Parker House Rolls
1 dozen rollsIngredients
Directions
The book says “a moderate oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the dough
Set aside sufficient dough to make 1 dozen rolls.
Work in 1 tablespoon of lard or butter.
Let the dough stand for 4 hours, then knead again.
Allow it to stand for 3 hours longer.
Shape and rise
Roll out the dough into round cakes almost as large as a saucer.
Fold the cakes over and leave them for 1 hour.
Bake
Brush the tops with warm butter.
Bake in a 400°F (200°C) oven for 30 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Dough
- Its gluten network traps gas and gives the rolls their structure and chew.
- Lard or butter
- Adds fat that tenderizes the crumb and gives a softer, richer texture.
The step that matters
Letting the dough stand before shaping. The long rests let yeast produce gas and let the gluten relax, so the dough rises and becomes easy to shape. Rolling before it has risen enough can leave dense, tight rolls.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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