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Food editor Khalil Hymore's version of Parker House rolls are twice-brushed with butter, sprinkled with salt, and served warm.

Source: Everyday Food, November 2011
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Make sure that the dough rises in a warm, draft-free place. It may take anywhere from 1 to 2 hours for the dough to double in size, depending on temperature and humidity.

Before brushing with butter and sprinkling with salt, store cooled rolls, wrapped in plastic, up to 2 days. Reheat in a 350-degree oven, 10 minutes.

To freeze, place dough balls in a parchment-lined baking pan; cover with plastic and freeze. Store in freezer bags, 3 months. To bake, let rise in baking pan in a warm place, covered with a damp towel, until rolls just touch, 2 1/2 to 3 hours, then follow step 4.

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196
  • MS11718927
    28 NOV, 2016
    This is an easy recipe and makes tasty rolls, but mine were kind of dense, not as fluffy as I'd like them to be. I used my stand mixer with a dough hook and wonder if that's the difference over hand-kneading the dough. Any tips?
    Reply
  • MS10765646
    22 NOV, 2016
    Am wondNering why I am unable to view the video of the recipes suggested as before. Thank you.
    Reply
  • MS11079828
    22 NOV, 2016
    I made this A week before Thanksgiving and they only lasted 24 hours. They are easy to make but yes time consuming but its worth the wait when you finally bake them. They were so most and delicious the next day my son use two of the rolls for a hamburger bun, yep he loved them.
    Reply
  • RyanEaves
    22 DEC, 2014
    The quantities have been fixed since the reviews below that had trouble with the dough rising. I attempted this recipe as it is written now- 1 packet of active dry yeast and 2.25tsp of salt and it works perfectly.
    Reply
  • serenityNH
    19 NOV, 2012
    I certainly wish I read the reviews before I made these rolls! What a waste of time and ingredients. Thank goodness I made a batch as a test run before Thanksgiving and didn't wait until Thanksgiving day!
    Reply
  • Laurylyn
    13 NOV, 2012
    I too followed this recipe to a "T". I used my kitchenaid bread hook and like others my dough did not rise after both "rising times". I brushed the rolls with "unsalted" butter (worried about the 4 ts of salt) and put them in the oven. They did rise as they were baking and looked just like the picture. I brushed them again with "unsalted" butter and they were a hit. I heated up the rest the next night for 10 minutes and they were dense, rich and good.
    Reply
  • normagonz
    22 DEC, 2011
    Made this from recipe in Everyday Food, Nov2011. Was very disappointed because dough didn't rise. Apparently, recipe stated only 1 tsp. active dry yeast instead, it should be 1 packet (2-1/4 tsp) of active dry yeast. The list of ingredients and procedure were inaccurate. Someone should have carefully edited before printing.
    Reply
  • cherrisa44
    12 DEC, 2011
    I made these the other night for a dinner party, I am sad to say mine never rose either! I defiantly will never use this recipe again sad to say.
    Reply
  • susan259
    29 NOV, 2011
    I only made 2 changes--heating the milk to 110 degrees F or so and reducing the salt to 2 tsp. I think I will reduce further when I repeat. Rolls turned out in time recipe stated. I did rise on top of preheated stove not in fridge. They were light, fluffy and delicious, everyone was impressed. I reheated as instructed.
    Reply
  • joroco19
    26 NOV, 2011
    I also was disappointed, but figured I had nothing to lose if I experiment! After it didnt rise, I added in a bit of proofed yeast and let it rise for about 5 hours!!! Let the second rise go overnight!!! Results...DELICIOUS...but nothing like a Parker House Roll...much more dense.
    Reply

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