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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?