Parker House Rolls

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.

Recipe from Better Homes and Gardens
SERVINGS
24
PREP TIME
35 mins

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
SERVINGS
24
PREP TIME
35 mins
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
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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
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