Seriously. Because I must have eaten at least 6 today and the day is still young. What are parker house rolls exactly? If you are addicted to all things Top Chef like I am, you may remember them from Top Chef: Just Desserts (Chef Matthew’s well-received addition to his “Manicotti” dessert). They aren’t necessarily a dessert though. They are, however, tiny, buttery, dough-balls of love (handles). So when hubby wanted to show me up by doing a better job baking bread try out the new mixer and make some bread and he asked what he should make obviously I said MAKE ME SOME PARKER ROLLS! Since I usually get what I want, that preempted anything else he might have tried so the next step was choosing which recipe: Alex Guarnaschelli’s or Bobby Flay’s. Tough choice. Big fan of both. Buuuuttt…. Bobby Flay is actually Iron Chef Bobby Flay and Alex lost out to Chef Geoffrey Zakarian on The Next Iron Chef this past season. So sorry Chef Alex, we went with Bobby Flay on this one. Yes, I watch a lot of cooking shows.

So this was sorta his deal and I wasnt really feeling that well so I didnt take that many pictures. But I did take this one (teehee):

Pretty secure in his manhood here

A couple notes on the recipe we used (there is actually another Bobby Flay version):

• The recipe doesn’t say to dissolve your yeast in the water first, which we did. Maybe you don’t have to do it that way but, being new to bread, it’s the only way I have handled active dry yeast and I know that it works.
• The recipe yields 3 1/2 dozen, we halved it and still made 35 {just under 3 dozen. I did the math for you ’cause I’m nice}.

The dough yielded 35 of the 2 1/4 in circles (recipe called for 2 3/4)

Yummy Buttery Parker Rolls Hot and Fresh out of the Oven!

Anyhow, they turned out delicious, albeit not what I had imagined as I found them to be on the small side. Had I seen a picture of Bobby Flay’s, I probably would’ve went with Alex Guarnaschelli’s but then again you never can believe the picture, case in point, click here and compare the picture to the video. If you are a bread pro, you probably can figure out how to make them into a size of your liking anyhow.

So hubby did an okay job… I guess…but I must point out that he had a babysitter (me) during the process and a teacher (me again) who had failed at bread and lived to tell. I decided to make them into sliders for dinner and between the juicy beef and the buttery rolls, they were easily the best sliders I have ever had. Really. And as a thank you gift for reading my blog, here is a picture of those sliders. You’re welcome.

Parker House Roll Sliders with tomato and dijon aioli {which is just a fancy way of saying dijonaise if you ask me}