With burnished tops, buttery layers, and a sprinkle of flaky sea salt, Parker House rolls are the classic American dinner roll. 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. Serve them alongside Thanksgiving turkey or holiday ham, then pry open any leftovers to slather with honey or jam for breakfast.
Adapted from The Fannie Farmer Baking Book, this Parker House roll recipe is straightforward enough for novice bread bakers: The dough is easy to knead by hand (though a stand mixer works too). Brushing each piece with melted butter before folding creates the rolls’ characteristic shape, while a second swab after baking gives them their sheen. Parker House rolls FAQ
This recipe was adapted for style from ‘The Fannie Farmer Baking Book’ by Marion Cunningham.
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