I made the parker house roll recipe Saturday. I have read Jeffrey Hamelman's book "Bread, A Bakers Book of Techniques and Recipes". In his book he instructs that anytime milk is used, it should be scalded to 190 degrees. Why does your recipe not scald the milk? So, I scalded my milk, and added the 3/4 cup of instant potato flakes to the milk, as I wanted the flakes to have a chance to moisten up completely- well they absorbed most of the milk! I added the potato/milk to the measured (by weight) dry ingredients anyway- and mixed w/ the kitchen aid paddle/hook just to see if it would still come together. The dough was sooo dry and shaggy that I had to add some water. Maybe my dough would not have been so dry had I not added the flakes to the milk???, but I doubt it. Next time I make this recipe I am only going to use 1/4 cup of potato flakes. Anyway - I think that you need to decrease the measurement of the dry potato flakes in the recipe. Have you tried to make the recipe with potato flakes instead of flour? I am giving up on parker house rolls - no matter what I technique I try, they still flop open! My husband said they looked like lazy-boy chairs! I am sorry to hear of your difficulty. We did not find scalding the milk to be required in this recipe, just enough to take the chill off. All of the ingredients should be put together at once and a shaggy dough brought together. Yes, we have tested the recipe with both potato versions. Both work fine. Have you had a chance to see the Parker House Roll blog? https://blog.kingarthurflour.com/2011/01/09/let-the-good-times-roll-parker-house-rolls/ Frank @ KAF.

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