Some of America’s most famous foods were invented in a single Boston hotel. The Parker House, opened by Harvey Parker on School Street in 1855, is where Boston cream pie was created, and where, in the nineteenth century, the kitchen first served the soft, folded dinner rolls that still carry its name.

Parker House rolls are rich with milk and butter, folded over so they pull apart in tender layers, and brushed with more butter as they come from the oven. They became an American classic and a fixture of the Thanksgiving table. The hotel, now the Omni Parker House, still serves them.

Taste them where they began

Have lunch at the Omni Parker House on our historic Boston walking tour, which passes along the Freedom Trail just outside its doors. For a stay nearby, see our review of the Whitney Hotel on Beacon Hill, and in the colder months, our list of Boston’s coziest fireside restaurants.

Make them ahead

The rolls can be shaped the day before, covered and refrigerated overnight. Let them come to room temperature and rise for an hour before baking, which frees up the oven on Thanksgiving morning.

Ingredients

Makes 16 rolls.

• 1 cup (240 ml) whole milk, warm
• 2 1/4 tsp (1 packet) instant yeast
• 3 tbsp sugar
• 1 large egg
• 3 1/2 cups (440 g) all-purpose flour
• 1 1/2 tsp fine salt
• 6 tbsp (85 g) unsalted butter, softened, plus 6 tbsp melted for brushing
• Flaky sea salt

Method

1. Make the dough. Mix the milk, yeast and sugar. Add the egg, flour and salt and mix, then add the softened butter and knead for 8 to 10 minutes, by hand or with a dough hook, until smooth and soft.
2. Rise. Cover and let rise until doubled, about 1 1/2 hours.
3. Roll and cut. Roll the dough to about 1/2 inch thick and cut into 3-inch rounds. Brush each with melted butter.
4. Fold. Press a crease across each round slightly off center with the back of a knife, then fold the larger side over the smaller and press lightly. Arrange snugly in a buttered baking dish.
5. Second rise and bake. Cover and rise for 45 minutes. Heat the oven to 375°F and bake for 18 to 22 minutes, until golden.
6. Finish. Brush generously with melted butter and sprinkle with flaky salt as they come out of the oven.

How to serve it

Warm, in a basket lined with a napkin, with plenty of salted butter.

What to pour

Whatever you are pouring with the turkey; our Thanksgiving wine notes follow later this week.

Make a menu of it

Our Thanksgiving series continues with cranberry sauce tomorrow. Start the meal with a Jack Rose and a bowl of chestnut soup. Every recipe is At the Table.

Photo: Davidwbaker, Wikimedia Commons, CC0