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Everything Parker House Rolls
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- Total Time
- 40 minutes, plus 2½ hours’ rising
- Rating
- Notes
- Read community notes
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Ingredients
- 1cup/237 milliliters whole milk
- 4tablespoons/57 grams (½ stick) unsalted butter, plus more for greasing
- 3½cups/448 grams all-purpose flour
- ⅓cup/32 grams dry milk powder
- ¼cup/50 grams granulated sugar
- 2¼teaspoons instant yeast powder
- 1teaspoon kosher salt
- 2large eggs
- 2tablespoons sesame seeds
- 2tablespoons poppy seeds
- 1½tablespoons dried garlic flakes
- 1½tablespoons dried minced onion
- 2teaspoons kosher salt
- 6tablespoons/85 grams (¾ stick) melted unsalted butter, for brushing
For the Rolls
For the Toppings
Preparation
- Step 1
Prepare the rolls: In a medium pot, heat the milk and 4 tablespoons butter over medium until the mixture is just warm to the touch (about 95 degrees) and the butter is melted, 1 to 2 minutes.
- Step 2
In the bowl of an electric mixer fitted with a dough hook attachment, combine the flour, milk powder, sugar, yeast and salt with 1 egg and the warmed milk mixture. Mix on low for 3 minutes, then increase the speed to medium and mix until the dough is smooth, about 3 minutes.
- Step 3
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1½ hours. The dough may not double in size, but it should be noticeably puffy.
- Step 4
Divide the dough into 12 even pieces (about 71 grams each). Gently round into balls: Cup your hand and fingers around a piece of dough then roll it on your work surface until it forms a tight ball. Repeat with the remaining pieces.
- Step 5
In a lightly greased 9-by-13-inch pan, arrange the balls in three rows of four. Cover the rolls with plastic wrap and let rise in a warm place until noticeably puffy, 45 minutes to 1 hour.
- Step 6
Heat the oven to 350 degrees. Prepare the everything-bagel seasoning: Toss together the sesame seeds, poppy seeds, dried garlic, dried onion and kosher salt.
- Step 7
In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle each generously with everything-bagel seasoning (about 2 teaspoons per roll).
- Step 8
Bake the rolls for 10 minutes, then brush the surface of the rolls generously with the melted butter. Bake until the rolls are evenly golden-brown, 15 to 20 minutes. Brush the baked rolls generously with the remaining melted butter. Let cool 10 to 15 minutes before serving. Store leftover rolls at room temperature in a resealable plastic bag. (See tip for reheating instructions).
- To reheat, wrap each roll in a lightly damp paper towel, and microwave for 20 to 25 seconds. Unwrap the rolls and serve immediately.
Private Notes
Cooking Notes
Is there any substitute for the powdered milk? What effect does omitting it have?
I made this without the milk powder because I didn't have it, and the rolls were great. Then I made a batch with milk powder after wasting buying it, and the rolls sucked. Then I made another batch without and they were great again. Down with milk powder.
Can the dry milk powder be substituted?
I would like to make these rolls for a dinner Saturday (out of town). Is it possible to make the dough part the on Friday and bake them Saturday so they come out hot? Thank you.
How do you adapt this if you don’t have a fancy mixer with a dough hook? I have a hand mixer and when I make bread I knead it usually.
This is a keeper! I used bread flour but it didn’t seem to matter much. The final rolls turned out a little bit denser than I expected and the flavour was still terrific. No, never microwave bread. I put mine in a paper bag spritzed with a bit of water (the bag, not the rolls) and in the oven @250 for a few minutes.
Yes. Dough rises well in the fridge. After forming into rounds, pan and cover as instructed and 5hen place in the the fridge for 8 to 12 hours. Let warm to room temperature for 30 minutes before proceeding with recipe.
Never EVER microwave breads or rolls. As the son of a professional baker and a true lover of all things bread I am amazed to read the "tip" about microwaving. You might as well buy supermarket bread or rolls (horrible texture and lack of flavor).
I used Trader Joe's Everything But the Bagel. Amazing on many things--including bagels.
These Everything Parker House Rolls are so light, but intense at the same time due to the “everything” seasoning. We loved them alongside a bowl of slow cooker chili. Stuck inside due to a winter storm, so I didn’t have milk powder. We didn’t miss it.
Best reheating method I've used for 40 yrs. : Store breads in a plastic zip lock in fridge (easiest) and remove from bag amount needed. For a small batch lightly moisten the tops for rolls and both sides for slices on shelf in toaster oven. Put toaster oven on bake @about 300 for a few minutes for small amt or moistened in oven for larger smts. Start at 3 to 4 minutes then to taste according to thickness, watching every couple of minutes. Like freshly made every time.
I just used half and half instead of dry milk, and it worked fine.
These were lovely but add less of the everything topping. One tsp was plenty.
Made these delicious rolls half a dozen times and each time they come out beautifully. Always a crowd pleaser.
These were a standout at Thanksgiving! I omitted the milk powder as several other reviewers mentioned, and made them the day before. After forming into balls and placing into a pan, I put them in the refrigerator for 16ish hours. The next morning I proofed them at room temperature for about an hour before baking. They were perfection!
I made these the other day, they came out perfect. Were totally fine in a 9x9 pan. I am wondering if it is possible to parbake these and then finish them off just before dinner?
I am so proud of myself because I successfully made these! I am not a baker. So I tried other recipes for Parker rolls and failed even when I was being good and followed the recipe exactly and still the rolls were too dense. This recipe was easy and so good! I will make these all the time. My only complaint is I wish it had a little more yeast flavor; it seems lacking but I am not a good baker yet so I will not attempt to add more yeast to see what happens!
If you like Everything Bagels, you'll want to try this recipe! These were really simple to make and tasted great. I agree with others that there was too much topping. It felt like half of it ended up at the bottom of the pan. We had half a pan let over, but I actually didn't get a chance to see how well the rolls reheated since the rest of my family devoured the leftovers before I could get to them.
This recipe is AMAZING. So simple, very little active work, definitely does not need milk powder if you don't have/can't find, and very versatile (can add any topping or filling). Size the buns up by shaping only 8 for hamburger buns! Will be making this recipe for years, so so delicious.
I have made these twice already in a matter of 3 days and they are very easy and delicious! What I must say though is that they needed less time baking than what the recipe calls for in a convention oven. I added the butter after the first 10 minutes and then they just needed an additional 10 more minutes and they came out perfect. I suppose with the circulation of hot air, it bakes quicker.
i made these without the topping for Thanksgiving. I accidentally added both eggs. The mix was so wet but I rolled rolls in flour - didn't add any extra to the mix - and let them rise. They were absolutely divine. soft, almost like Japanese bread, but still with structure. The whole family loved them. i put them in a baking tray so they could rise up against the tray and each other for structure.
These were EASY and delicious - perfect crumb, great rise! Nice buttery flavor. I skipped the egg wash & everything bagel seasoning to make them a more blank canvas for Thanksgiving dinner. Will keep this recipe in my back pocket!
This recipe was excellent. I also split my batch into two different pans to bring to different engagements - worked great. I haven't heard a complaint after making them a handful of times.
I did my second rise covered tightly in the refrigerator overnight, and set them out on the counter about 30 minutes before baking, and they were excellent.
Delicious rolls. Made dough using dough setting of bread machine, partially melting butter and adding to egg. Did more traditional poppy seed topping. Big hit at dinner party.
Made this both with and without milk powder. Either way, it’s a crowd pleaser!
So good! Made for my Easter dinner and they were a hit!!
Don’t omit or sub out the milk powder. You won’t get the fluffy, tender texture of the rolls interior without it. These are hands down the best Parker Rolls I’ve ever made, and I’ve tried loads of recipes. These are buttery, crispy, little clouds straight from heaven.
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