Buttermilk Parker House Rolls Recipe: Don't Wait for Special Occasions to Bake Homemade Rolls by Chef Gigi
Always buy those pre-made dinner rolls? Break that tradition by making this easy homemade buttermilk parker house bread rolls recipe in your cast iron skillet. These rolls are delicious hot out of the oven slathered with butter. These buttermilk bread rolls are so delicious, you may never want those pre-made dinner rolls ever again.
All you'll need to make these homemade parker house rolls is double-acting dry yeast, buttermilk, unsalted butter, granulated sugar, flour, eggs, kosher salt and garlic powder. The rolls do need a little time to proof and just minimal kneading by hand. The warm rolls bake in the oven for about 30 minutes. The smell will knock your socks off!
Serve these hot parker house rolls with dinner. Be sure to have lots of fresh butter available. These dinner rolls are also good for making sliders. Store the leftover rolls in an airtight container or zipper bag.
Cuisine: American
Prep Time: 2 hours and 5 minutes
Cook Time: 30 minutes
Total Time: 2 1/2 hours
Servings: Makes about 16 rolls
Ingredients
- 1/4 cup warm water (no warmer than 105 degrees F)
- 1 teaspoon double-acting active dry yeast
- 3/4 cup whole buttermilk (no warmer than 105 degrees F)
- 6 tablespoons unsalted butter, melted (divided)
- 1/4 cup granulated sugar (divided)
- 4 1/2 cups flour (divided)
- 2 large eggs
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
Here’s how to make it:
- In the bowl of a stand mixer, combine the warm water, yeast and 1 teaspoon of the sugar. Set aside until mixture is foamy, about 5 to 10 minutes.
- While the yeast is activating, combine the buttermilk, 4 tablespoons of the melted butter and the remaining sugar in another bowl. Set aside.
- Using your stand mixer fitted with the dough hook attachment, beat together the buttermilk mixture with the activated yeast, 2 1/4 cups flour, eggs, salt and garlic powder on medium-low speed until combined, about 2 minutes. Reduce mixer speed to low. Add remaining flour, a 1/2 cup at a time, beating until a smooth ball forms, about 10 minutes additional minutes.
- Turn out dough onto a clean, lightly floured surface. Knead for 2 to 3 additional minutes.
- Rub a large mixing bowl with olive oil. Place the dough in the bowl, turning to oil the top. Cover tightly with plastic wrap and then a towel. Allow to rise in a warm, draft-free place a minimum of 75 degrees F until doubled in size, about 1 hour.
- Remove plastic, punch dough down one time and turn the dough out onto a lightly floured surface. Divide dough into 16 equal pieces and gently shape into balls. Cover and allow to rest for 10 additional minutes. Divide the dough balls into palm-sized circles in groups of four.
- Brush with remaining 2 tablespoons melted butter. Place each grouping of rolls into a 12-inch cast-iron skillet greased with cooking spray. Cover and allow to rise until doubled in size, about 30 minutes.
- Preheat oven to 350 degrees F. After rolls have doubled in size, bake until golden brown, about 30 minutes. If browning occurs to early, cover with a loose sheet of foil. Cool about 10 minutes before serving. Brush with additional melted butter and a sprinkle of salt.
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