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Parker House Rolls



Stonewall Kitchen, LLC
Specialty & Gourmet Foods - Barefoot Contessa Pantry

"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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Assortment of Breads
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Vano, Tom
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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 per-
haps the quintessential 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 min-
utes 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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