Uploaded July 2023 | Updated September 2026, 9 hours ago
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These rolls are named after the Boston hotel where they were invented. Despite being from the north, they make truly excellent rolls for pulled pork (or, I imagine, beef brisket though I have not tried that yet). Properly made, they are light, fluffy, buttery with a delicately crispy crust.
This recipe calls for instant yeast; increase by 25% to use active dry yeast, which requires proofing. If using instant yeast, make sure it is still alive! We made this recipe 3 times before it rose properly because as it turns out our instant yeast had died. Even improperly-leavened these rolls were pretty good, but they’re much more convincingly rolls if the yeast works properly.
The first proofing step calls for 90 minutes, but it really depends on your room’s temperature. We live without air conditioning and the day we shot the video was hot, and so proofing really finished in more like 75 minutes. The dough did not behave as well after overproofing, but a more thorough punchdown might have fixed that problem.
Makes 16 rolls.
Equipment:
• 9”x13” baking pan or quarter sheet pan
• stand mixer recommended, with dough hook attachment
Ingredients:
360 g AP flour ~3 cups; weigh the flour for best results
1/4 cup potato flour or 3/4 cup of flakes
3 Tbsp sugar
2 1/2 tsp instant yeast or 3 Tbsp active dry, but probably 1 packet is enough
1 1/4 tsp salt 3/4 tsp if using Morton’s/Windsor
3+4 Tbsp butter room temperature; divided
1 cup milk room temperature
1 ea egg room temperature; large
Procedure:
1. Combine all dry ingredients together in the mixer bowl and mix well.
2. Add 3 oz of the butter, along with the milk and egg.
3. Allow the mixer to run on its lowest setting until the dough starts to come together, then switch to the next setting up and allow it to knead the dough for 8 minutes, or knead 10 minutes by hand. Don’t forget to flip the dough ball over during mixing and ensure that all stalled ingredients from the bottom of the bowl are incorporated.
4. The dough will become coherent and pull away cleanly from the bowl on all sides.
5. Cover the dough with a clean towel and let it rise in the bowl for about 90 minutes, to not-quite-double in size.
6. Butter the baking pan with some of the 4oz of butter remaining.
7. Turn the dough out, and if there was any chance of overproofing, punch it down thoroughly by folding it in thirds twice, on different axes.
8. Divide the dough in half, returning half to the bowl while working with the other.
9. Spread the dough out with fingers to about 8”x12” and from the last 4oz of butter, apply a thin layer of either soft or melted butter.
10. Cut the dough in half lengthwise, then fold edges toward the center but just shy, leaving the bottom layer slightly exposed.
11. Cut the folded strips in half, and the halves in half, to get 8 total pieces.
12. Turn each piece upside down as it goes into the buttered baking pan.
13. Repeat from step 9, to get a total of 16.
14. Preheat the oven to 350F.
15. Allow the pan of rolls to rise once again, for up to an hour, but for us 45 minutes was sufficient.
16. Place in the center of the oven for 20-25 minutes, turning halfway if your oven requires that.
17. Brush the rolls with melted butter when they emerge from the oven, and then allow to cool fully.
18. Uneaten rolls may be frozen to preserve their freshness.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
These rolls are named after the Boston hotel where they were invented. Despite being from the north, they make truly excellent rolls for pulled pork (or, I imagine, beef brisket though I have not tried that yet). Properly made, they are light, fluffy, buttery with a delicately crispy crust.
This recipe calls for instant yeast; increase by 25% to use active dry yeast, which requires proofing. If using instant yeast, make sure it is still alive! We made this recipe 3 times before it rose properly because as it turns out our instant yeast had died. Even improperly-leavened these rolls were pretty good, but they’re much more convincingly rolls if the yeast works properly.
The first proofing step calls for 90 minutes, but it really depends on your room’s temperature. We live without air conditioning and the day we shot the video was hot, and so proofing really finished in more like 75 minutes. The dough did not behave as well after overproofing, but a more thorough punchdown might have fixed that problem.
Makes 16 rolls.
Equipment:
• 9”x13” baking pan or quarter sheet pan
• stand mixer recommended, with dough hook attachment
Ingredients:
360 g AP flour ~3 cups; weigh the flour for best results
1/4 cup potato flour or 3/4 cup of flakes
3 Tbsp sugar
2 1/2 tsp instant yeast or 3 Tbsp active dry, but probably 1 packet is enough
1 1/4 tsp salt 3/4 tsp if using Morton’s/Windsor
3+4 Tbsp butter room temperature; divided
1 cup milk room temperature
1 ea egg room temperature; large
Procedure:
1. Combine all dry ingredients together in the mixer bowl and mix well.
2. Add 3 oz of the butter, along with the milk and egg.
3. Allow the mixer to run on its lowest setting until the dough starts to come together, then switch to the next setting up and allow it to knead the dough for 8 minutes, or knead 10 minutes by hand. Don’t forget to flip the dough ball over during mixing and ensure that all stalled ingredients from the bottom of the bowl are incorporated.
4. The dough will become coherent and pull away cleanly from the bowl on all sides.
5. Cover the dough with a clean towel and let it rise in the bowl for about 90 minutes, to not-quite-double in size.
6. Butter the baking pan with some of the 4oz of butter remaining.
7. Turn the dough out, and if there was any chance of overproofing, punch it down thoroughly by folding it in thirds twice, on different axes.
8. Divide the dough in half, returning half to the bowl while working with the other.
9. Spread the dough out with fingers to about 8”x12” and from the last 4oz of butter, apply a thin layer of either soft or melted butter.
10. Cut the dough in half lengthwise, then fold edges toward the center but just shy, leaving the bottom layer slightly exposed.
11. Cut the folded strips in half, and the halves in half, to get 8 total pieces.
12. Turn each piece upside down as it goes into the buttered baking pan.
13. Repeat from step 9, to get a total of 16.
14. Preheat the oven to 350F.
15. Allow the pan of rolls to rise once again, for up to an hour, but for us 45 minutes was sufficient.
16. Place in the center of the oven for 20-25 minutes, turning halfway if your oven requires that.
17. Brush the rolls with melted butter when they emerge from the oven, and then allow to cool fully.
18. Uneaten rolls may be frozen to preserve their freshness.
Music: bensound.com/royalty-free-music
