Yield: Yields 18
Light, buttery, and soft, these rolls originated at the Parker House hotel in Boston (now the Omni Parker Hotel), where they have been on the menu since the late 1800s. Try this version from pastry chef Peter Reinhart and you will see why they have so much staying power.
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Make Ahead Tips
The dough may be made up to 4 days ahead of shaping. Kept wrapped in plastic and refrigerated, it will slowly rise to double its size. Shape the dough right out of the fridge. Cold dough will take longer to proof than room temperature dough.
Traditionally, these get a dusting of flour over top; if you prefer rolls with a more golden look, instead of using flour, mix 1 egg with 1 Tbs. water and brush the wash over the rolls after they have proofed and are about to go in the oven.
If your dough keeps shrinking back, dampen your work surface with the towel again.
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