Q1: What is the "windowpane test," and how do I know when my dough is perfectly kneaded?

The windowpane test is a great way to check if you have developed enough gluten in your dough. Take a small piece of the kneaded dough and gently stretch it between your fingers. If the gluten is well-developed, you should be able to stretch the dough thin enough to see light through it without it tearing, like a small "windowpane." If it tears easily, it needs a few more minutes of kneading.

Q2: Why did my rolls come out dense instead of fluffy?

Dense rolls are usually caused by an issue with the rise . This can happen if your yeast was not active (always check for the foamy "bloom"), if your kitchen was too cold for the dough to rise properly, or if you did not let the dough rise for long enough (it should truly double in size).

Q3: Can I use instant yeast instead of active dry yeast?

Yes. If you are using instant yeast, you can typically skip the "blooming" step and add the instant yeast directly to the bowl with your dry ingredients.

Q4: What is the best way to make these rolls ahead for a big holiday like Thanksgiving?

The absolute best make-ahead method is to freeze the unbaked, shaped dough balls . On Thanksgiving morning, you can arrange the frozen dough balls in your prepared pan. Let them thaw and rise in a warm place (this will take 2-3 hours). Then, you can bake them fresh, so you have perfectly hot, fresh-from-the-oven rolls for dinner with minimal last-minute work.

Q5: Can I make these rolls without a stand mixer?

Yes, you absolutely can! A stand mixer just makes the kneading process a bit easier. To make them by hand, simply mix all the ingredients together in a large bowl with a wooden spoon until a shaggy dough forms. Then, turn the dough out onto a floured surface and knead it by hand for about 8 to 10 minutes, until it is smooth, elastic, and passes the windowpane test.

The Best Fluffy Parker House Rolls (Pull-Apart Style!)

A classic recipe for ‘The Best Parker House Rolls,’ a type of soft, buttery, and slightly sweet dinner roll. The enriched dough is made with milk, butter, sugar, and eggs, and is prepared using a stand mixer. The dough goes through two rising periods to develop a light and fluffy texture. The shaped rolls are brushed with melted butter before their final rise and again after baking, then finished with a sprinkle of flaky sea salt.

Author: Evelyn
Prep Time: 2 hours 15 minutes (includes rising times)
Cook Time: 40 minutes
Total Time: 2 hours 55 minutes
Yield: 24 rolls 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/3 cups whole milk
2 sticks (16 tablespoons) unsalted butter, cut into pieces
1/3 cup sugar
1/2 cup warm water (about 110°F)
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
3 large eggs, lightly beaten
1 1/2 teaspoons kosher salt
5 3/4 cups all-purpose flour, plus more for dusting
Nonstick cooking spray
Flaky sea salt, such as Maldon, for sprinkling

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Instructions

In a small saucepan, heat the milk over medium-high heat until it just starts to simmer. Remove from the heat and stir in 1 stick (8 tablespoons) of butter and the sugar until melted. Set aside to cool.
In a small cup, stir the yeast into the warm water. Let it sit for about 5 minutes, until foamy.
In the bowl of a stand mixer fitted with a dough hook, combine the cooled milk mixture, the yeast mixture, the beaten eggs, 1 1/2 teaspoons of salt, and half of the flour. Mix on medium speed for about 2 minutes until smooth.
Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and knead the dough for about 5 minutes until it is very smooth and elastic.
Coat a large bowl with nonstick cooking spray and place the dough inside. Cover and let it rise in a warm place for 60 to 75 minutes, until doubled in size.
Melt the remaining 1 stick (8 tablespoons) of butter in a small saucepan.
Spray a 9-by-13-inch baking pan with nonstick spray and line it with parchment paper.
Lightly dust a work surface with flour. Punch down the risen dough and turn it out onto the surface. Divide the dough into 24 equal pieces and shape each into a ball.
Place the dough balls in the prepared baking dish in rows of 4 by 6. Brush the tops with half (4 tablespoons) of the melted butter.
Cover the rolls with plastic wrap and let them rise in a warm place for 30 to 40 minutes, until almost doubled in size.
Meanwhile, preheat the oven to 350°F.
Remove the plastic wrap, sprinkle the rolls lightly with flaky sea salt, and bake for about 40 minutes until puffed and golden brown.
Remove the rolls from the oven and immediately brush with the remaining 4 tablespoons of melted butter. Serve warm.

Notes

The recipe recommends using a stand mixer with a dough hook for ease of preparation.
This dough requires two separate rises to achieve its characteristic light and fluffy texture.
The article mentions a ‘Cook’s Note’ for the flour, but the note itself is not provided.
Brushing the rolls with butter both before and after baking is a key step for their rich flavor and soft crust.

Nutrition

Serving Size: 1 roll
Calories: 220-270
Sugar: 6-9 g
Sodium: 200-250 mg
Fat: 10-14 g
Saturated Fat: 6-9 g
Trans Fat: 0 g
Carbohydrates: 28-34 g
Fiber: 1 g
Protein: 4-6 g
Cholesterol: 40-60 mg

Find it online: https://cookupjoy.com/parker-house-rolls/