Parker House rolls from Food & Wine Magazine, October 2014: The Wine Issue (page 134) by Alex Guarnaschelli

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on November 30, 2019

    So glad I tried these this year! I thought I must be insane to try to make homemade rolls in the thick of Thanksgiving preparations, but they ended up being one of the easier things that I made for the meal. I started them the morning of, and since they don't require a second rise, the preparation goes quickly (well, I guess they did have a bit of a second rise while I heated up the oven to bake them off). These also keep well, and still taste pretty nice the second and third day!

  • thekitchenchronicles on March 21, 2016

    I've made these twice and both times they were incredible. They're fluffy, so buttery and relatively easy to make. No one could believe they were homemade. Good entry-level bread-baking recipe. Wrote these up on my blog: http://www.thekitchenchronicles.com/2015/12/02/parker-house-rolls/

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