Parker House Rolls

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I tried this recipe twice, The first time I was in my grandmother's kitchen and the dough was very sticky. The second time was in my home kitchen. I weighed both the dry and wet ingredients and the dough turned out much better. It was not near as sticky.

I love the recipe.

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mine was wet as well But I turn it out on to a floured board divided them up I did not make little balls I just flatten each one at a time put in a piece of butter and let them rise and they are great and I will make it again. Oh and I used instant yeast and didn't heat milk.

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This recipe was perfect using the amount of flour prescribed. It may be a matter of egg size or type of flour used, maybe? I know when I use bleached all-purpose flour instead of unbleached I always have to use extra.
I thought these were the perfect dinner roll, really! Just delicious.

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sorry to hear the reviews. I watched the episode and really followed what he did. The recipe just cant compare to the actual demo. This is the easiest bread dough that I have ever worked with. thanks for a special Easter treat for my family!! I think it is really important to get the temp right or the yeast just wont perform. I stick a probe in it, as well as egg yolks, so they wont cool it down. Thanks AB. My husband adores you, and if i am being honest I learned more about food prep from you than from my mom (who was a good baker!

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I have made a bunch of AB's recipes in the past, and this one did not disappoint. My rolls were made exactly to the recipe and were 100% perfect. I would definetly make these again.

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Wow. Just wow. Better than any rolls I've had in a restaurant. They are worth the time investment, and I agree with the person below who said the recipe works fine as is without more flour. It never occurred to me to make my own rolls from scratch. I will definitely make more bread now that I know how good homemade can be!

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These were delicious! The smell when they are baking is AMAZING. My dough was not wet at all, I followed the directions exactly and I did not need to add flour. It took longer for the dough to double but it was cold and rainy when I made them, so no surprise there. They have a subtle sweetness but they're not dessert-y, and you don't need to butter them once they're on the table. The leftovers were still good 2 days later. The person below who said it could not have possibly worked with that amount of flour is wrong, sorry I do not mean to be confrontational, but I followed the directions and it worked fine. Maybe a difference in climate or elevation made the difference, or maybe the dough was not given enough time to rest in the bowl to absorb the moisture? I have never had a Good Eats recipe mislead me, that is why I made the time investment on this one. My patience was rewarded. :

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Yes, I agree with the writers. The dough was far to wet. I had to add more flour. It couldn't have possibly worked for him with the amount of flour he said to use. When I added more flour, the results were what I expected, however, the rising time was almost two hours. They did not rise as quickly has he stated in the recipe.

I don't ususally cook Alton's recipes because usually people who bring food down to a science usually can't cook. When everything has to be just right, their food usually isn't good. I would make these again. I would just add more flour.

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These were really good. I used the par-baking directions and they were rich and yeasty and smelled amazing. It took my dough about 2 hours to rise the first time, probably because my kitchen was really cold. I make a lot of bread so that was not a surprise. Photo on flickr; FN not allowing links, so paste this in once on flickr: photos/honeywhite36/5644101993/

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This one really tanked for me. Odd, usually AB's recipes are foolproof. I bought brand new yeast, perhaps my flour was too old? Or my kitchen too humid? The dough was much too sticky and wouldn't come away from the bowl, so I added a little extra flour, maybe that's why? It didn't double in the hour allotted, so I gave it two. It also didn't proof in 40 minutes, it took about 90. Even after I baked them, which also took twice as long, they came out sort of flat rather than puffy. They're OK.