Parker House Rolls

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Hands down best Parker House Roll ever. After shaping into rolls I refrigerated them over night. After they came back to room temperature and finished their second rise I was a bit skeptical but after they baked for a few minutes I got the oven rise and they came out beautifully. Thankfully some of my guests arrived early and saw them before I baked them because the rest of them thought I bought them at a bakery. Tasty with a wonderful texture that has a chew. I didn't add any more salt, I served them with salted butter and they were perfect. Officially my go to dinner roll recipe now.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Total home run! These were moist, melt in your mouth deliciousness! I'm addicted! After reading reviews I decided to add 3/4 t. more salt because we like the flavor. Shaped the rolls mid morning and put them in the fridge. Brought them out about an hour before dinner to come to room temp and finish rising. Just before baking I brushed the tops with an egg wash. This is just the kind of dinner roll recipe I've been looking for. Thanks Bobby!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this recipe a few times now and its a ht! The dough was perfect and it was easy to make!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Feeling a bit like Goldilocks! Tried Alex's recipe and though delicious, a bit too heavy for me. Tried Alton's recipe - equally delicious but lighter than what I was seeking. Tried Bobby's and it was "just right!" Easy, delicious, and the perfect texture for me. Thanks Bobby!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The dough was perfect...next time i think i will let them rest longer after shapping and i will also need to salt the top....maybe overnight....
Overall...we all thought it was a mix between a roll and a biscuit..

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for Thanksgiving. My husband said that it tastes like the ones at specialty stores, only better. I made cinnamon rolls out of the same dough too. Thanks Bobby!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I let them rise longer the 2nd time because I wasn't ready to put them in the oven yet. (Made them the day of our Thanksgiving dinner, and had other things in the oven with the Turkey. They sort of formed a loaf instead of rolls. lol I'm sure that if I hadn't let them sit so long they wouldn't have stuck together so much. But none the less they were awesome! I will definitely be making these again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed this recipe to the letter with the exception that I used half whole wheat flour and half AP. Even with using whole wheat, I ended up using almost TWICE as much flour as it calls for. The dough was so loose and so soupy, I had to keep adding flour just to get it to form a ball. I then let it rise, formed the rolls and then refrigerated them overnight. Before baking, I put them in the oven over a pan of boiling water to they could rise up some more. The baked up big and beautiful, I guess from all that extra flour, and were very tasty. I'll try them again in the future, and will be interested to see if I again have to use such a large amount of flour.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made the dough the day before Thanksgiving and let it rise in the fridge overnight. The next day I formed the rolls into small balls and then folded in half using a skewer and let them rise on counter for about 1 1/2 hours then baked. They turned out light and fluffy and delicious as I did add a bit more salt. A little more flour is needed also. I'll be making these again

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made the dough the day of and took them out to thaw. They were perfect and my father scarfed so many down. Great stuff! It took way less than 20 minutes to bake though. Fantastic recipe though!