Parker House Rolls

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This recipe is outstanding! I have been looking for years for an easy and tasty dinner roll. This is it. I agree that adding the fat at the end seems to make a big difference in how they turn out. I weighed all of my ingredients and the recipe is 100% on the money! 15 oz of flour by weight was ideal to make a sticky dough. I turned the dough onto the counter in a minimal dusting of flour to form a ball and it was perfect! After I formed the rolls I had to leave and couldn't get them baked. I was gone around three hours. The rolls had done more spreading than rising (my fault but they baked up in ten minutes and were soft and so tasty! I highly recommend this recipe with NO changes! To the person who thinks people who use science in their recipes aren't the best cooks: Rolls are baked. Baking IS a science. Alton Brown is "The Man" both as a cook and a food scientist!

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The method of omitting the fat to allow gluten formation is the best tip I've gotten on how to make rolls. I messed up and forgot about the eggs the first time around and had to mix them in at the last minute, but these were still the softest rolls I've made thus far. Alton Brown's recipes are always spot on.

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Note: To clarify, 15 ounces of flour is by weight not volume.

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I use this dough to make homemade pocket sandwiches, which are perfect for my family that doesn't have time to sit and eat lunch. I divide the dough into 6-8 portions, roll it out, put some lunchmeat and cheese in the center, fold it over, and bake. They freeze well, reheat in a minute or so in the microwave, and taste amazing! Plus, it saves my family from eating fast food because they are in a hurry.

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These had really great texture, but I forgot the salt. I think they would have been awesome if I hadn't made that mistake. I think these will be my new roll for holidays. Not difficult but time consuming. Thanks, AB.

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As a huge fan of dinner rolls, I was eager to try out this recipe, and I have to admit that it did not disappoint.

Aesthetically speaking, my rolls didn't brown as nicely as the Good Eats ones, but that's most likely an issue with my oven rather than the recipe.

Taste and texture, though, the rolls were spot on. That toothsome feel and taste of life that yeast breads provide is second to none. Combine with that the richness of the butter and dairy, and the flavor is aces.

Assembly is a bit of a pain, but the assembly of all yeast breads is a pain when you don't have a stand mixer. But with the necessary effort and proper procedure, these rolls come together reasonably well.

The end result: My family scarfed these down. My little cousin labeled them dessert biscuits because they tasted so good. I explained to him that they weren't biscuits, but kids will be kids.

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15 ounces of flour by weight was way off. 15 ounces by volume was fine. Alton, you are always so precise. Tell us which one you are using. Thanks. Ken

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The Day before I watched Roll Call, I made Parker House Rolls from a cookbook. They were small, not very good to look at and almost just as bad to eat and I am a pretty damn good cook and baker, but who would have known at that time that the next day I would watch Roll Call by my hero Alton Brown! Well, I went to making a new batch according to his direction and when they came out of the oven I felt like the Next Food Network Star! They were so good! They rose nicely, the taste was that of a 5 star restaurant and I was sharing them all over the neighborhood!! Thank you Alton for setting my rolls straight!!

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I too had to add flour. 1/4 cup to be exact (4 Tbls. I checked my scales and a pint of water is a pound. I used X-large egg yolks instead of large or medium. Before the addition of the flour, the dough was closer to batter. Unfortunately my yeast was cold when added and so were the eggs. I didn't have a lot of problem with the rise time as I was on a schedule and it was what it was. The proof didn't go off as well either. With all that, they were fairly tasty and I will make them again. I think next time I will try the Black Skillet that was talked about earlier also, that sounds extra tasty!

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OMG these took me forever to make, but were soooo worth it(plus I made 2 batches. I made the brown and serve rolls, but had to bake up a few to try and they disappeared quickly. Will definitely be adding this to my recipe box!!