Parker House Bread


Every year my mom makes parker house rolls for Thanksgiving. They are a lot of work and always end up amazing. I have always wondered if there’s an easier way to achieve their fluffy texture and golden crust.

It turns out this is possible by turning the rolls into a delicious, moist and fluffy loaf. No forming and folding individual rolls, no brushing every nook and cranny with egg wash and butter. No double proofing. Plus, a slice of bread has more surface area for butter so it’s really an all around win situation.

This recipe makes a loaf of bread that cuts into eight or nine thick slices of bread. It’s very easily doubled (or even tripled) to serve a crowd so you can make enough for everyone at your Thanksgiving table.




1/2 cup half and half (whole milk will work as well)

1 tablespoon unsalted butter

2 cups all purpose flour

1/2 tablespoon white sugar

a pinch of salt

1/2 tsp active dry yeast (about a quarter of a packet)

1/4 cup lukewarm water

1/4 teaspoon baking soda

1 egg beaten with 1 tablespoon of water

sea salt for sprinkling

butter for serving (I prefer salted with this recipe)



  1. Start the rolls an hour before baking and two hours before serving.
  2. In a pot over medium heat, bring to a boil half a cup of half and half and one tablespoon of butter.
  3. Once boiled, remove from heat and allow to cool.
  4. In a large bowl, sift together one cup of flour, and a pinch of salt.
  5. In a measuring cup, dissolve yeast into a quarter cup of lukewarm water and add half a tablespoon of sugar. Allow to sit until it begins to bubble slightly.
  6. Once the cream and butter mixture is cooled, add it to the flour and salt.
  7. Then add the yeast and water to the bowl and mix together until smooth.
  8. Cover the mixture with a dishtowel and allow to rise for an hour in a very warm place (but not warm enough to cook the mixture).
  9. Once the mixture has risen to double its size, add a cup of all purpose flour and a quarter teaspoon of baking soda.
  10. Mix to form a wet dough.
  11. Preheat the oven to 350 degrees Fahrenheit.
  12. Line a loaf pan with parchment paper.
  13. For the dough into a loaf and put the loaf in the lined pan.
  14. Beat an egg with one tablespoon of water and brush this mixture over the top of the loaf.
  15. Sprinkle the loaf generously with sea salt.
  16. Bake the loaf for 25- 35 minutes or until the top is golden brown and the loaf springs back when touched.
  17. Serve warm with salted butter and enjoy!



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