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Parker House Rolls

"Good bread is the most fundamentally satisfying of all foods,
and good bread with fresh butter, the greatest of feasts."
~ James Beard

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Parker House Rolls


An American Bounty:
Great Contemporary Cooking
from the Culinary Institute of America
The Culinary Institute of America,
1995, Rizzoli International Publications

“These rolls gained fame at one of Boston’s hotels, the Parker House.
Delicately textured and rich with butter, they are perhaps the quint-
essential Sunday (and Holiday) dinner roll.”

Makes about 2 dozen rolls

1/3 cup warm water
1 package dry yeast
2 tablespoons sugar
3 eggs
3/4 cup milk, scalded and cooled
3 tablespoons unsalted butter, at room temperature
2 1/2 to 3 cups bread flour
1 teaspoon salt
1/2 cup melted butter (or more as needed)
2 tablespoons milk

1. Combine the warm water, yeast, and sugar in a large bowl and stir
well. Set aside for 2 to 3 minutes or until quite frothy.
2. Lightly beat 2 eggs and add them to the yeast with the milk, butter,
1 1/2 cups of the flour, and the salt. Stir well for several minutes until
the dough begins to form long elastic strands. Add more flour gradually
until the dough is too heavy to stir.
3. Turn the dough onto a lightly floured work surface, and knead for
about 10 minutes, adding enough flour to prevent the dough from
sticking. The dough should be moist, smooth, and springy.
4. Place the dough in a large, lightly oiled bowl, cover with a clean cloth,
and allow to rise in a warm, draft-free spot for 1 to 2 hours or until
double in volume. Lightly grease two 9 x 13-inch baking dishes.
5. Punch the dough down and flatten to about a 1-inch thickness. Cut
the dough into rectangles, about 1 inch by 2 inches. Press the dull side
of a table knife into the center of each rectangle to make a crease.
6. Brush the rectangles with a thin coating of melted butter, and fold the dough over so that the butter is on the inside.
7. Place the rolls into the prepared pans. They should be close, but not touching one another. Cover the shaped rolls and let them rise until
nearly doubled. Preheat the oven to 350 degrees F.
8. Beat the remaining egg with the milk. Brush the rolls lightly with egg
wash and bake them in the preheated oven for 15 to 20 minutes or until
golden brown and baked through. Let the rolls cool slightly before serving.

Preparation Notes: This dough can be left to rise very slowly in a cool spot,
or overnight in the refrigerator. Let the dough return to room temperature
before final shaping and baking.

Variation: Sesame or poppy seeds can be scattered over the rolls after
they have been brushed with egg wash.

Serving Suggestions: These buttery rolls are at their best when served
warm. They are great with a special family dinner, or with big cups of
frothy cappuccino or hot chocolate for breakfast.
 

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