Parker House Rolls

Name: Parker House Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16 servings
Cuisine: New England
Ingredients: 1 cup Milk; 2.25 tsp Active dry yeast; 0.25 cup Sugar; 4 tbsp Butter; 1 Egg; 1 tsp Salt; 3.5 cup flour

Soft, buttery folded dinner rolls that originated at Boston's historic Parker House hotel in the 19th century.

🇺🇸United States· Massachusetts

Prep: 30 min
Cook: 15 min
Total: 45 min
Servings: 16
Difficulty: Medium
Calories: 150 kcal

Equipment

•Rolling pin
•9x13-inch baking pan

Nutrition

Per serving, approximate

Calories: 150 kcal
fat: 6
carbs: 20
protein: 4
calories: 150

Instructions

1
Mix the warm milk, yeast, and a pinch of sugar. Let it sit for about 5 minutes until foamy.
2
Whisk in the rest of the sugar, melted butter, egg, and salt.
3
Slowly add the flour. Knead for about 8 minutes until you have a smooth, stretchy dough.
4
Put the dough in a greased bowl and cover it. Let it rise for about 1 hour until doubled.
5
Roll the dough out to 1/2-inch thick. Cut into circles with a biscuit cutter.
6
Brush each circle with melted butter. Fold each in half and press the edge gently to seal.
7
Set the rolls close together in a buttered baking pan. Cover and let rise for 30 minutes.
8
Bake at 375°F (190°C) for 12-15 minutes until golden. Brush with more butter before serving.

Chef's tips

Let the dough rise until it doubles in size for soft rolls. Brush the fold well with melted butter so they pull apart easily.

Storage

Store in an airtight container at room temperature up to 2 days.

Reheating

Warm in a 300°F oven for a few minutes before serving.

Common mistakes to avoid

•Not letting the dough rise all the way, which makes the rolls heavy and dense.
•Skipping the butter inside the fold, which makes the rolls stick completely shut.