The Best Parker House Bread Rolls from Omni Parker House Rolls
Pull-apart version of soft buttery Parker House rolls, with hint of delicate sweetness
I am so fond of fresh breads/rolls, just-out-of-the-oven kinda-fresh! Growing up, our meal always included bread of some kind - flat bread, fried bread, yeast bread, or egg bread, one of these were always there to dunk-in curry/stews... by-virtue of those delicious family-meals, my bread adventures are pretty-deep-rooted and seems to be never ending.... stay with me and you will see a lot of unexpected (popular, almost-popular, never heard-before) breads on this blog :)
In June, this year, one of my Stuffed Bread was featured on Parade.com. I am so grateful to Bethany Moncel, contributor at Parade.com for including my recipe in her - 6 Ways to Reinvent the Humble Potato post.
But, Today is no flat or stuffed bread day! Today, we are making a buttery, pillow-y, yeast-y, flavorful, all-american pull-apart bread. hmmm... quiet a mouthful!
These buttery and fluffy rolls are American classic, said to-be originated in 19th-century, by a baker at Boston's Historical Hotel - Omni Parker House.
You will find a lot of recipes of Parker House Rolls all-over the internet. My initial research landed me on recipe of, one of the famous name in culinary world, my all-time favorite, Mr. Bobby Flay, the most experienced and humble man, I have ever seen in food and media industry. hats off!
My version of Parker House Rolls sure have influences from his recipe. I won't say, I have adapted it from his recipe, since I ended-up changing a lot of things to make it my own. It all started with number of eggs. Mr. Flay's recipe needed three eggs and was for 24 rolls. I wanted to use, no more than one egg per 12 rolls. I knew, I have to adjust everything else per my requirement.
Rule of thumb - "Either follow the recipe as-is or if you change something, re-visit every other ingredient." After removing two eggs, I ended up changing almost whole recipe. Plus, I have baked only 12 rolls.
Feel free to follow the link above to check Mr. Flay's recipe for 24 Parker House Rolls. I bet it won't disappoint you. For my version of 12 rolls, read on....
Recently, I have learnt the use of Dry Powdered Milk in baking. Powdered Milk (compared to regular milk) can make cakes/breads moist and rich without increasing the amount of liquid in your recipe. I have added, this little secret ingredient to Parker House Rolls for some extra oomph.
I'm happy with the changes I made. Rolls were fluffy, moist, exceptionally lite, and not egg-y at all!! My major concern was the eggs. I can't eat egg-heavy rolls. Somehow, egg-rich rolls make me full in just one roll and I don't like that. Use of one egg makes roll moist and fluffy yet doesn't overpower the taste and very lite. In next recipe, I am sure going to make Parker House Rolls with Wheat Flour. Won't be classic but healthy!! Let's see how it goes...
PS: Don't forget to make some soup or stew for these delicious rolls. I ended-up making Roasted Garlic and Tomato soup after tasting just one roll! These buttery delicious rolls were demanding company of a soup or curry! (in a good way ;))
Not just soups/stews/curries, Parker House Rolls are great for breakfast with some butter on side and a cup of hot Chai! My all-time favorite!
You sure need some hearty soup for a delicious bread like Parker House Rolls!
The Best Parker House Bread Rolls from Omni Parker House Rolls
(2 reviews)
Ingredients
Parker House RollsDirections
-
1.
In a medium size saucepan, add milk, powdered milk, sugar, and 4 tbsp butter.
- 2. Heat the mixture until butter has just dissolved. Remove from heat and set aside to cool down.
-
3.
In a small bowl, add 1/2 cup lukewarm water with a pinch of sugar. Sprinkle yeast over the top and leave aside for 10 minutes to activate, until foamy.
4.
In a stand mixer with dough hook attached, add half of the flour, 3/4 tsp salt, milk mixture, egg and foamy yeast mixture. Beat at slow speed until smooth.
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5.
Add 1/4 cup flour at a time to until dough comes together.
6.
Transfer the dough to a floured surface, knead for 10 minutes until dough is smooth and elastic. (add 1/2 to 1 tbsp flour if sticky dough is difficult to tackle.) Or knead in stand-mixer for 6 minutes using 1-2 tsp flour at a time. After kneading, transfer the dough to oiled bowl, turn upside down to cover in oil and cover with clear wrap. Let rise at warm place for 1 to 1 &1/2 hour until double in size.
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7.
Punch down the dough and leave it aside to rest for 15 minutes.
8.
Melt the remaining butter in a saucepan. Brush a square cake-pan with butter. Transfer the rested dough to work surface. Divide dough into 12 equal portions. Roll each portion to a slightly flat ball and place in pan next to each other. (3 rows of 4 balls each) cover with clean kitchen towel and let rise at room temperature for 30-40 minutes.
- 9. Preheat oven to 375°F (190°C)
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10.
Brush the tops of the rolls with the remaining melted butter and sprinkle evenly with the sea salt.
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11.
Bake for about 18-20 minutes or until golden brown. Remove from the oven and then brush with some more melted butter if you prefer. Makes 12 rolls.
Additional Notes:
Taste best when served warm. Perfect for freezing.
Savita's Notes:
Fresh roll are great companion to soups, stews, and even curries.
Not just soups/stews/curries, Parker House Rolls are great for breakfast with some butter on side and a cup of hot Chai! My all-time favorite!
Parker House rolls freeze well. To reheat, let rolls come to room temperature, then pop into preheated oven at 325 degrees F for 5-10 minutes.
If not using powdered milk, replace half of water in recipe with lukewarm milk. i.e 1/4 milk instead of 1/4 cup water.
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16 Responses
Callie
So pillowy soft and delicious.Mary
Unbelievably soft and fluffy! The milk powder indeed lifted this to another level! I just made 1 batch and my family loved them. Making another batch right now. This bready is sooo dreamy, I want to pair it with everything! Thank you so much for sharing this recipe!Savita
Thanks for the feedback. Milk powder adds concentrated milk goodness bread.Margaret Grayson
Have you considered shortening? I’ve seen recipes with a combo go shortening and butterPatricia Valerio
Hi There, I just prepared the dough. It is resting for 1.5 hours... It has beautiful sheen and great elasticity. Can't wait to bake them!Savita
Thanks for letting me know. Enjoy!Gloria Arriaga
I'm going make them cant wait to taste themSavita
thanks for letting us know. Have a wonderful day!patricia cunningham
can I make these ahead of time?Savita
Hi Patricia, I usually make these rolls the same day or freeze and reheat them if serving later. Freeze and reheat instructions are given in notes above.Kim O'Brien
Where does the 3/4 tsp of salt get added in? The recipe calls for that amount PLUS another TBSP of SEA salt to sprinkle on top. But never mentions which step to add the 3/4 tsp of regular salt. Can you correct the recipe instructions please?Savita
Kim, I have updated the instructions. 3/4 tsp Salt will be added in step-4. Thanks for pointing out. Have a good day.Cindy
Can I eliminate the powdered mik or substitute something else in its place?Savita
Hi Cindy, if not using powdered milk, replace half of water in recipe with lukewarm milk. i.e 1/4 milk instead of 1/4 cup water.Savita
@Piyali, thanks a ton!Piyali
Soft and Chewy. Can't wait to lay my hands on them.