Parker House Rolls

The famed Parker House Roll was born in the 1870s at the Parker House Hotel in Boston, when, as legend has it, a disgruntled pastry chef flung a tray of unfinished rolls into the oven. The rolls folded over on themselves as they baked, and that happy accident became the fold this bread is still known for today. Many bakers have adapted the recipe since, and you’ll now often see the rolls shaped into full, round buns instead of the classic fold. Whichever shape you choose, they’re tender, buttery, and impossible to stop eating, as a good butter roll should be.

They’re also surprisingly easy to make and need very little special equipment. This recipe uses 750 grams of flour and yields two dozen rolls, which sounds like a lot until you realize how quickly they disappear at the table, especially alongside a saucy main dish made for dunking. They also freeze beautifully and can be baked off at the last minute, which makes them a wonderful make-ahead option when you’re entertaining.

Difficulty: Medium
Prep time: 15 minutes
First rise: 1 hour 15 minutes
Shaping: 10 minutes
Resting time (second rise): 20 minutes
Baking time: 12 minutes
Yield: 24 rolls

Ingredients

56 Gr. butter, at room temperature
2 tablespoons sugar
2 teaspoons salt
500 ml lukewarm milk
21 Gr. fresh yeast (or 7 g active dry yeast)
60 ml warm water
750 g all-purpose flour
Melted butter, for brushing – Light cream (2 tablespoons)

PREPARATION

Activate the yeast. In the bowl of a stand mixer, pour in the warm water and sprinkle over the yeast. Let it rest for 5 minutes, until foamy. Add the milk and sugar and mix well.

Mix the dough. Add the butter and half of the flour. Using the paddle or dough hook, mix on low-medium speed for 3–4 minutes, until the flour is fully incorporated. Add the remaining flour and the salt, then knead for about 10 minutes, until the dough is smooth and elastic. To check, try the windowpane test: stretch a small piece of dough between your fingers — it should stretch thin enough to see light through without tearing.

First rise. Cover the bowl and let the dough rest in a warm spot for about 1 hour 15 minutes, or until doubled in size.

Shape the rolls.

For the classic folded shape: On a lightly floured surface, roll out the dough to about 1 cm thick. Cut rounds with a biscuit cutter or a thick glass. Using the back of a knife, press a crease down the center of each round, then brush with melted butter. Fold each round in half along the crease and press lightly to seal. Arrange the rolls on a baking sheet, about 1 cm apart.

For round rolls: Divide the dough into equal pieces and roll each into a smooth ball. Arrange the balls close together in a pie dish or cake pan (about 4 per pan, depending on size).

Second rise. Cover the shaped rolls loosely and let them rest for 20 minutes. Just before baking, brush each one with just a little melted butter or light cream.

Bake. While the rolls rest, preheat your oven to 200°C (425°F). Bake for about 12 minutes, until golden brown on top.

Finish. As soon as the rolls come out of the oven, brush each one with a little melted butter. Serve warm.

A restaurant-worthy touch: Maître d’Hôtel Butter

On a recent visit to a trendy restaurant, I was served these Parker House Rolls with a slice of maître d’hôtel butter — a classic French compound butter usually reserved for steak or entrecôte. It’s an unexpected and delicious pairing with warm bread, and I’d highly recommend trying it.

To make it: In a small bowl, combine 100 grams of room-temperature butter with 1 finely minced garlic clove and a handful of chopped fresh parsley. Mix until fully combined — the butter needs to be soft enough to incorporate everything evenly.
Spoon the mixture onto a piece of parchment paper and roll it into a log or disk about 2 cm thick. Chill until firm, then slice off rounds just before serving alongside the warm rolls.