Parker House Rolls

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THIS recipe ... delicious texture. aroma and flavor...for butter, jelly, etc B U T...
another FoodTV recipe with Alton Brown...we use grocery store puff pastry...follow recipe directions with buying puff pastry, cutting, arranging so-many pieces...putting into muffin pan....baking per FoodTV show directions...
Long explanation for genuine baker. FoodTV teaches us per Alton HOW to make parker rolls. TERRIFIC!
Annie, Fremont. CA

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I made rolls today the were delicious!!!

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These are so....delicious!! There is a hint of sweetness and dipping both sides in butter before before baking is what makes them taste even better!

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Love love love!!! Follow the directions, read the recipe before you start, have good yeast and this recipe will turn out light fluffy and delish. I do recommend using real butter not margarine. The flavor difference is amazing!! Thanks Bobby for giving me my grams recipe that she never wrote down and is now unable to tell us or show us how to make them. This recipe has been a family tradition for years and now we have it back!

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This should have been a 5-star review but the food stylist ruined it for me. Do not arrange your pan like the picture without adjusting the cook time. They ended up doughy in the middle and I was too short on time to leave them in the oven any longer. My first batch was ruined, but when cooked through they are absolutely delicious!

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Delicious. It made more rolls than we needed, so I made half of them "brown and serve" by taking them out of the oven after about 10 minutes (when they were firm and just ready to begin browning, then I cooled them completely and froze 12 at a time in gallon-size freezer bags. To heat, defrost the rolls in the bag on the counter and then bake in a 350 oven for about 10 minutes or until golden. Happy baking, everyone.

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Made these for the first time today. I followed recipe for the most part, except I used salted butter. Also, when making bread, I don't measure the flour when adding to starter dough, just use enough to bring the dough to a nice texture, not sticky. Also, I skipped the step of raising the dough once the rolls were cut and buttered, and they still turned out very nice and light. I assume they would have been even lighter if I had let them raise, but I didn't have time! Next time I make them, I'll do that and see what the difference is. These rolls are TASTY and DELICIOUS!!!

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This is the best white bread recipe I have used. I did use 7 cups of flour instead of 6 and less butter because I sprayed the pans with cooking spray. I also reduced the baking time by a few minutes. I made cloverleaf rolls, as recommended by another reviewer, and the traditional Parker House variety. I also made Parmesan-Basil rolls which were yummy, as well. My kids, who are my harshest critics, loved these and ate them up! I am considering using it as a mock French loaf next. I accidentally posted this to Alex G's recipe which I haven't tried so I flagged that one. This is the correct review/recipe. Oops, first time!

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Very good bread! I'm nearly sure this is the same Parker House recipe my mother had me use when I first started baking bread -- let's just say "several decades ago." So good, so easy! I use salted butter and about-6 1/2 cups flour. (Remember, the more humid the day, the more flour you'll need. I also used the dough hook of my stand mixer rather than kneading by hand. The only other thing I did differently was that instead of rolling the dough and cutting it, I divided it into 24 portions and then divided each of those into 3 pieces. I rolled each of those pieces into balls and placed them in a greased muffin tin. I brushed each with melted butter, let them rise again for about an hour, baked them for about 15 minutes, removed them from oven and brushed again with melted butter. Beautiful cloverleaf rolls -- and of course, delicious!

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To Memphisfamily: If you will notice, Bobby credited the recipe "courtesy Omni Parker House Hotel, Boston, Massachusetts".The episode was also entitled "Historic Boston". Check your facts before you start throwing flour. I made these rolls and they are outstanding. Thanks to Bobby for bringing the Omni's recipe to us.