Sandra This Bobby Flay Parker Rolls Recipe is a soft and fluffy recipe, which is made with milk and butter. It’s the perfect holiday side dish, ready in about 3 hours 20 minutes.
Bobby Flay Parker Rolls Ingredients
- 1 1/2 cups milk
- 1 stick unsalted butter, cut into pieces, plus more for brushing
- 1/2 cup sugar
- 1 (1/4 ounce) packet active dry yeast
- 1/2 cup warm water (105°F to 115°F)
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour, plus more for dusting
How To Make Bobby Flay Parker Rolls
- Warm the Milk Mixture: In a small saucepan, heat the milk, 1 stick of butter, and sugar over medium heat. Stir until the butter is melted and the sugar is dissolved. Do not boil. Remove from heat and let it cool until it’s just lukewarm (about 110°F).
- Activate the Yeast: In a small bowl (or the bowl of a stand mixer), sprinkle the yeast over the 1/2 cup of warm water. Let it sit for 5-10 minutes until it becomes foamy and bubbly.
- Combine the Dough: To the yeast mixture, add the lukewarm milk mixture, the beaten eggs, and the salt. Stir to combine.
- Add Flour and Knead: Add about 3 cups of the flour and mix on low speed (with a dough hook) or by hand until combined. Gradually add the remaining flour, mixing until the dough starts to pull away from the sides of the bowl.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes (or 6-8 minutes with a stand mixer) until the dough is smooth, elastic, and no longer sticky.
- First Rise: Place the dough in a large, lightly oiled bowl, turning it over once to coat. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
- Shape the Rolls: Punch the dough down to release the air. On a lightly floured surface, roll the dough out to about 1/2-inch thickness. Use a 3-inch round biscuit cutter to cut out circles.
- Form the Rolls: Brush the top of each circle with melted butter. Fold each circle in half (but not perfectly—leave one edge slightly overlapping).
- Arrange and Second Rise: Place the folded rolls close together (but not touching) in a 9×13-inch baking dish that has been brushed with butter. Cover the dish and let the rolls rise again in a warm place for about 1 hour, or until they are puffy.
- Bake the Rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until they are beautifully golden brown on top.
- Finish with Butter: As soon as the rolls come out of the oven, brush them generously with more melted butter. Serve warm.
Recipe Tips
- How to get the fluffiest rolls? The key is patience. Make sure your yeast is foamy and active before you start, and let the dough complete both rise times. The second rise, after shaping, is what makes them super light and airy.
- Why did my dough not rise? Your yeast may have been old, or your milk/water was too hot. The liquids should be just lukewarm (105°F-115°F). If it’s too hot to comfortably touch, it will kill the yeast.
- How do I get the classic Parker Roll shape? The secret is brushing the circle with melted butter before you fold it. This butter layer prevents the two halves from sticking together, allowing the roll to “pop” open slightly as it bakes.
- Can I make these ahead of time? Yes. You can prepare the rolls up to step 9 (arranging them in the pan). Instead of the second rise, cover them tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, let them sit at room temperature for 1-2 hours to rise, then bake as directed.
What To Serve With Bobby Flay Parker Rolls
These soft, buttery rolls are the perfect side dish for almost any comforting meal.
- Thanksgiving Roast Turkey
- A holiday prime rib or glazed ham
- Beef stew or chicken soup
- Any saucy dish that needs bread for dipping
How To Store Bobby Flay Parker Rolls
- Room Temperature: Store cooled rolls in an airtight bag or container at room temperature for 2-3 days.
- Reheat: To get them soft and warm again, wrap a few rolls in a damp paper towel and microwave for 20-30 seconds, or wrap in foil and heat in a 350°F oven for 5-10 minutes.
- Freeze: You can freeze the baked and cooled rolls in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat from frozen.
Bobby Flay Parker Rolls Nutrition Facts
(Per roll, assuming 24 rolls)
- Calories: ~180 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 240mg
- Total Carbohydrate: 25g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What does “scalding” the milk do? (Step 1)
Heating the milk and butter first not only melts the butter but also helps create a softer, more tender roll. Just be sure it cools down to lukewarm before adding to the yeast!
Can I use a different kind of flour?
All-purpose flour is perfect for these. You can use bread flour, but it will result in a slightly chewier roll rather than a super soft and tender one.
My rolls are touching in the pan, is that okay?
Yes! Placing them close together is what gives them those soft, “pull-apart” sides.
Try More Recipes:
- Bobby Flay Eggroll In A Bowl Recipe
- Bobby Flay Ham Glaze Recipe
- Bobby Flay Chinese Chicken Salad Recipe
Bobby Flay Parker Rolls Recipe
Description
The ultimate soft, fluffy, and buttery dinner rolls, perfect for holidays, Sunday dinners, or any special meal.
Ingredients
Instructions
- In a saucepan, heat milk, 1 stick of butter, and sugar until butter melts. Cool to lukewarm (110°F).
- In a large bowl, dissolve yeast in warm water and let sit for 5-10 minutes until foamy.
- Add the lukewarm milk mixture, beaten eggs, and salt to the yeast. Stir to combine.
- Gradually add the flour, mixing until a soft dough forms.
- Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.
- Punch down dough. Roll out to 1/2-inch thickness and cut into 3-inch circles.
- Brush each circle with melted butter and fold in half. Arrange in a buttered 9×13-inch pan.
- Cover and let rise again for 1 hour, or until puffy.
- Preheat oven to 375°F. Bake for 15-20 minutes until golden brown.
- Brush the hot rolls generously with more melted butter. Serve warm.
Notes
- Ensure your milk mixture and water are not too hot, or they will kill the yeast.
- Let the dough complete both rise times for the lightest, fluffiest texture.
- Store in an airtight bag at room temperature for up to 3 days.
Bobby Flay Parker Rolls Recipe
