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Parker Potato Folds


Last weeks Should Have Bread Rolls sent me on a mission. A mission for smooth in texture, puffy with some weight, slight chewy dinner rolls. What I found when searching for dinner rolls was a recipe for lemon bread pudding staring Parker House rolls as the base. Never have I eaten, seen, heard about Parker House rolls. Apparently, Parker House rolls have a cult following.  After reading several sites noting slight differences in ingredients, King Arthur Baking recipe was used because it contained potato flakes and came with a great step by step photo blog. Dinner rolls for dinner and dinner rolls for dessert tomorrow. Perfect, perfect.

Modifications Made:
None.  Bread making skills are still lacking.

Scaled for Likability: Good
One day bread will be produced at this table that is county blue fair award winning.  Until then, lots of dense, under or over risen, too chewy, lacking fluffy bread and bread rolls will be consumed.  These Parker House rolls were very tasty just not made correctly as they were too dense and not enough fluff.  The second half of the rolls cooked on a flat tortilla skillet rose slightly more with less crunchy edges.

Next time these are made, rolls will be formed and set aside in the fridge overnight for flavor development, only six rolls will be placed on skillet for more expansion room and allowed to rise longer.

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