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Several styles of rolls claim to be Parker House Rolls, but this layered rectangular style is the most common for the name. To make Parker House Rolls for 24 people, allow close to three hours of total cook time. About 25 minutes of that will be active hands-on prep. This dish has a lot of time for rising and doubling, so you can certainly make it while you're working on the main dish and other sides.
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Only baked for 10 min + a brief broil to brown. Steaming while cooling really worked to soften them up. This seems like a “viral roll recipe that’s taking too too by storm! Dominos, Little Caesar whatever, these taste like. I used Trader Joe’s plain pizza dough.
For Home Bakers
The trick to a tender texture is to cover the pan of just-baked rolls with foil, allowing them to steam and soften as they cool. This prevents the rolls from developing a crunchy crust. Be sure to leave plenty of time for rising; different brands of pizza dough will vary. To ensure the lightest rolls, wait until they are very puffy and risen before popping them in the oven.
What Is the Difference Between Parker House Rolls and Dinner Rolls?
Satisfying, but not earth-shattering. The part where you roll out the dough seems to make it denser, even with the extra rise. I'm wondering what these would taste like without the rolling out part. I agree with a previous commenter that the cloverleaf rolls (NYT cooking recipe) is both easier and tastier to do. I substituted 1C whole wheat flour and 1T bran just because that's the way we "roll" here. I made them the day of without any problem.It made a ton of rolls so I saved some dough for later.
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Today, bakers make the rolls all kinds of ways, like forming balls and packing them into a baking dish so the edges touch and become soft. Or, cutting squares and baking them the same way. These methods are quicker than folding, which is probably why they became popular. You also see Parker House dinner rolls sprinkled with salt before baking; salt and butter together are certainly irresistible.
Legend has it that Parker House Rolls derive their name from the Parker House Hotel, which opened in Boston in the 1800s. The story goes that an angry baker tossed a batch of unfinished rolls into the oven—and this style of roll is the result of that happenstance event. If you don't have any active dry yeast, you can substitute instant yeast in the recipe. Just use 3/4 of what they ask for, since instant yeast is more powerful. In this case, use 1.75 teaspoons of instant yeast in place of the 2.25 teaspoons of active dry yeast.
Ham and Swiss with mayo would be a delicious option, as would turkey with a schmear of cranberry mustard. Enough fat that they reheat really well for a few days and work great w/ both sweet and savory toppings.I've adapted the recipe into sandwich bread. After step four, divide the dough into two buttered loaf pans and let rise again for mins.
The rolls on lower half didn't brown as evenly but are still tasty fresh out of the oven. Maybe bake them in batches of you want picturesque rolls. Letting it rise in fridge makes a fluffier bread with better crumb and flavor, plus freshly baked bread is really special at a big family meal. The dough is rolled out, stamped into rounds, spread with even more melted butter, and folded in half.
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After cutting dough into 2¾-inch rounds, gently stretch each circle into a 3×2-inch oval, placing the smoothest side facing downward. Using the back of a small knife, make a crease crosswise in the center of each oval. The indentation will mark where to fold the roll. Before folding, brush the top of each oval with melted butter. Fold each oval in half along the crease, pressing to seal.
I think that helps them keep their shape, plus they’re just as feathery without the second rise. One day in Home Ec class when I was younger, we learned to make Parker House rolls. As they came out of the oven, we grabbed the hot rolls off the baking sheets even though the teacher protested that we’d burn ourselves. I'm puzzling over the 450° oven for minutes.
Butter tops of bread w/ remaining 4 tbsp butter and split top w/ a sharp knife. Remove from pans after a minute and cool on a rack. My Aunt Eloise made these very rolls for Sunday dinner every week for decades. With part of the dough, she would cut out rolls in animal shapes for the children. All this bread-making would take place on Saturday nights after she had worked all day.
A Parker House roll should be soft, yeasty, and buttery. A faint sweetness is desirable, like the sweetness of whole milk. It is sometimes dipped in more butter before further shaping, which makes for an almost flaky crust on the bottom . Pizza dough is chewy with a crisp dry crust, and alone it’s too bland to eat. I’m sure it does need the oily topping pictured here, but that wouldn’t improve a Parker House roll at all.
