Colicchio & Sons' Parker House Rolls: Anyone tried to make this?
I'm interested in trying out the Colicchio & Sons' parker house rolls recipe posted on Saveur.com, but I'm hesitant based on the very mixed reviews. I'm wondering if anyone on Chowhound has tried and hopefully successfully made the rolls and whether you used the recipe as is or made tweaks. From the reviews, some made tweaks and a lucky few succeeded with the recipe as is. (Fyi, this will be my first time make parker house rolls. I've made biscuits in the past, but that's the extent of my experience making bread products. I like a challenge but I want to make sure this recipe isn't the equivalent of Everest.)
Thank you all for your thoughts and recipes which I will be attempting. I've decided to attempt the Colicchio recipe and as plantman suggested give the dough as much time as possible to rise, though I think it'll be after I try out the other recipes and hopefully gain some experience making the rolls. Thanks!
Since you are new to roll baking, the recipe for Parker House Rolls I'm linking to is good and has good instructions and tips at the bottom.
While I do believe Tom's recipe is doable under the right circumstances, it is tricky and you can make good rolls without the tricks.
Don't do it. With that many "really horrible" reviews, I wouldn't.
Here's an excellent roll recipe that you might like:
Coolrise Rolls (originally found on the bag of Robin Hood flour back in the 1960s).
These graced my mother's table for special meals throughout the years, became referred to as “Brewer Rolls” by friends and family. They now grace my table for my special meals.
I make these a day ahead and bake them just before serving. Voila, fresh hot rolls without having to do the work the day of the meal.
5 – 6 c. flour (I prefer KA unbleached flour)
2 pkg. dry yeast
2/3 c. warm water
1 c. warm milk
1/2 c. sugar
1 1/2 tsp. salt
1/4 c. softened butter
Dissolve yeast in water. Add milk; blend. Add sugar and salt; blend. Add butter and eggs; blend. Add 3 c. flour; beat 3 minutes. (I use my KitchenAid mixer). Add remaining flour as needed, a little at a time, until dough is the right consistency. Knead 5 to 10 minutes. Cover and let rise 20 minutes. Punch down. Shape into rolls. Cover and refrigerate 2 to 48 hours. Let stand 10 minutes at room temperature before baking. Bake at 350F until lightly browned.