Why these rolls are the best
These. Rolls. Are. Everything. They are pure perfection. Soft and tender, light and fluffy, brushed with lots of melted butter, topped with sea salt and finally drizzled with honey. Yeah, you got that right! These rolls are where it’s at. These rolls are what regular dinner rolls want to be when they grow up. I don’t think I’ve ever had rolls softer than these Parker House rolls. While there are many variations of these rolls, I decided to go with a pumpkin version, because it’s that time of the year. I personally love pumpkin in breads especially when you throw in some pumpkin pie spice. The smell alone is heavenly.
Ingredient Notes
Dough
Sugar – Sugar is important when making any type of bread or rolls, it’s what makes it soft and tender by absorbing some of the water and slowing down the formation of gluten strands. Sugar is what feeds the yeast. Flour – All purpose works perfectly fine. If you’d like to make these rolls gluten free be sure to add 1 1/2 teaspoons of xanthan gum alongside your gluten free flour. Pumpkin – A can of pumpkin puree, whichever brand you prefer. Spices – Pumpkin pie spice to really round out that pumpkin flavor. Yeast – Active yeast is needed for this recipe if you’re wondering about the freshness of your yeast I have some information below. Instant yeast can be used as well. The difference between active dry yeast and instant yeast is that active dry yeast needs to be activated first, whereas with instant yeast it’s not necessary. Water – It’s super important to make sure your water is lukewarm. The best temperature of the water should be anywhere from 95 degrees to 105 degrees for this. You don’t really want anything warmer, as it will kill the yeast.
Topping
Honey – Just a sweet little drizzle, this ingredient is optional but it really does make these rolls extra special. Salt – Flaky sea salt, also optional but it’s perfect to add along with the honey for that sweet and salty flavor.
How To Make Pumpkin Parker House Rolls
Dough
Assembly
Leftovers
You can store these parker house rolls right on the counter wrapped in foil or plastic wrap for up to 5 days.
Freezing
You can freeze them either before baking, right after you shape them into rolls, or after baking. Make sure you properly wrap them with plastic wrap and freeze them until ready to eat. Remove them from the freezer 2 hours before popping them in the oven, this will give them enough time to thaw out. You can also freeze the rolls after you’ve baked them and allowed them to cool completely. I usually place mine in a freezer bag, about 6 rolls in a bag and freeze them until I’m ready to eat them. I just take them from the bag and microwave them for about a minute or until warm and thawed.
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