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 (15)

RECIPE
COMMENTS & REVIEWS(15)

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
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
recipe Parker House Rolls
Anonymous 11-23-2006
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New Family Favorite
Rated: 5 stars out of 5

These rolls taste just like the ones my grandma used to make. This is really one of the best roll recipes I have ever used.... The method helps develop the gluten, so they raise beautifully. I use this same recipe for making cinnamon and orange rolls. I shared this with my mother, who taught me everything I know about bread baking, and it's become her favorite recipe too.Read more
recipe Parker House Rolls
PATTY LARGO, FL 11-21-2006
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Didn't work for me
Rated: 1 stars out of 5

I'm not sure what I did, but this did not work out for me. The "ball" did not rise, and the shaped rolls did not rise. I... baked them anyway..after 20 minutes they were no where near done, so I left them in another 10 minutes. They were slightly browned, but tasted horrible. I must have done something wrong, I have no idea!! It appeared to be a simple recipe, but guess it was too hard for me.Read more
recipe Parker House Rolls
JT Sacramento, CA 11-19-2006
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Wow wow wow
Rated: 5 stars out of 5

I am not a particular fan of straight dough breads or rolls, but these were amazing. Tender, flavorful (imagine that with... half a pound of butter) with a beautiful crisp crust. I was looking for something to liven up my holiday feast and this is IT! They also couldn't be easier. I did let their first rise go on for nearly two hours at a mid 70 degree range, so they aren't something to whip up for a quick dinner, but they are well worth the time involved.Read more