Parker House rolls are a fluffy, buttery yeast roll that is a staple at many American dining tables. With a soft and airy texture contrasted by a crispy, browned exterior, these rolls are a beloved side to holiday meals and Sunday roasts. But where did the name “Parker House roll” come from? What’s the history behind this iconic baked good?
In this article, we’ll explore the origins of the Parker House roll, examining how this bread has become so deeply ingrained in American cuisine. We’ll look at the roll’s inception in the late 1800s, its rise to fame as a staple at elegant hotels and restaurants, and how it became a beloved symbol of home cooking and tradition. Understanding the background of the Parker House roll provides insight into America’s culinary heritage and appreciation for a tried-and-true recipe.
The Invention of the Parker House Roll
The Parker House roll can trace its creation back to the late 19th century and the Parker House Hotel in Boston, Massachusetts. The hotel first opened its doors in 1855 and soon gained renown for its elegant accommodations and fine dining. The on-site restaurant was extremely popular among Boston’s upper crust.
In the 1870s, the role of head baker at the Parker House was held by a man named Henry B. Goodwin. One day in the hotel kitchen, Goodwin was baking a batch of small, circular rolls for the restaurant. Partway through the process, he realized he did not have enough space on the baking sheet for all of the rolls.
Rather than waste the leftover dough, Goodwin decided to take each small ball of excess dough and flatten it before baking. To his surprise, the flattened rolls emerged from the oven lighter and fluffier than the round ones. The air pockets within the dough had expanded more, giving the rolls a far softer texture.
Goodwin reported his discovery to the owners of the Parker House, who put the flattened rolls on the menu. They named these unique rolls “Parker House Rolls” after their own establishment. The light, melt-in-your-mouth texture of the rolls made them an instant hit with guests. Within just a few years, Parker House Rolls became the most popular bread served at the hotel restaurant.
Popularity at the Parker House
Throughout the late 1800s, Parker House Rolls continued gaining acclaim and developing an elite reputation. The Parker House Hotel attracted numerous wealthy, high-society guests during this period. Members of influential Boston families, politicians, literary figures, and more dined on the signature rolls, enjoying their airy texture.
Some noteworthy individuals who likely tasted Parker House Rolls during visits to the hotel include:
- Ralph Waldo Emerson: American essayist, poet, philosopher
- Henry Wadsworth Longfellow: American poet known for works like “Paul Revere’s Ride”
- Charles Dickens: English novelist of works like “A Tale of Two Cities”
- Oliver Wendell Holmes: American physician, professor, and writer
- Theodore Roosevelt: Future American president who visited Boston frequently
In 1894, the inventor of Parker House Rolls—baker Henry B. Goodwin—passed away. But he left the hotel with an invaluable legacy: the recipe for these buttery, pillowy rolls. The Parker House continued serving its signature bread, cementing its status as an elite dining destination in America.
Proliferation Across the United States
While the Parker House rolls found early fame in Boston, it did not take long for word to spread to the rest of the country. As America expanded and travel increased near the turn of the century, more people journeyed to Boston and dined at the Parker House. Enamored by the bread, they begged the hotel for the recipe.
The owners closely guarded the secret recipe for many years. Baker Goodwin had never written down the exact measurements and instructions for his rolls. However, as demand grew nationwide, the Parker House eventually relinquished portions of the recipe to select chefs and bakers. This allowed Parker House rolls to be baked outside of the namesake hotel.
Slowly but surely, Parker House rolls began appearing across dining establishments in major cities. By the early 1900s, one could find them in restaurants and hotels in New York City, Chicago, Washington D.C., and more. The rolls maintained their status as a high-class bread, served to well-heeled patrons.
Here is a timeline of Parker House rolls expanding across the United States:
| Year | Parker House Roll Milestone |
|---|---|
| 1870s | Rolls invented by Henry B. Goodwin at Parker House Hotel restaurant in Boston |
| Late 1800s | Rolls served to elite clientele frequenting Parker House Hotel |
| 1900s | Recipe partially shared with select chefs and bakers outside of Boston |
| 1910s | Rolls appear on menus at high-end restaurants in major cities like New York and Washington D.C. |
| 1920s | Rolls reach height of popularity, considered a glamorous bread nationwide |
The Waldorf-Astoria
One of the most well-known locations outside of Boston to serve Parker House rolls was New York City’s Waldorf-Astoria hotel. When the ritzy hotel opened in 1893, its lavish banquets featured many dishes from the Parker House’s menu, including the famous rolls. Being able to enjoy Parker House rolls became a status symbol among New York’s upper class.
The Waldorf-Astoria had such success with the rolls that its owners tried to buy the recipe outright. However, the Parker House refused to fully relinquish their signature creation. This led to a “battle of the rolls” between the two hotels to see who could produce the superior recipe. While imitators arose, the original Parker House rolls maintained their acclaim.
Evolution to an American Staple
By the mid-20th century, Parker House rolls had become a beloved staple across all classes of American society. As the rolls spread from luxury establishments to more mainstream restaurants, they grew familiar to the general populace. Versions of the recipe were included in cookbooks, homemaker magazines, and women’s columns in the newspaper.
During the World Wars, Parker House rolls were a common presence at USO meals and charity bake sales supporting the war efforts. They graced holiday tables as a classic American comfort food. Their popularity rose so high that during World War II, commercial bread companies began producing frozen Parker House roll dough that housewives could simply bake at home.
The dough was also sold in refrigerated tubes that could be popped open and separated into ready-to-bake portions. This mass production allowed the bread to become a convenient staple in households across the country. Here is a table showing markers of Parker House rolls’ evolution into an American mainstay:
| Year | Parker House Roll Milestone |
|---|---|
| 1930s | Rolls included in American cookbooks and women’s magazines |
| 1940s | Mass production of frozen Parker House roll dough for home baking |
| 1950s | Rolls widely served at potlucks, school lunches, church events |
| 1960s | Refrigerated tube dough enters mass market for convenience |
| 1970s – Today | Parker House rolls remain beloved staple of American cuisine |
Thanksgiving Tradition
A key factor that cemented Parker House rolls into the American consciousness was their prominence at Thanksgiving feasts. The bread’s soft, pillowy texture and subtly sweet flavor profile made it the perfect accompaniment to turkey, gravy, stuffing, and the rest of the iconic Thanksgiving spread.
Passing a basket of warm, golden Parker House rolls became a cherished tradition at households across the country each November. For many American families, the holiday table is simply not complete without these iconic rolls. They are a nostalgic symbol of Thanksgiving itself.
Parker House Rolls Today
In modern times, Parker House rolls maintain their stronghold as a staple of American cuisine. They can be found in restaurants ranging from laid-back diners to white-tablecloth establishments. Home cooks across the country bake them to serve at family meals or give as gifts. The smell of freshly baked Parker House rolls wafting from a kitchen still evokes all the comforts of home.
So what gives Parker House rolls such lasting power? Their versatility is a key factor. The rolls can be served at breakfast, lunch, and dinner, suiting everything from soups to sandwiches. Their sweetness provides balance to savory dishes. The soft texture adds lightness to heavy comfort food meals. Parker House rolls also keep and reheat well, meaning they work for on-the-go snacks.
Beyond their culinary versatility, Parker House rolls are powerfully linked with tradition. For many Americans, biting into one brings back memories of childhood holidays, weekend family dinners, potlucks with neighbors, and more. They are a gustatory representation of hospitality and coziness.
Where to Find Parker House Rolls Today
Craving the taste of this historic bread? Fortunately, Parker House rolls are easy to find across the United States. Options include:
- Grocery store bakeries – many mass produce fresh Parker House rolls daily
- Frozen food aisles – ready-to-bake Parker House roll dough is widely available
- Restaurants – they often appear on bread baskets, lunch/dinner menus
- Online recipes – allowing home bakers to create from scratch
- Mail-order – some bakeries ship Parker House rolls nationwide
The Omni Parker House hotel in Boston also still serves its original, famous rolls, baked from the same recipe invented over 150 years ago. Visiting the iconic hotel offers a chance to taste the roll in its legendary place of origin.
Conclusion
Parker House rolls have come a long way from humble beginnings as excess dough in a Boston hotel kitchen. Thanks to their pillowy texture, versatility, and sense of tradition, they have become one of the most iconic breads in America. When serving these rolls, we pass on not just a recipe, but a culinary legacy harkening back to 19th century fine dining.
The story of the Parker House roll reminds us how food can transmit culture and experience. Each bite conjures memories, connections, and a sense of home. So next time you enjoy a Parker House roll, take a moment to appreciate the fascinating history in every fluffy, buttery bite.