One of the earliest examples of dinner rolls can be found in ancient Egypt. The Egyptians were skilled bakers, and they made small, round breads that resembled modern dinner rolls. These breads were often leavened with natural yeasts or sourdough starters. During the Middle Ages in Europe, bread played a vital role in the daily diet. Bakers developed various types of bread, including rolls, to cater to different preferences and occasions. Dinner rolls, also known as "manchet" or "manchets," were made with fine white flour and were typically softer and lighter than other bread types. These rolls were consumed by the upper classes and were considered a symbol of wealth and status. As European immigrants settled in North America, they brought their culinary traditions, including bread-making techniques. Dinner rolls became a staple of American cuisine, particularly during Thanksgiving and other festive occasions. The iconic Parker House Rolls, named after the historic Parker House Hotel in Boston, gained fame in the 19th century. These rolls were soft, buttery, and folded in half before baking, creating a distinctive shape. In this recipe we use technique borrowed from Japanese milk bread that uses something called a tangzhong, cooked paste made from flour, milk, and water that, when added to a dough, increases the ability of that dough to hold onto moisture.
Interestingly, in this recipe we use technique borrowed from Japanese milk bread that uses something called a tangzhong, cooked paste made from flour, milk, and water that, when added to a dough, increases the ability of that dough to hold onto moisture.