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Dec 5, 2006 07:47 PM

Parker House rolls recipe--please advise

I found two recipes for parker house rolls on the Food Network, but I don't have much experience making them. Can anyone advise me, based on experience or knowledge, on which recipe (one w/milk, one without) would yield better results? Or even what the difference would be? Ingredients are listed below. Thanks.

Recipe One
6 cups all-purpose flour (about)
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
1 cup margarine or butter (2 sticks), softened
1 large egg
2 cups hot water

Recipe Two
1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour

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  1. Does recipe #1 really have no liquid in it at all? I can't quite imagne that recipe is correct. YOu need something to dissolve the yeast.

    1. Yeah. I was surprised at that too. But I did cut and paste it from the Website. Typo, I guess.

      1. So, in re-reading the recipe, I found that it does call for two cups of hot water--it's just not listed in the ingredients. oops.

        1 Reply
        1. re: kamilahd

          I did not see how that recipe was going to work without some liquid in it. But I am with Lina14, use #2

        2. Even if you find, on checking recipe # 1, that it does have some milk or water, use recipe #2. It's very close to the recipe that I use. The 3 eggs are better than 1.

          2 Replies
            1. re: lina14

              That was my original thought, too, but then noticed #1 has twice as much butter which is always good.

              Have you read the reviews on them? I just read them and both have great reviews.

            2. A final thought from me. Reading the recipes again, that seems like way too much sugar. The yeast needs a bit of sugar but they seem like a 50's or 60's recipe like you used to get from James Beard. If using his old Beard on Bread I always cut way back on the sugar a lot of that stuff from recipes in the books , but as written it is way too sweet by today's standards.

              IF you look at recipes from the baking books today, B. Clayton etc. a 1/4 C. is more than enough.