cookbooks

Parker House Rolls. Mrs. Charles Moore. Recipe

Parker House Rolls, a classic American bread roll, have a rich history that dates back to the mid-19th century. The recipe is believed to have originated at the famous Parker House Hotel in Boston, which was known for its culinary excellence. The rolls quickly gained popularity and became a staple in households across the country.

Now let's dive into the recipe for Mrs. Charles Moore's version of Parker House Rolls:

Ingredients:
- 2 quarts sifted flour
- 1/2 teaspoon lard
- 1/2 teaspoon butter
- 1 pint cold boiled milk
- 1/2 cup yeast or 1 cake dry yeast, dissolved in 1/2 cup warm water
- 1/2 cup sugar
- Salt to taste

Instructions:
1. Begin by rubbing the lard and butter into the sifted flour until well incorporated. This step will help ensure a flaky texture in the rolls.

2. Create a well in the center of the flour mixture and add the cold boiled milk. This milk gives the rolls a soft and tender crumb.

3. Next, pour in the dissolved yeast mixture, sugar, and a pinch of salt. The yeast will provide the rolls with the perfect rise, while the sugar adds a touch of sweetness.

4. Stir all the ingredients together until a soft dough forms. Knead the dough for a few minutes until it becomes smooth and elastic.

5. Cover the dough with a clean kitchen towel and let it rest in a warm place for at least 8 hours or overnight. This allows the yeast to work its magic and gives the rolls their fluffy texture.

6. Once the dough has risen, take it out onto a floured surface and divide it into small portions. Traditionally, Parker House Rolls are shaped into small oval shapes, but you can also form them into knots or any other desired shape.

7. Place the shaped rolls on greased baking pans and let them rise for another 2 hours. They should double in size during this time.

8. Preheat your oven to 375°F (190°C). Bake the rolls for about 15-20 minutes or until they turn golden brown on the outside.

9. Remove the rolls from the oven and brush them with melted butter while still warm. This step adds a glossy finish and enhances the flavor.

Now you can enjoy these delightful Parker House Rolls with your favorite savory or sweet accompaniments. Serve them warm for a truly heavenly experience!

Fun fact: The distinctive folded shape of Parker House Rolls was supposedly a happy accident. Legend has it that a frustrated baker at the Parker House Hotel tossed rolls into the oven in a hurry, causing them to fold over. The guests loved the unique shape, and the rest is history!

Similar recipes:
1. Cloverleaf Rolls: These rolls have a similar texture to Parker House Rolls but are shaped into small clover-shaped portions. They are perfect for tearing apart and enjoying with a pat of butter.
2. Cinnamon Rolls: If you prefer a sweet twist, cinnamon rolls are a delectable choice. The dough is enriched with butter and sugar, and then rolled up with a delicious cinnamon filling. Top them with cream cheese frosting for a truly indulgent treat.

So grab your apron and get ready to recreate a piece of culinary history with these irresistible Parker House Rolls. Happy baking!

Vote

1
2
3
4
5

Viewed 1735 times.


Other Recipes from Bread.

Invalid Coffee. Mrs. S. A. Powers.
Dry Yeast. Mrs. W. H. Eckhart.
Ever-ready Yeast. Mrs. W. H. E.
Sweet Yeast. Mrs. Susie Seffner.
Good Bread. Mrs. Susie Seffner.
An Easy Way To Make Good Bread. Mrs. G. E. Salmon.
Coffee Cake. Mrs. U. F. Seffner.
Bread. Mrs. Belle Bland.
Communion Bread. Mrs. S. A. Young.
Cinnamon Bread.
Graham Bread. Mrs. A. C. Ault.
Graham Bread.
Brown Bread. Mrs. Mary Dickerson.
Boston Brown Bread. Mrs. John Robinson.
Boston Brown Bread. Mrs. S. E. Barlow.
Corn Bread. Mrs. Samuel Saiter.
Corn Bread. Mrs. Salmon.
Corn Bread. Mrs. A. C. Ault.
Corn Bread. Mrs. C. H. Williams.
Corn Bread. Mrs. F. E. H. Sellers.
Steamed Corn Bread. Mrs. Chas. Moore.
Potato Rusks. Mrs. E. S. Jordan.
Penn Rusks. Mrs. A. C. Ault.
Raised Biscuit. Mrs. M. A. Moorhead.
Beaten Biscuit. Gail Hamilton.