Try this classic roll using my no knead recipe! I'll show you how to make and shape these lightly and buttery rolls!
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Why Choose This Recipe
- You don't need to knead the dough!
- A beginner's recipe!
- Light, buttery flavor!
- Goes with pretty much any Soup Recipe!
Ingredient Notes
- Flour - All Purpose flour, not bread flour, never self rising flour.
Step by Step Instructions
- In a large mixing bowl, dissolve the yeast in the warm water and just a bit of the ½ cup sugar.
- Once the yeast is foamy, stir the sugar, olive oil, eggs, salt and 2 cups of the flour together.
- When the mixture starts to come together add the last 2 cups of flour and stir until it comes together in a sticky dough.
- Since this is a batter type dough it will not be in ball like traditional bread dough.
- Cover dough and let rise until doubled, about an hour.
- Once the dough is risen melt the butter in a small bowl.
- Spray a baking sheet with non-stick cooking spray.
- Dump risen dough out onto a lightly floured surface.
- Bring the dough together in a ball and roll out to about ¼ inch thick.
- Using a 2 inch biscuit cutter, cut the dough into circles.
- Stretch the dough circles into ovals.
- Dip the bottom half of the oval in the melted butter. (See tip below)
- Fold the the ovals in half allowing the top layer to overhang the bottom fold slightly so the rolls stay shut when they bake.
- Place in rows on the prepared baking sheet.
- Cover the rolls and let rise until doubled, about 20 minutes.
- While they're rising preheat the oven to 350 degrees.
- Bake for 20-25 minutes. The tops will be golden brown.
Recipe FAQs and Expert Tips
According to Wikipedia, they are u0022a bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft, and slightly sweet with a crispy shell.u0022 They are named after the Boston Parker House Hotel. Legend has it that a disgruntled hotel baker threw a batch of unfinished rolls into the oven after an altercation with a hotel guest. The slightly dented end result was a hit!
I always have a few renegade rolls that open up, but if I roll my dough out closer to ¼ inch thick than ½ inch thick, stretch the circles into ovals and then fold the top layer so it overhangs over the bottom fold slightly they tend to stay closed. The overhang allows the roll to stay closed as the top fold rises causing it to naturally to pull back.
Yes, place completely cooled rolls in an airtight container and pop in the freezer. Thaw at room temperature when you're ready!
Pretty much anything! Soups like this Potato Soup or dinner salads like this Chicken Pasta Caesar Salad are fantastic! They go with main dishes like this Chicken in Caramelized Onion Sauce really well too!
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No Knead Parker House Rolls Recipe
- Prep Time: 1 hour 45 minutes (includes rise time)
- Cook Time: 25 minutes
- Total Time: 2 hours 10 minutes
- Yield: 3 ½ dozen Small Rolls 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Try this classic roll using my no knead recipe! I'll show you how to make and shape these lightly and buttery rolls!
Ingredients
- 2 Tbs. Yeast
- 1 ½ Cups Warm Water
- ½ Cup Sugar
- 2 Tbs. Olive Oil
- 2 Eggs
- 1 tsp Salt
- 4 Cups Flour
- ½ Cup Butter, melted
Instructions
- In a large mixing bowl, dissolve the yeast in the warm water and just a bit of the ½ cup sugar.
- Once the yeast is foamy, stir the sugar, olive oil, eggs, salt and 2 cups of the flour together.
- When the mixture starts to come together add the last 2 cups of flour and stir until it comes together in a sticky dough. Since this is a batter type dough it will not be in ball like traditional bread dough.
- Cover dough and let rise until doubled, about an hour.
- Once the dough is risen melt the butter in a small bowl.
- Spray a baking sheet with non-stick cooking spray.
- Dump risen dough out onto a lightly floured surface.
- Bring the dough together in a ball and roll out to about ¼ inch thick.
- Using a 2 inch biscuit cutter, cut the dough into circles.
- Stretch the dough circles into ovals.
- Dip the bottom half of the oval in the melted butter.
- Fold the the ovals in half and place in rows on the prepared baking sheet.
- Cover the rolls and let rise until doubled, about 20 minutes.
- While they're rising preheat the oven to 350 degrees.
- Bake for 20-25 minutes. The tops will be golden brown.
Notes
- How do I stop these rolls from opening up when they're baking? I always have a few renegade rolls that open up, but if I roll my dough out closer to ¼ inch thick than ½ inch thick, stretch the circles into ovals and then fold the top layer so it overhangs over the bottom fold slightly they tend to stay closed. The overhang allows the roll to stay closed as the top fold rises causing it to naturally to pull back.
Keywords: classic parker house rolls, parker house rolls recipe
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KiMee Nicole Price
We loved how easy to these are to pull apart!
★★★★★