Parker House Rolls Recipe

Parker House Rolls Recipe
By The Cooking World, Editorial Staff
April 23, 2021

Parker House Rolls Recipe from Modernist Bread

Many of you have been enjoying our We Cook Books recipes and asking us for recipes from Modernist Cuisine books. So today we decided to bring you a Parker House Rolls Recipe from Modernist Bread.

Inspired by the OMNI Parker House, these potato rolls are perfect for a delicious Pulled Pork Sandwich or Smashburguer.

3 hours 20 minutes
25 to 30 minutes
12 Parker House Rolls


For the Rolls

365 g (1 1/2 cups) whole milk, cold
10 g (1 tablespoon plus 1/2 teaspoon) instant dry osmoyolerant yeast
480 g (3 1/2 cups) bread flour
100 g (2 ea) eggs
65 g (1 cup) potato flakes
60 g (1/4 cup) unsalted butter, softened
55 g (1/4 cup) sugar
10 g (2 teaspoons) fine salt

For the Topping

100 g (1/2 cup) butter, melted

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  1. Combine the milk and yeast in mixer's bowl, and stir to dissolve the yeast. Add the bread flour, eggs, potato flakes, butter, sugar, and salt and mix on medium speed to full gluten development, approximately 8 to 12 minutes. Transfer to a lightly oiled bowl, and cover well with a lid or plastic wrap.
  2. Let the dough rest for an hour (bulk fermentation), performing a four-Edge fold after the first 30 minutes. Lightly moisten your hands or coat them with a fine layer of oil to prevent the dough from sticking. Pull up the right side of the dough, and fold it over the left side of the bowl. Pull the left side of the dough up and over to the right side of the tub. Lift up the end that is closest to you, and then fold it away from you so that it meets the end of the dough that's farthest from you. Lift up the end that's farthest from you, and then pull it forward you. Place the lid on the bowl, and continue to buff ferment for another 30 minutes.
  3. Transfer the dough from the bowl onto a lightly floured surface, handling it gently so that it rains the shape of its container. With a bench knife, cut the dough into 80 g pieces. Keep track of the order in which you cut and weigh all the pieces of dough. You'll want to shape each piece in the order that you cut it.
  4. Press down on the pieces of dough, flattening them into discs with your fingers. Mentally divide each disc into quarters. Fold each corner into the center of the dough. Fold the last corner over the other corner tips that are now at the center of the ball. Turn the dough over, and use your hands to round it into a ball. Surround the dough with your fingers as if you're making a cage for it. Gently but assertively shape it into a tight round ball. Arrange the rolls in a three-by-four grid on a 30 cm long by 23 cm wide by 6.5 cm deep (12 in long by 9 in wide by 2 1/2 in deep) nonstick sheet pan. The pieces of dough should touch slightly so that they proof and then bake together.
  5. Let the rolls rise in a warm room temperature 21 ºC (70 ºF) for 1 and a half hours. Preheat the oven to 205 ºC (400ºF).
  6. Bake the rolls for approximately 25 to 30 minutes. Brush the baked rolls with melted butter.
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