Bobby Flay Parker Rolls​

This delicious recipe for Bobby Flay’s Parker Rolls is perfect for any occasion! Soft, buttery, and easy to make, these rolls are a crowd-pleaser. With simple ingredients you likely already have in your kitchen, they’re ideal for a quick dinner side or a holiday feast. Serve warm, brushed with melted butter, for an irresistible treat.

Recipe 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
• 3 large eggs, lightly beaten
• 1 1/2 teaspoons salt
• 6 cups all-purpose flour, plus more for dusting

How To Make Parker Rolls​?

1. Prepare the milk mixture: Heat 360ml / 1 ½ cups milk in a small saucepan over medium-high heat until it begins to simmer. Remove from the heat, stir in 113g / 1 stick butter and 100g / ½ cup sugar, and allow to cool.
2. Activate the yeast: In a small bowl, dissolve 7g / 1 packet yeast in 120ml / ½ cup warm water. Let it sit for about 5 minutes until it becomes foamy.
3. Mix the dough: In a stand mixer with a dough hook, combine the cooled milk mixture, yeast mixture, 3 beaten eggs, 1 ½ tsp salt, and 375g / 3 cups flour. Mix until smooth. Gradually add the remaining 375g / 3 cups flour, ½ cup (or 60g) at a time, mixing until a smooth dough forms.
4. Knead and rise: Knead the dough on a floured surface for about 5 minutes until elastic. Place it in a buttered bowl, cover, and let rise in a warm place for 60–70 minutes, or until doubled in size.
5. Shape the rolls: Punch down the dough and divide into 24 pieces (about 2-inch each). Roll each piece into a ball and place on parchment-lined baking sheets, leaving space between. Cover and let rise again for 30–40 minutes until doubled in size.
6. Bake the rolls: Preheat the oven to 180°C / 350°F and position racks in the upper and lower thirds. Bake the rolls for 20 minutes, rotating the baking sheets halfway through, until golden brown.
7. Finish with butter: Remove the rolls from the oven and immediately brush with melted butter for an extra glossy, soft finish.

Recipe Tips:

• Use the Right Temperature Ingredients: Ensure the milk is warm, not hot, when combining with yeast. Hot milk can kill the yeast, while cold milk will slow the rise. Aim for lukewarm (about 38°C / 100°F).
• Measure Flour Accurately: Scoop and level the flour with a knife to avoid adding too much, which can make the dough dense. Too little will make it sticky.
• Don’t Skip the Second Rise: The second rise is essential for soft and fluffy rolls. Let the dough double in size both times for the best texture.
• Rotate Baking Sheets: Halfway through baking, rotate the sheets from top to bottom and front to back for even browning on all rolls.
• Brush with Butter Right Away: Brush the rolls with melted butter as soon as they come out of the oven. This locks in moisture and gives them a soft, glossy finish.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Parker Rolls cool to room temperature first. Place them in an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator for up to 3 days.
• Freeze: Allow the Parker Rolls to cool completely. Place them in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 2 months.7
• Reheat: Place the rolls on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 15–20 seconds per roll.

Nutrition Facts

Serving Size: 1 roll ( 43g)

• Calories: 130
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 230mg
• Potassium: 0mg
• Total Carbohydrate: 19g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 3g

Check out More Recipes:

• Bobby Flay Dinner Rolls​
• Bobby Flay Cornbread​
• Bobby Flay Bbq Corn​