Recipe Image

Rosemary-Chive Parker House Rolls

  • 30 m
  • 2 h 15 m
Diabetic Living Magazine
“Parker House rolls were invented in Boston in the late 1800's, when they were served at the historic Parker House Hotel. Their unique crescent shape is formed by flattening a ball of dough in the middle and then folding it in half. This recipe uses mashed potatoes, rosemary and chives in the dough. Because it freezes well, you can make the dough ahead and bake the rolls when it's convenient.”


    • 3 to 3½ cups all-purpose flour
    • 1 package active dry yeast
    • 3 tablespoons snipped fresh chives
    • 1 tablespoon snipped fresh rosemary
    • ¾ cup water
    • ¼ cup butter
    • 1 teaspoon sugar or sugar substitute (see Tip)
    • ½ teaspoon salt
    • 1 egg
    • ¼ cup mashed potatoes
    • 3 tablespoons butter, melted


  • 1 In a large mixing bowl, combine 1 cup of the flour, yeast, chives and rosemary. In a small saucepan heat and stir water, ¼ cup butter, sugar and salt until warm (120°F to 130°F) and butter almost melts. Add butter mixture to flour mixture. Add egg and mashed potatoes. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Use a wooden spoon to stir in as much of the remaining flour as possible.
  • 2 Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour).
  • 3 Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Grease two large baking sheets; set aside. Roll dough to ¼-inch thickness. Use a floured 2½-inch biscuit cutter to cut into rounds. Brush with some of the melted butter. Re-roll scraps as necessary.
  • 4 To shape rolls, fold dough rounds in half, making the crease slightly off center. Place rolls, larger halves on top, 2 inches apart on prepared baking sheets. Cover; let rise until nearly double in size (about 30 minutes).
  • 5 Preheat oven to 375°F. Lightly brush tops of rolls with the 3 tablespoons melted butter. Bake for 12 to 15 minutes or until golden. Serve warm.
  • Tip: If using a sugar substitute, choose from Splenda(R) Granular or Sweet 'N Low(R) bulk or packets in place of granulated sugar. Follow package directions to use product amount that's equivalent to 1 teaspoon granulated sugar. Nutrition analysis per serving: same as below except 74 calories.
  • To make ahead: Prepare and bake rolls as directed. Cool completely. Place in an airtight container; cover. Freeze up to 1 month. Thaw at room temperature for several hours. To reheat, wrap rolls in a single layer in foil. Heat in a 350°F oven for 10 to 12 minutes or until warm.
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