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 Michael White Instagram Michael White was the chef and restaurateur behind Altamarea Group, including Marea, Ai Fiori, Vaucluse, Osteria Morini, Nicoletta, Costata, and The Butterfly in New York, from 2009 to 2021. In 2022, he reopened New York City landmark The Lambs Club. Food & Wine's Editorial Guidelines 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