I haven’t baked any sort of bread that requires yeast in quite a while. That all changed when I read the pretzel parker house rolls recipe on Smitten Kitchen recently. While I don’t have a clue what a parker house roll is (yes, I could look it up), I did know that the rolls sounded (and looked) delicious. Following her recipe, and using the baking soda wash instead of lye, I now have made two batches of these rolls and froze them for Thanksgiving. I’ve taste tested a roll from each batch and can tell you that not only are they easy to make, they are also delicious. I’m not really a fan of kneading dough by hand, so I used my KitchenAid to take care of that part.
The yeast comes alive:
The dough hook does the hard work:
The dough after kneading:
The dough after first rise – I used a pizza cutter to cut up the dough into 16 kinda equal slices, like a pie, as the recipe suggests:
The dough formed into rolls, prior to the second rise:
After second rise, before washing in baking soda / water and egg rinses:
The finished product – so good!
Laura Makes 
These rolls look delicious. How did they end up tasting after freezing them? I am going to make them soon. Thanks.
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They were still good after freezing! I think I had some frozen for a few weeks before we finished them. I topped the frozen ones with sesame seeds rather than coarse salt.
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