Parker House rolls, which were invented at the Parker House Hotel in Boston back in the 1870s, are the perfect warm and buttery addition to add to a Thanksgiving spread that are easy to make from ...

Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with melted butter, loosely cover with plastic, and chill at least 30 minutes or up to 6 hours.

Bake the rolls. Bake for 30 to 35 minutes, or until the tops of each roll are golden brown. An instant thermometer inserted into the center of roll should read 200°F.

Cover the rolls with a towel and let them rise for another 30 minutes. Preheat your oven to 375°F. Brush the tops of the ...

Bake the rolls for about 25 minutes, until puffed and golden. Brush the rolls with more butter and sprinkle with salt. Let cool slightly then transfer to a wire rack until ready to serve.

Parker House rolls should have a finer, more cakelike crumb without the air pockets you’d expect in a pizza crust. The rolls should also be buttery, which pizza dough is inherently not.

These buns are a hybrid of two holiday-ready favorites: Parker House rolls and milk bread buns. The former, invented about 150 years ago at Boston’s Parker House Hotel, feature a folded-over ...

Parker House Rolls at Element 47, The Little Nell. The Little Nell/Courtesy photo If you’ve ever had the metaphorical dough to dine at Element 47 in The Little Nell, you’ve likely enjoyed the literal ...