Parker House Rolls

Parker House rolls were invented at the Parker House hotel in Boston around 1855, and they remain one of America's most beloved bread rolls — cloud-soft, lightly sweet, and folded in their signature shape that creates a built-in pocket perfect for butter.

Serves: 12 rolls

Ingredients

• 180ml (¾ cup) whole milk, warmed to 43°C (110°F)
• 7g (2¼ tsp) active dry yeast
• 1 tbsp (12g) granulated sugar, plus 2 tbsp more for the dough
• 450g (3¾ cups) all-purpose flour, plus more for dusting
• 1 tsp fine salt
• 60g (4 tbsp) unsalted butter, softened, divided
• 2 large eggs, lightly beaten
• 120ml (½ cup) warm water
• Flaky sea salt for topping (optional)

Instructions

1. Combine the warm milk, yeast, and 1 tbsp sugar in a small bowl. Stir and let stand for 5–8 minutes until frothy and active.
2. In a large bowl (or the bowl of a stand mixer), whisk together the flour, remaining 2 tbsp sugar, and salt. Add the yeast mixture, eggs, warm water, and 45g (3 tbsp) of the softened butter.
3. Knead by hand on a lightly floured surface for 8–10 minutes, or with a dough hook on medium speed for 6–7 minutes, until the dough is smooth, elastic, and pulls away from the bowl cleanly.
4. Shape into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour to 1 hour 15 minutes, until doubled.
5. Punch down the dough. On a lightly floured surface, roll to 1cm (⅜ inch) thickness. Cut circles with an 8cm (3-inch) round cutter.
6. Melt the remaining 15g (1 tbsp) butter. Brush each dough circle lightly with melted butter. Using the back of a butter knife, press a crease slightly off-center across each circle, then fold the larger half over the smaller to create the classic Parker House shape. Press gently to seal.
7. Arrange in a buttered 23x33cm (9x13-inch) baking pan, touching. Cover loosely and let rise for 45 minutes to 1 hour until puffed and crowded.
8. Preheat oven to 190°C (375°F). Brush the tops with remaining melted butter and sprinkle with flaky salt if desired. Bake for 18–22 minutes until golden brown.
9. Brush once more with butter straight from the oven. Serve warm.

Cook's Notes: The Parker House Hotel, now the Omni Parker House, still serves these rolls. The double butter — brushed inside before folding and again just out of the oven — is essential to their richness. Rolls reheat beautifully, wrapped in foil at 175°C (350°F) for 10 minutes.