When it comes to Thanksgiving, I’m firmly in the camp of never experimenting on the big day. I stick with tried-and-true recipes to avoid running into disaster, and I always give any new-to-me recipes a test run in advance of the holiday. Cooking the Turkey Day feast has enough built-in pressure. Why add more to your plate?This year, I decided that homemade rolls should make an appearance on my Thanksgiving table. There are lots of great store-bought and frozen roll options, but it's hard to beat soft homemade rolls fresh out of the oven. There are also lots of ways from-scratch rolls can go wrong, so this was absolutely a moment when a pre-test was called for.When I went looking for recipes, I ran across the Fannie Farmer Parker House Rolls, an iconic recipe that certainly falls in the category of "tried-and-true." They're the kind of classic, old-school recipe that generations of home cooks have relied on, but I'd never personally given them a try.I was excited to try my hand at this fan-favorite recipe, but I wondered if they'd deliver. Spoiler alert: They sure did. The rolls baked up pillowy and buttery, and were too irresistible not to be devoured straight from the oven. They definitely made the cut for Thanksgiving dinner. Here's what you know to bring this classic recipe to your house.Related: How To Make Cornbread 10x Better, According to the ‘Cast Iron Cowboy’?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Parade Eats newsletter. ??
What Are Parker House Rolls?
Parker House rolls have been around for more than 150 years. They originated at the Parker House Hotel in Boston, which is also known for being the home of the iconic Boston Cream Pie. The most distinguishing feature of a Parker House roll is its signature folded shape. Well, that and the fact that they’re incredibly soft, extra buttery and just the perfect amount of sweet. The folded shape helps them bake up a bit crisp on the outside while being unbelievably fluffy inside. Essentially, Parker House rolls are the superstars of dinner rolls. I mean, just look at them lined up below in all their glistening glory!Related: How to Make Frozen Dinner Rolls 10x Better
Who Was Fannie Farmer?
Fannie Farmer watches one of her students cook.Bettmann via Getty Images
You don’t need very many ingredients to make these drool-worthy dinner rolls. In fact, you probably already have everything you need at home to whip these up. To get started on your Parker House roll adventure, you'll need butter, sugar, salt, milk, yeast and flour. That’s it! Nothing fancy or too complicated. Just simple ingredients that are transformed into something spectacular.Related: Donna Kelce’s Famous Dinner Rolls Are Thanksgiving Magic
How To Make Fannie Farmer’s Parker House Rolls
Let's start with the yeast. Yeasted bread recipes can feel pretty intimidating, but the key is to make sure you take your time with it. Don’t rush through the process, or instead of fluffy, pillowy rolls, you’ll end up with dense hockey pucks. Start by dissolving the yeast in warm water. After about 10 minutes, the yeast should have become frothy, meaning you’re good to go.
When the sponge is ready, stir in the rest of the flour until the dough isn't stick and is firm enough to knead. Knead by hand or in a stand mixer until the dough is smooth. Cover the bowl and let the dough rise again until it's doubled, which will take another hour or so.
Place the shaped rolls on a greased baking sheet about 1 inch apart and let them rise one last time. You want the rolls to double in size, which should take about 45 minutes. Bake them at 400° until golden brown, 12 to 15 minutes. Brush with butter.
Related: Copycat Texas Roadhouse Rolls Are Better Than Any Bread Basket You've Tried
My Honest Review of Fannie Farmer’s Parker House Rolls
Long story short, Fannie Farmer’s Parker House Rolls are a Thanksgiving must. They definitely made the cut and are going straight to the top of my Thanksgiving menu.
3 Tips for Making Perfect Fannie Farmer Parker House Rolls
If you give this roll recipe a try, here are a few tips I learned along the way.
2. Slow and steady makes it soft
Don’t skip any of the rises. That’s part of what makes these rolls so soft. This recipe is a bit of a process, but it's one of those times when the wait is worth it.
3. The more butter the better
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