Parker House roll

Parker House roll
Type	Bread roll
Place of origin	United States
Associated cuisine	New England
Created by	Parker House Hotel
Main ingredients	Flour, milk, butter or margarine, eggs, sugar

The printable version is no longer supported and may have rendering errors. Please update your browser bookmarks and please use the default browser print function instead.

A Parker House roll is a 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, during the 1870s.^[1] The story of their creation has several variations,^[2]^[3] but they all involve an angry pastry cook throwing unfinished rolls into the oven, which results in their dented appearance. The recipe for Parker House rolls first started appearing in cookbooks in the 1880s.^[4] Fannie Farmer gives a recipe for them in her 1896 The Boston Cooking-School Cook Book.

References

^ Smith, Andrew F, ed. Oxford Encyclopedia of Food and Drink in America. New York:Oxford University Press, 2004, Volume 1
^ Mariani, John F. Encyclopedia of American Food and Drink. New York:Lebhar-Friedman, 1999
^ Early, Eleanor. New England Cookbook. New York:Random House, 1954
^ Smith, Andrew F, ed. Oxford Encyclopedia of Food and Drink in America. New York:Oxford University Press, 2004, Volume 1

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

This bread-related article is a stub. You can help Wikipedia by expanding it.

[1] Smith, Andrew F, ed. Oxford Encyclopedia of Food and Drink in America. New York:Oxford University Press, 2004, Volume 1

[2] Mariani, John F. Encyclopedia of American Food and Drink. New York:Lebhar-Friedman, 1999

[3] Early, Eleanor. New England Cookbook. New York:Random House, 1954

[4] Smith, Andrew F, ed. Oxford Encyclopedia of Food and Drink in America. New York:Oxford University Press, 2004, Volume 1

[1]

[2]

[3]

[4]

v t e American breads
American breads	Adobe bread Amish friendship bread Anadama bread Banana bread Bannock Beaten biscuit Biscuit Bulkie roll Cornbread Cornell bread Cuban bread Frybread Graham bread Hushpuppy Johnnycake Muffin Muffuletta Parker House roll Pepperoni roll Popover Pullman loaf Salt-rising bread Sloosh Texas toast
Miscellaneous	History of California bread List of American breads
Recipes on WikiBooks Category:American breads Food portal United States portal

v t e Cuisine of New England
Soups and stews	Chowder Clam chowder Corn chowder Oyster stew
Sandwiches	Fluffernutter Clam roll Lobster roll Steak bomb
Seafood dishes	Clam cake Clams casino Crab cake Fried clams Lobster New England clam bake Steamed clams Stuffed clams
Baked dishes	American chop suey Boston baked beans
Sauces and condiments	Cranberry sauce Maple syrup Tartar sauce
Desserts and sweets	Boston cream pie Marshmallow Fluff Frappes and cabinets Pumpkin pie Rhubarb pie Snickerdoodle Whoopie pie
Beverages	Apple cider Birch beer Coffee milk Del's Lemonade Moxie
Miscellaneous	Apizza Greek pizza Beach pizza New England boiled dinner Succotash
Breads	Anadama bread Boston brown bread Bulkie roll Johnnycake Parker House roll New England-style hot dog bun
Related topics	American cuisine

See also

References

External links