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Member recipe

Parker House Rolls

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(2 ratings)

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Serves 1 - 18 Rolls

American dinner rolls with a light texture and lovely buttery flavour. Originate from Boston's Parker House Hotel from around the 1850s. This version is for a bread maker.

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  • 500g strong white bread flour
  • 30g caster sugar
  • 0.5 tsp salt
  • 90g butter, softened
  • 1 sachet easy blend yeast
  • 1 large egg
  • 125ml milk
  • 125ml boiling water
  • 50g melted butter for finishing


    1. Weigh out the flour, sugar and salt. Add the sachet of yeast and mix together.
    2. Measure out the milk and water, ensuring the mixture is tepid. Beat the egg, and then mix together with the water and milk.
    3. Make a dough according to your bread making machine's instructions.
    4. Turn the dough out onto a lightly floured surface and roll out to about 1cm thick. Using a 8cm cutter, cut circles of dough out, re-kneading and rolling the mix out until you have as many as you can make from the dough.
    5. Brush one side of each disk with melted butter and fold in half, arranging the rolls in rows on a non stick baking sheet.
    6. Place into the pre-heated oven (200C / fan 180C / gas 6) for 10 - 15 minutes until the rolls are golden and sound hollow when tapped. Best served warm.

Comments, questions and tips

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26th Dec, 2014
These are not at all the real deal. Not the right shape, texture and lacking salt. Dont waste your time, just google an American recipe instead. So disappointed as I made these for Christmas day and they were not nice at all.
3rd Jan, 2012
Forgot to rate
3rd Jan, 2012
These are lovely, so light and tasty. Im really enjoying browsing through your czech recipes. Probably because I was bought up with Polish parents, and some of your recipes sound familiar. Looking forward to trying (and rating) some of them
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