Parker House Rolls

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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.

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First batch turned out good but a little overcooked (I cooked it for 16 minutes. Next time, I'll keep an eye on them and check them at 12. Other than that, the recipe was easy to follow. A little time consuming (having to wait for the dough to rise multiple times, but it's well worth it!

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Made these at Thanksgiving and Christmas for the last few years. The family raves and demands more. Part of the key is to keep the dough a bit on the light side when first mixing in the first 2 cups. Then use only enough flour while kneading to keep it from getting really sticky. Incredible!

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These rolls are great! So soft and definitely buttery. But if you like a little more flavor use salted butter. They were easy to make, although someone who has never made any bread type product may not have the eye to notice when enough flour has been incorporated. With the high humidity here in Hawaii, Iadded much more than 6 cups of flour! My rolls came out great even though I messed up and added the butter after I added the water!

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You forgot to add water to the ingredient part!!!!

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I was totally intimidated about making rolls for Thanksgiving Dinner! I started the recipe the night before and got to the second rise and left them in the fridge overnight. I pulled them out of the fridge about 30 minutes before I baked them just to bring them closer to room temp. They turned out beautifully!!! Perfectly soft and so incredibly delicious! I could not have been more pleased. Oh and I ran out of AP flour and had to use whole wheat pastry flour for the kneading process, still turned out incredibly tender so next time, I'll try to sub in more whole wheat pastry flour to get more whole grains in. Try this recipe...if you follow it exactly, you will NOT be disappointed!!!!

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I am baking these to take to Thanksgiving this year. I par baked them and cooked one fully so I could try it. The outside burnt before the middle was fully cooked. The instructions were confusing sometimes and not using a mixer meant very hard work. They turned out fabulouse. I have never tried to make rolls before but these turned out flavorful, light, and fluffy. I may have to adjust the temperature when I bake the rest of them fully, but I highly reccommend making these rolls. This recipie made fifty rolls for me so there will be plenty of leftovers.