Bulk shaping for Parker House rolls -- now how much sense does that make! Sensible and pretty, too. A question: I customarily bake my rolls in a hotter oven -- around 400 -- but you're baking these at 350. Is the cooler oven to keep the rolls soft, rather than crusty, and/or because the rolls are so tightly packed in their pan that they mimic one whole loaf? I like to bake "rich" rolls (higher butter/sugar) at a lower temperature, as it helps them bake all the way through, remain moist/soft, and not brown too much. You could try 400°F, but I'd bake them in the middle of the oven and watch closely for how fast they're browning... PJH

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