Sometimes classic favorites deserve a new twist. In this recipe from chefs and Little Donkey owners Ken Oringer and Jamie Bissonnette, golden-brown rolls are stuffed with Chinese sausage and scallions. The rolls are buttery, light and airy, with a surprising burst of flavor.
The recipe was inspired by the original Parker House roll created in the 1870s, which was named after the popular Boston Omni Parker House hotel, still open today. Since the hotel is just a few blocks away from bustling Chinatown, Oringer and Bissonnette wanted to combine the two iconic city locations into one dish. As Oringer says, it's the "perfect dish for our menu, because everyone loves Parker House rolls in Boston where they were invented."
Stuffed Parker House RollsRecipe adapted from Little Donkey, Cambridge, MA
Yield: 16 rolls
Prep Time: 30 minutes, plus 1 hour and 30 minutes of proofing time
Cook Time: 30 minutes
Total Time: 1 hour, plus 1 hour and 30 minutes of proofing time