Parker House Rolls

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Excellent rolls! I made a double batch and it was super easy and a great item to bring to a last minute holiday party!

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I made these rolls for Thanksgiving for my family and I was so impress with the flavor and texture. I will making these tasty little ones for Christmas dinner also.

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made these for thanksgiving at my church! they came out great and sooo golden and fluffy! a hit, for sure.

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I made these rolls for thanksgiving this year. They came out delish!! I didn't have a mixer, so I did everything by hand. The recipe was on point with the amount of flour needed. I did however use salted butter, instead of nonsalted. I also, let the rolls rise a bit longer then the recipe calls for. The rolls came out light and fluffy! will make this again for Christmas dinner, with a kitchenaie professional mixer I am getting for Christmas this year! Will save me alot of work, with the same outcome of delish rolls!

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An excellent recipe that I highly recommend to anyone with even a wit of baking experience. YES, you'll need to add more flour than it calls for, but this happens with almost all yeast bread recipes.

I've made this recipe over ten times and have some tips to get them to turn out really well.

My recommendations:
* Plan to add approximately two more cups of flour depending on your elevation and humidity level on the day of baking. You may need more or less.
* Use SALTED butter instead of unsalted, unless you are on a sodium restricted diet. OR, add roughly an extra teaspoon of salt. As with most modern recipes, this one errs on the side of caution when it comes to the amount of salt, but does so at the cost of flavor.
* Allow the rolls to rise almost twice as long or overnight in the refrigerator. You'll get much lighter, fluffier rolls. Also when punching down the dough, don't overdo it.
* You can safely double the recipe, but don't forget to double the extra flour you'll need.

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Great recipe! The rolls came out delicious, so moist and puffy. This was my first time making rolls from scratch and I am so glad I did. For the people who were unable to get them to rise, I would recommend letting them rise overnight. I prepared the dough the day before Thanksgiving, and let them rise overnight and in the morning the dough was big and beautiful. Also, if the dough gets too sticky- just add more flour! Very beautiful and easy dough to work with. And the smell was amazing! Everyone I served these to LOVED them and couldn't believe I made them myself!

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Great roll recipe! The dough is a bit wet like others have said, but that's a simple fix (just add more flour until you get a ball - duh!. Nice pillowy, yeasty goodness.

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Baker? I am not, but these were easy and friggin awesome!! i too had to add more flour. i think its a climate thing. when i made them in vegas it was fine, here in So Cal not so much. Bobby shoots in vegas alot, i wonder if the video was done there?

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I really wanted to give this recipe 5 stars but I couldn't because of one factor, I had to add 2-3 cups more flour to get it to form a ball in the mixer. I bake bread A LOT, constantly, and I know what it's supposed to look like pulling away from the sides of the mixer and after using the 6 cups of flour it called for, the dough was extremely wet and sticky. Now, unless this dough is supposed to be a no-knead style dough (which is usually a wet dough then okay...but you can't form a wet dough into rolls. I eventually came to the right consistency and the rolls turned out fantastic!

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I was extremely disappointed with this recipe. The first batch, I could have killed someone with it and the second came out great but it was because I look up other recipes to see what was wrong. But to me it's so disappointing to see Chef's give out bad recipes. Don't do that we waste time and money to make these recipes so please give us the recipes as is. I love Food Network don't get me wrong but it bother's me when these thing's happen.