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Khalil Hymore’s Parker House Rolls
Recipe Summary
prep: 20 mins
total: 2 hrs 50 mins
Yield: Makes 24
Ingredients
Ingredient Checklist
1 1/2 cups whole milk, warmed (100 to 110 degrees)
2 1/4 teaspoon active dry yeast, from one packet
4 cups all-purpose flour, spooned and leveled
5 tablespoons unsalted butter, cut into pieces, plus 4 tablespoons, melted
2 1/4 teaspoons coarse salt, plus more for spinkling
1 1/2 teaspoons sugar
Nonstick cooking spray
Cook's Notes
Make sure that the dough rises in a warm, draft-free place. It may take anywhere from 1 to 2 hours for the dough to double in size, depending on temperature and humidity.Before brushing with butter and sprinkling with salt, store cooled rolls, wrapped in plastic, up to 2 days. Reheat in a 350-degree oven, 10 minutes.To freeze, place dough balls in a parchment-lined baking pan; cover with plastic and freeze. Store in freezer bags, 3 months. To bake, let rise in baking pan in a warm place, covered with a damp towel, until rolls just touch, 2 1/2 to 3 hours, then follow step 4.
Gallery
Khalil Hymore’s Parker House Rolls
Recipe Summary
prep: 20 mins
total: 2 hrs 50 mins
Yield: Makes 24
Gallery
Khalil Hymore’s Parker House Rolls
Khalil Hymore’s Parker House Rolls
Khalil Hymore’s Parker House Rolls
Recipe Summary
prep: 20 mins
total: 2 hrs 50 mins
Yield: Makes 24
Recipe Summary
prep: 20 mins
total: 2 hrs 50 mins
Yield: Makes 24
prep: 20 mins
total: 2 hrs 50 mins
prep:
20 mins
total:
2 hrs 50 mins
Yield: Makes 24
Makes 24
Ingredients
Ingredients
- 1 1/2 cups whole milk, warmed (100 to 110 degrees)
- 2 1/4 teaspoon active dry yeast, from one packet
- 4 cups all-purpose flour, spooned and leveled
- 5 tablespoons unsalted butter, cut into pieces, plus 4 tablespoons, melted
- 2 1/4 teaspoons coarse salt, plus more for spinkling
- 1 1/2 teaspoons sugar
- Nonstick cooking spray
Directions
In the bowl of a stand mixer, combine milk and yeast and let stand for 5 minutes. Add flour, 2 1/2 teaspoons salt, 5 tablespoons butter pieces, and sugar. With dough hook, mix on low until mixture just comes together. Increase to medium-high; beat until butter is incorporated and dough is soft, 10 minutes.
Lightly coat a large bowl with cooking spray. Form dough into a ball, place in bowl, and cover with a damp clean dish towel. Set aside in a warm, draft-free place and let rise until dough doubles in size, 1 to 2 hours (or refrigerate overnight; bring to room temperature before baking).
Lightly coat a 9-by-13-inch rimmed baking pan with cooking spray. Turn dough out onto a work surface and loosely cover with damp towel so it doesn’t dry out. With a sharp knife, divide dough into 24 pieces, roll into smooth balls (about 2 inches each), and arrange in pan, 1/2 inch apart. Cover with towel and let rise until rolls begin to touch, 1 to 2 hours.
Preheat oven to 350 degrees. Brush rolls with half the melted butter; bake until golden brown, 30 minutes. Brush with remaining melted butter, sprinkle with salt, and serve warm.
Cook's Notes
Make sure that the dough rises in a warm, draft-free place. It may take anywhere from 1 to 2 hours for the dough to double in size, depending on temperature and humidity.Before brushing with butter and sprinkling with salt, store cooled rolls, wrapped in plastic, up to 2 days. Reheat in a 350-degree oven, 10 minutes.To freeze, place dough balls in a parchment-lined baking pan; cover with plastic and freeze. Store in freezer bags, 3 months. To bake, let rise in baking pan in a warm place, covered with a damp towel, until rolls just touch, 2 1/2 to 3 hours, then follow step 4.
Cook’s Notes
Make sure that the dough rises in a warm, draft-free place. It may take anywhere from 1 to 2 hours for the dough to double in size, depending on temperature and humidity.
Reviews (26)
Add Rating & Review
197 Ratings
5 star values:
30
4 star values:
26
3 star values:
81
2 star values:
41
1 star values:
19
Load More Reviews
Reviews (26)
Add Rating & Review
197 Ratings
5 star values:
30
4 star values:
26
3 star values:
81
2 star values:
41
1 star values:
19
Add Rating & Review
197 Ratings
5 star values:
30
4 star values:
26
3 star values:
81
2 star values:
41
1 star values:
19
197 Ratings
5 star values:
30
4 star values:
26
3 star values:
81
2 star values:
41
1 star values:
19
197 Ratings
5 star values:
30
4 star values:
26
3 star values:
81
2 star values:
41
1 star values:
19
- 5 star values:
- 30
- 4 star values:
- 26
- 3 star values:
- 81
- 2 star values:
- 41
- 1 star values:
- 19
Martha Stewart Member
Rating: 4 stars
11/28/2016
This is an easy recipe and makes tasty rolls, but mine were kind of dense, not as fluffy as I'd like them to be. I used my stand mixer with a dough hook and wonder if that's the difference over hand-kneading the dough. Any tips?
Martha Stewart Member
Rating: Unrated
11/22/2016
Am wondNering why I am unable to view the video of the recipes suggested as before. Thank you.
Martha Stewart Member
Rating: 5 stars
11/22/2016
I made this A week before Thanksgiving and they only lasted 24 hours. They are easy to make but yes time consuming but its worth the wait when you finally bake them. They were so most and delicious the next day my son use two of the rolls for a hamburger bun, yep he loved them.
Martha Stewart Member
Rating: Unrated
12/22/2014
The quantities have been fixed since the reviews below that had trouble with the dough rising. I attempted this recipe as it is written now- 1 packet of active dry yeast and 2.25tsp of salt and it works perfectly.
Martha Stewart Member
Rating: Unrated
11/19/2012
I certainly wish I read the reviews before I made these rolls! What a waste of time and ingredients. Thank goodness I made a batch as a test run before Thanksgiving and didn't wait until Thanksgiving day!
Martha Stewart Member
Rating: Unrated
11/13/2012
I too followed this recipe to a "T". I used my kitchenaid bread hook and like others my dough did not rise after both "rising times". I brushed the rolls with "unsalted" butter (worried about the 4 ts of salt) and put them in the oven.
They did rise as they were baking and looked just like the picture. I brushed them again with "unsalted" butter and they were a hit.
I heated up the rest the next night for 10 minutes and they were dense, rich and good.
Martha Stewart Member
Rating: Unrated
12/22/2011
Made this from recipe in Everyday Food, Nov2011. Was very disappointed because dough didn't rise. Apparently, recipe stated only 1 tsp. active dry yeast instead, it should be 1 packet (2-1/4 tsp) of active dry yeast. The list of ingredients and procedure were inaccurate. Someone should have carefully edited before printing.
Martha Stewart Member
Rating: 1 stars
12/12/2011
I made these the other night for a dinner party, I am sad to say mine never rose either! I defiantly will never use this recipe again sad to say.
Martha Stewart Member
Rating: Unrated
11/29/2011
I only made 2 changes--heating the milk to 110 degrees F or so and reducing the salt to 2 tsp. I think I will reduce further when I repeat. Rolls turned out in time recipe stated. I did rise on top of preheated stove not in fridge. They were light, fluffy and delicious, everyone was impressed. I reheated as instructed.
Martha Stewart Member
Rating: Unrated
11/26/2011
I also was disappointed, but figured I had nothing to lose if I experiment! After it didnt rise, I added in a bit of proofed yeast and let it rise for about 5 hours!!! Let the second rise go overnight!!! Results...DELICIOUS...but nothing like a Parker House Roll...much more dense.
Martha Stewart Member
Rating: Unrated
11/25/2011
I made these rolls the night before Thanksgiving and they never rose either. I was so disappointed. I am going to a house party tomorrow and was going to try them again because I thought I must have done something wrong. Right after I put the flour in the mixing bowl I decided I better check the reviews and I'm so glad I did and didn't waste my time again!!
Martha Stewart Member
Rating: Unrated
11/25/2011
Well, I just came for validation, & see my results were the same as everyone else's...but haven't read far enough to see if anyone got this recipe to work.
I thought it was my yeast.
I'm a moderately experienced baker. I decided to reduce the salt in this recipe to 2t. Four teaspoons! That's 1T plus 1t, to 1t of yeast? Crazy!
I would try these again, double the yeast and cut the salt even further.
I never even make rolls for Thanksgiving, but they looked SO GOOD in the picture, I was seduced.
Martha Stewart Member
Rating: Unrated
11/25/2011
Here's an update to my earlier post. On my third try (not sure why I didn't just try a different recipe), used 4 cups flour, 2 cups milk, 1 tsp salt and 2 packets of yeast. Everything else the same. Turned out fine. So yes, recipe is definitely screwy.
Martha Stewart Member
Rating: Unrated
11/25/2011
I am so disappointed in this recipe and wish I would have read the reviews first. My dough did not rise either. I had this confused with the No-Knead Dinner Rolls recipe that I made several years ago with great success. I didn't realize my mistake in confusing the recipes until after wasting all those ingredients and time on Thanksgiving day. It's a shame that the editors have not fixed this recipe to work. Luckily I made the No-Knead rolls and they were perfect.
Martha Stewart Member
Rating: Unrated
11/25/2011
This is a terrible recipe~ mine did not rise either! I tried 2 different batches and came up with the conclusion that there isn't anything to activate the yeast. I know it wasn't my yeast as I had made successfull cinnamon rolls with the same yeast yesterday.
Luckily, I had crescent rolls in the fridge (I have a kid who LOVES hot dog in crescent rolls) and used those instead. Unfortunately, I wasted all those ingridents as well = (
Martha Stewart Member
Rating: Unrated
11/25/2011
i'm glad i wasn't the only one! i should know better than to try a new recipe when cooking for guests. i made a double batch for thanksgiving and we're throwing most of them out. maybe if the salt and yeast amounts were swapped? these were terribly salty and never rose. too bad.
Martha Stewart Member
Rating: Unrated
11/24/2011
Thank you subscribers for posting! I read the recipe & found the directions odd because the yeast had not been activated. Looked up Parker House rolls in a few other cookbooks & was convinced this recipe wouldn't work. Because you posted your comments, I will not ruin a meal counting on this recipe...I'm surprised there wasn't a correction in the Dec. issue. This is not a good thing.
Martha Stewart Member
Rating: Unrated
11/24/2011
Tasted like pretzels. Even though it DID NOT RISE, we baked them. Hope some one revises/corrects this recipe soon.
Martha Stewart Member
Rating: 1 stars
11/24/2011
Mine didn't rise either, luckily I had some frozen dinner rolls to thaw!
Martha Stewart Member
Rating: 2 stars
11/24/2011
Being an experienced baker, I hate to admit it but my dough also did NOT rise. Very disappointed. Martha's recipes usually produce excellent results...
Martha Stewart Member
Rating: 1 stars
11/23/2011
My dough also did not rise
Martha Stewart Member
Rating: 2 stars
11/23/2011
I used the equivalent of one package of dry yeast. I warmed the milk to melt the butter. It is very salty dough, so I would cut that back to 1 Tbsp. salt next time. Otherwise, mine rose fine. good luck!
Martha Stewart Member
Rating: Unrated
11/23/2011
Tried this twice and didn't rise. Not only wasted time but ingredients. I hate wasting food! Even sent my husband to the grocery store to buy more yeast (he bought two brands) in case that was the problem. Otherwise, I love the recipies here. Shame it's during Thanksgiving rush!
Martha Stewart Member
Rating: Unrated
11/23/2011
Recipe does not work! Please make the correction at your end. Wasted time and effort. The honey amount seems too low or the salt too high. Never got the rise......1 tsp of yeast?
I hope someone can fix the recipe.
Martha Stewart Member
Rating: Unrated
11/22/2011
I had the same problem. It did not raise! Wasted time at this time of year.
Martha Stewart Member
Rating: Unrated
11/22/2011
This recipe does not work out. I think that the ingredient measurements are off. It has way too much salt and not enough yeast. Don't forget, salt kills yeast. Dough was too stiff and never raised. It doesn't hurt to put an egg in a roll recipe either.
Martha Stewart Member
Rating: 4 stars
11/28/2016
This is an easy recipe and makes tasty rolls, but mine were kind of dense, not as fluffy as I'd like them to be. I used my stand mixer with a dough hook and wonder if that's the difference over hand-kneading the dough. Any tips?
Rating: 4 stars
Rating: Unrated
11/22/2016
Am wondNering why I am unable to view the video of the recipes suggested as before. Thank you.
Rating: Unrated
Rating: 5 stars
11/22/2016
I made this A week before Thanksgiving and they only lasted 24 hours. They are easy to make but yes time consuming but its worth the wait when you finally bake them. They were so most and delicious the next day my son use two of the rolls for a hamburger bun, yep he loved them.
Rating: 5 stars
Rating: Unrated
12/22/2014
The quantities have been fixed since the reviews below that had trouble with the dough rising. I attempted this recipe as it is written now- 1 packet of active dry yeast and 2.25tsp of salt and it works perfectly.
Rating: Unrated
11/19/2012
I certainly wish I read the reviews before I made these rolls! What a waste of time and ingredients. Thank goodness I made a batch as a test run before Thanksgiving and didn't wait until Thanksgiving day!
Rating: Unrated
11/13/2012
I too followed this recipe to a "T". I used my kitchenaid bread hook and like others my dough did not rise after both "rising times". I brushed the rolls with "unsalted" butter (worried about the 4 ts of salt) and put them in the oven.
They did rise as they were baking and looked just like the picture. I brushed them again with "unsalted" butter and they were a hit.
I heated up the rest the next night for 10 minutes and they were dense, rich and good.
Rating: Unrated
12/22/2011
Made this from recipe in Everyday Food, Nov2011. Was very disappointed because dough didn't rise. Apparently, recipe stated only 1 tsp. active dry yeast instead, it should be 1 packet (2-1/4 tsp) of active dry yeast. The list of ingredients and procedure were inaccurate. Someone should have carefully edited before printing.
Rating: 1 stars
12/12/2011
I made these the other night for a dinner party, I am sad to say mine never rose either! I defiantly will never use this recipe again sad to say.
Rating: 1 stars
Rating: Unrated
11/29/2011
I only made 2 changes--heating the milk to 110 degrees F or so and reducing the salt to 2 tsp. I think I will reduce further when I repeat. Rolls turned out in time recipe stated. I did rise on top of preheated stove not in fridge. They were light, fluffy and delicious, everyone was impressed. I reheated as instructed.
Rating: Unrated
11/26/2011
I also was disappointed, but figured I had nothing to lose if I experiment! After it didnt rise, I added in a bit of proofed yeast and let it rise for about 5 hours!!! Let the second rise go overnight!!! Results...DELICIOUS...but nothing like a Parker House Roll...much more dense.
Rating: Unrated
11/25/2011
I made these rolls the night before Thanksgiving and they never rose either. I was so disappointed. I am going to a house party tomorrow and was going to try them again because I thought I must have done something wrong. Right after I put the flour in the mixing bowl I decided I better check the reviews and I'm so glad I did and didn't waste my time again!!
Well, I just came for validation, & see my results were the same as everyone else's...but haven't read far enough to see if anyone got this recipe to work.
I thought it was my yeast.
I'm a moderately experienced baker. I decided to reduce the salt in this recipe to 2t. Four teaspoons! That's 1T plus 1t, to 1t of yeast? Crazy!
I would try these again, double the yeast and cut the salt even further.
I never even make rolls for Thanksgiving, but they looked SO GOOD in the picture, I was seduced.
Here's an update to my earlier post. On my third try (not sure why I didn't just try a different recipe), used 4 cups flour, 2 cups milk, 1 tsp salt and 2 packets of yeast. Everything else the same. Turned out fine. So yes, recipe is definitely screwy.
I am so disappointed in this recipe and wish I would have read the reviews first. My dough did not rise either. I had this confused with the No-Knead Dinner Rolls recipe that I made several years ago with great success. I didn't realize my mistake in confusing the recipes until after wasting all those ingredients and time on Thanksgiving day. It's a shame that the editors have not fixed this recipe to work. Luckily I made the No-Knead rolls and they were perfect.
This is a terrible recipe~ mine did not rise either! I tried 2 different batches and came up with the conclusion that there isn't anything to activate the yeast. I know it wasn't my yeast as I had made successfull cinnamon rolls with the same yeast yesterday.
Luckily, I had crescent rolls in the fridge (I have a kid who LOVES hot dog in crescent rolls) and used those instead. Unfortunately, I wasted all those ingridents as well = (
i'm glad i wasn't the only one! i should know better than to try a new recipe when cooking for guests. i made a double batch for thanksgiving and we're throwing most of them out. maybe if the salt and yeast amounts were swapped? these were terribly salty and never rose. too bad.
Rating: Unrated
11/24/2011
Thank you subscribers for posting! I read the recipe & found the directions odd because the yeast had not been activated. Looked up Parker House rolls in a few other cookbooks & was convinced this recipe wouldn't work. Because you posted your comments, I will not ruin a meal counting on this recipe...I'm surprised there wasn't a correction in the Dec. issue. This is not a good thing.
Tasted like pretzels. Even though it DID NOT RISE, we baked them. Hope some one revises/corrects this recipe soon.
Rating: 1 stars
11/24/2011
Mine didn't rise either, luckily I had some frozen dinner rolls to thaw!
Rating: 2 stars
11/24/2011
Being an experienced baker, I hate to admit it but my dough also did NOT rise. Very disappointed. Martha's recipes usually produce excellent results...
Rating: 2 stars
Rating: 1 stars
11/23/2011
My dough also did not rise
Rating: 2 stars
11/23/2011
I used the equivalent of one package of dry yeast. I warmed the milk to melt the butter. It is very salty dough, so I would cut that back to 1 Tbsp. salt next time. Otherwise, mine rose fine. good luck!
Rating: Unrated
11/23/2011
Tried this twice and didn't rise. Not only wasted time but ingredients. I hate wasting food! Even sent my husband to the grocery store to buy more yeast (he bought two brands) in case that was the problem. Otherwise, I love the recipies here. Shame it's during Thanksgiving rush!
Recipe does not work! Please make the correction at your end. Wasted time and effort. The honey amount seems too low or the salt too high. Never got the rise......1 tsp of yeast?
I hope someone can fix the recipe.
Rating: Unrated
11/22/2011
I had the same problem. It did not raise! Wasted time at this time of year.
This recipe does not work out. I think that the ingredient measurements are off. It has way too much salt and not enough yeast. Don't forget, salt kills yeast. Dough was too stiff and never raised. It doesn't hurt to put an egg in a roll recipe either.
All Reviews for Khalil Hymore’s Parker House Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Khalil Hymore’s 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
