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These light puffy yeast rolls, which resemble miniature clutch-style purses, were named for the Parker House Hotel in Boston, where they originated during the late 19th century. Serve them with soups, salads, and roasted meats.

Source: Better Homes and Gardens

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Recipe Summary

prep:
35 mins
rise:
2 hrs
bake:
10 mins
total:
2 hrs 45 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl combine 1-1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir the milk, sugar, the 1/4 cup margarine or butter, and the salt just until warm (120 degrees F to 130 degrees F) and margarine almost melts. Add to the flour mixture. Then add the 3 egg yolks. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.

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  • On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (about 1-1/2 hours).

  • Lightly grease baking sheets. Punch dough down; cover and let rest 10 minutes. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with a 2-1/2-inch round biscuit cutter, dipping the cutter into flour between cuts. Brush with melted margarine or butter. To shape, use a wooden spoon handle to make a slight off-center crease in each round. Fold large half over small half, overlapping slightly. Press folded edge firmly. Place 3 inches apart on the baking sheets. Let rise in a warm place until nearly double (about 30 minutes).

  • Bake in a 375 degree F oven for 10 to 12 minutes or until golden. Remove rolls from baking sheets and cool on a wire rack. Makes 24 rolls.

Tips

Bake and cool rolls. Place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw 2 hours at room temperature before serving.

Nutrition Facts

113 calories; fat 4g; cholesterol 27mg; saturated fat 1g; carbohydrates 17g; protein 3g; sodium 75mg.
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