Parker House Rolls

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OK - I altered the reciped on my third preparation and it made lighter and fluffier rolls. I proofed the yeast differently: I used the 1/2 cup warm water but only a teaspon of sugar and let sit for 5 minutes. This time the yeast really bloomed (going by the recipe, it never did. I also let them sit on the pan for about 40 minutes for a second rise before freezing. HUGE improvement!

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BEST. ROLLS. EVER. I have a cold house and had to let the dough rise for 3 1/2 hours. Next time I will put them in a warm oven. I also let them rise again for about 30 min after making individual rolls and before baking. This makes them less dense. Really worth the bit of time (mostly hands-off time, though! and effort.

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These rolls were absolutely to die for! I have made them twice and will be making them again for Christmas. Everyone loved them! I'm going to try a couple of variations and make one batch as garlic/cheese rolls and maybe another version for cinnamon rolls.

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I made these rolls for thanksgiving and everyone loved them. I thought they where easy to make and did not take to long to do.

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A few small changes may result in lighter rolls for some folks...mine came out light and fluffy when I did this:

1. Let the yeast (I used 3 teaspoons bloom in 1/2 cup warm water and one teaspoon of sugar. Once it has doubled in size add 1/2 cup sugar and the flour.

2. Once you have made the rolls into the shape you want (I made mine cloverleaf...you don't have to use the Parker House style let them rise in the pan for about 30-45 minutes THEN bake them. This recipe omits the important step of a second rise.

These two changes I think make the rolls much lighter.

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These are time consuming, but well worth every minute! I first made them for a Thanksgiving meal with friends, and received more compliments than any other dish or item I have prepared ever before. They are buttery & amazing- yes, they are heavy/dense, but what is wrong with that? These rolls are a treat, not something you'll eat every day, so why not endulge?! Enjoy:

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I will never buy Dinner rolls again. They are devine. Bon Apetite

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I love these rolls! I had problems with the yeast at first, but then I used a thermometer to make sure the water was 110-120 degrees. I had been using 95 degree water! With the thermometer, it turned out perfectly.
24 of them is a perfect number for a hungry family like mine. Everybody ate at least two at Thanksgiving. They are slightly sweet and very tender. Also, the way they pull apart is perfect and fun.

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These rolls are amazing. Everyone that has had them, has requested the recipe. One of my dinner guests even said "This is the best thing I've ever held in my hands," his wife was slightly offended, but she to later asked for the recipe. I agree that these rolls are very dense and heavy, but that is what a good homemade roll should be like. I have used this recipe for sweet roll dough and they are also fantastic. I would highly recommend this recipe if you are a fan of homemade rolls

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I made these for Thanksgiving. At first I was afraid that I made too many, but within an 2 hours the entire batch was gone. lus tons of compliments on how good they were