Parker House Rolls
These classic sweet and buttery Parker House Rolls go great with honey butter.
By Yankee Magazine|Nov 22 2021|
Like just about everyone (including Charles Dickens, Nathaniel Hawthorne, Henry Wadsworth Longfellow, and most of the Kennedy clan) who ever put these sweet and buttery rolls to their lips, we love Parker House rolls — the hotel’s signature recipe. They go great with honey butter.
See More: 75 Classic New England Foods
Yield:
about 2 dozen rolls
Total Time:
40 minutesIngredients
6 cups flour (approx.), divided, plus extra for work surfaces
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
1 cup (1/2 pound, or 2 sticks) butter (or margarine), softened, divided, plus extra for bowl
2 cups hot tap water
1 large egg
Instructions
In a large bowl (or the bowl of a standing mixer with hook attachment), combine 2-1/4 cups flour, sugar, salt, and yeast. Add 1/2 cup (1 stick) butter (or margarine). With your mixer on low speed, gradually pour 2 cups hot tap water (120-130 degrees) into the dry ingredients. Add egg. Increase mixer speed to medium; beat 2 minutes, scraping the bowl with a rubber spatula. Beat in 3/4 cup flour, or enough to make a thick batter. Continue beating 2 minutes, occasionally scraping the bowl. Then with a spoon, stir in enough additional flour (about 2-1/2 cups) to make a soft dough.
Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in a large greased bowl. Turn dough over so that the top is greased. Cover with a towel; let rise in a warm place until volume doubles, about 1-1/2 hours.
“Punch” dough down: Push down in the center, then push the edges into the center. Turn dough onto a lightly floured surface; knead lightly to make a smooth ball. Cover with a bowl for 15 minutes, and let dough rest.
Heat your oven to 400 degrees. In a 17-1/4×11-1/2-inch roasting pan, over low heat, melt remaining 1/2 cup butter and spread in an even layer on the bottom of the pan. On a lightly floured surface with a floured rolling pin, roll dough out 1/2 inch thick. Using a 2-3/4-inch round biscuit cutter dipped in flour, cut dough into circles (don’t twist). Holding each dough circle by the edge, dip both sides into melted butter; fold in half.
Arrange folded dough circles in rows, each nearly touching the next, in the roasting pan. Cover the pan with a towel; let dough rise in a warm place until volume doubles, about 40 minutes. Bake 15 to 18 minutes, until browned.
Have wonderful memories of these rolls and would like to make them myself. As I use instant dry yeast in my baking, how is two packages of dry yeast equivalent to the loose yeast?
Caryl, the amounts of instant and active dry will be the same. The only adjustment might be if you were using an old recipe that called for a specific measurement of yeast (e.g., tablespoon of yeast) or if you were using a recipe that was written for fresh yeast. Those recipes you might have to adjust.
The measurements for instant & active dry yeast are the same. The only differences is 1) it’s best to “proof” active dry yeast by adding it to the water with a small amount of sugar and letting it sit for 15 mins or until bubbly/foamy 2) it may take a touch more time to rise, so be prepared to give it a few more minutes than the recipe states. HTH!
Remember them home made at every holiday with a rib roast
For 27 years. I lived in Washington, DC, and how I missed Parker House rolls! Every restaurant I went to, including the one at the Kennedy Center, served the same small, round, rock-hard rolls. Any leftover rolls would had served very well if the Washington Capitals had ever run out of hockey pucks. I struggled with breaking those hard rolls apart, and trying to chew the hard crusts, while dreaming of soft, tasty, buttery Parker House rolls. Now I’m home in New England again, and can have the best rolls ever invented, whenever I want. Heavenly!
Charlotte-I know what you mean! The Heidelberg Bakery in Arlington, Va. has been making Parker House Rolls for over 50+ years, and I still drive from Fairfax, Va. to buy them–plus their other items are super delicious! Am glad that you back where you can get the things you really enjoy–plus–living here–although a lifelong Virginian (who really loves New England) is getting on my nerves—I am considering a big change!
Does the recipe use “all purpose” flour? And if I don’t have mixer can I do by hand? Thx. I love Parker house rolls!!!
They did not have electric mixers in the 1870s so – Yes
Are there any tips if I make them a day ahead to keeping them fresh? are there any tips to freezing, thawing and warming? Georgia 11/15/18
Yes you can freeze the rolls after baking!
They freeze well.
Can these rolls be frozen? If not can they be made ahead and kept in the frig?
I have been making these for years but have been unsure about how to freeze them. Can I make the dough ahead and freeze it to bake on thanksgiving day?
I’ve been making these lovely, buttery, delicious rolls for years now. They ate a staple at our family’s Thanksgiving feast, or even just Sunday dinner with the family. If you are surfing for reviews, let me encourage you to make these! You won’t regret it! Best ever! ????
Oops! Didn’t mean to add question marks to my review! ????
Can you put these in refrig overnight and then let rise when you want to bake the next day, or it will rise in the refrigerator? Would be a time saver over the holidays..thanks!
To everyone who asked if the dough could be refrigerated overnight but never received an answer…the answer is yes. Just take them out and bring them back to room temperature before putting in the oven. You can also freeze the uncooked dough. Shape each roll as instructed, wrap well and freeze. Thaw in the fridge and then bring to room temperature before you put in the oven.
Im sticking mine in oven now
Im not very good ar baking
Furdt time w PHR s But Ive had HI Big Island PHRs and Here in Tedmo d WA . A bakery makes them 2 times a year ONLY !!
Ill let you know if I did well :))
*REDMOND WASH
Correction
You will never know how thrilled I am, to have found this recipe. My Grandmother was a phenomenal cook/baker, she made Parker House Rolls often, not just holidays. We would devour them like cookies, they were so delicious. I followed the recipe, have to admit it took several hours, but the final product was just like my Grandmother’s. Miss her so much, but felt very close to her today. THANK YOU for sharing.
I did the same! Been making these every Thanksgiving, Easter and Christmas for years now! They remind me so much of a sister who made these for special occasions. The recipe is flawless! They come out PERFECT EVERY TIME! I’d make them more often but, everyone is counting calories in my family these days. We’ll be having them tonight for a Special Birthday! Just about to go into the oven! Yum! I can taste them now! ♥️♥️