Parker House Rolls
The temperature has dropped in Pennsylvania and brought snow with it. It was the perfect weather to put me in the mood to bake something with yeast. Homemade lovin from the oven on a day like this would be perfect. I decided to make Bobby Flay’s recipe for Parker House Rolls from Food Network. I’ve made Parker House Rolls before where the dough was patted out then folded in half to make a traditional Parker House Roll.
The rolls I made today are different in appearance. They look like a regular yeast roll but they have the same buttery, soft ,slightly sweet flavour that we love about it’s traditional cousin. The recipe made 24 delicious rolls for me. Enough to eat now and still have some to freeze for later. Homemade rolls in the freezer whenever I want them, I love that.
Let’s talk about the dough. After you’ve added all the flour to the mixing bowl you’ll notice that the dough is extremely soft, pliable and slightly sticky. I floured my counter and placed the dough down to knead for five minutes. While I kneaded the dough I added a bit more flour to it to get a dough ball that wasn’t sticky. Slightly tacky dough is great as far as yeast dough goes, you just don’t want sticky. I only had to add 1/2 cup more to achieve that. It may be a little more for you.
Parker House Rolls, make and enjoy them. It’ll make you feel very Betty Crocker-ish. Homemade goodness from my house to yours, Enjoy!
Parker House Rolls
- 1 1/2 cups milk
- 1 stick butter cut into pieces
- 1/2 cup sugar
- 1 pkg active dry yeast
- 1/2 cup warm water 115 degrees
- 3 large eggs slightly beaten
- 1 1/2 Teaspoons salt
- 6 cups all purpose flour slightly more for kneading
- Place the milk in a small saucepan and bring it to a simmer. Remove from the stove and place the butter and sugar into the pan. Stir until the butter melts and sugar dissolves. Let the mixture cool down.
- Place the warm water and yeast in a small bowl, let it sit until it gets foamy.
- In the bowl of an electric stand mixer fitted with a paddle attachment place the milk mixture, eggs, yeast , salt and half the flour. Mix until smooth. Add the remaining flour, mix until combined, when it starts to gather around the mixer paddle stop beating. The dough will be extremely soft and loose.
- Flour a clean work surface, remove the dough from the mixing bowl. Knead for 5 minutes Add just enough flour while kneading to make the dough form a very soft, slightly tacky ball. I only used 1/2 cup flour to achieve this.
- Oil a large bowl, place the dough in the bowl, turn to coat. Cover and let rise in a warm draft free place until double in size about 60 minutes.
- Punch the dough down. Remove the dough from the bowl onto a lightly floured work surface. Shape the dough into balls. Place them on a parchment lined cookie sheet, not touching each other. I was able to get 24 rolls from the batch. Six rows with four balls in each row. Cover them with a towel and let them rise in a warm draft free place until doubled in size and touching each other.
- Pre heat your oven to 350 degrees. Bake the rolls for 20 minutes or until golden brown. Remove from the oven and brush with butter.
If you liked this recipe, you may enjoy these as well.