Parker House Rolls

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These turned out great. I did leave the rolls to rise in the fridge over night and took them out an hour before baking. They have a wonderful flavor. I used bread machine yeast and didn't have any trouble with them rising.

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I found these rolls to be too dense. They were so sticky to try and shape into anything but a big blob even with lots of extra flour. I do bake quite a bit, but this recipe will not be going into my must have recipe file. Maybe I will have better luck with someone else's recipe.

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Not as difficult as I would have thought for not making breads very often. I let it rise 2 1/2 hours and I think I will do it a little less next time so the dough isn't so big. So tasty! be generous with the butter and salt at the end, it totally makes it!
I didn't find them dense at all.

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I followed the recipe for these rolls to the letter and they came out like bricks. The outside crispy and the inside almost raw dough. They look nothing like the picture in the magazine. I talked to an expert in baking and she said the directions for blooming the yeast seem off. Too much sugar? Not warm enough? The dough needed to be kneaded longer prior to placing in a butter lined bowl.

I may try these one more time with the ingredients halved but if they come out the same way, never again.

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Fabulous recipe! I have been known as the yeast killer forever.....so I thought I would give Alex's recipe a try. Easy to follow directions made dough preparation "cake". It was hard waiting for them to get out of the oven before devouring!!! The key to my success was slowing down and taking my time. These rolls will be on our favorites list for years to come!

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I absolutely love these rolls; have made them three times in two weeks. Perfect for dinner, soup, or even toasted with jam for breakfast. My yeast didn't bloom, but I used it anyway and they came out perfect. The dough is a bit sticky, but who cares! They are dense. And they are delicious! I'm looking forward to making my next batch for Thanksgiving next week! YUM!

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Okay, baking is not my area of expertise, but these ARE labeled "Try this at home". After my third try with the yeast (I didn't know enough to cut the sugar and add the rest later I decided to go ahead with the recipe even though the yeast didn't bubble or foam. The dough rose beautifully, definitely doubled in volume, but my end results were as many of the reviewers.....heavy, dense, and not very much taste. Needed more salt in the dough or more yeast for flavor (although it did rise without a problem, I don't know. They are pretty, though!

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I wish these would have turned out "better." I tested these for Thanksgiving dinner and I am so glad I did. The sugar reduced the temp of the water so much that the yeast would not bloom. When cutting the rolls, the instructions say to slice crosswise into 12 strips, then put into three rows (of 8 in the picture, this means that each side must be cut into 12 strips, and NOT 12 strips total, you should really end up with 24 strips to get 3 rows of 8 rolls. Cutting only 12 strips made these rolls HUGE. Also they were VERY DENSE. Maybe this had to do with the large strips. The recipe could have used more salt as well, inside the dough mixture.

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I loved this recipe! Was simple to make and rolls were very tasty. Kind of heavy, but they were great. Making the dough again tomorrow and freezing the rolls for Thanksgiving.

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This recipe was great! I agree with others that have said this is not a "light" roll. It is dense, but I did enjoy the flavor. However, I did have trouble with the yeast blooming, but everything turned out alright in the end.