Comments on: Parker House Rolls a la Tom Colicchio…

By: Papa Ethan

Papa Ethan — Thu, 09 Feb 2012 01:02:28 +0000

sister: so sorry for this late rejoinder; thanks for the tip. :-)

By: Brenda

Brenda — Thu, 02 Feb 2012 22:14:46 +0000

Wow, it takes 3.5 hours to make the dough finally rise?! But yet, seeing the baked rolls, it might be worth the wait!

By: betty q.

betty q. — Thu, 02 Feb 2012 17:08:20 +0000

Another option for those without the cast iron pans…cut each ball of portioned dough into 3 pcs…now, for those who are obsessed like me! …round each tiny piece into a perfect ball….but for a more rustic looking bread, just fit that 3 uneven cut tiny pcs. into a large muffin tin.

Plan C…there is on You Tube a demo on making Lion House Rolls…using Mr. C’s recipe…shape the rolls into the shape of Lion House Rolls which looks just like a short Swiss Rolls you buy at gas stations! My Lion HOuse version though would be….spreading UNSALTED butter and light sprinkle of BACON SALT.

By: Part Time Homemaker

Part Time Homemaker — Thu, 02 Feb 2012 14:31:26 +0000

Thanks again MM, I will try my hardest. Or better yet I will make them on a weekend so I have plenty of lead time before dinner. Unfortunately my will power is weak to non-existent when it comes to food, thus the rushed proofing today. Hehe. :-)
– Georgie

By: Marketman

Marketman — Thu, 02 Feb 2012 13:57:00 +0000

Georgie, next time hold your horses and proof that last two hours for even lighter rolls, but I saw the photos, they looked terrific! So the recipe does work, with care and a few tweaks…

By: Part Time Homemaker

Part Time Homemaker — Thu, 02 Feb 2012 13:47:33 +0000

MM, I just made these, thanks for sharing your suggested tweaks on the recipe. I was too hungry to wait the last 2 hours for the final proofing so I suspect that I compromised the lightness/fluffiness somewhat, but they browned beautifully thanks to your suggestion. I put them in the upper third and increased the temperature in the last 10 minutes. Thank you! *Big buttery grin*
– Georgie

By: psychomom

psychomom — Wed, 01 Feb 2012 22:17:44 +0000

can’t wait to make the bacon salt!!! thanks bettyq!

By: angie

angie — Wed, 01 Feb 2012 21:32:54 +0000

Thanks for sharing this MM – always love freshly baked breads, looks so good, can’t wait to try make them myself.

Hi Betty, was trying Rounder 101 with my hands while reading your post. :-) Learning new things everytime. Thanks!

By: betty q.

betty q. — Wed, 01 Feb 2012 16:08:02 +0000

Still confused? ….make a FIST first with 2 hands! then place them on the counter…NOw postion them with thumb facing up and sides of palm facing down. Then open the FIST HALFWAY ONLY and then bring them together…you now have sort of heartshaped fist . dough is inside that heartshaped fist CUPPING THE DOUGH..then clockwise motion like the agitator of the washing machine. This method is the ROUNDER 101. After you get the idea, you can then graduate to 1 hand rounding method!

Footloose…to pass the course, we had to be the HUMAN ROUNDER. But somehow , my left hand goes into counter clockwise motion without any prodding from my brain and my right hand goes into clockwise motion!

By: WeekendGourmet

WeekendGourmet — Wed, 01 Feb 2012 15:40:01 +0000

Hi MM! I clipped this recipe when I saw it. Now I’m afraid I have to make it:) yours look so good!