Parker House roll

Parker House roll

A Parker House roll is a shape of bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft, and slightly sweet with a crispy shell.

They were invented at the Parker House Hotel in Boston, and are still served there. Fannie Farmer gives a recipe in her 1896 Boston Cooking-School Cook Book for them.

References

* Forbes, Esther, and Arthur Griffin. "The Boston Book." Houghton Mifflin Company: 1947.
* Morrisey, Louise Lane, and Marion Lane Sweeney. "An Odd Volume of Cookery." Houghton Mifflin Company: 1949.

External links

* [http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_16719,00.html Omni Parker House recipe on FoodNetwork.com]
* [http://listserv.linguistlist.org/cgi-bin/wa?A2=ind0503B&L=ADS-L&P=R8233&I=-3 1873 reference for the name]


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  • Parker House roll — a soft dinner roll made by folding a flat disk of dough in half. [1870 75, Amer.; after the Parker House hotel in Boston, which originally served the rolls] * * * …   Universalium

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  • Parker House roll — noun A bread roll made by flattening the centre of a ball of dough so that it becomes an oval shape and then folding the oval in half …   Wiktionary

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  • ParkerHouse roll — ☆ parkerhouse roll [pär′kər hous΄ ] n. 〚after Parker House, hotel in Boston where first served〛 a yeast roll shaped by folding over a flat, round piece of buttered dough * * * Parker House roll n. A yeast leavened roll, shaped by folding a flat… …   Universalium

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