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Parker House Rolls
These Parker House Rolls are tender, light and fluffy, super soft on the inside and pumpkin flavored! No holiday table is complete without these perfect rolls.
Prep Time30 mins
Cook Time20 mins
Rising Time2 hrs
Total Time50 mins
- 4 tbsp butter unsalted, melted
- 2 tsp flaked salt
- 4 tbsp honey
In a medium sized bowl combine the water, yeast and a tsp of brown sugar from the 1/3 cup. Let this rest for 10 to 15 minutes until the yeast dissolves and gets frothy.
Attach the dough hook to the mixer. Add the yeast to the bowl of your mixer, then add the milk, butter, eggs, pumpkin, and the rest of the brown sugar. Stir to combine. Mix in the pumpkin spice and salt.
Start by adding 4 cups of the flour and mix on medium-low speed until combined. Keep adding flour 1/2 cup at a time until the dough starts to pull away from the side of the bowl, but is still slightly sticky. I used a total of 6 1/2 cups of flour. Keep kneading the dough in the mixer for about 5 minutes.
Spray a large bowl with cooking spray. Shape the dough into a ball and transfer it to the bowl. Spray the top of the dough as well, cover the bowl with plastic wrap or a damp kitchen towel. Allow the dough to proof in a warm space for about 1 1/2 hours until doubled in size. See notes.
Once the dough has doubled in size, remove the plastic wrap from the bowl and punch down the dough, to remove the air from it.
Transfer it onto a clean work surface and roll it out into approximately 12x16-inch rectangle. Cut the dough into 32 equal size rectangles, 2x3-inches each. See video on how to do it.
Brush the rectangles with melted butter, using about 2 tbsp of melted butter. Take each rectangle and fold it in half. Place the roll in a 9x13 inch baking dish, smooth side up. Repeat with remaining rolls.
Preheat your oven to 350 F degrees.
Cover the rolls with plastic wrap and let them rise for another 30 minutes until doubled in size. Brush them with remaining 2 tbsp of butter and sprinkle with flaked salt.
Transfer the rolls to the oven and bake for 20 to 25 minutes, or until the rolls are golden brown.
Drizzle honey over them, if preferred, and serve warm.
Recipe adapted from Red Star Yeast.
- RISING: Preheat your oven to 200 F degrees, turn off the oven, then place the bowl with the dough in the oven until it doubles in size. Because this is a draft free environment and warm, the dough will rise faster, should take about 30 minutes.
- INSTANT YEAST: If using instant yeast, no proofing is required. Simply add the yeast along with the rest of the ingredients.
- Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
- To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
- Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
- Remember yeast is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 1roll | Calories: 148kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 240mg | Potassium: 61mg | Sugar: 5g | Vitamin A: 740IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1.3mg