Parker House Rolls

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  1. Scale dough to 16–20 ounces (450–560 g) per dozen.
  2. Make up as shown in Figure 32.11.

    Figure 32.11 Parker House rolls.

    (a) Round the scaled piece of dough.

    (b) Flatten the center of the dough with a thin rolling pin as shown.

    (c) Fold the dough over and press down on the folded edge to make a crease.

    (d) The baked roll has this shape.

  3. Place on greased baking sheet ½ inch (1 cm) apart.

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