Parker House Rolls apparently originated at the Parker House Hotel in Boston in the 1870’s. They’re made with milk and are quite sweet and buttery. They should turn out fluffy with a crispy outside. They are a yeast bread so they do take some time.
Here’s the thing. I can never get my yeast to proof correctly anymore. Maybe it’s deactivated, maybe my water isn’t the right temperature. When I had a microwave I knew exactly how long to microwave the water for to get the right temperature to proof yeast. Now I don’t have a thermometer or a microwave so I’m really just guessing.
These are not what Parker House Rolls are supposed to look like. If you want to see what they are supposed to look like just google Parker House Rolls and you will get plenty of beautiful, correct examples. These, however, were still delicious. I added onion powder, freshly ground sea salt, and butter, lots of melted butter.
I apparently didn’t understand the directions in Martha Stewart’s recipe and made something completely different. It certainly didn’t help that my yeast never proofed. People at the Super Bowl gathering still enjoyed them.