"This is New York's version of the Boston "Parker House roll," soft, chewy dinner rolls that, according to nineteenth-century guidebooks and diaries, were served warm, wrapped in a white napkin in restaurants from the beginning of the Delmonico era to the roaring Nineties."

Original recipe yields 12 servings

Metric US

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Ingredients

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1 package (7 grams) active dry yeast
1/2 cup water (warm, 105-110 degrees fahrenheit)
1 1/2 teaspoons granulated sugar (plus 1 pinch sugar)
4 cups all-purpose flour

1 teaspoon salt
14 tablespoons butter (1 3/4 sticks)
1 cup milk (scalded and cooled until just warm)

Nutritional

Serving Size: 1 (90 g)
Calories 286.6
Total Fat - 14.6 g
Saturated Fat - 8.9 g
Cholesterol - 37.8 mg
Sodium - 335.9 mg
Total Carbohydrate - 33.5 g
Dietary Fiber - 1.1 g
Sugars - 1.7 g
Protein - 5.1 g
Calcium - 34.3 mg
Iron - 0.5 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step 1

Dissolve the yeast in the warm water in a small bowl. Stir in the pinch of sugar. Set aside to proof until foamy, 3 minutes. (If the yeast doesn't bubble up, discard the mixture and start again with fresh ingredients.)

Step 2

Combine the remaining 1 1/2 teaspoons sugar, the flour, and salt in a large bowl. Stir. With a pastry blender or 2 forks, cut 6 tablespoons of the butter into the flour mixture until it resembles coarse meal. Stir in the milk and yeast mixture, and mix until the dough forms a coarse ball and pulls away from the sides of the bowl.

Step 3

Turn out the dough onto a lightly floured board and knead until smooth, about 10 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and set aside to rise in a warm place until doubled in size, about 1 hour.

Step 4

Butter 2 baking sheets. Turn out the dough onto a floured board and roll out 1/2-inch thick. Using a floured glass or biscuit cutter, cut out 24 rolls. Place on the prepared baking sheets, cover with plastic wrap, and set aside to rise for 30 minutes.

Step 5

Meanwhile, preheat the oven to 400-degrees Fahrenheit.

Step 6

Cut the remaining 8 tablespoons butter in 24 pieces. Flatten each roll with the palm of your hand. Place a piece of butter on one side, fold the roll over into a half-moon shape, and pinch to seal. Repeat with the remaining rolls.