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Saturday, May 29, 2010

Parker House Rolls

I have no idea what "Parker House" is. All I know is, we went strawberry picking. So I made freezer jam. So I wanted a really good dinner roll to put it on. So I found this recipe and it looked as good as any to try. Unfortunately it was lacking in some details, like how thick to roll it, or how many rolls it makes. But I think I can wing a roll recipe.

OK, fine, a simple internet search informed me Parker House rolls are "made by flattening a ball of dough with a rolling pin so it becomes oval-shaped, then folding the oval in half. " Check. "They are made with milk and are generally quite buttery, soft and slightly sweet with a crispy shell." Well, lucky me. I chose well. Didn't even know the definition but it was exactly what I was looking for.

And now, lucky you. Because I am giving you a good recipe, the dough part of which can be made in the bread machine (or not), with some details filled in. So whip these up and get your jam on.

Parker House Rolls
1 1/3 cups milk
2 to 3 T butter
1 egg
1 T plus 1 tsp granulated sugar
2/3 tsp salt (I know, what a ridiculous measurement! Just estimate)
3 1/3 cups bread flour
1 pkg (2 1/4 tsp) yeast

Finishing touches:
About 3 T butter, melted
1 egg, beaten

1. Warm milk in microwave or on stovetop until skin temperature or just warmer. Add in butter so it melts a little but not all the way. Add to bread machine pan. Add egg and the rest of the roll ingredients. Choose DOUGH cycle and press START.

2. Remove dough to a clean, floured surface. Knead for about 5 minutes, adding flour as needed. Roll out to about 1/2 to 3/4-inch thickness and cut using a 2 1/2-inch round cookie or biscuit cutter. Brush tops with melted butter. Fold circles in half and place in buttered muffin tins. Cover and let rise 35 to 45 minutes (mine rose longer because I didn't think ahead and preheat the oven during this rise.) WHILE THEY ARE RISING, PREHEAT OVEN TO 400.

3. If you didn't already, preheat oven to 400. Brush roll tops with beaten egg and bake for 17 to 22 minutes (I slightly overcooked mine at 25 min.) Serve warm or room temperature. Yum! Makes about 15 rolls.
Recipe from

1 comment:

Shells said...

I knew the name came from a hotel, but couldn't remember where, so I looked it up. Parker House Hotel in Boston apparently had a German chef in the late 1800s who made these. So - now you know!

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