Parker House Roll Dough
Makes about 50 pocket rolls, 32 square rolls, or 25 round rolls
  • 1½ cups warm whole milk (105°F to 110°F), divided
  • ¼ cup (50 grams) granulated sugar
  • 2 teaspoons (6 grams) active dry yeast
  • 4½ to 5 cups (563 to 625 grams) all-purpose flour, divided
  • 6 tablespoons (84 grams) unsalted butter, melted
  • 2 large eggs
  • 2 teaspoons (6 grams) kosher salt
  1. In a small bowl, whisk together ½ cup warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. Stir ½ cup (63 grams) flour into yeast mixture.
  2. In the bowl of a stand mixer fitted with the dough hook attachment, beat melted butter, eggs, and remaining 1 cup milk at low speed until combined. Add yeast mixture, beating to combine. Add 1 cup (125 grams) flour and salt; beat to combine. Gradually add remaining flour, 1 cup (125 grams) at a time, beating until dough comes together and begins to pull away from sides of bowl, 2 to 3 minutes. (Dough will be sticky but not unmanageable. If dough is too sticky, add more flour, ¼ cup [31 grams] at a time, until it comes together.)
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, 2 to 2½ hours.
Recipe by Bake from Scratch at