The "Parker House Dinner Roll"

Today I want to show you one of my favorite bread recipes in the world! "Parker House Rolls". I first tried these when I was working in the bakery at Gordron Ramsay's in West Hollywood. The pastry chef walks over to me with a beautifully baked roll and says: "Simple, yet complex. Now taste this before it gets cold!" It was just that, a simple roll with a complex taste!

I feel like these could/should be at the apex of the "dinner roll chart" if one existed. They fulfil all the expectations of what a dinner roll should consist of. They have a fluffy, sweet, buttery crumb (center of the bread), and a sturdy caramelized crust that stays hot longer than most sourdough or brioche counter-parts. The rolls also have very good moisture retention, which is always an added bonus in the bread department! I feel like I can eat these any time of the day.

note: Brush with egg wash before baking for a shiny finish


3 oz water
6 oz sugar
.5 oz fresh yeast or .25 oz of dry yeast
5 oz of good quality butter
1 cup whole milk
2 cups bread flour
1 1/2 cups All-purpose flour
2 pinches of salt

1. Warm the water and sugar together until it reaches 110 f. Add the yeast and let sit for 5 min
2. Warm the salt, milk, and butter to 110 f and add to the yeast mixture
3. Using a hook attachment or with your hands, start to uncorporate both flours to the wet mixture. Reserve a little flour for dusting
4. Turn your dough onto the counter and knead for 10 minutes or until elastic and smooth
5. Place the dough into a metal bowl with 1 oz of melted butter, flip until coated, cover with plastic and let it double in volume. (1hr or so)
6. Turn the dough back onto the counter and roll the dough out to triple its size.
7. Portion the dough into 3-4 oz peices and roll into balls.
8. Place the balls 1" from eachother on a buttered baking tray. let them rise for 20 minutes.
9. Bake @ 375 for 15-20 mins.
10. Out of the oven and onto a baking rack to cool.

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