Parker House Roll Dough

“My great-grandmother made the best Parker House rolls,” says Michael White. Her secret ingredient: instant potato flakes. The dough makes a splendid topping for potpie.

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  • Servings: dough for 8 individual potpies

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  • 3 cups all-purpose flour, plus more for dusting
  • 1 cup instant potato flakes
  • 2 teaspoons salt
  • 1 1/2 cups milk
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons sugar
  • 2 envelopes instant dry yeast
  • 1 large egg

How to make this recipe

  1. In a standing electric mixer fitted with the dough hook, combine the 3 cups of flour with the potato flakes and salt. In a small microwave-safe bowl, heat the milk, butter and sugar just until warm. Stir in the yeast and let stand until foamy, about 5 minutes. Add the yeast mixture to the mixing bowl with the egg and beat at medium speed until smooth, about 5 minutes. Scrape the dough out onto a lightly floured work surface and knead until supple and silky, about 3 minutes.

  2. Spray the bowl with vegetable spray and add the dough. Cover and let rise until doubled in size, about 1 hour. Punch down the dough and transfer to a floured work surface. Let rest for 5 minutes before using.

Make Ahead

The dough can rise in the refrigerator overnight. Let return to room temperature, then punch down and proceed.

Contributed By Photo © Jonny Valiant Published February 2013

487711 recipes/parker-house-roll-dough 2013-12-06T23:40:32+00:00 Michael White baking|american|breads-rolls-and-muffins|8|vegetarian february-2013 recipes,parker-house-roll-dough 487711

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