Parker House Rolls

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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.

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Lovely, lovely, soft dough. The reviewers who had problems had bad yeast or bad temperatures-no offense, but dismiss those reviews! These are splendid.

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I made two batches of these rolls yesterday for a luncheon. They are so light and buttery! I'm going to try this dough for other rolls. They will melt in your mouth!!!

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The dough rose beautifully, the finished product looked gorgeous, but they just tasted strange -- oddly tangy and sour. My 7th-grader asked if there was wine in the dough. Maybe they needed less sugar? more salt? I would try them again if I knew how to correct the flavor!

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These rolls taste just like the ones my grandma used to make. This is really one of the best roll recipes I have ever used. The method helps develop the gluten, so they raise beautifully. I use this same recipe for making cinnamon and orange rolls. I shared this with my mother, who taught me everything I know about bread baking, and it's become her favorite recipe too.