Dill and Gruyère rolls [Parker House roll dough] from Bake from Scratch Magazine Special Issue: The Bread Collection (2018) (page 79)

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Notes about this recipe

  • Eat Your Books

    This recipe appears online as "Dill and Gruyère Parker House rolls."

  • racheljmorgan on July 09, 2023

    I didn't see that much rise out of these until they went in the oven. Maybe my yeast? The flavor is really nice with the dill, and the rolls had a some fluffiness but also a density that a real dinner roll should have. Not sweet at all, just a strong dill and butter flavor. Just the right amount of salt.

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