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Pumpkin Parker House Rolls

Pumpkin Parker House Rolls
A top layer of melted butter and a sprinkle of salt makes these Pumpkin Parker House Dinner Rolls irresistible.
Yield 24 -32 rols



  • 1 1/2 cups milk
  • 6 tablespoons unsalted butter, cut into small pieces
  • 6 to 8 cups all-purpose flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons table salt
  • 1 1/2 tablespoons pumpkin pie spice
  • 1/2 cup warm water
  • 2 large large eggs (lightly beaten)
  • 1/2 cup pumpkin pureé


  • Sea salt
  • 4 tablespoons unsalted butter, melted (for brushing on baked rolls)


  • Warm the milk and 6 tablespoons butter on the stovetop or in the microwave until butter is melted. Set aside and allow to cool until warm, but not too hot to touch (120-130°F).
  • In the bowl of a stand mixer fitted with a paddle attachment, add 4 cups flour, yeast, brown sugar, salt and pumpkin pie spice. Stir to combine. Add the eggs, pumpkin pureé, warm water and milk/butter mixture. Mix on medium-low speed until combined, and then switch to the dough hook.
  • Add enough of the remaining flour, 1/2 cup at a time, until the dough is less sticky and starts to pull away from the bowl. Knead until dough is soft and smooth, about 3-5 minutes. Place dough in an oiled bowl; cover with plastic wrap or a clean, damp towel. Allow dough to proof in a warm space for about an hour, or until dough as doubled in size.
  • Punch down dough and turn out onto a floured surface. Roll into approximately a 12×16-inch rectangle. Divide the dough into equal rectangles, about 2×4-inch size. (I divided mine into 32, but you could do 24-36 depending on how big you want them.)
  • Using about 2 tablespoons of melted butter, brush butter on each rectangle. Fold rectangle in half, leaving about a 1/2-inch gap on the bottom. Place first roll, smooth-side up, on a quarter sheet pan or a 9×13-inch baking dish. Repeat with remaining rolls, overlapping them brick-style (or like roof shingles).
  • Cover rolls and let rise for 20-30 minutes.
    OR place the whole pan in the fridge (for up to 12 hours), bringing back out to room temp for 20-30 mins before baking.
  • Preheat oven to 350°F.
  • When rolls are done rising, uncover and bake for 20-24 minutes, or until rolls are golden brown.
  • Top with remaining melted butter and sea salt (or honey butter, or a drizzle of maple syrup). Serve warm.


Recipe by The Baker Chick.

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