Serious Eats

Bread Baking: Parker House Rolls

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[Photograph: Donna Currie]

Parker house rolls are typically soft, sweet, buttery, and folded over. Some folks like them nestled together in the pan so the touch each other, while others prefer them kept separated. You can decide that when you bake them.

Instant mashed potato flakes are my secret ingredient for making breads fluffy. When you buy them, look for the ones that are nothing but dried potatoes—no added salt, spices, or preservatives.

I normally use my stand mixer for kneading bread dough, but most can be kneaded by hand. In theory, you could knead this one by hand, but keep in mind the dough is pretty stiff in the beginning and hard to knead, and that incorporating the butter by hand isn't a whole lot of fun

Then again, these rolls are worth it.

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. Lately, she's been buried in dough working on her first cookbook, but you can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.

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