While I have not made this recipe, I have made thousands of Parker House Rolls, and the only way I could do it was to make the dough on day one, shape it the next day, and proof/bake them from the fridge, for four days. Four days is about the max that the yeast remains vital. There's nothing like fresh baked buttery Parker House Roll! Nothing. My only warning: beware, they may become the star of the show...
I actually made some Parker House rolls (not this particular recipe) the other day and froze them, already baked. With only one oven, I figured I'd end up baking earlier in the day and reheating at dinner anyway, so why not simplify the Thanksgiving oven choreography a little.
One thing I'd suggest if put the dough in the fridge overnight - it always takes my dough far longer than most recipes indicate to come to room temp and do their final rise. Not sure why - my kitchen isn't unusually cold. So I'd leave a little room for error if coordinating oven space and temps - and the goal is to have hot, freshly baked rolls at serving time.
I will indeed let you know how this works. I have done this with other dough recipes, but wanted to be sure that I did not miss anything before embarking on this path. Thanks so much!
Sauertea, please let us know what you end up doing, and how the rolls turns out. I'm always interested in hearing about actual experiences with specific recipes. Thank you so much. ;o)
I haven't made this specific recipe (yet!), but I have experience with overnight rises and I think that would work. You could make the recipe up until step 6 and let the final rise happen in the fridge overnight. Just be sure to let the rolls come to room temperature before baking them.
OR, you could follow the recipe up to step 4, using room temperature water and milk and let the first rise happen overnight in the fridge. Then shape in the morning and proceed with the recipe.
/73bdb99d-bf07-4e69-962d-e4cba0ff8b52--parker_house_rolls_yossy_arefi-9123.jpg)
5 Comments
One thing I'd suggest if put the dough in the fridge overnight - it always takes my dough far longer than most recipes indicate to come to room temp and do their final rise. Not sure why - my kitchen isn't unusually cold. So I'd leave a little room for error if coordinating oven space and temps - and the goal is to have hot, freshly baked rolls at serving time.
OR, you could follow the recipe up to step 4, using room temperature water and milk and let the first rise happen overnight in the fridge. Then shape in the morning and proceed with the recipe.