Parker House Rolls

Parker House Rolls

by Mark Fitzgerald
This recipe is actually from my Grandma. When my wife first made it we had to translate the recipe from 2 sifterfuls to cup measurements. The rolls are yummy, but the memories of my Grandmother's cooking and friendship is even better.

These rolls were invented at the Parker House Hotel in Boston, during the 1870s.  The story of their creation has several variations, but they all involve an angry pastry cook throwing unfinished rolls into the oven, which resulted in their dented appearance. The recipe for Parker House Rolls first started appearing in cookbooks in the 1880s.

Ingredients

• 4 cups boiling water
• 2 cubes margarine
• 1 1/2 cups sugar
• 4 eggs beaten
• 3/4 cups powdered milk
• 1 tablespoon salt
• 7 teaspoons yeast
• 14 cups all purpose flour
• melted butter

Directions

Pour boiling water over margarine and sugar.  Stir until dissolved.  Add eggs and powdered milk and salt.  After stirring in the yeast, add about 6 cups of flour or until the batter is thick.

After the sponge doubles in bulk, about an hour, add more flour until the dough is stiff.  Knead until blisters are formed.  Let rise again until doubled.  About another hour.  Then shape.

Roll dough about 1/3 to 1/2 inches thick on to a slightly floured board.  Cut with a 2 to 2 1/2 inches circle cutter or glass.  Butter each circle with melted butter.  Fold in half and press together.  Give a good push with finger so dough doesn't separate.  Place close together in rows on baking sheet.  Brush the tops with butter.

Let rise.  When double in bulk, bake for about 15 to 20 minutes at 375 to 400 degrees.

Information

Depending on the thickness and size you cut the rolls you can get almost 72 rolls with this recipe.