World Bread Day ‘07: Parker House Rolls

Buttery, slightly sweet, crusty on the outside and fluffy inside, small and dainty.

 

Thanks to Zorra for organizing this great event

For World Bread Day I wanted to choose a bread to represent the United States–choosing only one was obviously difficult given its rich and diverse heritage–but since I write from Massachusetts I finally opted for something typical of this area.
Parker House Rolls have a long and colorful history. They were created at the Parker House Hotel here in Boston in the 1870s, and were greatly appreciated by its patrons, which included famous ones such as Offenbach, Dickens, Nathaniel Hawthorne and Henry Wadsworth Longfellow. They have been popular ever since.

From the original recipe by Fannie Merritt Farmer

In “The Boston Cooking-School Cook Book” 1896–USA

Ingredients

2 cups (488 g) milk

3 tbsp (45 g) butter + 1 tbsp (15 g) extra

2 tbsp (25 g) sugar

1 tsp (6 g) salt

1/2 (7 g ) fresh yeast cake

1/4 cup (60 g) warm water

6 cups (750 g) all-purpose flour (or as needed)

Add 3 tbsp (45 g) butter, the sugar and salt to scalded milk and set aside until lukewarm. Dissolve yeast in lukewarm water and set aside.

Add yeast water to lukewarm milk mixture and mix well, then add 3 cups (375 g) flour and set aside, cover, and let rise until light and bubbly. Add more flour to make a soft dough that can be kneaded and rolled (it will require about 2-1/2 to 3 cups of four–312 g -375 g flour). Knead the dough (on low speed) until smooth and supple, then let it rise in a covered greased bowl until doubled.

Preheat the oven to 425°F–220°C

Melt 1 tbsp butter and set aside. Roll the dough to a 1/3-inch thickness and cut in rounds using a small biscuit-cutter dipped in flour (2-3/4-inch –7 cm diameter). Dip the handle of a wooden spoon in flour and with it make a crease through the middle of each round. Brush over one-half of each piece with melted butter, then fold and press edges together. Place rolls on a pan, let rise, and bake for about 15-20 minutes.

Best served warm in a basket lined with a napkin.

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