Parker House Rolls

Parker House Rolls are soft, buttery, delicious rolls that bake up easily in a large pan to feed a crowd. Sprinkled with salt and rosemary, they are the perfect addition to any meal.

We are at bread baking again, or should I say Ken is. He is the bread guy. Check out this gorgeous Cottage Cheese Bread, Braided White Bread or our Garlic Knots. Is bread making a manly thing? I think so. He loves getting in there and creating gorgeous bread from a lump of flour and water. It is rewarding. I chose Parker House Rolls for him to do. He always wants to get too adventurous, which is fine, but the theme this week is Thanksgiving Dinner Bread. Do you really have time to do an elaborate bread for Thanksgiving? I think not.

So a simple yet delicious pan of Parker House Rolls fits the bill for me. You can have these made and in the fridge up to 6 hours before serving. When the turkey comes out to rest, in goes the rolls to bake. Couldn’t be easier. Or try our Butter Swim Biscuits, these are drool-worthy.

Today’s host is Holly from A Baker’s House, and a big thank you goes out to her for all her hard work!!

I love fresh bread. There is nothing homier than seeing it rising, and then the aroma filling the house when it is baking. We did a little twist on traditional Parker House Rolls by adding just a bit more flavor. Instead of just plain milk, Ken used buttermilk.

What are in Parker House Rolls?

Buttermilk gives these rolls a slight tang; vegetable shortening is used so that the rolls won’t spread too much and yeast gives them the perfect rise.

We like to spice them up just slightly, so after buttering the tops, we added a sprinkling of garlic salt and rosemary. This pan of buns you would be proud to present to your family and friends at the Thanksgiving table.

Why are They Called Parker House Rolls?

Why are they called Parker House Rolls? Where did Parker House Rolls come from? Well, according to Wikipedia, they were invented at the Parker House Hotel in Boston and are still made there to this day. An angry chef, during the 1870s, threw unfinished dough in the oven, giving it a dented look, and that is where they were born.

They are made by flattening an oval piece of dough and folding it in half. They are usually quite soft and buttery, and I thought would be perfect for Thanksgiving.

How to Make Parker House Rolls

1. Whisk together the yeast and a 1/4 cup of warm water in a small bowl. Set aside to stand for 5 min.
3. Heat the buttermilk in a small pan until warm. Mix together the shortening, sugar, and salt in a large bowl of a standup mixer. Add the warm milk. Whisk together, breaking up the shortening if it is not melting. Whisk in the yeast and the eggs.

Change the attachment to a dough hook and start to add the cups of flour. Continue until a dough forms. Continue to rotate dough for one minute, making sure all the flour is incorporated.

1. Remove dough to a floured surface and knead for 4-5 min. Place dough in a greased bowl and turn to coat all sides. Cover with plastic wrap, loosely, and allow the dough to rise until doubled, rise in a warm place.
3. Melt the butter and brush some of it into a 9×13″ pan. Punch the dough down.

Making the Rolls

1. Divide dough into four equal portions. Working with one portion at a time on a lightly floured surface, roll out to 12×6 inches.
3. Cut into 3, 2″ strips and then each strip into 3, 4×2″ rectangles. I like to cut these freehand as opposed to a biscuit cutter; you then use up all the dough.
5. Brush half the rectangle with butter and fold the unbuttered side over. Allow it to overhang a 1/4″. Place the rolls in the prepared baking dish, side by each creating a long row.

1. Continue with the remaining dough creating four rows of rolls.

Brush the tops with butter. Cover loosely with plastic wrap and refrigerate for 30 minutes or as long as 6 hours.

When ready to bake, preheat oven to 350 F. Bake the rolls for 25-35 min. or until golden brown.

Remove from oven and brush with melted butter again, sprinkle on garlic salt and rosemary. Serve warm.

Pin it HERE!!

Pin it HERE!!

Parker House Rolls

Tara Noland

A buttery Parker House roll with delicious buttermilk, garlic salt and rosemary. These rolls can be made ahead and refrigerated up to 6 hours. Then just pop them into the oven to bake, and you have fresh bread to serve at dinner.

4.74 from 15 votes

Print Recipe Save Recipe Saved! Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breads, Muffins and Scones

Cuisine American

Servings 36

Calories 92 kcal

Ingredients

 

• 1 envelope active dry yeast
• 1 cup buttermilk
• 1/4 cup vegetable shortening
• 3 Tbsp. sugar
• 1 1/2 tsp. Kosher salt
• 2 large eggs room temperature
• 4 1/2 cups flour
• 1/4 cup unsalted butter or more for topping
• Garlic salt
• Rosemary crushed slightly

Instructions

 

• Whisk together the yeast and a 1/4 cup of warm water in a small bowl. Set aside to stand for 5 min.
• Heat the buttermilk in a small pan until warm. Mix together the shortening, sugar and salt in a bowl of a standup mixer. Add the warm milk. Whisk together, breaking up the shortening if it is not melting. Whisk in the yeast and the eggs.
• Change the attachment to a dough hook and start to add the flour. Continue until a dough forms. Continue to rotate dough for one minute, making sure all the flour is incorporated. Remove dough to a floured surface and knead for 4-5 min. Place dough in an oiled bowl and turn to coat all sides. Cover loosely with plastic wrap and allow to rise until doubled in a warm place.
• Melt the butter and brush some of it into a 9×13" pan. Punch dough down. Divide dough into four equal portions. Working with one portion at a time on a lightly floured surface, roll out to 12×6 inches. Cut into 3, 2" strips and then each strip into 3, 4×2" rectangles. Brush half the rectangle with butter and fold the unbuttered side over. Allow it to overhang a 1/4". Place the rolls in the prepared baking dish, side by each creating a long row. Continue with the remaining dough creating four rows of rolls.
• Brush the tops with the butter. Cover loosely with plastic wrap and refrigerate for 30 min. or as long as 6 hours. Bake the rolls in a preheated 350F oven for 25-35 min. Remove from oven and brush the tops again with butter, sprinkle on garlic salt and rosemary. Serve warm.

Equipment

Carlisle 4039700 Sparta Wide Pastry Brush with Nylon Bristles, 2″

Large Silicone Pastry Mat Extra Thick Non Stick Baking Mat with Measurement Fondant Mat, Counter Mat, Dough Rolling Mat, Oven Liner, Pie Crust Mat (L-16”(W)24”(L), Red)

Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 8.9 Inch X 13.2 Inch – 3 Qt

Notes

Follow the step by step instructions in the post.

Nutrition

Serving: 1Calories: 92kcalCarbohydrates: 13gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 15mgSodium: 81mgSugar: 1g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

Bread Bakers

Look at all the wonderful bread for everyone for the holidays, enjoy!!

• Brown Butter Sage Biscuits by Sophia at Sweet Cinnamon & Honey
• Butterflake Rolls by Anshie at Spice Roots
• Buttermilk Rolls by Renee at Magnolia Days 
• Cast Iron Parker House Rolls by Veronica at My Catholic Kitchen 
• No-Knead Dinner Rolls by Heather at Hezzi-D’s Books and Cooks 
• Parker House Rolls by Tara at Noshing With The Nolands 
• Pumpkin and Rosemary Bread by Rocío at kids&chic 
• Pumpkin Pani Popo by Kelly at Passion Kneaded 
• Soft and Tender Dinner Rolls by Stacy at Food Lust People Love 
• Sourdough Cornbread Rolls with Sage by Karen at Karen’s Kitchen Stories 
• Sweet Potato Rolls by Cindy at Cindy’s Recipes and Writings 
• Tomato Herb Loaves by Camilla at Culinary Adventures with Camilla 
• Zopf – Braided Swiss Milk Bread by Carola at En la Cocina de Caro