Parker House Rolls
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These rolls are named after the Boston hotel where they originated during the 1870’s. Legend has it that a disgruntled hotel baker threw a batch of unfinished rolls into the oven after an altercation with a hotel guest. When the rolls emerged from the oven, they had a distinct folded “pocketbook” shape that made them light and puffy on the inside, while staying crisp and buttery on the outside.
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Ingredients:
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 17-1/4x11-1/2-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.
- 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
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 17-1/4x11-1/2-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.