Twelve: A Taste of the Seasons in Portland, Maine

A Restaurant That Tells Time: Twelve and The Parker House Rolls

Portland Maine is a city that’s famous for food. You can find a hundred amazing places just by walking down the street. I was on the hunt for a place that felt really special. A place that told a story. I found it in a stunning old brick building right on the water. The name on the door was simple and beautiful. Twelve.

Just the name itself felt like a poem. It was so elegant and mysterious. I had to know what it meant.

Walking inside was like stepping into a work of art. The room was gorgeous. It had a modern clean feel but it was also incredibly warm and welcoming. You could feel the history of the old building all around you. It was the kind of place you walk into and just know you’re in for a special night.

I settled into my seat just taking in the beautiful room. The first thing that came to my table was a basket of Parker House Rolls.

And I have to stop and tell you about these rolls. They were a complete revelation. A little cluster of perfectly golden brown glossy domes. They were still warm from the oven. I pulled one away from the others. It was as light as a cloud. I took a bite. The outside had a tiny bit of a crust that gave way to the most tender pillowy inside I have ever felt.

They were buttery and a little sweet. They were served with a beautiful creamy butter that was sprinkled with sea salt. They were a perfect simple thing made with an incredible amount of love.

Food this perfect always has a brilliant idea behind it.

I got to talking with my server. I said “I have to ask. These rolls are a work of art. And the name of this restaurant is so beautiful. What is the story of Twelve?”

A big passionate smile lit up his face. “It’s the whole story” he said.

He explained that the name Twelve is the entire philosophy of the restaurant. It represents the twelve months of the year. It’s a promise. A commitment to cook with the seasons. A celebration of the ingredients that Maine has to offer right now in this very moment.

He said the menu at Twelve is always changing always evolving. It tells the story of the year in Maine one plate at a time.

And just like that the whole beautiful restaurant came into perfect focus.

The name Twelve is a promise. And my perfect Parker House Rolls they were the introduction. A timeless classic made with the best ingredients and the most incredible skill. They were the foundation of quality that the whole restaurant is built on.

I left Twelve feeling like I had found so much more than a restaurant. I had found a culinary calendar. A place that celebrates the beautiful story of the seasons. It’s a truly special place and an absolute treasure.

Crafting That Perfect Roll at Home

Those Parker House Rolls at Twelve were so perfect they haunted my dreams. I became determined to bring a little bit of that magic into my own kitchen. Making them is a journey but it’s one of the most satisfying kitchen adventures you can take.

It all begins with a little bit of warmth. I start by gently heating some milk in a saucepan just until it’s steamy. Into that warm milk goes some butter and sugar to melt. Then you let it cool down until it’s just lukewarm. This is where you wake up the yeast watching it bloom and get foamy which is a little bit of kitchen magic right there.

Once the yeast is ready I mix it with the flour and a bit of salt. The dough comes together into a rich sticky beautiful mess. Then comes the real work the kneading. For about ten minutes I work the dough until it transforms from a lumpy ball into something smooth and soft and alive. It’s a workout but it’s worth it.

Then the dough gets its first long nap tucked into a warm spot until it grows to double its size all puffy and proud. After its rest is the fun part the shaping. I roll out the dough and cut out circles like biscuits. The secret to that classic Parker House fold is to press a little indent in the middle of each circle with the back of a knife. Then you brush one half with melted butter and fold it over. This little pocket of butter is what makes them so special.

I nestle the folded rolls snugly together in a baking pan and let them have one more short rest where they get all puffy and cozy with their neighbors. They go into a hot oven and the whole house starts to smell like a bakery. When they come out a perfect deep golden brown the final and most important step is to brush them generously with more melted butter. This is what gives them that beautiful irresistible sheen.

Pulling apart that first warm pillowy buttery roll is a moment of pure triumph. It’s a taste of that special night in Maine a perfect cloud of comfort you made with your own two hands.

Chef’s Notes: Boston Butter Rolls

• Warm milk gently to 80–90°F – This activates yeast without killing it. Use a thermometer or test with your fingertip—it should feel just warm, not hot.

• Mix dry ingredients thoroughly before adding wet – Even distribution of yeast, sugar, and salt ensures consistent fermentation and rise.

• Knead until smooth and elastic – Whether by hand or mixer, proper gluten development is key to a soft, airy crumb. The dough should bounce back when pressed.

• Let dough rise until puffy, not necessarily doubled – This gives the yeast time to develop flavor and structure. A warm, draft-free spot works best.

• Brush melted butter before folding and after baking – This creates signature buttery layers and a glossy finish. Don’t skip either step.

• Shape rolls with a slight fold – Folding ½” from one edge mimics Parker House style and helps trap steam for extra fluff.

• Proof until rolls are puffy but not over-expanded – Over-proofing can cause collapse. Look for soft, rounded tops that spring back gently.

• Bake until golden and set – Rolls should sound hollow when tapped and have a rich, golden crust. Brush with butter immediately for sheen.

• Add herbs or cheese for variation – Rosemary, thyme, or shredded cheddar folded into the dough adds savory depth.

• Freeze individually for easy reheating – Wrap cooled rolls and store up to 2 months. Reheat at 325°F for 10 minutes until warm and soft.

FAQs: Boston Butter Rolls

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