Parker House Rolls
A delicious rolls. Best with butter. Recipe from thepioneerwoman.com !!
Makes: 10 -12 rolls
4 cups Whole Milk
2 sticks 1 Cup Butter
1 cup Sugar
4-1/2 teaspoons Active Dry Yeast
8 cups All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
1 cup (additional) All-purpose Flour
2 sticks Melted Butter (additional)
Combine 4 cups milk, 2 sticks butter, and sugar in a large pot. Bring to a simmer, and when the mixture is hot (but not boiling) turn off heat and allow to cool to warmer than lukewarm, about 30 to 45 minutes.
Sprinkle in the yeast and 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour.
After 1 hour, add baking powder, baking soda, salt, and 1 additional cup of flour. Stir to combine. Divide dough in half, then turn out onto floured surface. Knead dough for 8 to 10 minutes, then form into a ball and cover with a towel and allow to rise in a warm place. for 30 to 45 minutes. (Repeat with other half of dough, or store it for a later use.)
Preheat oven to 400 degrees. Melt 2 sticks of butter in a saucepan.
Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch cutter. Dunk each circle in melted butter, then immediately fold in half and place on a cookie sheet, flat side down. Press lightly to encourage sealing.
Repeat with the rest of the dough. Cover with a towel and allow rolls to rise 30 to 45 minutes.
Bake for 15 minutes. Remove and serve immediately!
Parker House Rolls
A piece of advice at the start itself (this is the lesson learnt from my many disasters) – If the yeast is not fermenting as described – never go any further. The flour won’t rise. Get a new pack of yeast and start all over again.
Makes: 8 - 10
Please use standard measuring cups and spoons. Fresh ingredients for best results.
400 g ( 2 cups) all purpose flour (maida)
2 teaspoon butter
50 ml milk + extra 3 teaspoon
1/2 teaspoon salt
1 egg, beat well
4 teaspoon extra butter (to grease baking tray + rolls)
For the yeast:
5 tablespoons warm water (75 ml)
3 teaspoons (1 tablespoon) sugar
1 teaspoon active dry yeast (please use fresh packet)
For the yeast:
Dilute 1 teaspoon active dry yeast with 5 tablespoons warm water and 3 teaspoons sugar. Gently stir well. Let it stand for 15 minutes, until it fermented and doubled in quantity.
For the dough:
Melt 2 teaspoons butter in 50 ml medium hot milk and keep aside.
Place 2 cups of flour in a large bowl (or first add 1 1/2 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt. Make a well in the center, and pour 50 ml milk – butter mix , fermented yeast mixture and beaten egg. Knead into a dough. Sprinkle 2 - 3 teaspoons of reserved milk if required until you have a soft moist dough that can be handled well and soft. Turn out onto a floured surface, and knead for at least 10 minutes (make an extra soft dough – softer than a soft toy). Return to the bowl, cover with a wet towel, and let rise until doubled in size, about 1 to 1 1/2 hours.
Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes.
Preheat oven (OTG) at 375 * F or 190 * C. Melt 2 teaspoon butter and keep aside. Grease a baking a tray with 1 teaspoon butter.
Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch cutter.
Dunk each circle in melted butter, then immediately fold in half and place on a cookie sheet or a greased baking tray, flat side down. Press lightly to encourage sealing. Repeat with the rest of the dough. Cover with a towel and allow rolls to rise 30 to 45 minutes.
Bake for 15 minutes. Remove and serve immediately with butter or jam !!!