Wednesday, October 19, 2011

Parker House Dinner Rolls

I love dinner rolls. There is just something about a soft, white, warm chunk of bread, spread with softened butter, melting as you spread it....mmmm. I have a couple recipes for this type of dinner roll and vary them by event or holiday. For my eldest, it has to be the potato rolls, my husband loves the rolls I make from the cinnamon roll dough. I like them both but these are perfect to accompany soup, a roast, or a big salad, this might be my new "fall back" recipe.
My grandmother used to buy Parker House rolls for Thanksgiving but there is nothing like pulling them from the oven, piping hot and made with love.
I know you want them so here is the recipe, go make them!
3/4 cup milk
4 tablespoons butter
1/4 cup sugar
1 1/2 teaspoons dry yeast
1/4 cup warm water
2 eggs, smallish or 1 extra large
1 teaspoon salt
3 cups flour, all purpose or white spelt
I am including a few photos but to print this (or any of my recipes) just click the "print friendly" button at the bottom and print without the pics.
Begin by warming the milk in a small saucepan, stir in the butter and sugar, set aside to cool.
Dissolve yeast in warm water in a large mixing bowl, allow to rest for 10 minutes while the yeast becomes frothy.
Add the milk mixture, eggs, and salt to the yeast.
Mix until combined and you can't see the eggs looking back at you. Add the flour, one cup at a time. Beat well to build the gluten.
Cover and let rise for 45 minutes.
By the way, you do not need a stand mixer for this, just a strong arm or a teenage boy who feels the need to prove he is stronger than Mom and will beat the dough to prove it.
After the first rise, knead the dough a few more times to knock it back down to size. Place on work space and cut into 12 - 18 pieces.

Line a sheet pan with parchment paper or grease well. Roll into balls and place on paper.
Cover with a clean towel to rise again, about 45 minutes.
Preheat the oven to 350F. Melt 3 tablespoons butter and brush the tops of rolls, set the remaining butter aside.
Bake for 20 minutes or until a rich golden brown.
Brush with the remaining butter.
Lift the rolls out of the pan by the parchment paper.
Place on a cooling rack or tear them apart and put in a basket to serve while warm.

Mmm. Needs soup? Check this blog for some or make your favorite.

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