Friday, November 9, 2012

Parker House Rolls

               I was looking for a roll to serve with a holiday meal that was not the typical crescent roll roll.  I remember buying yeast rolls in the supermarket when I was still purchasing breads that were buttery and really rich.  I may have found a great substitute on King Arthur Flour.  It is the recipe for Parker House Rolls.

               The Parker House is a famous hotel in Boston that has been around since 1855.  It's original building was demolished in the 1920's and replaced by the present building in 1927.  John F. Kennedy proposed to Jackie there at table 40.  It is most famous for it's Parker House Rolls and The Boston Creme Pie.

              The rolls take some time to make because the total rising time is 2 1/2 hours.  They can be made a day ahead and reheated in an oven.


  • 3 cups all purpose flour
  • 2 1/2 teaspoons active dry yeast or   instant yeast
  • 3 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1/4 cup potato flour or 3/4 cup instant mashed potato flakes
  • 3 tablespoons butter
  • 1 cup whole milk
  • 1 large egg whipped with a fork
  • 3 1/2 to 4 tablespoons butter, melted; for brushing on rolls
I did not have instant yeast so I activated my active dry yeast by mixing it with 1/4 cup of the whole milk that was warmed with 1/4 tsp sugar.  If you have instant yeast than you don't need to do this step.

Mix all the ingredients in a mixer until a smooth dough is achieved.  Then place it in a greased bowl, cover, and allow to rise for 90 minutes.

I used a bread maker, so I placed first the milk, (if you are activating yeast like me, then it's 3/4 cup of warm milk),then butter, then the beaten egg, potato flour, all purpose flour, sugar, salt, and instant yeast, or the active dry yeast and milk mixture. Put the bread maker on the dough cycle.  Let it rise until it is doubled in size.

After it is doubled, divide the dough in half and place on a greased surface.  Roll it to 12 x 8 inches.  Spread some melted butter on the dough.  Divide the dough in half length wise.  Then fold it in half length wise.

Slice it equally so that you have 8 rolls from this part of the dough.  Do the same thing with the other half of the dough you put aside.

Then place the rolls in a 9 x 13 baking dish.  Press them down lightly so they cover most of the pan.  Cover the dish and let them rise for an hour.

Preheat the oven to 350F.

Place the rolls in the oven for 20 - 25 minutes.  Mine were golden on top after 23 minutes.

Take them out and brush them with the remaining butter.

Serve warm.

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