Parker House Rolls

Recipe courtesy Omni Parker House Hotel, Boston, Massachusetts

Show: FoodNation With Bobby FlayEpisode: Historic Boston

Rated: 4 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
55 min
Level:
Intermediate
Yield:
about 3 1/2 dozen

Times:

Prep: 10 min
Inactive Prep: 2 min
Cook: 55 min
Total:: 1 hr 7 min

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Ingredients

6 cups all-purpose flour (about)
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
1 cup margarine or butter (2 sticks), softened
1 large egg

Directions

In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.

Turn dough onto 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 greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)

Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.

Preheat oven to 400 degrees F.

In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom.

On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.

Bake rolls for 15 to 18 minutes until browned.

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Comments & Reviews

recipe Parker House Rolls
Shelia Boston, MA 01-03-2010
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You Forgot!!
Rated: 3 stars out of 5

You forgot to add water to the ingredient part!!!!
recipe Parker House Rolls
Kelly Charlotte, NC 11-26-2009
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WOW! I didn't know I could bake rolls so delicious!
Rated: 5 stars out of 5

I was totally intimidated about making rolls for Thanksgiving Dinner! I started the recipe the night before and got to the... second rise and left them in the fridge overnight. I pulled them out of the fridge about 30 minutes before I baked them just to bring them closer to room temp. They turned out beautifully!!! Perfectly soft and so incredibly delicious! I could not have been more pleased. Oh and I ran out of AP flour and had to use whole wheat pastry flour for the kneading process, still turned out incredibly tender so next time, I'll try to sub in more whole wheat pastry flour to get more whole grains in. Try this recipe...if you follow it exactly, you will NOT be disappointed!!!! Read more
recipe Parker House Rolls
ashley lake mary, FL 11-23-2009
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Good but not easy
Rated: 5 stars out of 5

I am baking these to take to Thanksgiving this year. I par baked them and cooked one fully so I could try it. The outside... burnt before the middle was fully cooked. The instructions were confusing sometimes and not using a mixer meant very hard work. They turned out fabulouse. I have never tried to make rolls before but these turned out flavorful, light, and fluffy. I may have to adjust the temperature when I bake the rest of them fully, but I highly reccommend making these rolls. This recipie made fifty rolls for me so there will be plenty of leftovers. Read more
recipe Parker House Rolls
null null, null 04-12-2009
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Really Wonderful Recipe
Rated: 5 stars out of 5

Lovely, lovely, soft dough. The reviewers who had problems had bad yeast or bad temperatures-no offense, but dismiss those... reviews! These are splendid.Read more
recipe Parker House Rolls
Jan Sun Lakes, AZ 02-27-2009
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WOW!!
Rated: 5 stars out of 5

I made two batches of these rolls yesterday for a luncheon. They are so light and buttery! I'm going to try this dough for... other rolls. They will melt in your mouth!!!Read more
recipe Parker House Rolls
Elizabeth Arlington Hieghts, IL 01-23-2007
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Taste wasn't right
Rated: 2 stars out of 5

The dough rose beautifully, the finished product looked gorgeous, but they just tasted strange -- oddly tangy and sour. My... 7th-grader asked if there was wine in the dough. Maybe they needed less sugar? more salt? I would try them again if I knew how to correct the flavor!Read more