My method for preparing Parker House Rolls produces perfect results with minimal effort.
If you want to make your own bread dough, then do so. When I make dinner rolls from scratch, I use the Betty Crocker Cook Book recipe for sweetened bread dough.
But, for perfect Parker house rolls, I use a bag of Kroger brand frozen bread dough balls.
Your personal preference for the size of the finished rolls, the size of muffin pans you use, and how much time you allot for defrosting and baking will influence which choice you make from the following suggestions.
My choice is for a roll with three splits at the top. I use three dough balls per roll and a large two-cup baking pan for each dinner roll. I defrost them in the pans and bake them as soon as they rise the first time. Including a baking time of 15 to 18 minutes in a 350 degree (F) oven, the total time to allow is five hours starting from frozen dough balls.
Alternately you may want to use only one or two dough balls and bake them in cup cake pans and reduce your overall allotted time to fours hours while still baking for 15 to 18 minutes.
You can stretch out the yield of even more by just putting one ball in each cup cake sized compartment. This is ok. One will still make a decent sized roll and cut your required time to about 4 hours from start to finish including a 15 minute bake time.
A special variation is seasoned rolls. Takes about two hours longer. Adding any seasoning such as parsley, sage, rosemary, oregano, or thyme adds a welcomed surprise. Start by defrosting the dough balls in individual compartments; at the end of the first rise, add the seasoning by working it in to each ball separately, then let rise again. Bake for 15 minutes.
If you want a darker crust, brush each roll with egg wash prior to baking. (egg white wash is one egg and 1/2 of an egg shell full of cold water, beaten to blend thoroughly)
More Thanksgiving Day Dinner Recipes: