United States · Wheat
Parker House Rolls
Parker House Rolls
Soft, buttery American dinner rolls with a distinctive folded centre.
Illustrative photograph · Davidwbaker · CC0
What makes this bread distinctive?
Parker House rolls are associated with Boston and New England dining. Their fold comes from shaping an oval and bringing one half over the other. A measured layer of butter between the folds, as well as in the dough, helps the two soft surfaces separate when opened.
- Flour profile
- Wheat
- Core technique
- Enriched dough + folded shaping
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix flour, milk, egg, yeast, sugar and salt. Knead for 5 minutes, add 45 g butter and knead for another 5 minutes.
- 02
Cover and rise for 75-100 minutes until clearly puffy.
- 03
Divide into 12 pieces. Flatten each into an oval, brush thinly with butter and fold one half over the other.
- 04
Space on a lined tray, cover and final-proof for 40-60 minutes; preheat to 190°C.
- 05
Bake in a conventional oven at 190°C for 16-20 minutes until golden. Brush with the remaining butter.
- 06
Cool slightly for at least 15 minutes before serving; portion extras once completely cool.
BAKER'S NOTES
Small details,
better results.
- Pressing the fold firmly can seal the two surfaces together.
- Use room-temperature milk rather than hot milk.
- Contains wheat, gluten, milk and egg.
AT THE TABLE
How to serve it
- A dinner bread basket
- Alongside soup
- Small cheese sandwiches