Parker House Rolls
Source of Recipe
My chef's favorite
List of Ingredients
Parker House Rolls - Makes 4 dozen
Harvey D. Parker opened the Boston hotel that bore his name in 1856 after several years of running a restaurant which may have been the first to serve food at any hour instead of fixed times for breakfast, lunch and dinner.
1 pkg. dry yeast or 1 cake fresh yeast
¼ cup lukewarm water
4 Tbsp butter
2 Tbsp sugar
1 tsp salt
2 cups milk, scalded
5-½ to 6 cups unbleached flour
¼ lb. butter, softened
Preheat oven to 375º.
Dissolve yeast in water. Stir 4 Tbsp butter, the sugar and salt into scalded milk. When the milk is lukewarm; mix in the dissolved yeast. Sift flour and stir enough of it into the milk mixture to make dough just stiff enough to handle.
Butter a large bowl. Knead dough for 5 to 10 minutes on a floured board or Roul'pat and put into buttered bowl. Melt half of the softened butter and butter the top of the dough slightly; cover and put in a warm place to rise to double its bulk, about 2 hours. Dust your hands with flour and shape the risen dough into 1-½" balls. Flatten slightly and crease top with floured rubber spatula. Brush half of top with softened butter and fold the other half over it. Set on buttered baking sheets, cover and let rise in a warm place for about 45 minutes. Brush tops with melted butter and bake for about 25 minutes.
Recipe
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