Everything Parker House Rolls
Everything Parker House Rolls are a flavorful take on this traditional dinner roll. Everything bagel seasoning is delicious on this buttery roll.
Servings: 20 rolls
Cost: $6
Equipment
- 1 baking dish
Ingredients
- 4 1/2 cups all-purpose flour
- 1/3 cup white granulated sugar
- 2 envelopes Fleischmann’s® RapidRise® Yeast
- 2 teaspoons kosher salt
- 3/4 cup whole milk
- 3/4 cup water
- 1/4 cup unsalted butter , melted
- 1 large egg
- 1/4 cup unsalted butter melted, for topping
- 2 tablespoons ‘everything bagel seasoning’
Instructions
- Brush a 8x9-inch baking dish or something comparable. The size doesn’t really matter because you can use 1 dish or use a few that you have. Not pictured is a small additional dish that I needed in order to bake up the remaining 8 small rolls. Set aside.
- *Note, this recipe uses a stand-up mixer but if you don’t have one, you can simply mix the ingredients together with a spatula and knead the dough by hand!
- In the bowl of a stand-up mixer (with the hook attachment), add the flour, sugar, yeast and salt. Mix until combined. In a small pot, set over medium-low heat, warm the milk, water and butter, until butter is melted, being sure it’s not too hot (it should be lukewarm) or else the yeast won’t rise. If it does get a bit too hot, simply let it stand at room temperature until it cools down.
- Pour the liquid mixture into the dry ingredients and mix for about 1 to 2 minutes. Next, add the egg and knead with machine for about 5 minutes, until smooth and elastic. Rub a medium bowl with a bit of olive oil and transfer dough to bowl. Cover with a clean kitchen towel and allow to rest for 10 minutes. Alternatively (and this is what I did), cover the bowl with a lid and allow to rise in the fridge for 12 to 24 hours.
- Divide the dough in half; roll each half to a 12-inch x 18-inch square, about 1/4-inch thick. Cut 6 (12x3-inch) strips. Brush each strip with the melted butter and roll it up tightly. Repeat with all of the strips of dough. And then repeat rolling out and slicing and rolling up the dough, using the second half of dough. Transfer the rolls to the the prepared baking dish, arranging the rolls in a row, leaving about 1/4-inch of space between each row. Cover and let rise in a draft-free place until doubled in size, about 30 minutes.
- Preheat the oven to 400 degrees F. Brush the tops of the rolls with butter and then sprinkle on a few pinches of the ‘everything bagel seasoning’ on top. Transfer to the oven to bake for about 13 to 15 minutes, until the tops are golden brown. Remove from the oven and brush with a bit more butter, if you like. Serve warm.
Notes
Bagel Seasoning:
*If you want A LOT of bagel seasoning flavor, feel free to put the seasoning all over the strip and THEN roll it up. And then put more on top.
Baking Dish Options:
I used one 8x9-inch baking dish and an additional baking dish to fit the remaining small rolls. Feel free to use what you have.
Nutrition
Calories: 124kcal