Serious Eats: Talk
Parker House Roll Problem
I made Parker House Rolls from scratch for the first time this Thanksgiving (usually a friend makes them perfectly, but she couldn't make it this year). They turned out 90% wonderful... with one exception: the rolls were dense.
I thought I followed the recipe to the letter (NY Times Cranberry Parker House Rolls). I used a Kitchen Aid mixer and allowed for plenty of proofing/rising time. Anyone have any idea what I may have done wrong or not done?