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Or top Parker House rolls with a little garlic salt and parmesan cheese for a garlic bread-style roll. I generally love everything that Melissa Clark does, but I was disappointing with these. I used pizza dough from Whole Foods, and I did have it out for almost 2 hours, so it was light and fluffy. The rules the word as some of the others have said like a pizza not not really like a fluffy Parker House role? I may have taken a misstep, but I think next year, I’d rather just spend a little bit of extra time and do the showcase method. After I made the rolls per the instructions, it only took 1 hour for them to proof.
Flours
If it is not fully risen then the dough will spring back. If it is ready, it will leave an indentation that slowly springs back. The second rise (if the first rise has been done at room temperature) for these Parker House Rolls usually takes about an hour, depending on the temperature of your kitchen.
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Salted Honey Butter Parker House Rolls
You might be tempted to freeze the dough, thaw it and then bake them. Freezing unbaked and thawing these rolls is tricky because the half-moon shapes might open up in the oven and wreck all your hard work. Parker House rolls, which the hotel became famous for and which I later learned to make in Home Ec, are made from a yeast dough made rich with milk, butter, and a little sugar. As you can tell, my recipe is a little different than the classic. I’m using honey in place of sugar and salted butter.
Tips for Kneading the Dough:
I often add a sprinkle of flaky sea salt to the tops of the rolls too, and make sure to only do this just before serving as the salt can make them go a bit weird and soggy. Parker House Rolls originated in the Omni Parker House Hotel in the 1800s. They were loved for their buttery, sweet flavor and fluffy texture as most rolls at the time were quite dense. Eleanor Roosevelt eventually secured the recipe, featured later in the White House Cookbook. This seems like a “viral roll recipe that’s taking too too by storm! Dominos, Little Caesar whatever, these taste like.
Parker House Rolls Ingredients
Return them to the oven to finish baking, then add butter again. These Parker House Rolls are a recipe that I am super proud of and so excited to share with you. They use my base white bread dough recipe, and are soft, fluffy, and just so buttery. Parker House Rolls are soft, melt in your mouth rolls, that are buttered before and after baking for rich irresistible flavor. They are so good, it’ll be hard not to want to make them everyday.
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If the yeast bubbles up after 10 minutes, it’s still good to use. These were a huge hit, even though the dough didn't rise much and it was more crunchy than bread-like. I'll definitely make these again, but with a better source of pizza dough.
If there’s one thing that my mom really passed on to me it’s a love of soft, buttery dinner rolls. She’d make a point most Sunday nights to bake fresh bread for the family dinner. Just like dessert, mom would often have the bread ready to go before dinner was even a thought. That’s just how she does it, carbs and chocolate. Once the rolls are baked, I like to give them a good coating of melted butter just to finish them off.
Let’s talk about that honey butter…
They had 15 hours in the fridge for the second rise, and already looked overproofed when I took them out. I left them at room temperature for 2 hours so they could warm up slightly before baking, and then baked them off. To freeze baked rolls, bake as directed but do not brush with the melted butter. Leave to cool then place into a ziploc or wrap well with plastic wrap.
Pizza dough is chewy with a crisp dry crust, and alone it’s too bland to eat. I’m sure it does need the oily topping pictured here, but that wouldn’t improve a Parker House roll at all. While these are not quite the texture of traditional Parker House rolls, my family thought they were delicious. I don't have a nearby bakery that makes small, delicate rolls, and am happy to have these as a semi-homemade alternative.
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The rolls came out soft, fluffy, and delicious. Yes, Parker House Rolls are dinner rolls. But they are differentiated from other kinds of rolls by their signature layers.
Copying and/or pasting full recipes to any social media is strictly prohibited. Flour – This recipe uses all purpose flour, other varities of flour have not been tested. Get recipes, tips and NYT special offers delivered straight to your inbox. Underwhelming, but they weren’t expected to be the highlight of dinner, anyway. Made them for Thanksgiving and they didnt work at all. If you don't have any active dry yeast, you can substitute instant yeast in the recipe.
It’s easy to add too much flour, so be very careful! For this recipe you want to add the LEAST amount of flour that you possibly can. We are using bread flour for this recipe. It has more protein than regular all-purpose flour, which gives you a nice chewy texture for your dinner roll. If you don’t have bread flour, all purpose flour is a fine substitute. Parker House Rolls are a classic roll recipe from the 1800s!
You can freeze these rolls after you've made them. Let them completely cool, and then tightly wrap them in a double layer of plastic (or aluminum foil and plastic), and freeze. They should be fine in the freezer for up to 3 months. One day in Home Ec class when I was younger, we learned to make Parker House rolls. As they came out of the oven, we grabbed the hot rolls off the baking sheets even though the teacher protested that we’d burn ourselves. Whether you have a question, a suggestion, or just want to share your love for good bread, we’re here for you.
Folding the dough over on itself made rolls whose top and bottom halves slid apart. The flavors in the topping were tasty, so I may try that with regular rolls. I made these last night and they didn’t work at all.
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