Parker House Rools Recipe

Parker House Rools Recipe by: Paula Deen
Ingredients: about 3 dozen
1 cup milk
½ cup butter
2 teaspoons salt
¾ cup warm water (105 to 110 degree)
¼ cup sugar, divided
1 ( ¼ ounce) package active dry yeast
1 large egg
5 to 6 cups bread flour, divided Melted butter (optional)

  • In a heavy nonaliminum saucepan, cook milk over medium low heat, stirring often, just until bubbles appear around edges of pan (do not boil); remove from heat. Add butter and salt. Let stand until butter melts.

  • In a small bowl, combine ¾ cup warm water, 1 tablespoon sugar, and yeast; let stand for 5 minutes or until mixture is foamy.
  • In a large bowl, combine milk mixture, egg, and remaining 3 talbespoons sugar. Add yeast mixture and 3 cups flour, beating at low speed with mixer until smooth. Gradually add 2 cups flour, beating until combined. Add enough remaining 1 cup flour to make soft dough.
  • On a lightly floured surface, turn out dough, and knead for 4 to 6 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top; cover and let rise in warm place (85 degree), free form drafts, for 1 hour or until dough has doubled in size. Spray a large rimmed baking sheet with nonstick cooking spray.
  • Using hands, shape dough into 1 inch balls, and press into circles. Fold circles in half, pinching edges to seal. Place on prepared baking sheet. Cover and let rise in a warm place (85 degree) for 1 hour or until dough has doubled in size
  • Preheat oven to 350 degree. Uncover rolls, and bake for 13 to 16 minutes or until golden brown. Brush rolls with melted butter, if desired.
To make ahead: on a baking sheet, place baked rolls, and freeze. Remove from pan, and place in resealable plastic bags. Seal bags, and store in freezer for up to 1 month. Reheat rolls, covered, in over or microwave. end
Parker House Rools Recipe

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