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These methods are quicker than folding, which is probably why they became popular. You also see Parker House dinner rolls sprinkled with salt before baking; salt and butter together are certainly irresistible. These feather-light, buttery rolls were a 19th-century staple of the Parker House, a famous Boston hotel — the same hotel that in 1855 created the first Boston Cream Pie.
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This is not anything like a Parker House roll! A Parker House roll should be soft, yeasty, and buttery. A faint sweetness is desirable, like the sweetness of whole milk. It is sometimes dipped in more butter before further shaping, which makes for an almost flaky crust on the bottom .
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To me, it is just not worth doing the second rise overnight. You do not save any more time, and the risk of overproofing the dough is too high. If you want to double check this, you can use a digital thermometer - a lightly enriched dough like this one will temp at 190°f / 88°c when fully baked. I have included two ways to shape these Parker House Rolls - we will call them the 'round rolls' and the 'folded over' rolls. There are detailed pictures below on how to shape each type. To check if yeast is fresh, combine it with a spoonful of sugar in warm water.
Ingredients
The folded circle often results in a roll that is not super puffy and a bit too crispy on the edges (and that tends to unroll in the oven). Let me show you the modern way to make them that gives you that super tall, puffy roll, with a golden shiny top, and the perfect buttery swirl in the center. If you have been here for any amount of time you know I am FIERCELY team scale - it is so so helpful for making Parker House Rolls and other bread recipes. You have to divide the dough into either 12 or 18 pieces here, and there is just no way that you can eyeball that accurately. Parker House Rolls are a kind of dinner roll - they typically have a folded over shape, although they can be made as a regular roll too.
The magic of Parker Rolls lies in the delicious butter-filled fold in the center.
The great thing about this bread recipe is that it freezes super well. I haven't tested freezing the unbaked dough ahead of time, but I freeze baked bread all the time. The rolls can be fully finished ahead of time and then reheated to serve. If you do this, I like to leave off the final butter coating until just before I serve them.
This makes Parker House Rolls easy to pull apart and separate to enjoy the softness inside. The delicately sweet and fluffy yeast rolls are the perfect size for holiday meals and parties. They can be served as they are, or you can get creative and turn them into small sliders. Ham and Swiss with mayo would be a delicious option, as would turkey with a schmear of cranberry mustard.
To rewarm them, wrap them in foil in a 200 degrees F oven for 10 minutes. The best way to keep rolls warm for a meal is to heat a towel full of rice or beans in the microwave (tie it tight so they don’t fall out!), then place it in the bottom of your roll basket. You’ll also want the rolls to be wrapped inside a tea towel so the heat is trapped. This won’t last for hours, so prepare your whole warming situation just a few minutes before your meal. And ridiculously flavorful, thanks to a few secret ingredients.
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Let frozen rolls thaw at room temperature before serving. I'm puzzling over the 450° oven for minutes. Only 15 minutes at 450° yielded rolls on the verge of burning.
Each roll should be about 2 and 1/4 by 3 inches. Continue the process with the other half of the dough, for a total of 16 rolls. My recipes range from quick & easy all the way to complex & impressive. I love the science and process of recipe development almost as much as baking itself. I specialize in rigorously tested recipes that are fun, reliable, and accurate.
You know how incredibly soft that sliced potato bread from the store is? Just buy a box of instant potatoes, that’s what I mean by potato flakes. Overproofing is when the yeast in the recipe runs out of energy, and has no more to give in the oven, leading to dense, flat rolls rather than the nice soft fluffy rolls that we want. Overproofed rolls are still edible, they just won't be as nice and fluffy.
Freezing baked Parker House rolls for later is even easier. Just pop them in a freezer bag and BAM, now you’ve got rolls to pull out whenever you like. 9 – Flip each roll over so that the short side of the fold is DOWN. The longer edge of the shaped roll (which should be about 3 inches) should line up with the long side of the pan. They totally overproofed, and were nowhere near as fluffy - if you didn't know, you would have thought it was a totally different recipe.
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