KEEP IT ROLLIN’
I like to serve Parker House Rolls at my Thanksgiving table as they are fluffy and buttery, but rather plain which makes them a good sidekick to all the other tasty dishes we’re tucking into. The signature of Parker House Rolls are their slight sweetness and crisp top. This year, I challenge you to toss out that sad cylinder of pre-made dough; I guarantee you won’t look back after using this recipe. All it takes is a little extra time and effort. If you make an extra batch or end up with a lot of leftover rolls, these are great for freezing and eating at any meal—with jam and butter for breakfast, or as a slider bun for lunch or dinner.
BOSTON IN THE HOUSE!
These iconic rolls actually originated at a place called the Parker House! It is, in fact, an iconic hotel in Boston that also invented Massachusetts’ famous state dessert Boston Cream Pie and holds the distinction of being the oldest continuously operating hotel in America. The rolls are said to have been developed during the 1870s and the recipe started widely appearing in cookbooks about a decade later. It’s super fitting that we’re using a New England recipe for this holiday since Thanksgiving originated from that region as well!
SAVE THE BEST FOR LAST
Best served warm, I recommend allotting oven time for these right before you’re about to sit down to dinner. After brushing these beauties with butter for that nice finish, you can opt to sprinkle them with a quality sea salt. I like to use flakes from our very own local Jacobsen Salt Co., but a good alternative is the French classic Maldon, which can be found at most fine food stores. Serve in a bread basket or bowl with a festive linen to keep the rolls warm as they’re passed around.
Parker House Rolls
- Yield: 24 rolls 1x
Ingredients
- 1 ½ cups milk
- 1 stick unsalted butter, cut into pieces, plus more for brushing
- ½ cup sugar
- 1 package active dry yeast
- ½ cup water, warm
- 3 large eggs, beaten
- 2 teaspoons kosher salt
- 7-8 cups all-purpose flour
Instructions
Bring milk to a simmer in a saucepan. Remove from the heat, whisk in the butter and sugar and cool. Dissolve yeast in warm water in a liquid measuring cup and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and ½ of the flour in a mixer with the dough attachment and mix until smooth. Slowly add the remaining flour, ½ cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise until doubled in size, about an hour. On a floured surface, punch down the dough and shape into desired shapes. Place on lined baking sheet. Cover again and let rise until doubled, another 30 mintues.
Preheat the oven 350 degrees F.
Bake for about 15-20 minutes or until golden brown. Remove from the oven and brush with melted butter just before serving.
