From Bon Appétit · The Fannie Farmer Baking Book · · 3m
Parker House rolls: the classic American dinner roll
Master the iconic folded roll that's been a holiday table staple since 19th-century Boston.
In brief
Master the iconic folded roll that's been a holiday table staple since 19th-century Boston. The signature pocketbook shape comes from brushing dough rectangles with butter before folding, creating layers and a buttery seam that pulls apart easily. Originally reported by Bon Appétit.
The iconic American dinner roll
Parker House rolls are soft, fluffy yeast rolls with burnished tops and buttery layers. Created at Boston's Parker House Hotel in the 19th century, they're sometimes called pocketbook rolls for their signature folded shape.
“Created at Boston's Parker House Hotel in the 19th century, the soft, fluffy yeast rolls are sometimes called pocketbook rolls due to their signature folded shape.”
What makes them different
Instead of shaping dough into balls, Parker House rolls are shaped into rectangles, brushed with butter, and folded over themselves. This creates the distinctive pocketbook shape and a buttery seam that makes them easy to pull apart.
“It's all in the fold.”
Easy dough for beginners
This recipe from The Fannie Farmer Baking Book is straightforward enough for novice bread bakers. The dough is easy to knead by hand, though a stand mixer works too.
Activate the yeast first
Whisk active dry yeast with warm water (110 to 115 degrees) in a small bowl and let it sit until foamy, about 5 minutes. This ensures your yeast is alive and ready to work.
Mix warm milk with shortening
Heat milk until just warm, then combine it with vegetable shortening, sugar, and salt in a large bowl. Whisk constantly to break up the shortening into small clumps, then add the yeast mixture and egg.
Knead and let dough rise
Turn dough onto a floured surface and knead with floured hands until smooth, about 5 minutes. Transfer to an oiled bowl, cover loosely with plastic wrap, and let sit in a warm spot until doubled in size, about 1.5 hours.
Shape and fold the rolls
Roll dough into 12x6 inch rectangles, cut into 4x2 inch pieces, brush half of each with melted butter, then fold the unbuttered side over. Place folded edge against the dish side, creating 4 rows of 9 rolls.
Chill before baking
Cover shaped rolls with plastic wrap and refrigerate at least 30 minutes and up to 6 hours. This allows them to rise slightly and makes them easier to handle before baking.
Bake until golden
Preheat oven to 350 degrees and bake rolls until golden and puffed, 25 to 35 minutes. Brush with melted butter and sprinkle with flaky sea salt while still warm.
Make ahead and freeze
Dough can be mixed 8 hours ahead and refrigerated. Baked rolls freeze up to a month and can be thawed and rewarmed in a low oven. Unbaked rolls also freeze for up to a month, just add 5 extra minutes of baking time.
At a glance
The signature pocketbook shape comes from brushing dough rectangles with butter before folding, creating layers and a buttery seam that pulls apart easily.
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