I love the spongy rich crumb and slightly sweet taste of Parker House rolls. They're heavenly with a slick of melting butter on top and it's this concept that is behind this high-standing, butter-topped bread that makes it a bread that tastes like a roll but is less work. Shortening plays a small but important part in structuring the amazing crumb of this loaf, but everywhere else, butter rules. Serve it just warm from the oven. It is a great gravy mopping bread..but nothing beats that croissant-like fragrance of melted butter as the bread comes out of the oven.
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Hi there, fellow home and pro baker and fan of great recipes….