Hospitality @ Home: Parker House Rolls & Grapefruit Curd



It was a rainy day in Los Angeles yesterday, perfect weather for a long cooking project. Parker House Rolls have been on my list for awhile, and considering their 3 hour prep time, it was a perfect fit.

I aggregated a couple recipes, but the one I hewed closest to came from Chowhound.  These were great with a roast chicken dinner, and equally delicious for breakfast this morning with a little grapefruit curd. The combination of the lightly sweet roll, savory butter, and creamy tartness of the grapefruit curd is so elegant and delicious with a cup of coffee or tea.

Rolls with Herb Butter
Just a kiss of grey salt

Herb Butter:

  • 1/4 cup unsalted butter
  • 1 tsp dry sage
  • 1 tsp dry rosemary
  • 1 tsp dry thyme
  • 1/2 tsp coarse salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp honey
  • tsp olive oil

Combine spices, salt, honey and olive oil in a microwave safe bowl. Zap the mixture in the microwave on medium power for 30 seconds. Mix in butter. cover tightly and chill in the refrigerator until ready to use.

Parker House Rolls Dough
ready for some butter

Parker House Rolls

(adapted from Chowhound)

  • 1/4 ounce (1 packet) active dry yeast
  • 3/4 cup warm water (100°F to 110°F)
  • 1 1/4 cups whole milk
  • 1 tbs lemon juice
  • 1/4 cup honey
  • 5 2/3 cups bread flour
  • 2 teaspoons kosher salt
  • 6 tablespoons unsalted butter (3/4 stick), cut into small pieces, plus more for the bowl and dish
  • Herb Butter (optional)
  • Coarse salt for sprinkling
  1. Dissolve yeast in warm water in a medium bowl; set aside until foamy, about 5 minutes. Stir lemon juice into milk and let sit for a couple minutes. Add honey, & milk mixture into yeast mixture; set aside.
  2. Stir together flour
    high roast chicken with potatoes and some greens are great companions to a dinner of Parker House rolls

    and salt in the bowl of a stand mixer fitted with a dough hook, make a well in the center, pour in yeast mixture, and mix on low speed until evenly incorporated, about 2 minutes.

  3. Increase mixer speed to medium low and add butter, a few pieces at a time, letting butter completely incorporate before adding more. Mix dough until smooth, elastic, and slightly soft, about 10 minutes total.
  4. Butter a large bowl, place dough in the bowl, and turn to coat. Cover with a damp kitchen towel and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, coat a 13-by-9-inch baking dish with butter.
  5. Once dough has risen, divide in two equal pieces. On a lightly floured surface, roll out one piece into a 12-by-10-inch rectangle, keeping the second piece covered with a towel.
  6. Cut the rolled rectangle of dough lengthwise into 5 strips. Cut each strip into 3 smaller rectangles. If using herb butter, spread 1/4 tsp of butter into each rectangle before folding the rectangle in half, and set aside. Repeat with remaining rectangles. Repeat entire process with second piece of dough.
  7. Arrange rolls seam-side down in the prepared pan, 6 across and 5 down. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, heat the oven to 350°F and arrange a rack in the lower third.
  8. Once dough has risen, brush herb butter  (or regular butter) over top of rolls and sprinkle with coarse salt. Bake until bottom and tops of rolls are golden brown, about 40 minutes. Remove from the oven, let cool 5 minutes, and serve.
Leftovers for Breakfast are my favorite

Grapefruit curd

  • 2 cups grapefruit juice (you can substitute any fruit juice, really)
  • 3/4 cup sugar
  • 8 egg yolks (I used the yolks I had left over from a batch of Italian Meringue Buttercream)
  • 1/4 cup cornstarch
  • 1 tsp vanilla
  • 4 tbs butter
1. Put butter and vanilla in a bowl. Place mesh strainer over bowl and set aside.
2. Combine juice, sugar, yolks, and cornstarch in a heavy-bottom saucepan over medium low heat. Whisk constantly until smooth. 3. Continue to whisk slowly as mixture thickens. Keep the mixture moving to prevent the eggs from cooking too quickly and clumping. After about 5-7 minutes, the mixture will become very thick, almost the consistency of creamy peanut butter.
4. Remove from heat, pass through the mesh strainer into the bowl with the butter and vanilla. Remove strainer and discard solids. whisk the curd in the bowl until vanilla and butter are incorporated.
5. pour into jars and cool, or cover the bowl with plastic wrap (pressing plastic wrap directly to the surface to prevent a skin from forming), and cool.

Leave a Reply