Truth: I haven’t been this excited about a new recipe for awhile. I’ve never been a bun-making person. Bread, yes – crusty sourdough, no-knead and W’s favourite Julia Child sandwich loaf (with or without beans), but I didn’t grow up with dinner rolls on dinner tables, so I never really got into it.
So yesterday, Angela requested Parker House rolls for Thanksgiving – she said it was the one thing that always had to be on their table. I had made them before, but not for awhile… I poked around and came across several recipes that had more or less the same formula – Bon Appetit, King Arthur Flour… dough enriched with lard (I used butter, because of course) and an egg, brushed with melted butter before folding and again after baking, and sprinkled with flaky salt immediately upon exiting the oven. The fold, of course, is what makes it a Parker House roll.