Jan 19
Parker House RollsLeave a comment

Before dinner


After dinner

Being off from school has its benefits, you get to have the whole day to do whatever you want. My day off included hitting the Pizza Hut lunch buffet and making homemade rolls. While menu planning for the week, I decided to make the beef stew on Lime Design. I also decided that I wanted some really delicious bread to go with it so I scoured my favorite blogs for a recipe. I had seen Parker House Rolls in my Food Network magazine, but the recipe seemed too complicated. I found the perfect one on one of my daily reads.

I have never really made bread before, I only have assisted my mom with cinnamon rolls and nut/poppyseed rolls so I was a little nervous. I think the last time I used yeast in a recipe I totally killed it. Blair has made focaccia and naan before so I called him into the kitchen a few times to make sure I was on the right track. Mine definitely did not turn out as pretty as Joy’s, but as you can see from the before and after photos they were quite delicious. I think I probably could have eaten five more of these guys, but restrained myself knowing full well that I had carb loaded enough on my day off. If you have the time on a weekday or weekend, make these, you will not be disappointed.

Parker House Rolls
Recipe found on www.joythebaker.com
Recipe from The Gourmet Cookbook

What you’ll need:
3 tablespoons warm water (105 to 115 degrees F)
3 tablespoons sugar
1 (1/4-ounce) package (2 1/2 teaspoons) active dry yeast
1 stick (8 tablespoons) unsalted butter
1 cup whole milk
2 cups bread flour
1 1/2 teaspoons salt
3/4 – 1 1/2 cups all-purpose flour


What you’ll do:
Stir together warm water, 1 tablespoons sugar and yeast in a small bowl until yeast in dissolved. Let stand until foamy, about five minutes. If the mixture does not foam up, throw it out and start over with different yeast. Melt 3/4 stick (6 tablespoons) butter in a small saucepan. Add the milk and heat until lukewarm. Pour into a large bowl and add yeast mixture, remaining 2 tablespoons of sugar, bread flour, and salt. Stir with a wooden spoon until just combined. Stir in 3/4 cup all-purpose flour, dump out onto a clean work surface and begin to bring the dough together into a ball. If your dough is too sticky to handle, add up to 1/2 cup of all-purpose flour a tablespoon at a time until the dough is just slightly sticky. Knead dough until a smooth and elastic dough begins to form, adding more all-purpose flour as needed. The dough will be smooth, satiny and just slightly sticky after 10 minutes. Form dough into a ball and place in a large, buttered bowl, turning the dough so that the entire ball is covered. Cover with plastic wrap and a towel and let rest in a warm, draft free place until doubled in size, about 1 hour. Butter a 9×13-inch baking pan. Divide dough into 20 equal pieces. Roll each one into a ball and arrange evenly in 4 rows of 5 in a baking pan. Cover loosely with plastic wrap and let rise in a warm, draft free place until almost doubled in size, about 45 minutes. Using a floured chopstick or the edge of a ruler, make a deep crease down the center of each row of rolls. Let rolls rise, loosely covered for 15 minutes. Preheat oven to 375 degrees F and place a rack in the center of the oven. Melt the remaining 2 tablespoons of butter and cool slightly. Brush the tops of the rolls with butter and place in the oven for 20-25 minutes, until golden brown. Cool rolls in the pan for 5 minutes then remove and serve warm.

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