Recipes Parker House Roll Dough Be the first to rate & review! “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. Slideshow: Delicious Bread and Biscuit Recipes By Michael White Updated on September 2, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Jonny Valiant Active Time: 15 mins Total Time: 1 hrs 30 mins Yield: 8 dough individual potpies Ingredients 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 Directions 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. 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. Rate it Print