Grandfather Maynard’s Parker-House Rolls

 

Grandfather Maynard’s Parker-House Rolls

Parker House rolls are named after the Boston Parker House Hotel where they first originated during the 1870s. Legend has it that a disgruntled hotel baker threw a batch of unfinished rolls into the oven after an altercation with a hotel guest.  When the rolls emerged from the oven, they had a distinct folded “pocketbook” shape that made them light and puffy on the inside, while staying crisp and buttery on the outside. The oldest printed Parker House Rolls recipe on file is from an April 1874 issue of the New Hampshire Sentinel, and they have been a favorite in homes and restaurants ever since. 

 

1 cup whole milk

½ cup unsalted butter

2 teaspoons kosher salt

¾ cup warm water (105-110 F)

4 tablespoons sugar, divided into 1 tablespoon and 3 tablespoons

1 package of active dry yeast

1 large egg

5 to 6 cups bread flour, divided 

 

1.        Heat 1 cup milk in a sauce pan over medium-low heat, stirring frequently.  Don’t boil, but just when bubbles begin to form on the sides remove from heat and add butter and salt.  Let stand until butter is melted.

2.       In a bowl, combine ¾ cup of warm water, 1 tablespoon of sugar, and yeast.  Let stand until it is foamy – about 5 minutes.

3.       In a very large bowl, combine the milk mixture, the yeast mixture, 1 egg, add 3 cups of bread flour and the rest of the sugar (2 tablespoons) and mix at low speed until smooth.

4.       Gradually add 2 cups of bread flour and continue to mix at low speed.

5.       When the dough is well mixed, add the last cup of flour to make a soft dough.

6.       Place the dough onto a lightly floured surface and knead until smooth (about 4 to 6 minutes).  I take wax paper and lay on the counter top, and cover that with a bit of flour.

7.       Spray a large bowl with cooking spray.

8.       Place dough into the large bowl and turn the dough so that it is covered with the oil.

9.       Cover the top of the bowl and let it rise until doubled in size (about an hour).

10.   Spray cooking oil onto a large baking sheet.

11.   Shape the dough with your hands into 1-inch balls and then press into a circle.  Fold each half, pinching the edges to seal.  Then place on the baking sheet. 

12.   Do #11 with all of the dough.

13.   Cover the baking sheet with dough and let rise until doubled in size (about an hour).

14.   Preheat oven to 350 F.

15.   Bake until golden brown (about 15 minutes).