Sourdough Parker House Rolls
These sourdough Parker House rolls are so soft and pillowy. With each bite, you feel like you're biting into a delicious buttery cloud. Parker House rolls are the perfect side for holiday meals and weeknight suppers.
Ingredients
Instructions
Feed Your Starter (If it's not active)
- BEFORE YOU GET STARTED: If your starter isn't already fed and bubbly, feed it 4-12 hours before starting this recipe to ensure it's active. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe.Example 2:1 feeding: 1/2 cup flour + 1/4 cup water added to your entire starter jar (you can fill your jar up to half full, double this feeding or cut it in half depending on how much starter you want your jar). Let starter jar sit at room temperature until it's bubbly and has risen. Then measure out the amount of starter you need and begin this recipe!
Make Dough
- Add fed starter, milk, sea salt, avocado oil, and honey to a large mixing bowl. Stir to combine, starter doesn't have to fully combine at this time.
- Add flour and stir to combine until a dough forms. Use your hands to finish incorporating dry ingredients. Depending on your starter's hydration, which varies, the dough may be a little too dry so just add a couple tablespoons of water. If it's too wet, add a couple tablespoons of flour.
- Either knead the dough for 2-3 minutes by hand OR do the stretch-and-fold method (pick one).To do the stretch and folds, simply pull dough upward along the outside edge of the dough and fold it into the middle, do this all around the dough 1-2 times. Let dough sit for 10-15 minutes and repeat for a 2nd stretch and fold.
Bulk Ferment
- After kneading OR stretch-and-folding, place a damp kitchen towel or a lid loosely on the bowl. Let the dough sit at room temperature for 10-12 hours to bulk ferment. Please see notes below for troubleshooting.The dough needs to double or triple in size during this time. Depending on the time of year and temperature of your house, the time will vary. Add a few more hours if needed until doubled or tripled in size.
Shape Rolls
- OPTIONAL: If you don't want to/don't have time to continue the recipe, you can place the fermented dough in the fridge, after it's double/tripled in size, with an airtight lid for up to 48 hours until you're ready to continue.
- Line a square stainless steel baking pan (8x8" or 9x9") with parchment paper or grease with butter and flour. Set aside.
- Remove fermented dough from bowl and place on the counter. You can lightly dust the surface with flour if dough is sticky.
- Either stretch or roll dough out into a large rectangle, 1/2 inch thick. Brush top of dough with melted butter (about 1-2 Tbsp).
- Fold dough in half longwise so melted butter is inside, forming a long log. Slice into 8 pieces about the same size.
- Add rolls to prepared pan, standing with the folded end facing upward. They should be close together and touching.
- Cover pan with a dry kitchen towel and let rise at room temperature for 3-4 hours. It needs to double or triple in size and look puffy, this is crucial for light fluffy bread! Please see notes below for troubleshooting.Depending on the time of year and temperature of your house, the time will vary. Add a few more hours if needed until doubled or tripled in size.
Bake Rolls
- When rolls are done rising, preheat oven to 375 degrees Fahrenheit. Once preheated, bake for 25-30 minutes or until fully baked.
- As soon as rolls come out of the oven, brush tops with melted butter. Pull apart to serve and enjoy!
Notes
TROUBLESHOOTING HELP
Issue #1:
What to do if your dough isn't doubling in size during the bulk ferment and/or 2nd rise - If your dough doesn't look like it's doing anything halfway through either bulk ferment or 2nd rise, you need to place it in a slightly warmer area or give it a few more hours. This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut. Never leave the oven on, even on the keep warm setting, with fermenting dough inside.
Issue #2:
What to do if your dough won't double in size even in the warmer area (and your baked goods are dense) - If your dough doesn't double even in the warmer area for either the bulk ferment and/or the second rise, your starter is too weak to ferment the dough even in a warm environment. Don't worry this can be fixed!
To fix this, you will want to leave your starter out on the counter for 2 days and feed your entire starter jar every 12 hours at a 2:1 ratio of unbleached flour to filtered water (example: 1/2 cup unbleached flour + 1/4 cup filtered or bottled water, double this or cut it in half depending on how much starter you have, only fill your jar half full). Remove some starter before doing the feedings to make room if needed.
Make sure you're using unbleached flour and filtered or bottled water to do this. If you don't, it will affect your starter strength. Reverse osmosis water (or any water that uses salt in the filter) can make the starter weak.
By doing this feeding every 12 hours will strengthen the cultures in your starter for light and fluffy breads and treats. After the 2 days, you can go back to feeding it like normal. Be sure to use the 2:1 ratio feeding from here on out.
Sourdough Baking Disclaimer – I feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter. If you feed your starter differently, results may vary.
Did you make this recipe? – If so, I’d be so grateful if you left a comment on the blog post!
A quick note: My recipes are created, tested, and loved in our home – never made with AI.
