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Easy homemade Parker House Rolls Recipe with raspberry almond butter | lecremedelacrumb.com
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Parker House Dinner Rolls with Almond Raspberry Butter

These Parker House Dinner Rolls with Almond Raspberry Butter are easy to make and are the perfect homemade dinner rolls for the holidays or any time you want a delicious, sweet, kid-friendly, indulgent freshly baked treat. 
Course Side Dish
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
rising time 30 minutes
Servings 36 rolls
Author Tiffany

Ingredients

For the Rolls

  • 4 3/4-5 1/4 cups all purpose flour
  • 1/3 cup sugar
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 1 1/2 teaspoons salt
  • 3/4 cup milk
  • 3/4 cup water
  • 1/4 cup butter
  • 1 egg
  • 1/4 cup butter, melted

For the Almond Raspberry Butter

  • 1/2 cup butter, softened
  • 1 tablespoon almond butter
  • 1/3 cup fresh or frozen raspberries
  • 2 tablespoons powdered sugar
  • 2 teaspoons honey optional
  • 1/4 teaspoon lemon juice

Instructions

To make the rolls

  • Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat milk, water, and 1/4 cup butter until very warm (120o to 130oF). Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. (Or, if desired, place dough in a greased bowl, cover with plastic wrap, and allow to rise in refrigerator for 12 to 24 hours.) 
  • Divide dough in half; roll each half to a 12-inch square, about 1/4-inch thick. Cut each into 6 (12 x 2-inch) strips. Cut each strip into 3 (4 x 2-inch) rectangles. Brush each rectangle with melted butter. Crease rectangles slightly off center with dull edge of knife and fold at crease. Arrange in rows, slightly overlapping, on greased baking sheets, with shorter side of each roll facing down. Allow 1/4-inch of space between each row. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  • Bake in preheated 400oF oven for 13 to 15 minutes or until done. Remove from sheets; cool on wire rack. Brush with 1/4 cup melted butter.

To make the almond raspberry butter

  • Cream together butter and almond butter until smooth. Stir in raspberries, powdered sugar, honey, and lemon juice. Serve with baked rolls. Cover tightly and store chilled.