Tiffany Haney
Parker House Rolls, made famous by the Parker House Hotel in Boston in the 1800s, are pre-buttered rolls that can be split apart and filled with various ingredients. They are typically baked in a 9x13 pan, such as a high-sided pan or a muffin pan, and are best eaten fresh on the day they are made. However, they can also be stored in an airtight container at room temperature or frozen for later consumption. While the traditional method involves cutting the dough into circles, buttering and folding them, there are also variations where the dough is formed into balls or cut into squares before being packed into a baking dish.
| Characteristics | Values |
|---|---|
| Baking temperature | 350°F/180°C |
| Baking time | 18-22 minutes, or until golden brown |
| Baking preparation | Brush tops with melted butter before baking |
| Baking pan | 9"x13" pan |
| Roll arrangement | Rolls should be arranged so they cover most of the bottom of the pan |
| Roll shape | Cut into circles, squares, or rectangles, then folded over |
| Roll size | 2 1/4" x 3" |
| Number of rolls | 12 or 16 |
| Dough preparation | Let the dough rise for an hour or until doubled in size |
| Dough storage | Dough can be frozen, but this is not recommended |
| Roll storage | Rolls can be stored in an airtight container or bread bag at room temperature for up to 6 days, or frozen for up to 3 months |
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What You'll Learn
Shaping the rolls
Shaping Parker House Rolls involves a few simple steps. First, roll out the dough. Then, cut out the rolls with a round cookie cutter or biscuit cutter. Next, butter the cut-out dough, and fold it in half. You can also cut the dough into rectangles and then into 3" pieces, creating folded rolls that are about 2 1/4" x 3". The "original" Parker House roll recipe follows this method of cutting the dough into circles, dipping them in butter, and folding them over.
After shaping the rolls, you can place them in a buttered baking pan, with the smooth, non-folded side facing up. Arrange them in rows, with the longer side of the rolls going down the longer side of the pan, and gently flatten them to cover the bottom of the pan. You can also form the dough into balls and pack them into a baking dish so that the edges touch, or cut them into squares and bake them in the same way. These alternative methods are quicker than folding.
Once the rolls are shaped and arranged in the pan, you can let them rise until they are puffy and almost doubled in size, which usually takes about 45 minutes to an hour. However, some bakers choose to bake the shaped rolls immediately without a second rise. After rising, the rolls are ready to be baked in the oven.
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Baking time and temperature
The baking time and temperature for Parker House rolls depend on the specific recipe and oven. Most recipes suggest preheating the oven to 350°F. However, one source recommends a temperature of 180°C, which is equivalent to 356°F.
The baking time can vary from 18 to 30 minutes, depending on the recipe and oven. Some recipes suggest baking for 18 to 22 minutes, while others recommend 25 to 30 minutes. The rolls are done when they are golden brown and pulling away from the sides of the pan.
It is important to note that the baking time may be affected by the size and shape of the rolls. Some recipes call for the dough to be cut into circles, while others suggest forming the dough into balls or cutting it into squares. The size of the rolls will impact how long they need to bake.
Additionally, the temperature of the kitchen can affect the baking time. If the kitchen is too cold, the dough may take longer to rise, and the rolls may take longer to bake. In this case, it is recommended to place the dough in a cold oven with a pan of boiling water on the rack underneath to create a warm, humid environment for the dough to rise.
Some recipes also suggest a second rise for the dough, which can add to the total preparation time. This involves letting the shaped rolls rise for about an hour before baking. However, some sources note that this second rise may not be necessary, and the rolls can be baked right away after shaping.
Finally, it is important to let the rolls cool before serving. Most recipes recommend letting the rolls cool in the pan for about 10 minutes before removing them. The rolls can be served warm or cooled completely on a wire rack.
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How to store Parker House Rolls
Parker House Rolls are best eaten fresh on the day they are made but can be stored in an airtight container at room temperature for 3-4 days. If you want to store them for longer, you can freeze them.
To freeze baked rolls, first, let them cool down. Then, wrap them tightly in aluminium foil and put them in a freezer bag or container. They can be stored in a freezer for up to 2-3 months. To reheat the rolls, put them in an oven for 10-15 minutes, or until heated through. You can also reheat them in a microwave.
You can also freeze the unbaked dough. To do so, shape the dough into rolls and place them on a baking sheet. Once they are frozen solid, put them in a freezer bag or container. When you are ready to bake them, let them thaw at room temperature and then bake as usual.
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The history of Parker House Rolls
Parker House rolls are a special breed of bread—soft, fluffy, and buttery. They are also known as New England foods and are often served during family dinners or holidays.
The Parker House roll was invented at the Parker House hotel (now the Omni Parker House) in Boston, Massachusetts, in the 1870s. At the time, bread was generally hard on the outside and inside. So, in the 19th century, the idea of a moist, fluffy, crustless, buttery roll was unheard of. A German baker named Ward, working at the Parker House, created this recipe for soft, crustless rolls. The rolls themselves are soft because they are made with butter and then glazed with more butter after they have finished baking. The fold in the rolls may have been the result of an accident when a chef at the Parker House became enraged and threw some dough, giving the rolls their distinct folded shape.
The Parker House Roll is made by flattening the center of a ball of dough with a rolling pin to form an oval shape, which is then folded in half. The novelty of the roll was enough to make people sing its praises. The French composer Jacques Offenbach came to the Parker House in 1876 and apparently started singing a tune in praise of the rolls. Later, he expanded that song into an entire Grand Opera inspired by his love of Parker House rolls.
Parker House rolls have been gracing dining tables for decades and are a beloved dinner roll. They are ideal for holiday meals and large gatherings.
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Arranging the rolls in the jellyroll pan
When arranging the rolls in the jellyroll pan, there are a few methods you can use. One popular method is to cut the dough into circles, dip them in butter, and then fold them over. You can then arrange them in the pan with the longer side of the rolls going down the longer side of the pan, forming four rows of four. Another way is to cut the dough into rectangles and then cut each rectangle into four 3" pieces, making a total of 8 folded rolls per batch of dough. You can then flip the rolls so that their smooth, non-folded side is facing up and place them in the pan. You can also simply flatten the rolls to cover the bottom of the pan, ensuring that the edges touch so that they become soft.
It's worth noting that the size and shape of your jelly roll pan may dictate the arrangement of your rolls. A 9"x13" pan is commonly used for Parker House Rolls, but you can use a different-sized pan and arrange the rolls as desired.
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Frequently asked questions
The traditional way to shape Parker House Rolls is to roll out the dough and cut out rounds with a cookie cutter or biscuit cutter. The rounds are then buttered, folded in half, and placed in a pan to rise and bake. You can also form the dough into balls or cut it into squares.
A 9"x13" pan is a good size for baking Parker House Rolls. You can use a high-sided pan or a jelly roll pan, depending on your preference.
Parker House Rolls should be baked until they are golden brown and pulling away from the sides of the pan. This usually takes about 18 to 25 minutes, depending on your oven.
