Parker House rolls are a must-have at big holiday celebrations on the farm. They are a staple on the table for Thanksgiving and Christmas and have been for as long as I can remember.
Parker House rolls are named after the Boston Parker House Hotel where they first originated during the 1870s. Legend has it that a disgruntled hotel baker threw a batch of unfinished rolls into the oven after an altercation with a hotel guest. (Oh, the drama!)
When the rolls came out from the oven, they had a distinct folded “pocketbook” shape that made them light and puffy on the inside, while staying crisp and buttery on the outside.
These are the perfect roll to eat with turkey and cranberry sauce, and make excellent turkey sandwiches for the days after Thanksgiving!
Aunt Patsy’s Rolls (Patsy Stroburg, my Grandma Laurayne’s Sister in Law)
1 package dry active yeast or 1 cake of compressed yeast
¼ cup water
1 cup milk, scalded
2 Tbsp butter
2 Tbsp sugar
1 tsp salt
1 well-beaten egg
3 ½ cups sifted flour
Soften yeast in warm water (110 degrees). Scald milk and add butter, sugar, and salt. Cool to lukewarm. Add softened yeast and well well-beaten egg.
Gradually stir in flour to form a soft dough. Beat vigorously. Cover to rise in a warm place until double in bulk (1-1 ½ hours).
Turn out on a lightly floured surface and make into desired roll shape.
For Parker House Rolls:
Cut with a biscuit cutter, brush with melted butter, then cut with the back of a knife and fold so the top overlaps slightly.
Cover and let rise in a warm place.
Bake at 400 degrees for about 15 minutes.
Remove from oven and brush with melted butter.
This recipe makes about 1 ½ dozen Parker House rolls.