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Fluffy Parker House Rolls

Yield: 30 -40 rolls
Prep Time: 1 hour 45 minutes
Cook Time: 20 minutes
Total Time: 2 hours 5 minutes

Ingredients

  • 2 cups hot water
  • ½ cup (106 g) granulated sugar
  • ½ cup neutral-flavored oil
  • 7 to 7 ½ cups (994 to 1065 g) all-purpose flour or bread flour
  • 2 large eggs
  • 1 ½ teaspoons salt
  • 2 tablespoons instant yeast
  • ¼ cup (57 g) butter, melted, for shaping rolls

Instructions 

  • Add hot water to sugar and oil and beat with electric mixer (or by hand). Add 2 cups of the flour, eggs, salt and yeast. Mix well. With the mixer on low speed, continue adding flour until a soft dough forms and clear the sides of the bowl. Do not knead.
  • Cover the bowl and let rise until doubled, about an hour.
  • Divide the dough in half. On a lighty greased countertop, roll or pat each portion of dough until 1/4-inch thick or so (slightly thicker is fine, but too thick and the rolls won't stay folded over while rising and baking).
  • Use a 3-inch circle cutter to cut the dough into rounds OR pat the dough into a rectangle and cut into strips (see pictures in the post). Reroll as needed (the rerolled dough may have a tendency to shrink back when cut/folded; if so, let it rest 15 minutes and try again).
  • Dip each piece into butter, brush the buttered side across the baking sheet and then flip over and fold in half (again, see pictures in the post for details). Place the rolls close together. For square or rectangle rolls, they can overlap slightly.
  • Cover and let rise for 30-45 minutes until noticeably puffy. Bake at 375 degrees for 16-18 minutes. Brush tops with additional melted butter, if desired.

Notes

Flour Amount: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. So if you have to add a bit more or less flour than the recipe calls for to achieve a soft, smooth dough that clears the sides of the bowl, don't panic.
Tutorial: this tutorial on yeast may help identify how a perfectly floured dough should be.
Updates: I updated this recipe to increase the salt from 1 to 1 1/2 teaspoon salt. I also increased the flour (since I always ended up using more). You can decrease the sugar for a less sweet roll if you'd like.