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 potpieSlideshow: Delicious Bread and Biscuit Recipes 

Parker House Roll Dough
Photo: © Jonny Valiant
Active Time:
15 mins
Total Time:
1 hrs 30 mins
8 dough individual potpies


  • 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


  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.

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