Oh. My. Goodness. It's totally misleading to refer to these as 'classic' Parker House Rolls. They are iconic. Buttery little bundles of dough are tucked into a mini-loaf pan or regular muffin pans. They bake up into a tender roll, reminiscent of a French croissant in taste but with the velvety crumb of a traditional rich, white bread roll. These are supposed to be ‘side’ rolls but frankly, anyone who experiences them realizes they are the main event. After eating one of these warm treasures, the rest of the meal is and incidental memory. I use Saf yeast on these - it's high performance with rich doughs and I also throw the whole recipe into my bread machine (Dough Cycle) since the Kitchenaid is generally busy whipping up Pumpkin Cheesecake or quadruple batches of biscotti.