She Strengthens

Holiday Showstoppers: Parker House Rolls

Elevate your holiday gathering with a classic treat that’s sure to impress: Parker House rolls. These soft, chewy delights have been a staple of festive tables for over a century, and with good reason. Though they require some time and effort, the end result is well worth it.

The Perfect Accompaniment

To take your Parker House rolls to the next level, sprinkle them with a touch of luxury: fleur de sel. This high-end sea salt adds a subtle yet sophisticated flavor to the rolls. If you can’t find fleur de sel or prefer a more accessible option, Maldon sea salt makes a suitable substitute.

Tips for Success

For the best results, use a scale to accurately measure out the flour. This ensures a successful dough that will yield beautiful, tender rolls.

Recipe Overview

Yield: 30 rolls
Difficulty: Hard
Total Time: 3 hours 30 minutes

Ingredients

• 1 (1/4-ounce) packet active dry yeast
• 3/4 cup warm water
• 1 1/4 cups well-shaken buttermilk
• 1/4 cup clover honey
• 5 2/3 cups bread flour
• 2 teaspoons kosher salt
• 6 tablespoons unsalted butter
• 1 recipe Fall Herb Butter, melted
• 2 teaspoons fleur de sel

Step-by-Step Instructions

Initial Preparation

Dissolve the yeast in warm water and set aside until foamy. Stir in buttermilk and honey, then set aside.

Mixing the Dough

Combine flour and salt in a stand mixer fitted with a dough hook. Make a well in the center and pour in the yeast mixture. Mix on low speed until incorporated, about 2 minutes. Gradually add unsalted butter, ensuring each piece is fully incorporated before adding more. Mix until the dough is smooth, elastic, and slightly soft, about 10 minutes total.

Rising and Shaping

Coat a large bowl with unsalted butter and place the dough inside, turning to coat. Cover with a damp kitchen towel and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, coat a 13-by-9-inch baking dish with unsalted butter.

Assembly and Baking

Divide the risen dough into two equal pieces. Roll out each piece into a 12-by-10-inch rectangle, keeping the second piece covered. Cut each rectangle into 5 strips, then cut each strip into 3 smaller rectangles. Spread a heaping 1/2 teaspoon of melted herb butter on each rectangle, fold in half, and set aside. Repeat with the remaining rectangles.

Arrange the rolls seam-side down in the prepared baking dish, 6 across and 5 down. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, heat the oven to 350°F and arrange a rack in the lower third.

Brush the reserved herb butter over the top of the rolls and sprinkle with fleur de sel. Bake until the bottoms and tops of the rolls are golden brown, about 40 minutes. Remove from the oven, let cool 5 minutes, and serve.