The Parker House Hotel in Boston began making these petite, buttery rolls in the 1870’s and since then this iconic recipe has inspired generations of devotees to make their own. As of late, we have been obsessing over Half-Baked Harvest’s easy Parker House roll method, so we had to give it a try ourselves. The Goodtaste version is layered with nutty parmesan cheese and fruity cracked black pepper, but still has the subtle sweetness and rich, pillowy texture that you expect from a traditional Parker House Roll. We use Rapid Rise yeast for ease, but we’ve also included instructions below if you only have active dry on hand. Serve these sweet-and-savory rolls alongside your holiday roast or with homemade soup on a chilly weeknight. Don’t be intimidated by this recipe—it’s a great introductory bread for novice (or impatient) bakers. We use a stand mixer here for ease, but you can also knead the dough by hand. Just be careful not to overwork your dough or it will be stiff.