Posted by Gerard on November 21, 1998 at 12:13:53:
In Reply to: parker house rolls posted by B. Young on November 21, 1998 at 08:52:47:
I used to make the bread,pastry,cakes etc for the parker house in Boston.
Make any soft white dough, no sour, just a straight dough.
Let rise,knock back ,rise again 1/3rd and scale off.
Ball up and when its ready just cut into small rolls, they use a duchess divider but you can just ball them by hand.
About the size of a golf ball. Let half proof then flatten with heel of your hand and put a pat of butter on one half and fold dough over.
Absolutely nothing else is done, no crimping or glazing etc.
Proof and bake sop.
I'd call them a waste of good butter.
I've never seen a written recipe but thats how they are ACTUALLY done at the hotel and everyone who's worked there hates them. haha
Regards, Gerard