Parker House Rolls

Parker House Rolls

A delicious rolls. Best with butter. Recipe from thepioneerwoman.com !!

Makes: 10 -12 rolls

Ingredients

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)

Preparation Instructions

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!

My version

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.

Ingredients

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)

Method

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 !!!