Parker House Rolls are the epitome of classic American baking—soft, buttery, and irresistibly fluffy. Famous for their signature folded shape, these rolls are a comforting blend of pillowy dough and rich, melted butter that makes them perfect for any holiday table or everyday dinner. Their subtle sweetness and tender crumb elevate even the simplest meal.
Parker House Rolls:
What truly sets these rolls apart is their ability to strike a perfect balance between elegance and simplicity. Despite their humble ingredients, the final product feels luxurious and deeply satisfying. Whether served warm with butter or used to mop up savory sauces, Parker House Rolls have a special place in American culinary tradition.
History:
Parker House Rolls originated in the 1870s at the historic Parker House Hotel in Boston, Massachusetts. According to culinary lore, a frustrated baker tossed partially prepared dough into the oven, accidentally creating the trademark folded shape. Guests loved the buttery, soft rolls, and they quickly became a national sensation. Over time, Parker House Rolls earned iconic status and remain a beloved staple in American baking culture.
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Parker House Rolls
Ingredients
- 1 cup warm milk (about 110°F / 43°C)
- 1 packet active dry yeast (2 ¼ teaspoons)
- 2 tablespoons sugar
- 3 ½ cups all-purpose flour
- 1 large egg
- 4 tablespoons unsalted butter, melted (for dough)
- 6 tablespoons unsalted butter, melted (for brushing)
Instructions
Activate the Yeast:
- In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Make the Dough:
- Add egg, salt, melted butter, and flour to the yeast mixture. Mix until a soft dough forms. Knead for 6–8 minutes until smooth and elastic.
First Rise:
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Shape the Rolls:
- Punch down dough and roll out into a rectangle about ½-inch thick. Cut into 3-inch squares or circles. Flatten slightly with a rolling pin, brush with melted butter, and fold in half, pressing lightly.
Second Rise:
- Arrange rolls on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
Bake:
- Preheat oven to 375°F (190°C). Brush rolls with butter and bake 15–18 minutes until golden brown.
Finish:
- Brush with more melted butter while warm. Serve soft and fluffy.
Notes
- Warm milk helps activate the yeast quickly.
- Dough should be soft but not sticky.
- The signature fold helps create the layered, buttery texture.
- Rolls freeze very well after baking.
- Best served warm with extra butter or honey.
Tips for Parker House Rolls:
- Don’t overheat the milk—too hot will kill the yeast.
- For extra flavor, brush rolls with garlic butter or honey butter.
- Use bread flour for an even fluffier texture.
- Let the dough rise in a warm environment for best results.
- To make ahead, shape rolls and refrigerate before the second rise.
FAQ’s for Parker Rolls:
Q: Can I make Parker House ahead of time?
Yes! Shape the rolls, refrigerate overnight, then let them rise before baking.
Q: Can I freeze the dough?
Yes. Freeze after shaping; thaw and rise before baking.
Q: Why did my rolls turn out dense?
Likely due to insufficient kneading or inactive yeast.
Q: Can I use instant yeast?
Yes—skip the proofing step and mix directly into dry ingredients.
Q: Can these be made without eggs?
Yes—add 2 tablespoons extra milk to replace the moisture lost.
Conclusion:
Parker House Rolls are a timeless classic—soft, buttery, and perfect for any meal. Their nostalgic charm and satisfying texture make them a go-to favorite for holidays and family gatherings. With simple ingredients and easy steps, anyone can recreate this iconic American bread at home.