📝 About This Recipe
Originating from Boston’s historic Parker House Hotel in the 1870s, these iconic rolls are the gold standard of American dinner bread. Known for their unique folded 'pocket' shape and an incredibly high butter content, they boast a crisp, golden exterior and a pillowy, cloud-like interior. These rolls are the ultimate expression of New England hospitality, offering a rich, slightly sweet flavor that has graced holiday tables for over a century.
🥗 Ingredients
The Dough Base
- 1 1/2 cups Whole milk (scalded and cooled to lukewarm)
- 2 1/4 teaspoons Active dry yeast (one standard envelope)
- 1/4 cup Granulated sugar
- 6 tablespoons Unsalted butter (melted and cooled slightly)
- 1 Large egg (at room temperature, lightly beaten)
- 1 1/2 teaspoons Kosher salt
- 4 1/2 cups All-purpose flour (plus extra for dusting)
The Signature Finish
- 1/2 cup Unsalted butter (melted, for dipping and brushing)
- 1 teaspoon Flaky sea salt (for sprinkling on top)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the lukewarm scalded milk, sugar, and yeast. Whisk gently and let sit for 5-10 minutes until the mixture is foamy and 'bloomed'.
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2
Add the 6 tablespoons of melted butter, the beaten egg, and the salt to the yeast mixture. Whisk until well combined.
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3
Attach the dough hook. Add 2 cups of flour and mix on low speed until a thick batter forms. Gradually add the remaining flour, 1/2 cup at a time, until the dough clears the sides of the bowl.
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4
Knead the dough on medium-low speed for 5-7 minutes. The dough should be smooth, elastic, and slightly tacky to the touch, but not sticking to your fingers.
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5
Lightly grease a large bowl with oil or butter. Transfer the dough to the bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle about 1/2-inch thick.
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7
Using a 3-inch round biscuit cutter, cut out circles of dough. Re-roll the scraps once to get as many circles as possible.
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8
Use the back of a butter knife or a small rolling pin to create an off-center crease in each circle, about one-third of the way from the edge.
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9
Brush the entire top of each circle generously with the extra melted butter. Fold the smaller side over the larger side, pressing down firmly on the fold so it holds its shape.
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10
Place the folded rolls in a 9x13 inch baking pan brushed with butter. Arrange them in rows, slightly overlapping like shingles, with the folded edges facing the same direction.
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11
Cover the pan loosely and let the rolls rise for another 45-60 minutes until they look puffy and have filled the pan.
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12
Preheat your oven to 375°F (190°C). Bake the rolls for 18-22 minutes, or until the tops are a deep golden brown.
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13
Immediately upon removing from the oven, brush the tops with the remaining melted butter and sprinkle with a touch of flaky sea salt. Serve warm.
💡 Chef's Tips
Don't skip scalding the milk; it breaks down proteins that can inhibit gluten development, resulting in a softer roll. If the dough is too sticky to handle, add flour one tablespoon at a time, but be careful—too much flour makes a heavy roll. Press the fold very firmly; the steam during baking will try to 'pop' the rolls open, and you want to maintain that classic pocket shape. For the best flavor, use high-quality European-style butter with a high fat content. You can make the dough a day ahead and let it do its first rise in the refrigerator overnight for a more complex flavor.
🍽️ Serving Suggestions
Serve warm in a basket lined with a linen napkin to trap the steam. Pair with a savory herb butter or a sweet honey-cinnamon butter spread. These are the traditional accompaniment to a New England clam chowder or a classic roast turkey dinner. Leftovers make incredible sliders for ham and swiss cheese the next day. Enjoy alongside a crisp glass of chilled Chardonnay or a sparkling apple cider.