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.