Parker House Rolls

With burnished tops, buttery layers, and a sprinkle of flaky sea salt, Parker House rolls are the classic American dinner roll. Created at Boston’s Parker House Hotel in the 19th century, the soft, fluffy yeast rolls are sometimes called pocketbook rolls due to their signature folded shape. Serve them alongside Thanksgiving turkey or holiday ham, then pry open any leftovers to slather with honey or jam for breakfast.Adapted from The Fannie Farmer Baking Book, this Parker House roll recipe is straightforward enough for novice bread bakers: The dough is easy to knead by hand (though a stand mixer works too). Brushing each piece with melted butter before folding creates the rolls’ characteristic shape, while a second swab after baking gives them their sheen.Parker House rolls FAQWhat makes a Parker House roll different from a regular dinner roll?It’s all in the fold. Instead of shaping the dough into balls, Parker House rolls are shaped into rectangles, brushed with butter, and folded over themselves. The result is their distinctive pocketbook shape and a buttery seam that makes them easy to pull apart.Can I make Parker House rolls ahead of time?Yes. Dough can be mixed 8 hours ahead. Cover and refrigerate.Once shaped, the rolls can be covered and refrigerated for at least 30 minutes and up to 6 hours before baking. You can also bake them earlier in the day. Remove them from the oven about 5 minutes before they are done (they should be puffed and cooked through but not yet golden). Finish baking when ready to serve.Why did my Parker House rolls turn out dense?Too much flour or insufficient rising can produce dense rolls. For the most accurate measurement, weigh the flour rather than scooping it by volume and let the dough rise until doubled in size before shaping.Unfortunately, overproofing can also create a dense roll. To get it just right, use the poke test to determine when your rolls are ready to bake.Can I freeze Parker House rolls?Yes. Freeze baked and then cooled Parker House rolls up to a month. Thaw and rewarm them in a low oven to restore their soft texture. A spritz of water on top of the rolls will keep them plush and prevent them from becoming too dark.You can also freeze the risen, unbaked rolls for up to a month. Bake straight from the freezer, adding about 5 minutes of extra cooking time.This recipe was adapted for style from ‘The Fannie Farmer Baking Book’ by Marion Cunningham. Buy the full book on Amazon or ThriftBooks.Fleischmann’s Active Dry Yeast, ¾-oz. packet (Pack of 9)$9 At Amazon