Parker House Rolls

Even though we’re still waiting on some spring weather, I thought I’d share the last of the recipes from my Ostara dinner.  I wanted to round out my Ostara celebration with some fresh bread rolls.  There’s something very relaxing about making bread as far as I’m concerned.  After the morning I had on Monday, some relaxation was definitely in order.  It also never fails that guests appreciate a fresh-baked roll with dinner.

Parker House rolls, created at the Parker House Hotel in Boston (also home of the Boston Cream Pie), are a soft, buttery roll.  They’re very light (in texture, not in calories) and completely delicious.

parker house rolls

Parker House Rolls


  • 1/4 cup warm (100-110 degrees) water
  • 1 package active dry yeast
  • 3 Tbs. sugar, plus a pinch
  • 3/4 cup (1 1/2 sticks) plus 1 Tbs. butter, melted and cooled
  • 1 cup milk, room temperature
  • 1 Tbs. salt
  • 3 large eggs, lightly beaten
  • 4 1/2 to 5 cups all purpose flour, plus more for dusting


In the bowl of an electric mixer, combine the yeast, water, and pinch of sugar.  Whisk and let sit for 10 minutes until foamy.

Attach the bowl to the base of the stand mixer and fit with the dough hook attachment.

On low speed, add 7 Tbs. of the melted butter, milk, salt, sugar and eggs.

Slowly add enough flour to make a sticky dough.

Brush the inside of a mixing bowl with melted butter and place the dough into the bowl.

Cover the bowl in buttered plastic wrap and set aside for 2 1/2 hours until doubled in size.

Brush a 9×13 inch glass baking dish with butter.

Turn the dough out on a floured surface and roll into a 12×16 inch rectangle.

Brush the dough generously with 3 Tbs. of melted butter.

Using a sharp knife or pizza wheel, cut the dough into 6 equal strips lengthwise and 4 equal strips across, making 24 elongated rectangles.

Fold each rectangle in half and place in buttered pan, 4 across and 6 down.

Brush the tops with remaining melted butter.

Cover the pan with buttered plastic wrap.  Set aside to rise 25 to 30 minutes, until dough does not spring back when pressed.

Heat oven to 350 degrees.

Bake rolls for 35 to 40 minutes until golden. Cool for 5 minutes before turning out of the pan.

Source: Martha Stewart Recipes


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