Baking – Parker House Rolls

On March 1, 2010, in Cooking & Baking, by Editor

Well, as a passionate bread eater I prefer my hearty German rye-sourdough bread filled with wheat and rye grains, but every now and then I bake something to satisfy the common American taste for soft wheat-based bread. I received raving comments about the Parker House Rolls I made yesterday, and I have to admit I enjoyed them thoroughly, too.