Parker House rolls from Bon Appétit Magazine, November 2012 (page 26) by Fannie Merritt Farmer

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

  • sarahkalsbeek on February 08, 2020

    We loved these. Might try with all butter - no shortening- next time. Pretty easy and we don't often make bread or rolls!

  • spharo00 on November 22, 2012

    I had a hard time getting these rolls started, as my yeast would not proof. I finally ended up using rapid-rise yeast after I depleted my stash of active dry yeast. They did rise after some time, but not by too much. They were a little on the hard and dry side and they did not come out looking as golden as the magazine suggested they would. With all the time I put in to these, I likely would not make them again after seeing the end result.

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