I love Rose’s Parker House rolls and have made them well with King Arthur Flour.  I tried making them with White Lily Flour.  White Lily is supposed to make the lightest fluffiest rolls and biscuits.  Well they were anything but light an fluffy.  Does the recipe have to be modified to use White Lily?  I live in the South and it is tradition to use this flour.

hymansa - 03 July 2010 04:12 PM

I love Rose’s Parker House rolls and have made them well with King Arthur Flour.  I tried making them with White Lily Flour.  White Lily is supposed to make the lightest fluffiest rolls and biscuits.  Well they were anything but light an fluffy.  Does the recipe have to be modified to use White Lily?  I live in the South and it is tradition to use this flour.

All Purpose or bread flour?  Bleached or unbleached?

I used White Lily All Purpose Flour.  Not sure if it was bleached or unbleached.  I usually try to use unbleached.

I think White Lily has a much, much, much lower protein content than King Arthur.  White Lily is traditional for biscuits, I think, but for a yeasted bread it might not form enough gluten to be high and light.

I totally agree with Julie. I have looked it up and White Lily’s protein content is close to cake flour, making for tender biscuits and pie dough where you do not have to mix very much to hardly at all. As with a yeasted bread dough you need the higher protien content as in King Arthur all purpose flour, which the protein content is close to that of some bread flours which is neccessary for the kneading, and results in a lighter roll.

Thanks for the information.  I really think that is true.  I am going to give it one last try and make the recipe side by side with the two flours.  Will give results soon.

This is a link to their products. It seems they have 4 types of flour available, including an unbleached bread flour. I’ve only used the self-rising bleached for making biscuits.

http://www.whitelily.com/Products/Category.aspx?groupid=93