By Sharlene~W on December 06, 2001
Photo by Sharlene~W
Photo by Sharlene~W
"These are rich and full of butter! I recently shaped these rolls in balls. When they were done, I brushed the tops with melted butter and then topped them (a row each) with toasted poppy seeds, toasted sesame seeds, a combo of equal parts dill weed/kosher salt/sugar, and Parmesan cheese. I loved how they turned out."
Serving Size: 1 (925 g)
Servings Per Recipe: 1
"I was so skeptical, cause all the recipes I tried lately were not good, They were either heavy and dense or too sweet or just plain yucky. This one is sooo good ! And I used just all purpose flour, I cant imagine how it would of been with the bread flour, and A.P flour together. This is the BEST ! Anyone who is a novice or begginer, should have this one in their recipe box or folder.Tender and delicate warm butter dripping down the sides glistening over the crevices of the roll is utter sinful, with a few sprinkles of gray sea salt to entice your taste buds. Give it a try ! Two thumbs way up !!!"
"These rolls were a HUGE hit at Thanksgiving. For no other reason that I could because no one was there to stop me at 5:00 a.m., I substituted buttermilk for regular milk. This was my first time preparing Parker House rolls and certainly not my last. Thanks for posting!"
"This recipe is great! I had them with a pot roast and they came out fabulous--so soft and the perfect texture. thanks so much. :D"
"I followed the recipe exactly except I used my bread machine to knead the dough. When it got to the "rising" stage, I took the dough out of the machine and followed the rest of the recipe. These came out perfect. They are Heavenly! I agree!"
"These were HEAVENLY!!!!! I actually threw my old yeast roll recipe away. The only thing I didn't do was put a crease in the top of the roll and let it rise for the last 15 minutes. They turne dout AWESOME. They were gone in minutes...literally!"
"I think these were the ones I made for Thanksgiving and they were great! I used the dough cycle of my bread machine and then put them in balls in a 9 x 13 and let them rise a bit. Think I baked at 350 for 20-30 min. They were perfect!"
"Excellent rolls. Soft, buttery and airy not doughy like other yeast rolls. I am shock that this recipe hasn't been discovered by other Zaar chefs. Thank you for posting your recipe Sharlene."
"Sharlene, these rolls are scrumptious! I made them this afternoon for tonights dinner and I can't seem to keep my hands off of them. The dough was wonderfully easy to work with, I got 19 rolls. I used 2 1/4 tsp of yeast because that's how much my jar says is in a package. These were so easy and taste so great, I don't know why I would ever make another roll! Thanks so much for a real keeper!"