📝 About This Recipe
Born in the 1870s at Boston’s legendary Parker House Hotel, these rolls are the gold standard of American dinner bread. They are famous for their unique folded shape, a crisp outer crust, and a cloud-like interior that pulls apart in buttery layers. Infused with whole milk and finished with a generous brush of melted butter and flaky sea salt, they bring a touch of historic luxury to any table.
🥗 Ingredients
Dough Base
- 1 1/2 cups Whole milk (warmed to 110°F)
- 1 packet Active dry yeast (approx. 2 1/4 tsp)
- 1/4 cup Granulated sugar (to feed the yeast and add subtle sweetness)
- 6 tablespoons Unsalted butter (melted and slightly cooled)
- 1 Large egg (at room temperature, lightly beaten)
Dry Ingredients
- 4 1/2 cups All-purpose flour (plus extra for dusting; measured by spoon-and-level method)
- 1 1/2 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 (for garnish)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Whisk gently and let it sit for 5-10 minutes until it becomes frothy and blooms.
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2
Add 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 to the mixer. 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 not sticking to the sides of the bowl.
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5
Transfer the dough to a large, lightly greased bowl. Cover with plastic wrap or a damp kitchen towel and 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 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 a total of about 18 circles.
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8
Use the back of a butter knife or a small dowel to make an off-center crease in each circle (about 1/3 of the way from the edge). Brush the top of the dough with melted butter.
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9
Fold the smaller side over the larger side so it overlaps slightly, pressing down gently to set the fold. This creates the signature 'pocket' shape.
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10
Place the folded rolls in a greased 9x13 inch baking pan in rows of three, with the folded edges slightly overlapping one another.
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11
Cover the pan and let the rolls rise a second time for 30-45 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
Remove from the oven and immediately brush with the final 2 tablespoons of melted butter. Sprinkle with flaky sea salt while the butter is still wet.
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14
Allow to cool in the pan for 10 minutes before serving warm. These are best pulled apart by hand at the table.
💡 Chef's Tips
Use a kitchen scale for the flour if possible; 4 1/2 cups is roughly 560-580 grams. If your kitchen is cold, let the dough rise inside an oven that is turned OFF with the light turned ON. Don't skip the second rise; it's essential for that light, airy texture Parker House rolls are known for. Avoid over-flouring your work surface during shaping, as too much flour can make the rolls tough. For a deeper flavor, you can brown the butter for the final brush to add a nutty aroma.
🍽️ Serving Suggestions
Serve alongside a traditional roast chicken or a holiday turkey dinner. Pair with a high-quality honey butter or a seasonal fruit jam for a sweet-savory contrast. Excellent for making small sliders with leftover ham and dijonnaise. Accompany with a crisp Chardonnay or a sparkling cider to cut through the richness of the butter. Serve warm in a basket lined with a linen napkin to trap the steam and keep them soft.