Parker House Rolls
Believed to be the creation of the first chef at Boston's Parker House Hotel in 1867, these light, puffy rolls get their richness from butter.
Martha Stewart Living, November 1999
- 1/4 cup warm water, 100 degrees to 110 degrees
- 1 package active dry yeast
- 3 tablespoons sugar, plus a pinch
- 3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, melted and cooled, plus more for plastic wrap, bowl, and baking pan
- 1 cup milk, room temperature
- 1 tablespoon salt
- 3 large eggs, lightly beaten
- 4 1/2 to 5 cups all-purpose flour, plus more for dusting
- In the detached bowl of an electric mixer, whisk together yeast, water, and a pinch of sugar. Set aside until mixture is foamy, about 10 minutes.
- Attach bowl to mixer fitted with the dough-hook attachment. On low speed, add 7 tablespoons melted butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add enough flour to make a sticky dough. Brush the inside of a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside until doubled in size, about 2 1/2 hours.
- Generously brush a 9-by-13-inch baking pan with butter. Turn dough out onto a floured work surface. Roll into a 12-by-16-inch rectangle. Brush dough generously with 3 tablespoons melted butter. Using a pizza wheel or a sharp knife, cut dough into 6 equal strips lengthwise. Cut dough crosswise into 4 equal sections. You will have 24 elongated rectangles. Fold each rectangle in half, and place in prepared baking pan, 4 across, and 6 down. Brush tops with remaining 3 tablespoons melted butter. Cover pan with buttered plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
- Heat oven to 350 degrees. Bake until golden, 35 to 40 minutes. Cool for at least 5 minutes before turning out of pan.
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