parkerhouse roll

The next time I came across a parkerhouse roll, at Blackbird, I was even more intrigued.

They're like parkerhouse rolls, their old-fashioned sweet taste and soft texture the opposite of what bread lovers have preferred in restaurants in recent years.

THE first night I uncovered parkerhouse rolls in a bread basket, at Wild Blue, I thought they were a novel revival.

The clusters served at Country and at Sascha do resemble monkey bread more than parkerhouse rolls, which are folded and baked separately.

(A later German chef, Kurt Ward, invented parkerhouse rolls, Ms. Seacord said.)

Along with fritters, corn bread and biscuits, the emphasis is on New England items like parkerhouse rolls and a colonial whole grain loaf called anadama bread.

Sullivan was born with ambiguous genitals, or as Chase now describes them, with genitals that looked "like a little parkerhouse roll with a cleft in the middle and a little nubbin forward."

In "Beard on Bread" (Knopf, 1973), James Beard described parkerhouse rolls as "delicate, soft and rather sweet, typical of American rolls in the 19th century, and they consume butter by the ton."

Craig Harzewski, the baker at Country, said parkerhouse rolls were among the first kinds he learned to make as an apprentice, and he's using that name for the ones he's making now because they begin with the same rich white bread dough.

The restaurant does not simply serve bread; it presents bread, a cross between a parkerhouse roll and a brioche, baked in a copper casserole, its sourdough top studded with thyme and sprinkled with coarse salt and zatar, a Middle Eastern spice blend.

An old recipe for parkerhouse rolls becomes something special when we learn from Edna Lewis in "The Taste of Country Cooking" how they were a part of her family's Emancipation Day Dinner (which they celebrated instead of Thanksgiving Day).