What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Original Parker House Rolls
- add review
- #104844
Parker House rolls were invented at the Parker House Hotel in Boston. They are made with yeast dough, and are brushed with butter before baking for an extra buttery flavor.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
3/4 cup warm water (105 to 115 degrees F), divided
2 packages active dry yeast
3/4 cup warm milk (105 to 115 degrees F)
1/3 cup sugar
1/4 cup softened butter
2 tablespoons melted butter
1 1/2 teaspoon salt
4 3/4 cups all-purpose flour, as needed
1 egg, lightly beaten
directions
Place 1/2 cup of the warm water in a large bowl. Sprinkle the surface of the water with the yeast. Stir the yeast into the water, mixing until dissolved.
Combine the remaining warm water, warm milk, sugar, softened butter, the salt, and 2 cups of the flour in the bowl with the yeast.
Mix the flour mixture thoroughly. Stir in the egg. Add enough of the remaining flour to form a soft dough.
Turn the roll dough out onto a lightly floured work surface. Knead the dough for 4-6 minutes or until smooth and elastic.
Grease a large bowl. Add the dough to the bowl and lightly turn it to coat the dough with the grease.
Cover the bowl and let the dough rise in a warm, draft-free location for 1 hour or until doubled in size.
Punch the dough down while still in the bowl. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces.
Roll each dough half into a 12x12-inch square, about 1/4-inch thick.
Cut each dough square into 12x2-inch strips (6 per square). Cut each strip into 4x2-inch rectangles (3 per strip).
Brush the tops of the rectangles with the melted butter.
With the dull edge of a knife, lightly crease each rectangle slightly off center (crosswise). Fold each rectangle at the crease (to form an approximately 2x2 square).
Place the formed Parker House rolls in rows, slightly overlapping each other, on a large, greased baking sheet with the shorter side of each roll facing down on the baking sheet.
Cover the rolls lightly with a tea towel and let rise in a warm, draft-free location until doubled in size, about 35-40 minutes.
Remove the covering and place the rolls in the oven. Bake at 400 degrees F for 15 minutes or until light golden brown.
Remove the Parker House rolls from the baking sheet and let cool on a wire rack. Store the rolls in an airtight container.
recipe tips
Knead the dough until smooth and elastic for a light and airy texture in the rolls.
Brushing with melted butter before baking adds a rich flavor and golden color to the rolls.
Try adding herbs, cheese, or garlic for savory variations of Parker House rolls.
If the rolls start to brown too quickly in the oven, cover them with foil to prevent burning.
For a glossy finish, brush the baked rolls with melted butter right out of the oven.
To make smaller rolls, adjust the cutting dimensions accordingly and reduce the baking time as needed.
common recipe questions
How do I know when the dough has doubled in size during the rising process?
The dough should visibly increase in size and fill the bowl, typically taking about 1 hour in a warm environment.
What is the purpose of creasing and folding the dough rectangles?
Creasing and folding the dough creates the signature shape of Parker House rolls, allowing them to puff up and create a soft center when baked.
Can I use a different shape for the rolls?
While the traditional shape is classic, you can experiment with different shapes or sizes.
How long should I let the rolls rise before baking?
The rolls should double in size during the second rise, typically taking 35-40 minutes in a warm environment.
What does it mean by "draft-free location"?
Look for a location where the dough will be undisturbed. If your kitchen doesn't have a lot of activity, in a corner on the counter is fine. If your oven isn't in use, put the bowl in there (maybe leave a note not to turn the oven on without opening the door first!). Even the kitchen pantry can work if you don't have teenagers constantly opening the door in search of snacks.
How do I store the baked Parker House rolls?
Store the rolls in an airtight container at room temperature for up to 3-4 days. You can also freeze them.
Can I reheat the rolls?
To reheat, wrap the rolls in foil and warm in a 350 degree F oven for 10-15 minutes until heated through. If frozen, add a few extra minutes to the heating time.
What is the story behind the Parker House?
The Parker House Hotel in Boston, established in 1855, is renowned for its culinary contributions, most notably the Parker House Rolls. These rolls, known for their buttery crust and tender interior, were invented during the 1870s under the hotel's chef, Ward. The hotel's legacy is also tied to the Boston Cream Pie, cementing its place in American culinary history.
tools needed
Measuring Cups and Spoons: For accurately measuring the warm water, milk, sugar, butter, salt, and flour required for making the dough. Being precise is key in baking.
Large Bowl: For mixing the yeast with warm water, and then combining all the ingredients to form a soft dough. Make sure it's large enough to handle some serious kneading action.
Wooden Spoon or Stand Mixer with Dough Hook Attachment: For mixing the yeast with water and combining all the ingredients together until a soft dough forms. If you're feeling a bit lazy, just throw it all in a stand mixer and let it do the work for you (that's what we do!)
Rolling Pin: To roll out the dough into a 12x12-inch square and then cut it into the strips and rectangles needed to form those iconic Parker House rolls. If you don't have a rolling pin, a wine bottle works in a pinch. Just make sure to drink the wine first.
Pastry Brush: For brushing the tops of the rolls with melted butter before folding and shaping them.
Sharp Knife or Pizza Cutter: To cut the dough into strips and then into rectangles. The sharper the knife, the cleaner the cuts.
Tea Towel: For covering the rolls and allowing them to rise in a warm, draft-free location.
Wire Rack: After baking the Parker House rolls, placing them on a wire rack to cool makes sure that they won't get soggy from trapped steam.
what goes with it?
Buttery Garlic Shrimp: Imagine dipping these warm, pillowy rolls into a garlicky, buttery shrimp scampi sauce.
Bacon Jam: Smear a dollop of sweet and savory bacon jam on these rolls for a delightful mix of flavors - because everything is better with bacon, right?
Hot Honey Drizzle: Drizzle these rolls with a spicy hot honey for a sweet and spicy kick.
Herb-infused Olive Oil: Dip these rolls in a fragrant herb-infused olive oil for a simple yet sophisticated accompaniment.
Lobster bisque: the luxurious, velvety texture of the lobster bisque will contrast beautifully with the fluffy, light texture of the Parker House rolls. You'll feel like you're eating at an old-school steakhouse.
Garlic herb butter: slather a generous amount of garlic herb butter on a warm Parker House roll.
Spiced honey butter: the sweet and spicy kick of spiced honey butter will add a unique twist to the classic Parker House rolls. Dip, slather, or spread the butter on the rolls.
nutrition data
90 calories, 2 grams fat, 15 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
November 12, 2022
I'll be honest. These are a ton of work but they are delicious! Some of the best rolls I've ever had. Forming them took a little practice because I couldn't quite visualize what the instructions were saying but basically you're making a strip of dough and folding it in half to make a sandwich (makes them easier to pull open so you don't have to slice with a knife once baked). Hope that might help someone else who is struggling with understanding it! Will 100% make this recipe again. I think these would freeze well so I'll make them when I have more time and freeze them for the holidays.