It got the best of me at Christmas. I think I overcooked them, as they were beautiful, but dry and hard. Parker House rolls should be soft and sweet. And I love them. I even looked at the Parker House (where they, and Boston cream pie, were invented) as a wedding venue. It's a wonderful old hotel, and they are the ultimate rolls. So, as an informal resolution, I'm going to practice these until I get them right! It may take pounds of flour and butter, but I think I can do it with enough practice.
Saying farewell to a hobby, part two
2 days ago