Parker House Yeast Rolls are our family’s favorite bread recipe to serve at any meal. This recipe makes a lot, so it is great for freezing and storing.
Thanksgiving has come and gone and now we are in the countdown to Christmas. One of my favorite things about the holiday season is cooking and baking with my daughter.
Some of our best conversations have happened during our cooking sessions. It just seems like she opens up more when we are creating delicious cakes and pies — or recipes like this one for Parker House Yeast Rolls.
I used to be scared to make homemade bread dough for our family meals, but that’s all changed. Yes — there have been failed attempts, but I never let that stop me.
Believe me when I tell you that there have been some bricks that went directly into the trash can after coming out of the oven. But then, there are times like these — when they turn out perfectly.
What Makes My Parker House Yeast Rolls the Best
My Kitchenaid Mixer is my best friend when it comes to making homemade bread. It cuts down drastically on the knead time and always, always makes the bread come out light and fluffy all the time.
One way for sure you can tell if your rolls are going to come out right or not is if your dough rises to twice the size in the bowl.
Just look at that beautiful dough. There is just something about dough that rises like this that gets me all giddy inside.
I feel like Betty Crocker when this happens 🙂
Kayla loves to roll out the dough for me and make our little Parker House Yeast Rolls.
Once you roll them out and place them on the pan, you cover them again and let them rise a second time. This is what causes them to get super light and fluffy when you cook them.
Once they rise that last time, you get to bake them in the oven. Oh my word — these rolls are the most delicious, light and fluffy rolls you will ever put in your mouth.
Here’s the recipe for you! I hope you enjoy 🙂
Parker House Yeast Rolls
- 1 1/2 cups milk
- 1 stick unsalted butter cut into pieces, plus more for brushing
- 1/2 cup sugar
- 1 package active dry yeast
- 1/2 cup warm water
- 3 large eggs lightly beaten
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
Preheat the oven 350 degrees F.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.