Parker House Rolls
Amanda Rettke--iambaker.net · iambaker.net · 2024 · 24 rolls
Against 249 dinner roll recipes
More butter than 89% of recipes and more liquid than 78%.
What the 23 “Parker House” dinner roll recipes do differently →
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- More butter than 89% of recipes: 26% of the flour weight against the typical recipe's 14%.
- More liquid than 78% of recipes: 69% of the flour weight against the typical recipe's 61%.
Ingredients (8)
- 2 ¼ teaspoons (1 envelope) active dry yeast≈ 7 g
- ¼ cup warm water, (105°F-115°F)≈ 59 g
- 1 cup whole milk, (warmed slightly)≈ 244 g
- ½ cup (1 stick / 113 g) unsalted butter, (melted, divided)113 g
- 1 large egg, (room temperature)≈ 50 g
- 3 tablespoons granulated sugar≈ 38 g
- 2 teaspoons kosher salt, (divided)≈ 8 g
- 3 ½ cups (437.5 g) all-purpose flour, (plus more for a work surface (if needed))438 g
flour 438 gbatter 956 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 249 recipes. Shaded: the middle half. Tick: the median.
- Liquid69% · 79th percentile · median 61%
- Butter26% · 90th percentile · median 14%
- Sugar8.6% · 40th percentile · median 10%
- Egg11% · 57th percentile · median 10%
- Yeast1.6% · 49th percentile · median 1.6%
- Salt1.8% · 77th percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 35 to 40 minutes
- median 19 minutes
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Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.
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