Thanksgiving Test Batch: Parker House Rolls

by in Holidays, November 1st, 2011

parker house rolls
One side effect of working as an editor for FoodNetwork.com is that you end up thinking about Thanksgiving starting in June, craving mashed potatoes all through the summer. This year, as I waded through Thanksgiving recipes on our site, familiar old faves and great new takes, I decided that this was the year I would revamp my family’s Thanksgiving bread basket.

Sometime in July I decided I would bake Alex’s Parker House Rolls for Thanksgiving — they look soft, buttery and oh, so classic. But this is one recipe I decided to take for a test drive before the big cooking extravaganza of Thanksgiving, where every bit of counter and oven space needs to be carefully budgeted and coordinated. So, like sydney1212, the latest reviewer of this recipe (glad I’m not alone), I baked a test batch of these rolls over the weekend.

I was amazed at how easy they were to mix together — there are only a few ingredients to this recipe. The dough is nice and soft, not sticky at all, and pliable. After it rises for a few hours you just pat it out gently, cut it into strips (use a ruler for uniform rolls) and shape the rolls super simply (see Alex’s step-by-step if you have trouble visualizing). Then, after a mere 18 minutes in the oven, they’re golden, steamy and ready to eat. I even put half of my test batch in the freezer to see how they keep — making them ahead seems like the best option for the Thanksgiving feast.

Along with these successful Parker House Rolls, I think I’ll round out my bread basket with Anne’s Cranberry Orange Quickbread and maybe the Neelys’ Honey Cornbread Muffins, both easy and fast.
Thanksgiving Quickbread

And what do you do with a dozen fresh Parker House Rolls if you test them out on an October afternoon? I made Bobby’s Throwdown Sloppy Joes for dinner.  They were the best Sloppy Joes ever.
Sloppy Joes

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Comments (12)

  1. KamalaGeorge says:

    So how do they freeze? And did you freeze them after first rising and shaping them? Or did you bake them to the "brown and serve" stage? How long to thaw?

  2. I always get raves about my turkeys which are between 21 and 25 pounds and stuffed with a simple dressing of bread cut into 1 inch cubes without the crust, finely minced onions/celery lightly sautéed in butter, naturally melted butter and poultry seasoning. (I have fine tuned this recipe that has been passed down and if I change the stuffing recipe it would mean death to me LOL) I stuff the bird in both cavities (front and back) and also under the skin on breast. I then cover the bird with cheese cloth that has been soaked in a mixture of butter/turkey stock poultry seasonings and white wine which is simmered on the top of the stove. this is also the mixture in which I baste the bird with. (I also inject the bird with this mixture also. How could I step up this basting mixture to a higher level? I also cover the bird with foil for the 1st couple of hours Some times I cook the bird in the oven other times in a roasting pan. with the same process.

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