"With their burnished tops, buttery sheen, and sprinkle of flaky sea salt, these Parker House rolls are truly eye-catching. Created at Boston's Parker House Hotel in the 1850s, the iconic folded rolls-sometimes called pocketbook rolls for their purse-like shape-are as perfect for tucking around a slice of Thanksgiving turkey or holiday ham as they are split open and slathered with honey or jam for breakfast."
"If you're new to bread baking, dinner rolls are a forgiving place to start. Be sure to plan ahead for two rises: a bulk rise for developing flavor, another after shaping. This dough is easy enough to knead by hand, but a stand mixer with a dough hook also works well. Ignore any instincts to look for a warm spot (unless you're in a hurry), and let the dough rise at room temperature. A slower proof develops better flavor."
Parker House rolls originated at Boston's Parker House Hotel in the 1850s and feature a folded, pocketbook-like shape with burnished tops and flaky sea salt. The dough requires two rises: a bulk rise to develop flavor and a second rise after shaping. The dough can be kneaded by hand or with a stand mixer and benefits from a slow room-temperature proof or an overnight chill for easier shaping. Brush melted butter before baking and again immediately after baking for color and a glossy finish. Clean folds produce the signature crease. Unbaked rolls freeze well and can be baked from frozen with added time. Whole milk yields the best tenderness, while under-proofing causes density.
Read at Bon Appetit
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