Print

Parker House Rolls

Print Recipe

A slightly sweet, buttery yeast roll with a unique folded-over shape, popularized by the legendary Parker House Hotel in Boston.

Ingredients

Scale
  • 1 1/4 cups whole milk
  • 2 1/4 teaspoons (1 package, 7g) active dry yeast
  • 1/4 cup (45g) vegetable shortening or 57g unsalted butter
  • 2 tablespoons white granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 large egg
  • 4 cups (560g) all-purpose flour
  • 4 tablespoons melted unsalted butter, divided
  • 2 tablespoons unsalted butter, softened, for finishing
  • 1 teaspoon flaky sea salt (optional)

Instructions

  1. Warm milk until lukewarm, then dissolve yeast in the milk.
  2. Stir in vegetable shortening (or butter), sugar, salt, and egg.
  3. Gradually mix in flour until a soft dough forms, then knead until smooth and elastic (about 8–10 minutes).
  4. Let the dough rise in a warm place until doubled in size (about 1 hour).
  5. Punch down the dough, roll out to 1/2-inch thick, and cut into 3-inch-wide circles.
  6. Brush circles with melted butter, fold in half, and place in a buttered pan.
  7. Let rise again until puffy (about 30–45 minutes, or refrigerate overnight; bring to room temperature before baking if chilled).
  8. Bake at 375°F (190°C) for 20–25 minutes, until golden brown.
  9. Brush hot rolls with remaining melted butter and sprinkle with optional flaky salt.

Notes

These rolls can be made ahead by refrigerating the shaped rolls overnight. Let them come to room temperature before baking for best results. Extra brushing with melted butter after baking gives them their signature richness and shine.

Nutrition

Find it online: https://www.receipster.com/parker-house-rolls/

Themes by WordPress