Category: Cultural & Heritage Recipes

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History of Parker House Rolls

Parker House Rolls are a type of sweet, soft, and buttery bread roll. They have been a staple in American cuisine for over a century. The rolls originated at the Parker House Hotel in Boston, Massachusetts, the first luxury hotel in the United States. The hotel’s chef, a man named M. Antoine, is credited with creating the recipe for the rolls in the 1870s. The rolls quickly became a favorite among the hotel’s guests. Their popularity soon spread to other parts of the country.

The original recipe for Parker House Rolls has remained largely unchanged to this day. It is still a closely guarded secret. However, it is known that the rolls are made with a combination of flour, yeast, sugar, and butter, which gives them their distinctive flavor and texture. The rolls are also known for their unique shape, which is achieved by folding the dough over itself before baking. This process creates a soft, fluffy interior and a crispy, golden-brown exterior that is characteristic of Parker House Rolls. Over the years, the rolls have become a beloved American treat. They are often served at special occasions such as holidays and weddings.

Cultural Significance

In terms of its cultural significance, the Parker House roll has played a notable role in American food culture, with many restaurants and bakeries offering their own versions of the roll. The roll’s popularity has also been fueled by its appearance in various media outlets and cookbooks, further solidifying its place in American culinary history. As we continue to celebrate the Parker House roll and its enduring legacy, we are reminded of the power of food to bring people together and create lasting memories.

The story of the Parker House roll serves as a testament to the importance of preserving traditional recipes and baking techniques, while also embracing innovation and creativity in the culinary world. As we look to the future of American baking, it is clear that the Parker House roll will remain a beloved classic, cherished by generations to come. With its rich history, delicious flavor, and enduring popularity, the Parker House roll is an integral part of American culinary culture.

Secrets to Parker House Rolls

Due to the natural tendency of yeast dough to both stretch and shrink as you work with it, don’t stress when you don’t end up with rolls that are all the same size. Just arrange them however they best fit to cover most of the bottom of the pan—a shorter one next to a longer one, etc. When they rise and bake, no one will care about size perfection.

The “original” Parker House roll recipe calls for the dough to be cut in circles, dipped in butter, and folded over. However, having tried this rather messy process in the past, and ending up with rolls that popped open in the oven, rather than hold their shape (and their buttery pocket), Chef John Coletta has opted for a slightly different method. The result? Softly rounded rectangular rolls, looking very much like the rolls served these days at the Omni Parker House hotel—still a Boston landmark after all these years.

Parker House Rolls – Recipe

Adapted by JOHN COLETTA

Yields 16 roll servings

Ingredients

• 360g. Flour; Bread; Organic
• 8g. Yeast; Instant
• 40g. Sugar; Granulated
• 8g. Salt; Sea; Fine Grind
• 50g. Flour; Potato
• 45g. Butter; Unsalted; Room Temperature
• 230g. Milk; Pasteurized; Whole
• 1 Egg; Extra Large
• 60g. Butter; Unsalted, Melted For Brushing

Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large mixing bowl, or in the bowl of an electric mixer, fitted with a dough hook.
2. Place all of the ingredients (except the 60g) melted butter at the end), mixing to form a shaggy dough.
3. Note: to speed the rising process, whisk together the milk and egg. Heat gently, just enough to remove the refrigerator chill; then add to the remaining ingredients.
4. Knead the dough, by hand (10 minutes) or by machine (7 to 8 minutes) until it’s smooth.
5. Place the dough in a lightly greased bowl or 2 liter measure (so you can track its rising progress). Allow it to rise for 90 minutes; it’ll become quite puffy, though it probably won’t double in bulk. Note: the dough takes quite a while to get going. After 1 hour, it may seem like it has barely expanded at all. But during the last half hour, it rises more quickly.
6. Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll or pat the dough into a 20 x 30 cm rectangle.
7. Brush the dough all over with a light coating of the melted butter. You’ll have butter left over; you’ll need it for the other half of the dough, as well as for brushing on top of the baked rolls.
8. Cut the dough in half lengthwise, to make two 10 x 30 cm” rectangles. Working with one rectangle at a time, fold it lengthwise to about 1.50 cm of the other edge, so the bottom edge sticks out about 1.50 cm beyond the top edge. You’ll now have a rectangle that’s about 6 x 12 cm. Repeat with the other piece of dough.
9. Cut each of the rectangles crosswise into four 7.50 cm pieces; making a total of 8 folded rolls, each about 6 x 7.50 cm. Flip the rolls over (so that their smooth non-folded side is facing up), and place them in a lightly greased 23 x 30 cm pan. Repeat with the remaining piece of dough, making 16 rolls in all. You’ll arrange 4 rows of 14 cm the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan.
10. Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they’re puffy but definitely not doubled. Towards the end of the rising time, preheat the oven to 180°C.
11. Bake the rolls for 20 to 25 minutes, until they’re golden brown and feel set.
12. Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve.

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This blend is packed with flavors that will enhance every dish you add it to. Store your homemade Creole seasoning in an airtight jar in a dark, cool place. It will keep for several months but I like to use it within a couple of months for optimal flavor.

Creole Seasoning – Recipe

Adapted by JOHN COLETTA

Ingredients

• 30g. Paprika; Sweet
• 30g. Paprika; Smoked
• 40g. Salt; Sea; Fine Grind
• 40g. Garlic; Powder
• 15g. Onion; Powder
• 8g. Oregano; Leaves Only; Dried
• 6g. Thyme; Leaves Only; Dried
• 6g. Basil; Leaves Only; Dried
• 6g. Rosemary; Needles; Dried
• 3g. Bay Leaves; Dried
• 12g. Pepper; Black; Tellicherry
• 4g. Pepper; Cayenne

Instructions

1. Place all ingredients into a coffee grinder.
2. Pulse or blend until a smooth powder is formed.
3. Place into a nonreactive storage container, cover, date, label and store in a cool, dry place for up to 30-days.

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New Orleans, a city renowned for its rich history, vibrant culture, and delectable Creole cuisine, has long been a melting pot of flavors and traditions. Among the city’s many culinary claims to fame, one dessert stands out as a quintessential New Orleans treat: bread pudding.

Bread pudding, a dessert made from stale bread, sugar, eggs, and spices, has its roots in medieval Europe. The dish was originally created as a way to repurpose stale bread, which was a common problem in households before the advent of modern bread preservation techniques. Over time, bread pudding spread throughout Europe and eventually made its way to the Americas, where it was adapted and modified by various cultures.

In New Orleans, bread pudding became a staple dessert in the 18th and 19th centuries, particularly among the city’s Creole population. The Creoles, who were descended from French, Spanish, African, and Native American ancestors, brought their own unique culinary traditions to the city, including a fondness for bread pudding. New Orleans’ bread pudding was distinct from its European counterparts, featuring a blend of French, Spanish, and African influences that reflected the city’s cultural melting pot.

French and Spanish cuisine played a significant role in shaping New Orleans’ bread pudding tradition. The French, who founded the city in 1718, introduced their own bread pudding recipes, which featured ingredients like baguette, butter, and eggs. The Spanish, who controlled the city from 1762 to 1800, added their own twist to the dish, incorporating ingredients like citrus and spices.

The resulting bread pudding was a unique blend of French and Spanish flavors, with a dense, moist texture and a rich, caramelized crust. This style of bread pudding became a hallmark of New Orleans’ Creole cuisine, and its popularity endures to this day.

Over time, bread pudding in New Orleans has undergone significant changes, reflecting the city’s evolving cultural and culinary landscape. In the 19th and early 20th centuries, bread pudding was a staple dessert in many New Orleans restaurants, particularly those serving Creole cuisine.

However, with the rise of modern desserts like cakes, pies, and ice cream, bread pudding’s popularity began to wane. By the mid-20th century, bread pudding had become a relic of the past, relegated to the menus of a few traditional Creole restaurants.

In the 1980s and 1990s, a culinary renaissance swept through New Orleans, as chefs and restaurateurs sought to revive the city’s traditional Creole cuisine. Bread pudding, with its rich history and cultural significance, was at the forefront of this revival. Chefs like Paul Prudhomme and Emeril Lagasse popularized bread pudding through their cookbooks and television shows, introducing the dessert to a new generation of foodies. At the same time, restaurants like Dooky Chase’s Restaurant and Cafe Maspero began serving innovative bread pudding dishes, featuring ingredients like bourbon, pecans, and chocolate.

New Orleans-style bread pudding is distinct from other versions of the dish due to its use of French bread and a blend of spices and ingredients that reflect the city’s cultural heritage. The bread pudding is often made with a combination of white and brown sugar, which gives it a rich, caramel-like flavor. Additionally, the use of eggs, butter, and cream adds moisture and a velvety texture to the dish.

Another key ingredient in New Orleans-style bread pudding is the use of bourbon or other types of liquor, which adds a depth of flavor and a slightly boozy kick. Some recipes also include nuts, dried fruit, or other mix-ins, which add texture and flavor to the dish. Overall, the combination of ingredients and spices in New Orleans-style bread pudding makes it a truly unique and delicious dessert.

Bread Pudding – Recipe

Adapted by John Coletta

Yields 8 servings

Ingredients

• 30g. Butter; Unsalted; Room Temperature; Soft
• 350g. 2-day old French bread; Cubed
• 500ml. Heavy Cream; 40% Butter Fat  
• 1ltr. Milk; Whole; Pasteurized or Raw
• 6 Eggs; Extra large
• 400g. Sugar; Brown; Granulated
• 20ml. Vanilla Extract
• 8g. Cinnamon; Powder; Vietnamese
• 6g. Nutmeg; Fine Grind
• 2g. Salt; Sea; Fine Grind
• 50g. Raisins; Dark
• 50g. Raisins; Yellow

Instructions

1. Preheat the oven to 175-Degrees C
2. Gather a 20 x 33 centimeter baking pan. Utilizing a pastry brush, liberally spread the baking pan with the butter.
3. Place the bread cubes in a large non-reactive bowl.
4. In another non-reactive bowl add the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 60-minutes.
5. Transfer the mixture to the butter prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.

Rum or Bourbon Sauce

Ingredients

• 500ml. Heavy Cream; 40% Butter Fat
• 250ml. Milk; Whole; Pasteurized or Raw
• 100g. Sugar; Granulated
• 30g. Cornstarch
• 100ml. Rum or Bourbon
• 2g. Salt; Sea; Fine Grind  
• 30g. Butter; Unsalted
• 100ml. Rum or Bourbon
• 60g. Sugar; Confectioner’s
• 8 Vanilla Ice Cream; Scoops
• 80g. Pecans; Toasted

Instructions

1. Place a heavy bottom 2-liter saucepan over a low heat. Add the heavy cream, milk, and sugar.
2. Place the cornstarch and rum or bourbon in a small bowl and whisk into a slurry.
3. Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes.
4. Remove the sauce from heat. Stir in the salt, butter, and remaining rum.
5. Strain thru a fine mesh strainer and transfer to an appropriate serving vessel.
6. Divide the cooked bread pudding into 8-equal serving portions and transfer onto an appropriate serving vessel. Dust liberally with the confectioner’s sugar, a scoop of vanilla ice cream, toasted pecans and serve with the Rum or Bourbon Sauce.

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