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?

Please help!

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