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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.

Ingredients:
  • 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 17-1/4x11-1/2-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.
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