How to Make Parker House Rolls from Scratch for Holiday Dinners | Eater
"Invented at a Boston hotel in the 1870s, the famed enriched roll is celebrated for being incredibly soft and feathery as well as buttery, with a signature folded shape that makes it easy to pry the rolls open and spread them with more butter. The author's home bake, following a King Arthur Baking recipe, emphasized precise weighing of ingredients, an initial rise until the dough was 'puffy like a quilted winter coat,' shaping by pressing into a large rectangle, brushing with butter, folding lengthwise to tuck the butter into the center, cutting into pieces and placing them folded-side down, a second proof of about 45–60 minutes, and roughly a 25-minute bake. The resulting rolls were lopsided but evenly golden with a fluffy, feathery interior that was 'improved with an added pat of butter' and described as ideal for sopping up gravy or making sliders with leftover turkey or ham. The author concludes that, given modest active time (especially with a stand mixer), making these rolls from scratch is worth the effort for holiday meals." - Kat Thompson
