**The Joy of Homemade Rolls: A Step-by-Step Guide**

As I stood at my kitchen counter, I couldn't help but feel a sense of excitement and satisfaction as I began to make this tray of rolls. It's one of those classic American recipes that always brings a smile to my face - there's something therapeutic about kneading dough and watching it come together into a beautiful, fluffy loaf. And the best part? These homemade rolls are incredibly easy to make, requiring just a few simple ingredients like yeast, milk, butter, eggs, flour, and a bit of salt.

**Creating the Dough**

To start, we need to combine our dry ingredients - flour, salt, and yeast - in a large mixing bowl. I love using a digital scale to ensure I'm using the right amount of each ingredient. Once my ingredients are measured out, I simply add them to the bowl and mix until they're well combined. Next, I add in some warm milk and melted butter, stirring until the dough comes together in a shaggy mass. Don't worry if it looks a bit rough - that's just part of the process! Now, I get to use my hands to knead the dough, folding it over onto itself several times until it becomes smooth and elastic.

**Folding the Dough**

As I fold the dough, I notice how it feels a little bit wet to the touch. That's okay - this is just part of the process. I'm folding the dough in half, then again, and again, until it develops that nice, tender texture. I also make sure to keep my fingers moving quickly and confidently, as I know that if I get stuck or hesitant, the dough will never come together right. With each fold, I gently press down on the dough to create a smooth, even surface.

**Letting it Rise**

Now that our dough has been folded, we need to let it rise. This is the part where patience comes in - we'll be waiting for about 45 minutes to an hour, or until the dough has doubled in size. During this time, I cover my counter with a clean towel and let the dough do its thing. It's amazing how much it grows in just that short amount of time! When the rolls are done rising, I carefully transfer them to a greased baking sheet lined with parchment paper.

**Covering and Preparing for Baking**

With our dough safely on the baking sheet, we're ready to cover it and let it rest. This is where things get really exciting - we'll be waiting for about 45 minutes to an hour, or until the rolls have doubled in size once more. During this time, I preheat my oven to a hot 375 degrees, which will give our rolls that perfect golden brown color on top.

**Baking and Serving**

Finally, it's time to bake! We'll place the rolls in the oven for about 12 minutes, or until they're lightly golden brown. Then, we rotate the tray halfway through the baking process to ensure even cooking. After just a few more minutes, our rolls are done - and they look stunning! To finish them off, I give each roll a quick brush with melted butter and sprinkle on some coarse sea salt for added flavor and texture.

**The Big Reveal**

As we carefully pull the tray out of the oven, I can barely contain my excitement. The aroma wafting from these freshly baked rolls is incredible - it's like walking into a bakery! And when we finally take that first bite... well, let me tell you, there's nothing quite like it. These homemade rolls are soft and fluffy on the inside, with just the right amount of crunch on the outside. It's truly addictive.

**Tips and Variations**

One of my favorite things about these rolls is how versatile they are - I love experimenting with different toppings and flavors to give them a bit of an extra kick. A light dusting of sugar or some chopped herbs can really make these babies shine. And if you're feeling fancy, you could even try adding some dried fruit or nuts for added texture and flavor.

**Freezing for Later**

One of the best things about making these rolls is that we can easily freeze them for later. Simply place the trays in the freezer and store them until you need them - just pull them out and bake according to package instructions! It's a great way to have freshly baked bread on hand whenever you need it.

**The Final Touches**

As I finish up this tray of rolls, I take a step back to admire my handiwork. There's something truly satisfying about making these from scratch - the feeling of accomplishment is hard to beat. And let's be real - there's nothing quite like biting into that first warm roll, straight from the oven. It's a moment I savor every time, and one that always leaves me feeling happy and content.

"WEBVTTKind: captionsLanguage: enhi my name is Alex Guarnaschelli I'm an Iron Chef I'm a chop judge and I also love bread one bread that I love in particular is a Parker House roll this is a classic American bread it was invented in the end of the 19th century they say in Boston Massachusetts my mom grew up outside Boston first connection to the Parker House roll this was the very first recipe I ever made in a professional kitchen now I'd love to tell you that the rolls were golden brown and perfect they weren't but after practicing a couple of times this became part of my own personal repertoire not to start this is a yeast Dome so we're gonna start by blooming the yeast you have these cute little packets of yeast you get in the supermarket dry yeast think of this yeast as napping gently in its package but ready to party if you give it the right kind of room to grow right so grab your yeast one pack which is two and a quarter teaspoons and put it in a medium sized Bowl now you need to give that yeast what it needs to bloom and grow and become the backbone of this delicious roll so you're going to add half a cup of warm water what does warm mean in this case for yeast to bloom and grow you need it to be between 110 and 120 degrees Fahrenheit so literally measure yourself half a cup of water put your thermometer in it and get it between 110 and 120 degrees if it's over 120 the yeast it gets burned out literally because the water is too hot not hot enough and it's not warm enough to get that yeast going it's a finicky thing this is at exactly 110. so now you want to just pour that half a cup of water right over that yeast and immediately you say to yourself oh my God I smell the beginning of bread it's kind of cool to make bread at home you look really cool to your friends you know what I mean give this just a tiny whisk not much just to kind of mix them a little bit you can see it's already starting to froth and bubble but now that you've woken the yeast up from its nap in that little packet it's hungry you know what yeast wants it wants a snack and in this case half a cup of sugar is the perfect snack for yeast add the sugar just give it a tiny mix Now set this aside for one minute just to allow it to kind of foam bubble up and get acclimated okay so in here you have your bowl with your two and a quarter teaspoons of yeast your half a cup of warm water between 110 and 120 degrees and half a cup of sugar that gives the yeast a little snack that really gets the yeast going you want to feed that yeast to turn it into bread to that you're going to add one cup of flour fill your cup measure by spooning the flour in right and let it be a little bit too much right shake it a little bit to allow the flour to settle just take an edge a knife spatula and level it off it's important when you're baking to measure you can play around with Savory dishes a pinch of salt splash of vinegar but with bread it gotta be on the money add that single cup of flour to that frothing yeast sugar warm water mixture give it just a little whisk we're not really mixing that much but just kind of integrating right and you can see it it's already turning into what looks like bread dough right you can also smell it you can smell that that yeast has woken up and it's ready to party this is like your little bread starter so you're going to cover this and just set it aside in a warm area near the stove near the radiator somewhere in your kitchen where it's kind of warm and allow those ingredients to get to know each other better cover with plastic think of this like when you're on the couch and you're ready to take a nice nap you're just covering this with a little comforter while the yeast is proofing and growing and creating that spark plug for your bread you're going to build the rest of your dough you're going to take the mixer you're making a dough so you want to use the dough hook even from the beginning a paddle more for cakes and cookie doughs and other types of batters dough dough hook start by adding two cups of room temperature milk to the mixer notice one important thing you have lots of different ways to measure things this is a liquid measure this is a dry measure you don't want to measure milk in here and you don't want to measure flour in here so having a little liquid measure that you can use for liquids is really helpful if you have a pint container hanging around your kitchen you know that that's an automatic two cup measure so I add two cups of milk and 12 tablespoons stick and a half of butter that's melted now the milk is room temperature and the melted butter is room temperature a really important little thing that everything about this dough be of a similar temperature right if you put two grumpy people in a room they're going to Grump out together two Happy People the same you want them to be a similar temperature so they integrate well together so now put your hook in and just start mixing the butter and the milk together so crack your eggs one by one into a bowl check them out before you add them to the dough that way you don't ruin the dough if there's anything wrong with your eggs so crack one egg I'm just gonna add it right in you have two eggs in this recipe and you want to add them one by one give the dough hook a minute to just work that egg over before you add the second one now how to crack an egg a lot of people crack it on the edge of their dish I personally like to do a light tap on the counter and then just separate it add your second egg and just let that mix the outside of the bowl should it shouldn't feel hot or even warm but also not super cold to the touch kind of room temp all right so you've gotten here the milk the melted butter and the eggs just spinning around it's time for you to add that flour remember that you already have one cup of flour in the yeast mixture so now you're going to measure yourself five and a half additional cups of flour same way spoon it in give it a little Shake level off the top tap the bottom to get all the flour out you repeat that five times measure your flour first into one bowl in case you forget how many cups you have right if you start measuring and dumping them right in the dough and you forget you'll have to start again it's like a little security measure so here you have five cups and then here's a little half cup five and a half turn the speed of the mixer down really low so you can just slowly start adding that flour and now add two tablespoons of salt let that mix in and then your yeast mixture that you started with that's been kind of hanging out by this stove gotten nice and puffy and yeasty and bready mmm you can see now why you need the Hook Once you add that flour it's starting to form that ball of dough add that yeast sugar mixture you've got your dough that's mixing the Hook's doing its job really working the dough it's starting to form a ball stop for a second and just scrape down any excess flour that might be kind of hanging out on The Fringe in the suburbs of this we want to get this all integrated right give that another spin you wanted to allow this to spin on a low speed on the mixer two to three minutes until it starts to pull from the sides and form a little bit of a ball or an integrated dough this looks good to me if your dough is a little bit wet for whatever reason add a little bit more flour and spin it another minute I start in quarter cup increments I sprinkle a quarter cup in mix it and see if that does the job up to half a cup more of flour if you need it but this still looks pretty good look at that doesn't that already look like bread and you did this it's so easy right definitely clean the hook off now where are we going to let this dough rise because that's what we need to do now that it's all mixed together let it hang out in a hot place and proof as they say and double in volume I like to use just a regular metal Bowl tablespoon of butter Grease the bottom with the butter and the sides now why do this I mean the number one reason is taste right anytime you're adding butter you're probably enhancing the flavor of your dish but in this case you're starting out with a ball of dough that's going to grow as it sits in the heat of your kitchen so it's gonna pull and rise and grow if the sides are greased then the dough won't cling to the sides of your bowl and strain to proof and Rise it'll just rise and be all buttery and Parker Housey and beautiful foreign take the mixer off and simply use a bench scraper or a large kitchen spatula and literally just scrape that followed dough right out into the bowl look at that it's about half the bowl right for now anyway that's when you allow the yeast to do the work for you at this point it's all mixed in here all the ingredients cover it with a towel and just set this aside to grow we're looking for about double the volume Alex why can't I use plastic wrap well if you cover this with a tight layer of plastic wrap it can't rise past the wrap that's why we want to use some kind of kitchen towel that allows you room if it proves even higher right it's like elastic waist pants set this aside again in a warm spot near your oven near your stove in the warmest part of your kitchen and let it rise from one and a half to two hours so while the dough is proofing and Rising we're going to clean down our station and get ready for the next step it's amazing what it does when you just let dough do time in your kitchen let's look at our dough remember where it was remember how your dough looked now look at what happened look what you made at home beautiful bread dough little bubbles pockets of air now you're ready to roll it and form the rolls themselves how to do that pretty easy you're getting flour a flat surface when my mom would make bread when I was a kid she would just sprinkle the flour on the countertop or anything flat and clean you can do that I like the little security measure I don't like any clumps of flour or anything so one thing you can do is put some flour in any kind of strainer or little sieve and what you get is a nice even layer of flour on your countertop no clumps no lumps now you're going to turn out the dough literally just go from the side use your fingers to just detach it you don't even need to do much comes out on its own right and you're just turning the dough out onto the flat surface now you're thinking I'm rolling dough I need a rolling pin I need this I need six friends to help me you really don't flour your hands slightly that way everything's flowered and just press the dough turn it a little bit on the floured surface so you know it's not sticking if you feel like you need a tiny bit more flour anywhere put a touch more keep that nearby just press the dough out with your hands you want to form a rectangle that's about 8 by 16 inches and a between one and a half and three quarters of an inch in thickness you can feel this Can You Feel That Dough how silky and soft it is I mean it doesn't hurt when you use butter and eggs and milk right get a rectangle again about eight by 16 inches you can see no rolling pin just flatten with your hands notice how you can make the edges and the sides by patting as the dough spreads and pushing that edge with your other hand kind of useful when you want to make shapes and edges right now it's time to cut your rolls the goal is to make 24 rolls with this piece of dough so we're going to start by cutting 12 even strips what you can do is make the little Cuts in your dough first that way you can measure out what 12 looks like and you know in advance if you just start cutting you may get six really thick ones and have to squeeze six others into the last bit of dough one two three four five six seven eight nine ten eleven twelve I like that and now you're gonna cut one just to see what that dough looks like see how it feels see how it looks now make your cut straight down the middle 12 on here 12 on here 24. and now cut your dough into individual strips notice how I'm pressing down don't be afraid to take your knife and really press down a little bit to make sure you're cutting all the way through the dough and making these individual pieces see that so here we have 12 on top 12 on the bottom dry pastry brush just brush the any excess flour off the rolls because now that you've rolled them you don't need any more flour even brush the flour away from the edges see that pull one apart look at this dough can't you just feel it you're gonna take a roll one roll separate it from the bunch I'm gonna leave a little tail hanging down on the counter and you're gonna just Loop this over give it a little squeeze that's the bottom that's the top foreign Parker House is also known as a pull apart bread meaning you bake them in a row all stuck together and then when they're cooked you pull them apart you're gonna have three rows of eight rolls so you want to repeat that it's okay if the dough feels a little bit wet to the touch notice how we're folding it and park that one right next to its buddy don't be afraid to pull a little bit the dough it's okay it's not fragile notice how when you fold it the seam is on the underside so that the weight of the bread is actually also sealing that seam in place right hold fold if you have any that really stick together flour your knife that's another great trick so you can make a cut without sticking to the dough anything that you need flower it so that it keeps the dough from sticking fold the seam over again you're just making a row of rolls this is a really satisfying recipe to make now you can make these rows of rolls and you can freeze them raw like this and bake them anytime you need them so if you're making these rolls for a holiday dinner you could make them a week in advance freeze them just pull them out of the freezer and bake them when you need them fold fold turn it over don't be afraid to kind of pack them tightly like sardines in a can they like being really close to one another you're going to make 24 rolls and on the tray you're gonna have three rows of eight rolls such a satisfying recipe to make and once you get through the first couple and you kind of get the hang of it and the feel for the dough this is so satisfying one of those great American recipes that you feel like oh no I can't make that I can't make bread and you know what you can and you definitely want to start with a bread like this just some yeast milk butter eggs flour and a good attitude so you have three rows of eight now we're gonna cover it again you made the dough you proofed it you formed the rolls now you're gonna cover it you're going to set it aside and let this proof again for 45 minutes to one hour and then you're gonna bake them off and eat them all okay so I'm gonna clean up a little bit I love to use a bench scraper or a spatula just to gather all that excess flour and dough off your counter for neatness and we'll just wait for those rolls to proof up and get ready to bake so your rolls of improving and Rising for about 45 minutes or so you want to preheat your oven to 375 degrees to bake the rolls that's pretty high because we're looking for some Browning and some really good Brown taste from these rolls okay so the big reveal right here we are the rolls are you ready are you sure you're ready for what you made do you see how much they've grown look at the difference the dough doubles in volume when you proof it you're gonna put these in the oven and bake them at 375 degrees for 12 minutes then you're gonna carefully open the oven door towel in your hand and rotate the tray halfway and bake them for another eight to ten minutes or until they're all golden brown on top you have cooked these rolls 12 minutes on one side we rotate the tray halfway and you got another eight to ten minutes on the bake till they're golden brown now we're gonna pull them out look at that traditionally just give them a little paint with the butter a little bit of extra melted butter you see that butter falling in the crevices there in between each roll stop it this is like right before you leave the house right you check the mirror you just check your hair you check your your outfit one last time you say to yourself I look good see the butter just gives it that nice sheen on top when you make these you're going to see that bread just feels like a living breathing thing and then we're gonna eat it finish with a tiny sprinkle of coarse salt just a little bit on each roll down the length of each one move your fingers back and forth as you put the salt on so the salt Falls in little bits all over each role not just in one area but on the whole roll you could also decorate these with sugar or spices but I think they're best the classic way just brush of butter and the coarse sea salt not only gives it flavor but also that little bit of texture should we eat one I think we have to lift it up and that's that pull apart moment I was talking about these are really fresh out of the oven piping hot wow golden brown on the outside milky and buttery fluffy you can really do anything with this roll you may have to make a double recipe your first time because you may eat the whole tray first and then have nothing to serve it's happened thanks for making this tray of rolls with me if you make them and they're good you're gonna say I'm on a rollhi my name is Alex Guarnaschelli I'm an Iron Chef I'm a chop judge and I also love bread one bread that I love in particular is a Parker House roll this is a classic American bread it was invented in the end of the 19th century they say in Boston Massachusetts my mom grew up outside Boston first connection to the Parker House roll this was the very first recipe I ever made in a professional kitchen now I'd love to tell you that the rolls were golden brown and perfect they weren't but after practicing a couple of times this became part of my own personal repertoire not to start this is a yeast Dome so we're gonna start by blooming the yeast you have these cute little packets of yeast you get in the supermarket dry yeast think of this yeast as napping gently in its package but ready to party if you give it the right kind of room to grow right so grab your yeast one pack which is two and a quarter teaspoons and put it in a medium sized Bowl now you need to give that yeast what it needs to bloom and grow and become the backbone of this delicious roll so you're going to add half a cup of warm water what does warm mean in this case for yeast to bloom and grow you need it to be between 110 and 120 degrees Fahrenheit so literally measure yourself half a cup of water put your thermometer in it and get it between 110 and 120 degrees if it's over 120 the yeast it gets burned out literally because the water is too hot not hot enough and it's not warm enough to get that yeast going it's a finicky thing this is at exactly 110. so now you want to just pour that half a cup of water right over that yeast and immediately you say to yourself oh my God I smell the beginning of bread it's kind of cool to make bread at home you look really cool to your friends you know what I mean give this just a tiny whisk not much just to kind of mix them a little bit you can see it's already starting to froth and bubble but now that you've woken the yeast up from its nap in that little packet it's hungry you know what yeast wants it wants a snack and in this case half a cup of sugar is the perfect snack for yeast add the sugar just give it a tiny mix Now set this aside for one minute just to allow it to kind of foam bubble up and get acclimated okay so in here you have your bowl with your two and a quarter teaspoons of yeast your half a cup of warm water between 110 and 120 degrees and half a cup of sugar that gives the yeast a little snack that really gets the yeast going you want to feed that yeast to turn it into bread to that you're going to add one cup of flour fill your cup measure by spooning the flour in right and let it be a little bit too much right shake it a little bit to allow the flour to settle just take an edge a knife spatula and level it off it's important when you're baking to measure you can play around with Savory dishes a pinch of salt splash of vinegar but with bread it gotta be on the money add that single cup of flour to that frothing yeast sugar warm water mixture give it just a little whisk we're not really mixing that much but just kind of integrating right and you can see it it's already turning into what looks like bread dough right you can also smell it you can smell that that yeast has woken up and it's ready to party this is like your little bread starter so you're going to cover this and just set it aside in a warm area near the stove near the radiator somewhere in your kitchen where it's kind of warm and allow those ingredients to get to know each other better cover with plastic think of this like when you're on the couch and you're ready to take a nice nap you're just covering this with a little comforter while the yeast is proofing and growing and creating that spark plug for your bread you're going to build the rest of your dough you're going to take the mixer you're making a dough so you want to use the dough hook even from the beginning a paddle more for cakes and cookie doughs and other types of batters dough dough hook start by adding two cups of room temperature milk to the mixer notice one important thing you have lots of different ways to measure things this is a liquid measure this is a dry measure you don't want to measure milk in here and you don't want to measure flour in here so having a little liquid measure that you can use for liquids is really helpful if you have a pint container hanging around your kitchen you know that that's an automatic two cup measure so I add two cups of milk and 12 tablespoons stick and a half of butter that's melted now the milk is room temperature and the melted butter is room temperature a really important little thing that everything about this dough be of a similar temperature right if you put two grumpy people in a room they're going to Grump out together two Happy People the same you want them to be a similar temperature so they integrate well together so now put your hook in and just start mixing the butter and the milk together so crack your eggs one by one into a bowl check them out before you add them to the dough that way you don't ruin the dough if there's anything wrong with your eggs so crack one egg I'm just gonna add it right in you have two eggs in this recipe and you want to add them one by one give the dough hook a minute to just work that egg over before you add the second one now how to crack an egg a lot of people crack it on the edge of their dish I personally like to do a light tap on the counter and then just separate it add your second egg and just let that mix the outside of the bowl should it shouldn't feel hot or even warm but also not super cold to the touch kind of room temp all right so you've gotten here the milk the melted butter and the eggs just spinning around it's time for you to add that flour remember that you already have one cup of flour in the yeast mixture so now you're going to measure yourself five and a half additional cups of flour same way spoon it in give it a little Shake level off the top tap the bottom to get all the flour out you repeat that five times measure your flour first into one bowl in case you forget how many cups you have right if you start measuring and dumping them right in the dough and you forget you'll have to start again it's like a little security measure so here you have five cups and then here's a little half cup five and a half turn the speed of the mixer down really low so you can just slowly start adding that flour and now add two tablespoons of salt let that mix in and then your yeast mixture that you started with that's been kind of hanging out by this stove gotten nice and puffy and yeasty and bready mmm you can see now why you need the Hook Once you add that flour it's starting to form that ball of dough add that yeast sugar mixture you've got your dough that's mixing the Hook's doing its job really working the dough it's starting to form a ball stop for a second and just scrape down any excess flour that might be kind of hanging out on The Fringe in the suburbs of this we want to get this all integrated right give that another spin you wanted to allow this to spin on a low speed on the mixer two to three minutes until it starts to pull from the sides and form a little bit of a ball or an integrated dough this looks good to me if your dough is a little bit wet for whatever reason add a little bit more flour and spin it another minute I start in quarter cup increments I sprinkle a quarter cup in mix it and see if that does the job up to half a cup more of flour if you need it but this still looks pretty good look at that doesn't that already look like bread and you did this it's so easy right definitely clean the hook off now where are we going to let this dough rise because that's what we need to do now that it's all mixed together let it hang out in a hot place and proof as they say and double in volume I like to use just a regular metal Bowl tablespoon of butter Grease the bottom with the butter and the sides now why do this I mean the number one reason is taste right anytime you're adding butter you're probably enhancing the flavor of your dish but in this case you're starting out with a ball of dough that's going to grow as it sits in the heat of your kitchen so it's gonna pull and rise and grow if the sides are greased then the dough won't cling to the sides of your bowl and strain to proof and Rise it'll just rise and be all buttery and Parker Housey and beautiful foreign take the mixer off and simply use a bench scraper or a large kitchen spatula and literally just scrape that followed dough right out into the bowl look at that it's about half the bowl right for now anyway that's when you allow the yeast to do the work for you at this point it's all mixed in here all the ingredients cover it with a towel and just set this aside to grow we're looking for about double the volume Alex why can't I use plastic wrap well if you cover this with a tight layer of plastic wrap it can't rise past the wrap that's why we want to use some kind of kitchen towel that allows you room if it proves even higher right it's like elastic waist pants set this aside again in a warm spot near your oven near your stove in the warmest part of your kitchen and let it rise from one and a half to two hours so while the dough is proofing and Rising we're going to clean down our station and get ready for the next step it's amazing what it does when you just let dough do time in your kitchen let's look at our dough remember where it was remember how your dough looked now look at what happened look what you made at home beautiful bread dough little bubbles pockets of air now you're ready to roll it and form the rolls themselves how to do that pretty easy you're getting flour a flat surface when my mom would make bread when I was a kid she would just sprinkle the flour on the countertop or anything flat and clean you can do that I like the little security measure I don't like any clumps of flour or anything so one thing you can do is put some flour in any kind of strainer or little sieve and what you get is a nice even layer of flour on your countertop no clumps no lumps now you're going to turn out the dough literally just go from the side use your fingers to just detach it you don't even need to do much comes out on its own right and you're just turning the dough out onto the flat surface now you're thinking I'm rolling dough I need a rolling pin I need this I need six friends to help me you really don't flour your hands slightly that way everything's flowered and just press the dough turn it a little bit on the floured surface so you know it's not sticking if you feel like you need a tiny bit more flour anywhere put a touch more keep that nearby just press the dough out with your hands you want to form a rectangle that's about 8 by 16 inches and a between one and a half and three quarters of an inch in thickness you can feel this Can You Feel That Dough how silky and soft it is I mean it doesn't hurt when you use butter and eggs and milk right get a rectangle again about eight by 16 inches you can see no rolling pin just flatten with your hands notice how you can make the edges and the sides by patting as the dough spreads and pushing that edge with your other hand kind of useful when you want to make shapes and edges right now it's time to cut your rolls the goal is to make 24 rolls with this piece of dough so we're going to start by cutting 12 even strips what you can do is make the little Cuts in your dough first that way you can measure out what 12 looks like and you know in advance if you just start cutting you may get six really thick ones and have to squeeze six others into the last bit of dough one two three four five six seven eight nine ten eleven twelve I like that and now you're gonna cut one just to see what that dough looks like see how it feels see how it looks now make your cut straight down the middle 12 on here 12 on here 24. and now cut your dough into individual strips notice how I'm pressing down don't be afraid to take your knife and really press down a little bit to make sure you're cutting all the way through the dough and making these individual pieces see that so here we have 12 on top 12 on the bottom dry pastry brush just brush the any excess flour off the rolls because now that you've rolled them you don't need any more flour even brush the flour away from the edges see that pull one apart look at this dough can't you just feel it you're gonna take a roll one roll separate it from the bunch I'm gonna leave a little tail hanging down on the counter and you're gonna just Loop this over give it a little squeeze that's the bottom that's the top foreign Parker House is also known as a pull apart bread meaning you bake them in a row all stuck together and then when they're cooked you pull them apart you're gonna have three rows of eight rolls so you want to repeat that it's okay if the dough feels a little bit wet to the touch notice how we're folding it and park that one right next to its buddy don't be afraid to pull a little bit the dough it's okay it's not fragile notice how when you fold it the seam is on the underside so that the weight of the bread is actually also sealing that seam in place right hold fold if you have any that really stick together flour your knife that's another great trick so you can make a cut without sticking to the dough anything that you need flower it so that it keeps the dough from sticking fold the seam over again you're just making a row of rolls this is a really satisfying recipe to make now you can make these rows of rolls and you can freeze them raw like this and bake them anytime you need them so if you're making these rolls for a holiday dinner you could make them a week in advance freeze them just pull them out of the freezer and bake them when you need them fold fold turn it over don't be afraid to kind of pack them tightly like sardines in a can they like being really close to one another you're going to make 24 rolls and on the tray you're gonna have three rows of eight rolls such a satisfying recipe to make and once you get through the first couple and you kind of get the hang of it and the feel for the dough this is so satisfying one of those great American recipes that you feel like oh no I can't make that I can't make bread and you know what you can and you definitely want to start with a bread like this just some yeast milk butter eggs flour and a good attitude so you have three rows of eight now we're gonna cover it again you made the dough you proofed it you formed the rolls now you're gonna cover it you're going to set it aside and let this proof again for 45 minutes to one hour and then you're gonna bake them off and eat them all okay so I'm gonna clean up a little bit I love to use a bench scraper or a spatula just to gather all that excess flour and dough off your counter for neatness and we'll just wait for those rolls to proof up and get ready to bake so your rolls of improving and Rising for about 45 minutes or so you want to preheat your oven to 375 degrees to bake the rolls that's pretty high because we're looking for some Browning and some really good Brown taste from these rolls okay so the big reveal right here we are the rolls are you ready are you sure you're ready for what you made do you see how much they've grown look at the difference the dough doubles in volume when you proof it you're gonna put these in the oven and bake them at 375 degrees for 12 minutes then you're gonna carefully open the oven door towel in your hand and rotate the tray halfway and bake them for another eight to ten minutes or until they're all golden brown on top you have cooked these rolls 12 minutes on one side we rotate the tray halfway and you got another eight to ten minutes on the bake till they're golden brown now we're gonna pull them out look at that traditionally just give them a little paint with the butter a little bit of extra melted butter you see that butter falling in the crevices there in between each roll stop it this is like right before you leave the house right you check the mirror you just check your hair you check your your outfit one last time you say to yourself I look good see the butter just gives it that nice sheen on top when you make these you're going to see that bread just feels like a living breathing thing and then we're gonna eat it finish with a tiny sprinkle of coarse salt just a little bit on each roll down the length of each one move your fingers back and forth as you put the salt on so the salt Falls in little bits all over each role not just in one area but on the whole roll you could also decorate these with sugar or spices but I think they're best the classic way just brush of butter and the coarse sea salt not only gives it flavor but also that little bit of texture should we eat one I think we have to lift it up and that's that pull apart moment I was talking about these are really fresh out of the oven piping hot wow golden brown on the outside milky and buttery fluffy you can really do anything with this roll you may have to make a double recipe your first time because you may eat the whole tray first and then have nothing to serve it's happened thanks for making this tray of rolls with me if you make them and they're good you're gonna say I'm on a roll\n"