Parker House Rolls Worth Fighting Over

Parker House rolls Photo © Christina Holmes
By Sarah DiGregorio Posted September 18, 2014

Tender, buttery and sweet, with a sprinkling of crunchy salt on top, chef Alex Guarnaschelli’s rolls are delicious enough to start a bread-basket riot.

Tender, buttery and sweet, with a sprinkling of crunchy salt on top, chef Alex Guarnaschelli’s rolls are delicious enough to start a bread-basket riot.

Parker House rolls are so good, says chef Alex Guarnaschelli, that they inspire something akin to anger. “It’s hostility and unbridled passion—like, ‘These rolls! Dammit!’” she says. “But if you’re going to have a bread basket in 2014, it better be incredible.” Guarnaschelli learned her baking method from pioneering American chef Larry Forgione; today, she serves the uncommonly delicious rolls—yeasty, sweet and buttery, with crunchy salt on top—at her New York City restaurant, Butter. She likes the rolls warm from the oven, or cooled, pulled apart and toasted, which creates a sensational contrast of soft and crispy.

Recipe: Parker House Rolls

Related: How to Make Bread
Breads and Biscuits
Treasured: Alex Guarnaschelli's Favorite Things

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