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Recipe Summary

Yield: Makes 3 dozen

Ingredients

Ingredient Checklist

1 package active dry yeast

3 tablespoons plus a pinch of sugar

3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, melted and cooled, plus more for plastic wrap, bowl, and baking pan

1 cup milk, room temperature

1 tablespoon salt

3 large eggs, lightly beaten

4 1/2 to 5 cups all-purpose flour

Gallery

Recipe Summary

Yield: Makes 3 dozen

Recipe Summary

Yield: Makes 3 dozen

Recipe Summary

Yield: Makes 3 dozen

Yield: Makes 3 dozen

Makes 3 dozen

Ingredients

Ingredients

  • 1 package active dry yeast
  • 3 tablespoons plus a pinch of sugar
  • 3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, melted and cooled, plus more for plastic wrap, bowl, and baking pan
  • 1 cup milk, room temperature
  • 1 tablespoon salt
  • 3 large eggs, lightly beaten
  • 4 1/2 to 5 cups all-purpose flour

Directions

In the detached bowl of an electric mixer, whisk together yeast, 1/4 cup warm water (105 degrees), and a pinch of sugar. Set aside until mixture is foamy, about 6 minutes.

Attach bowl to mixer fitted with the dough-hook attachment. On low speed, add 7 tablespoons butter, milk, salt, remaining sugar, and eggs. Slowly add enough flour to make a sticky dough. Brush the inside of a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside until doubled in size, about 2 1/2 hours.

Generously brush a 9-by-13-inch baking pan with butter. Turn dough out onto a floured work surface. Roll into a 12-by-16-inch rectangle. Brush dough generously with 3 tablespoons butter. Using a pizza wheel or a sharp knife, cut dough into 6 equal strips lengthwise. Cut dough crosswise into 4 equal parts. You will have 24 elongated rectangles. Fold each rectangle in half, and place in prepared baking pan, 4 across, and 6 down. Brush tops with remaining 3 tablespoons butter. Cover pan with buttered plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.

Heat oven to 350 degrees. Bake until golden, 35 to 40 minutes. Cool for at least 5 minutes before turning out of pan.

Reviews (6)

Add Rating & Review

212 Ratings

5 star values:

                                  35

4 star values:

                                  33

3 star values:

                                  73

2 star values:

                                  52

1 star values:

                                  19

Reviews (6)

Add Rating & Review

212 Ratings

5 star values:

                                  35

4 star values:

                                  33

3 star values:

                                  73

2 star values:

                                  52

1 star values:

                                  19

Add Rating & Review

212 Ratings

5 star values:

                                  35

4 star values:

                                  33

3 star values:

                                  73

2 star values:

                                  52

1 star values:

                                  19

212 Ratings

5 star values:

                                  35

4 star values:

                                  33

3 star values:

                                  73

2 star values:

                                  52

1 star values:

                                  19

212 Ratings

5 star values:

                                  35

4 star values:

                                  33

3 star values:

                                  73

2 star values:

                                  52

1 star values:

                                  19
  • 5 star values:
  • 35
  • 4 star values:
  • 33
  • 3 star values:
  • 73
  • 2 star values:
  • 52
  • 1 star values:
  • 19

Martha Stewart Member

Rating: 4 stars

11/04/2018

                I made the dough in my bread machine with these changes (7T Melted butter, 1/4 c sugar, 1 1/4 c milk and I used the full 5 c's flour) I used all other measurements, quantities and directions in the recipe. Well, except mine baked in 29 minutes.

Martha Stewart Member

Rating: Unrated

11/20/2012

                great recipes..everyones love it!

Martha Stewart Member

Rating: Unrated

11/19/2012

                I watched the video clip "on demand" and I thought, "boy those look great" so I made them for Christmas last year.  Now my family expects me to make them for every single occasion because they are so amazing....guess what I'm bringing to Thanksgiving Dinner this year?  (Secret ingredient, "more butter"....)

Martha Stewart Member

Rating: Unrated

11/12/2011

                Dinner Rolls are Great!   They are soft yet still have a bit of texture to them, will go great with sopping up some amazing Gravy!! :-) Watched Martha Make these on 'On Demand" and since Thanksgiving is coming up in 2 weeks, I was debating weather or not to make these or use the Frozen stuff.. After making these today, I will most definitely be Serving  these at Thanksgiving Dinner. Thanks~M.S

Martha Stewart Member

Rating: Unrated

11/21/2010

                omg I loved the rolls they came out great I will never again buy premade frozen rolls and the recipe is so easy I will be making these for this thanksgiving!!!

Martha Stewart Member

Rating: Unrated

06/25/2008

                These rolls didn't rise as much as i would have liked, but overall they were really good. I shaped them into rounds and brushed the tops with egg wash and sesame seeds.  *** I would definitley make these again.

Martha Stewart Member

Rating: 4 stars

11/04/2018

                I made the dough in my bread machine with these changes (7T Melted butter, 1/4 c sugar, 1 1/4 c milk and I used the full 5 c's flour) I used all other measurements, quantities and directions in the recipe. Well, except mine baked in 29 minutes.

Rating: 4 stars

Rating: Unrated

11/20/2012

                great recipes..everyones love it!

Rating: Unrated

Rating: Unrated

11/19/2012

                I watched the video clip "on demand" and I thought, "boy those look great" so I made them for Christmas last year.  Now my family expects me to make them for every single occasion because they are so amazing....guess what I'm bringing to Thanksgiving Dinner this year?  (Secret ingredient, "more butter"....)

Rating: Unrated

11/12/2011

                Dinner Rolls are Great!   They are soft yet still have a bit of texture to them, will go great with sopping up some amazing Gravy!! :-) Watched Martha Make these on 'On Demand" and since Thanksgiving is coming up in 2 weeks, I was debating weather or not to make these or use the Frozen stuff.. After making these today, I will most definitely be Serving  these at Thanksgiving Dinner. Thanks~M.S

Rating: Unrated

11/21/2010

                omg I loved the rolls they came out great I will never again buy premade frozen rolls and the recipe is so easy I will be making these for this thanksgiving!!!

Rating: Unrated

06/25/2008

                These rolls didn't rise as much as i would have liked, but overall they were really good. I shaped them into rounds and brushed the tops with egg wash and sesame seeds.  *** I would definitley make these again.

All Reviews for Classic Parker House Rolls

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Classic Parker House Rolls

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest