Q1: What are Parker House Rolls, and where did they come from?

Parker House Rolls are a famous American dinner roll that originated in the 1870s at the Parker House Hotel in Boston, Massachusetts . They are known for their rich, enriched dough, their subtle sweetness, and their signature folded "pocketbook" shape, which is created by folding a buttered circle of dough in half before the final rise.

Q2: Why did my yeast dough not rise?

There are two common culprits for a dough that doesn't rise. First, your yeast may have been old or expired . The "blooming" step (dissolving the yeast in warm water) is a great way to test it; if it doesn't get foamy after 10 minutes, your yeast is likely no longer active. Second, the liquid you added it to may have been too hot or too cold . The yeast needs warm water (about 110°F) to activate. Water that is too hot will kill the yeast.

Q3: Can I make these rolls without a stand mixer?

Yes, you absolutely can! A stand mixer just makes the initial mixing and kneading process a bit easier. To make them by hand, simply mix all the ingredients together in a large bowl with a wooden spoon until a shaggy dough forms. Then, turn the dough out onto a floured surface and knead it by hand for about 8 to 10 minutes, until it is smooth and elastic.

Q4: What is the secret to their incredibly soft texture?

The secret is that this is an enriched dough . The addition of fats and tenderizers like milk, butter, and eggs is what creates a much softer, more tender, and richer crumb than you would find in a "lean" dough (like a crusty French baguette), which is typically made from just flour, water, salt, and yeast.

Q5: What does "scalding" the milk mean, and why is it done?

Scalding is the old-fashioned technique of heating milk to just below the boiling point. While it's not as crucial with modern pasteurized milk, it was traditionally done to kill any bacteria. In baking, it also serves a purpose: it denatures a specific whey protein in the milk that can sometimes interfere with gluten development, which can result in an even softer, higher-rising final product.

The Best Classic & Fluffy Parker House Rolls Recipe

A classic recipe for Parker House Rolls, a type of soft, buttery, and slightly sweet dinner roll. The enriched dough is made with milk, butter, sugar, and eggs, and is prepared using a stand mixer. The dough goes through two separate rising periods to develop a light and fluffy texture. After being shaped and baked until golden brown, the hot rolls are brushed with more melted butter for a rich finish.

Author: Evelyn
Prep Time: 2 hours 10 minutes (includes rising times)
Cook Time: 20 minutes
Total Time: 2 hours 30 minutes
Yield: 24-30 rolls 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/2 cups milk
1 stick (8 tablespoons) unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour

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Instructions

In a small saucepan, bring the milk to a simmer. Remove from the heat and stir in the butter pieces and sugar until melted and dissolved. Let the mixture cool to lukewarm.
In a small bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes, until it becomes foamy.
In the bowl of a stand mixer fitted with a dough hook, combine the cooled milk mixture, beaten eggs, yeast mixture, salt, and half of the flour (3 cups). Mix until smooth.
Add the remaining flour, 1/2 cup at a time, and continue to mix until a smooth ball of dough forms.
Turn the dough out onto a floured surface and knead by hand for about 5 minutes.
Place the dough in a greased bowl, cover it, and let it rise in a warm place for 60 to 70 minutes, or until doubled in bulk.
On a floured surface, punch down the dough. Shape the dough into your desired roll shapes and place them on a parchment paper-lined baking sheet.
Cover the rolls again and let them rise for another 30 to 40 minutes, until doubled in size.
Preheat the oven to 350°F.
Bake the rolls for about 20 minutes, or until golden brown.
Remove the rolls from the oven and brush them with melted butter before serving.

Notes

This recipe uses a two-stage rising process, which is essential for developing the light, airy texture of the yeast rolls.
A stand mixer with a dough hook is the recommended tool for making the dough, but it can also be mixed and kneaded by hand.
Brushing the hot, freshly baked rolls with melted butter adds extra richness and a soft crust.

Nutrition

Serving Size: 1 roll
Calories: 150-190
Sugar: 5-7 g
Sodium: 150-200 mg
Fat: 5-7 g
Saturated Fat: 3-4 g
Trans Fat: 0 g
Carbohydrates: 25-30 g
Fiber: 1 g
Protein: 4-5 g
Cholesterol: 25-35 mg

Find it online: https://cookupjoy.com/parker-house-rolls-recipe/