Sunday, July 24, 2011

Parker House Rolls



  • Parker House rolls were invented in the 19th century at a famous Boston hotel called the Parker House. This
  • is the same hotel that created Boston Cream Pie in 1855.

These rolls are light, buttery, and delicious. I made some at home the other day and I just can't stop heating
one slightly, dabbing a bit of butter on it, and wolfing it down. They are so good.

This is an easy recipe, do give it a try.  Many thanks to King Arthur Flour for the source.



  • Recipe and Method:

    • 3 cups flour (I use King Arthur Bread Flour)
    • 2 packages Active Dry Yeast
    • 3 tablespoons sugar
    • 1 1/4 teaspoons salt
    • 3/4 cup instant mashed potato flakes
    • 1 cup milk (warmed)
    • 1 egg, beaten
    • 3 tablespoons melted butter, for  brushing rolls when baked

  • In a large bowl, add warmed milk, yeast and sugar. Let sit for 10 minutes until it's foamy. Add the balance of the ingredients (except for the 3 tbl melted butter shown at the end of the recipe) Mix thoroughly by hand or with a mixer until dough ball is formed.
  • Drop onto floured board and knead for a few minutes. Place in greased bowl covered with a towel and place in a warm area and let rise for an hour and a half.
  • Remove from bowl to the floured surface. Punch down, divide in half. Roll each half into an 8 x 12 rectangle.
  • Brush melted butter on it and fold the dough lengthwise almost in half. It doesn't have to be exactly in half.

  • Cut each rectangle into 4 pieces and place into greased 9 x 13 baking pan. Repeat with second half of dough.
  • Cover the pan and let rise for another 45 minutes.


Preheat oven to 350 degrees and bake for 20 to 25 minutes until golden brown. Remove and immediately baste tops with remaining melted butter.




Enjoy!

5 comments:

Jennifurla said...

Is it wrong to only eat these for dinner?

The Merlin Menu said...

Ha Ha @ Jennifurla......

Actually, this morning, I got up, sliced a Parker House roll, toasted it under the broiler, with a dab of butter and strawberry jam. It was wonderful.

Eat them all the time, I say.

TheMerlinMenu

A Feast for the Eyes said...

I am such a huge fan of King Arthur products. So far, any recipe I've made from their website has been a success. These are beautiful rolls. I'm glad you posted them, so I can bookmark the recipe for when the cooler weather comes and I'm back to making my warm comfort foods. These would be fabulous with butta and homemade jam from my pantry. Great job!

Pam said...

I am thrilled you posted this! We love Parkerhouse rolls and I've tried many recipes for them but this one sounds the best. Unfortunately, I've never seen King Arthur flour in the stores here but did buy it when we lived in Louisville. I am off to their website now. Thanks again so much for posting this.

Curious Cook said...

OMG that looks super soft and melt in your mouth..Its the month of fasting and here i am feasting with my eyes..so wrong yet so right..Wow!!! Can you mail me a piece of that? :P