Parker House Rolls Rule

So for Christmas, I decided to try a completely new line-up of sides including the bread accompanying dinner. Last year—and other years past—it's been challah for the holidays, but this year, I thought these Parker House rolls sounded deee-lightful. Yeah, a bit time-consuming, but with all that butter, honey and herbage, well worth the effort. ... And indeed they were.


I pretty much followed directions to a T (though I may have worked in a smidge more flour than the recipe calls for). Since I didn't have a mixer, I worked the dough all by hand, first with the help of a fork, and then with my bare mitts. Super therapeutic this was.


After kneading the dough til shiny, soft and elastic (about 10-15 minutes), I plopped it into a buttered bowl, covered and let rise in a warm place for an hour-plus.


This is how it looked when it came out. I divided the dough in two, per Kate Ramos (lovely author of the Chow recipe), then started working on one half, setting the other aside for later.


I got to rolling it out to about 10x12.


Cut it into 5 strips and then cut those 5 strips into 3s.


Added in the herbaceous butter (mine was heavy on the parsley and thyme since those were what I had lying about this Xmas time) and then folded the pieces in half. I did the same thing with the other half of the dough.


Assembled in a well-buttered 9x13 pyrex per Kate. Then covered again and let rise for another hour or so in a warm place.


After that hour, I slathered on more of the herb-laden butter, then sprinkled with lovely large flakes of sea salt. In they went, into a 350 °F degree oven.


Et voilà!


Some of the best, buttery rolls I've made and frankly ever eaten—the family seconds this opinion.

Adding to holiday cart for years to come.