Parker House rolls from Beard on Bread by James A. Beard

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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

  • sayeater on November 29, 2021

    The texture on these was light and fluffy. There were buttery notes as well but I thought they needed more salt to make all that butter flavor pop. I would probably double the salt next time. Also the bake time was over 40 minutes for them to get slightly golden.

  • bgbmus on November 25, 2016

    These rolls are incredibly durable and so soft, sweet, buttery. I made them first thing in the morning on Thanskgiving, then reheated them in the oven wrapped in foil for five minutes. Excellent.

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