Parker House rolls from Holiday and Celebration Bread in Five Minutes a Day: Sweet and Decadent Baking for Every Occasion (page 113) by Jeff Hertzberg M.D. and Zoë François

  • eggs
  • all-purpose flour
  • milk
  • butter
  • granulated yeast

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute the book's "Challah dough" or "Brioche dough" for the book's "Amish-style milk bread dough" called for in this recipe.

  • Lepa on December 30, 2018

    Oh, my goodness. These are ethereal. Everybody was sighing and moaning as they ate them. This recipe alone would justify the cost of the book but everything I've tried so far has been wonderful. Notes: I didn't have an 8x8 square pan so I used a 9x9 one. The rolls were nevertheless completely squashed together before rising but in the end they were perfect. The rolls took 30 minutes to properly brown. I used the Amish Milk Bread dough. I sprinkled the rolls with Maldon sea salt and the tops, with the flaky sea salt, were the best part so don't skip this step!

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