These deliciousbuttery moist rolls go great along side so many different dishes.

LIKE & SUBSCRIBE ☑☑

WRITTEN RECIPE BELOW ⬇

Parker House Rolls
Makes 25 large rolls
Prep/Rise Time: 2 hrs 30 minutes
Cook Time: 1520 minutes

INGREDIENTS
68 cups all purpose flour
(plus more if needed)
12oz evaporated milk
3 large eggs
1 cup whole milk
(warmed to 110115 degrees)
1 cup butter (unsalted/2 sticks)
1/2 cup granulated sugar
2 1/4 tsp active dry yeast
1/2 tbsp salt

DIRECTIONS
1.) Take 1/2 tbsp of butter and rub it inside a large bowl until it’s coated. Set it aside.

2.) Take 12 tbsp (1 1/2 sticks) of butter and put it into a small sauce pot over low heat to melt. Set the remaining butter aside.

3.) To the warm milk, stir in 1 tsp of sugar and the yeast. Set it aside to poof.

4.) Once the butter has melted, set it aside to cool slightly before proceeding.

5.) Whisk the eggs together and set them aside.

6.) Add the warmed milk mixture, evaporated milk, and eggs to the stand mixer with the dough hook attachment. Turn it on mediumlow speed. Slowly drizzle in the butter, then add in the remaining sugar and salt.
If you do not have a stand mixer, begin by adding these ingredients to a large bowl and stir the

7.) Add in 5 cups of the flour, and mix until the dough is smooth and well combined.
If you’re doing this by hand, once you’ve got everything together at this stage, you’ll want to switch over to using your hand, because the dough will become to hard to stir with a spoon.

8.) Continue to add in more flour, 1/4 cup at a time, until the dough stops sticking to the sides of the mixing bowl. Allow each addition of flour to fully incorporate before you add in more. This step could take about 57 minutes, or 1015 minutes if your doing it by hand.

9.) When the dough is finished, it should feel tacky... not sticky. Place the dough on the counter and knead it into a ball.
Sprinkle a little bit of flour on the counter while kneading, if needed, to keep it from sticking.

10.) Place the ball of dough into the buttered bowl. Flip it over in the bowl a couple of times to coat the dough with the butter in the bowl. Cover with plastic wrap, and set it aside for 2 hours, or until it doubles in size.

11.) Once the dough has doubled in size, butter the sides of a half sheet pan with 1/2 tbsp of the remaining. Place parchment paper on the bottom. Set it aside.

12.) Take the dough, and separate it into 25 even balls. Tuck each ball tightly into itself, then pinch the bottoms to seal it. This will keep the balls tight. Place them on the sheet pan 5 across and 5 down. Be sure to leave space between each row.

13.) Cover the rolls loosely with plastic wrap and set them aside to rise until they’ve double in size (about 30 minutes).

14.) Once the rolls have risen, preheat the oven to 375 degrees. Take the remaining butter and melt it. Brush the top of each roll with the butter. Save some for when the rolls finish baking.

15.) Place the rolls into the oven on the center rack, and bake for 1520 minutes, or until golden brown on the top. The rolls should sound hollow when you flick them.

16.) Take them out of the oven, and brush the remaining butter over the top. Serve warm or at room temp.

NOTES:
Cover any unused rolls with plastic wrap, or store them in an airtight container to keep them from drying out.