTER POOLS



Pull-Apart Parker House Rolls with Butter Pools image

These are classic parker house rolls but with a twist: they're served with a trio of flavored melted butters for dipping.

Provided by Food Network Kitchen

Categories     side-dish

Time 4h

Yield 17 rolls

Number Of Ingredients 15

1 1/3 cups whole milk, heated to 110 degrees F
1/3 cup sugar
1 1/2 teaspoons dry active yeast
2 sticks (16 tablespoons) unsalted butter, at room temperature
5 1/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons kosher salt
1 large egg, lightly beaten
1 teaspoon flaky sea salt, for sprinkling
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup flat-leaf parsley leaves, chopped
4 cloves garlic, grated
3 tablespoons grated Parmesan
1/2 teaspoon crushed red pepper flakes
1/3 cup mixed olives, finely chopped
1/2 teaspoon picked thyme leaves

Steps:

  • For the rolls: Combine 1/2 cup of the milk, the sugar and yeast in the bowl of a stand mixer fitted with a dough hook. Let stand until foamy, about 5 minutes. Add 9 tablespoons of the butter, half of the flour, half of the remaining milk and the kosher salt. Mix on medium speed until combined, about 1 minute. Add the egg and mix until combined. Add the remaining flour and milk. Knead on medium-high speed until the dough is smooth and pulls away from the bowl, about 6 minutes.
  • Melt the remaining 7 tablespoons of butter. Transfer 2 tablespoons to a small bowl and set aside to brush on the rolls after they are baked.
  • Brush a large bowl with some of the remaining melted butter and add the dough. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.
  • Brush a 9-by-13-inch baking dish and the outside of three 4-ounce ramekins with melted butter. Place the ramekins so they are evenly spaced in the baking dish. Divide the dough into 17 equal pieces (about 2 1/2 ounces each). Gently roll each piece into balls. Arrange them in the baking dish around the ramekins. Generously brush each roll with some of the remaining melted butter and sprinkle with the flaky sea salt. Cover with plastic wrap and set aside in a warm place until about 50 percent bigger, about 45 minutes.
  • Meanwhile, arrange a rack on the lower third of the oven and preheat to 375 degrees F.
  • Bake until the rolls are golden and the internal temperature reaches 200 degrees F, 20 to 25 minutes, rotating the pans halfway through. Remove from the oven and brush the rolls with the reserved 2 tablespoons butter.
  • For the flavored butters: While the baking dish is still hot, place 4 tablespoons of the butter in each ramekin. Add the parsley and garlic to one ramekin. Add the Parmesan and red pepper flakes to another ramekin. Add the olives and thyme to the last ramekin. Gently stir the butter and flavorings to combine.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Be sure to activate the yeast in warm water before adding it to the dough.
  • Knead the dough until it is smooth and elastic, about 10 minutes.
  • Let the dough rise in a warm place until it has doubled in size, about 1 hour.
  • Punch down the dough and divide it into 12 equal pieces.
  • Shape the dough pieces into balls and place them in a greased 9x13 inch baking pan.
  • Cover the pan with a damp cloth and let the rolls rise again until they have doubled in size, about 30 minutes.
  • Bake the rolls in a preheated oven at 350 degrees Fahrenheit for 20-25 minutes, or until they are golden brown.
  • Serve the rolls warm with butter and honey.

Conclusion:

Parker House rolls are a classic American dinner roll that is perfect for any occasion. They are soft, fluffy, and buttery, with a slightly sweet flavor. These rolls are easy to make and can be made ahead of time. They are also a great way to use up leftover mashed potatoes. So next time you are looking for a delicious and easy-to-make dinner roll, give Parker House rolls a try.

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