📝 About This Recipe
Born in the legendary Parker House Hotel in Boston during the 1870s, these iconic rolls are the gold standard of American dinner bread. They are characterized by their unique folded shape, a crisp outer crust, and an impossibly soft, pillowy interior that pulls apart in buttery layers. Infused with a touch of sweetness and finished with a generous brush of melted butter and flaky sea salt, they are the ultimate accompaniment to any celebratory feast.
🥗 Ingredients
The Yeast Mixture
- 1 1/2 cups Whole milk (warmed to 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/4 cup Granulated sugar (divided use)
The Dough
- 6 tablespoons Unsalted butter (melted and cooled slightly)
- 1 Large egg (at room temperature, lightly beaten)
- 4 1/2 cups All-purpose flour (plus extra for dusting)
- 2 teaspoons Kosher salt
Assembly and Finishing
- 4 tablespoons Unsalted butter (melted, for brushing between folds)
- 2 tablespoons Unsalted butter (melted, for brushing after baking)
- 1 teaspoon Flaky sea salt (such as Maldon, for garnish)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the sugar, and the yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy and fragrant.
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2
Add the remaining sugar, the 6 tablespoons of melted butter, and the beaten egg to the yeast mixture. Whisk until well combined.
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3
Attach the dough hook. Add 2 cups of the flour and the kosher salt. Mix on low speed until a thick paste forms.
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4
Gradually add the remaining flour, 1/2 cup at a time, mixing on medium-low speed. Continue kneading for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but clears the sides of the bowl.
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5
Lightly grease a large bowl with oil or butter. Form the dough into a ball, place it in the bowl, and cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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6
Gently punch down the risen dough to release excess air. Turn it out onto a lightly floured surface and roll it into a large rectangle, roughly 12x18 inches and 1/2-inch thick.
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7
Using a 3-inch round biscuit cutter, cut out circles of dough. Gather the scraps, re-roll once, and cut the remaining circles.
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8
Brush each dough circle generously with some of the 4 tablespoons of melted butter. Use the back of a knife to make a slight crease just off-center of each circle.
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9
Fold the smaller half over the larger half, so the top edge sits slightly back from the bottom edge (the classic 'pocket' look). Press down firmly on the folded edge to seal.
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10
Arrange the folded rolls in a greased 9x13 inch baking pan in rows, slightly overlapping each other. Cover and let rise a second time for about 30-45 minutes until puffy.
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11
While the rolls rise, preheat your oven to 375°F (190°C).
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12
Bake the rolls for 18-22 minutes, or until the tops are a deep golden brown and the internal temperature reaches 190°F.
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13
Immediately upon removing from the oven, brush the tops with the final 2 tablespoons of melted butter and sprinkle with flaky sea salt.
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14
Allow the rolls to cool in the pan for 10 minutes before pulling them apart to serve warm.
💡 Chef's Tips
Ensure your milk is between 105°F and 115°F; too hot will kill the yeast, and too cold won't activate it. Don't over-flour your work surface; a slightly tacky dough yields a much softer, more tender roll. When folding the rolls, press the 'seam' firmly with your thumb so they don't spring open like clams during the second rise. For a make-ahead option, you can do the first rise in the refrigerator overnight to develop more complex flavor. If you don't have a round cutter, you can cut the dough into squares and fold them for a more rustic look.
🍽️ Serving Suggestions
Serve warm alongside a holiday roast turkey or honey-glazed ham. Pair with a high-quality whipped honey butter or herbaceous compound butter. These rolls are the perfect vessel for mini sandwiches using leftover prime rib and horseradish cream. Serve with a hearty beef stew or creamy pumpkin soup for dipping. Complement the buttery flavors with a crisp Chardonnay or a sparkling apple cider.