Parker House Rolls

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First, I see a lot of comments about having to activate your yeast. You don't. Unless you suspect your yeast is old, you can toss it right into the ingredients and it will proof within the dough. Second, this recipe is high in hydration, but it is not impossible to work with. The wetter the dough, the more moist your rolls. Don't fiddle with the ingredients. Baking is an exact science and the recipe is meant to be followed to the letter. If you don't, you will get different results and may unfairly critique the recipe.

Make sure you are using only the yolks and try to bring your yolks to room temperature. A longer rise develops the best flavor, so don't worry about how long thet take to rise. Try using plastic wrap over your dough, setting it under a warm light or simply in the oven with the oven light turned on.

Great recipe Alton. I very much appreciate the use of weights vs measures. It is the only way to bake good quality breads.

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These were some of the best rolls I have ever tasted. I have not tried the recipe where you can freeze them and heat them later but I am looking forward to it. Also in the recipe where it says "place the rolls top side down", I think what this means is to rest them on their side so the folded part (or the mouth as I like to call it is facing out. I took it literally and put the mouth facing down ad it did not turn out anything like the picture. They were still very yummy and 5 of us finished them off in one night. The recipe gave me about 18.

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Rolls are GREAT but time to rise twice take 5 hours...

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I'm making these for the second time as I write this. In the past, I have only made bread from scratch a couple of times, using the recipe for wheat bread that came with my stand mixer. I love to cook, but I don't consider myself an expert. I would have classified this recipe as moderate, rather than difficult. The most "difficult" thing about it is waiting the 2-3 minutes after they come out of the oven to eat them! The last time, I should have allowed more than an hour for the first rise (it's winter. Other than that, they were perfect. I read the other reviews and I didn't see any that said they tried with whole wheat flour. Would this recipe not work with whole wheat flour - or would I need to adjust the amount? Thanks, AB, as always!

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These are AMAZING! The best rolls I have had ever! They really aren't hard to make it just takes time. You do need to activate the yeast before you add it to the dough. My dough was slightly to wet so I did add a little flour.

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these are wonderful! they were definitely easier than I thought, but since it's winter my rise times were much longer. Not a problem, as long as you have patience you will be rewarded!

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Not very difficult at all, although I found I had to add more flour than the recipe calls for (even though I did weigh the original amount. I also only had skim milk, so I threw in a couple of tablespoons of buttermilk powder - that gave them a nice, but subtle, tang. I did not proof the yeast, and I also found the first rise did not do too much. However I let the second rise go a little longer and the rolls puffed up very nicely. A big hit at Thanksgiving this year. Will definitely make them again.

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Great Rolls! Not as hard as the rating gives if you have the time to be coming back and forth. The only thing that was not clear in the recipe was that the yeast should be activated (meaning soak in warm sugar water first before adding. I did not and it took my dough 3 hours to rise for the first rise.

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I've made these twice now. The first time I foldeded them over with butter inside the dough and they were really tasty. I made these again last night and instead of folding them I arranged them in a circle in my largest cast iron skillet and smothered them with butter before baking. These again were absolutly tasty! Very light, soft and buttery. The best!

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The rolls were very good and my family had nothing but good things to say about them. Like with most dough recipes, you sometimes have to play with the amount of flour (more or less. In this case as it was mixing up I could tell it needed a little more so I added it.