Parker House Rolls

These light puffy yeast rolls, which resemble miniature clutch-style purses, were named for the Parker House Hotel in Boston, where they originated during the late 19th century. Serve them with soups, salads, and roasted meats. These soft yeast rolls that look like little purses are associated with the famous Boston hotel.


Parker House Rolls

by 4  people


add your rating
add a comment
Servings: 24
Prep Time: 35 mins
Recent Activity:
Ingredients
  • 3 1/2 - 4   cups 
    all-purpose flour
  • 1   package 
    active dry yeast
  • 1   cup 
    milk
  • 1/4  cup 
    sugar
  • 1/4  cup 
    margarine or butter
  • 1/2  teaspoon 
    salt
  • 3   
    egg yolks
  •  
    Melted margarine or butter
Directions
1.
In a large mixing bowl combine 1-1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir the milk, sugar, the 1/4 cup margarine or butter, and the salt just until warm (120 degrees F to 130 degrees F) and margarine almost melts. Add to the flour mixture. Then add the 3 egg yolks. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.
2.
On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (about 1-1/2 hours).
3.
Lightly grease baking sheets. Punch dough down; cover and let rest 10 minutes. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with a 2-1/2-inch round biscuit cutter, dipping the cutter into flour between cuts. Brush with melted margarine or butter. To shape, use a wooden spoon handle to make a slight off-center crease in each round. Fold large half over small half, overlapping slightly. Press folded edge firmly. Place 3 inches apart on the baking sheets. Let rise in a warm place until nearly double (about 30 minutes).
4.
Bake in a 375 degree F oven for 10 to 12 minutes or until golden. Remove rolls from baking sheets and cool on a wire rack. Makes 24 rolls.
Make Ahead Tip
  • Bake and cool rolls. Place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw 2 hours at room temperature before serving.
Nutrition information
Per Serving: cal. (kcal) 113, Fat, total (g) 4, chol. (mg) 27, sat. fat (g) 1, carb. (g) 17, pro. (g) 3, sodium (mg) 75, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
 Articles
Fast Fajitas: 20-Minute Roll-Ups
...--everybody knows these wonderful Mexican roll-up fajitas with either seared steak or chicken. Nor do you need... of these Fast Fajita Roll-Ups. We think you could make vegetarian roll-ups, too, or even use shrimp. The most... important thing to take away, though, is that these super-fast fajita roll-ups taste great... read more...
Homemade Lobster Rolls: A Dinner Vacation at Home
..., lobster rolls are the perfect alternative. Click here for our lobster roll recipe Believe it or not... full lobsters. This means that if you are making lobster rolls you are basically being paid not to go... with that math? I found this recipe for Lobster Rolls that appealed to me because of the emphasis on fresh herbs... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products