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Martha Stewart-Inspired Parker House Rolls

Close-up of Martha Stewart-Inspired Parker House Rolls showing its texture
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These soft, buttery Parker House Rolls are inspired by Martha Stewart’s classic American baking style. Each roll is tender and pillowy inside with a golden, brushed-butter top, and the signature folded shape creates a perfect pull-apart pocket for more butter. They are an ideal addition to any holiday table or Sunday dinner.

Ingredients

Scale
  • 1/2 cup (120ml) whole milk, warmed to 110°F (43°C)
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1 tablespoon (12g) granulated sugar
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon (6g) kosher salt
  • 2 large eggs (100g), room temperature
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled, divided
  • 1/4 cup (57g) unsalted butter, softened, for brushing

Instructions

  1. In a small bowl, combine the warm milk, yeast, and 1 tablespoon sugar. Let stand until foamy, about 5 minutes. If the mixture does not foam, the yeast may be expired; start over with fresh yeast.
  2. In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, 1/4 cup sugar, and salt. Add the yeast mixture, eggs, and 1/4 cup of the melted butter. Mix on low speed until a shaggy dough forms, then increase to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes. The dough should be soft but not sticky; if it sticks, add flour 1 tablespoon at a time.
  3. Transfer the dough to a lightly floured surface and knead by hand for 1 minute. Shape into a ball and place in a greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
  4. Punch down the dough and turn it out onto a lightly floured surface. Roll into a 12×9-inch (30x23cm) rectangle, about 1/4 inch thick. Brush the surface with 2 tablespoons of the melted butter.
  5. Cut the dough lengthwise into 3 strips, each about 3 inches wide. Cut each strip crosswise into 5 rectangles, making 15 pieces total. Fold each rectangle in half crosswise, pinching the edges to seal, and place seam-side down in a greased 9×13-inch (23x33cm) baking dish. Repeat with the remaining dough, arranging the rolls in the dish.
  6. Cover the dish with a clean kitchen towel and let rise in a warm place until puffy and nearly doubled, about 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
  7. Brush the tops of the rolls with the remaining 2 tablespoons melted butter. Bake until golden brown and cooked through, 18 to 22 minutes. The internal temperature should reach 190°F (88°C) and the tops should sound hollow when tapped.
  8. Remove the rolls from the oven and brush immediately with the softened butter. Let cool in the dish for 5 minutes, then transfer to a wire rack. Serve warm.

Notes

Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap cooled rolls individually in plastic wrap and then in a freezer bag; freeze for up to 3 months. Thaw at room temperature for 2 hours, then reheat in a 350°F (175°C) oven for 5 to 7 minutes. For make-ahead, prepare the dough through the first rise, punch down, cover, and refrigerate overnight; let come to room temperature and proceed with shaping and second rise. Baked rolls can be reheated wrapped in foil in a 350°F (175°C) oven for 10 minutes.

Nutrition

Keywords: Parker House rolls, Martha Stewart rolls, homemade dinner rolls, butter rolls, soft rolls, yeast rolls, holiday rolls, Thanksgiving rolls, baking bread, pull-apart rolls

Find it online: https://marthadishes.com/martha-stewart-parker-house-rolls-recipe/