Parker Dinner Rolls

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Parker Dinner Rolls
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Parker Dinner Rolls

Recipe by Anything But Lima Beans
Servings

24

rolls
Prep time

55

minutes
Cooking time

20

minutes
Total time

1

hour 

15

minutes

My family loves these dinner rolls. They can be made ahead and popped back in the oven to warm and serve. They are so light and delicious! These rolls consistently show up on my holiday table.

Ingredients

  • 1 1/2 cups milk

  • 1 stick butter, cut into pieces, plus extra butter for brushing the rolls after baking

  • 1/2 cup sugar

  • 3 teaspoon instant yeast

  • 1/2 cup warm water

  • 3 large eggs lightly beaten

  • 1 1/2 teaspoon salt

  • 6 cups all purpose flour

Directions

  • In a saucepan, heat milk until it starts to simmer. Remove from heat and add the butter and sugar. Let the mixture cool. (Using cold butter will help the mixture to cool quicker.)
  • Dissolve the yeast in the 1/2 cup of warm water and let rest about 5 minutes.
  • Place the liquid ingredients (milk mixture, yeast and eggs) in the bread machine. Then the dry ingredients. Place the bread machine on the dough setting. I tend to use the longer dough setting so that the dough will rest for about 60 to 70 minutes after mixing.
  • Put dough on a floured surface and measure the dough balls. Each ball will be about 2 ounces. If you don’t have a scale, try to divide the dough into 24 balls.
  • Place dough balls on a cookie sheet covered with parchment paper. Cover and let raise until double for about 30 to 40 minutes. I often spray a sheet of plastic wrap with a non stick cooking spray and loosely cover the rolls and then place a towel on top of the wrap.
  • Preheat oven to 350 degrees. Remove coverings and bake in the oven for 20 minutes or until a light golden brown.
  • Remove rolls and parchment paper to a cooling rack and brush the rolls with melted butter.

Notes

  • I love using a bread machine for mixing my ingredients, kneading the dough and letting the dough rise. Then it is ready for me to form the rolls. I like using a scale to measure the dough balls so they come out a consistent shape. My dough balls weigh out to about 2 ounces a pieces. I will typically weigh out all the balls first and then shape them once I get all the dough balls weighed.
  • If you don’t have a bread machine then you will need to measure all the weight ingredients together, then add in the dry ingredients and stir until it forms a sticky dough, then knead the dough about 5 minutes before continuing to the raising phase.
  • Credit for the recipe is given to Bobby Flay.

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