www.sausagemaking.org

Parker House rolls were invented at the Parker House Hotel in Boston. They are a rich, sweet dinner roll with a soft texture. This is the recipe I use:

Milk 3/4 c (170 g)
Butter 3 T (40 g)

Scald milk and butter then cool.

Water 1/4 c (60 g)
Sugar 3 T (30 g)
Yeast 1 t (3 g)

Blend in a small bowl.

All purpose flour 3 c (420 g)
Salt 1 1/2 t (8 g)
Egg

Into the bowl of a stand mixer. Add milk and yeast and mix with a dough hook until it comes together. Knead by hand until smooth. Add bench flour if the dough seems sticky. Cover and allow to double in volume.



Turn out dough on a lightly floured board and gently roll out until about 1/2 inch (1 cm) thick. Cut into rounds of 2.5 - 3 inches (7-8 cm). Dip each into melted butter 5 T (60 g). Fold in half over the handle of a wooden spoon then into a quarter sheet pan.



Cover with plastic and allow to double (about three hours). Preheat oven to 400 F (205 C). Bake in the middle of the oven for 20-25 minutes until golden brown.



Lost one.

edit: typo

They look superb.

Phil

Next day off, I might have a go

These look really good!

They do look nice. My OH wont eat white bread though, so I guess I'd have to eat them all myself.

Jen

Thanks for taking the time to convert the measurements too.

They look great, I will definitely try this recipe !!!!

This recipe is awesome, my family and especially my daughters loved it.

Many thanks Paul !!!!