Friday, December 13, 2013

Parker House Rolls

OMG, you guys, these are AMAZING! So buttery and fluffy and slightly sweet. In my opinion, they are the perfect Thanksgiving roll.

Golden buttery awesomeness!

I was looking for another bread option to complement the herb and cheese poppers, and these puppies were exactly what I needed.

I made these the Monday night before Thanksgiving, let them cool completely (not without eating several straight out of the pan, despite it being ten minutes before my bedtime...) and then packed them in freezer bags to bring to Thanksgiving dinner. I wouldn't recommend doing this. The rolls were over the top good on Monday night, but I thought they lacked the pop of buttery flavor that was so strong right out of the oven and they were a little dry by Thursday. It was still fine by me because I didn't have much choice about having to make them ahead of time, and everyone still raved about them. But, I have pretty high standards, and I only want to eat things that are super good so I am probably being too hard on myself. Overall though the pre-made Parker House Rolls paled in comparison to the fresh out-of-the-oven herb and cheese rolls. Lesson learned - you can't compete with fresh baked bread products. Don't even try.

They are called Parker House rolls because they were and are still served at the Parker House Hotel in Boston starting in the 1870s. You know I love a recipe with some history!

Parker House Rolls
From The Gourmet Cookbook via Joy the Baker

makes 20 rolls

3 tablespoons warm water (105 to 115 degrees F)
3 tablespoons sugar
1 (1/4-ounce) package (2 1/2 teaspoons) active dry yeast
1 stick (8 tablespoons) unsalted butter
1 cup whole milk
2 cups bread flour
1 1/2 teaspoons salt
3/4 – 1 1/2 cups all-purpose flour

Stir together warm water, 1 tablespoon sugar and yeast in a small bowl until yeast in dissolved. Let stand until foamy, about five minutes. If the mixture does not foam up, discard and start over with different yeast.

Melt 3/4 stick (6 tablespoons) butter in a small saucepan. Add the milk and heat until lukewarm. Pour into a large bowl and add yeast mixture, remaining 2 tablespoons of sugar, bread flour, and salt. Stir with a wooden spoon until just combined.

Stir in 3/4 cup all-purpose flour, dump out onto a clean work surface and begin to bring the dough together into a ball. If your dough is too sticky to handle, add up to 1/2 cup of all-purpose flour a tablespoon at a time until the dough is just slightly sticky.

Knead dough until a smooth and elastic dough begins to form, adding more all-purpose flour as needed. The dough will be smooth, satiny and just slightly sticky after 10 minutes. (this took me more like 15+ minutes)

Form dough into a ball and place in a large, buttered bowl, turning the dough so that the entire ball is covered. Cover with plastic wrap and a towel and let rest n a warm, draft free place until doubled in size, about 1 hour.

Butter a 9×13-inch baking pan. Divide dough into 20 equal pieces. Roll each one into a ball and arrange evenly in 4 rows of 5 in a baking pan. Cover loosely with plastic wrap and let rise in a warm, draft free place until almost doubled in size, about 45 minutes.

Using a floured chopstick or the edge of a ruler, make a deep crease down the center of each row of rolls. (I did't have either so I used my dough scraper. This wasn't the best substitute...) Let the rolls rise, loosely covered for 15 minutes. Preheat oven to 375 degrees F and place a rack in the center of the oven.

Melt the remaining 2 tablespoons of butter and cool slightly. Brush the tops of the rolls with butter and place in the oven for 20-25 minutes, until golden brown. Cool rolls in the pan for 5 minutes then remove and serve warm. AND eat warm!

1 comment:

  1. I so want to try making these! And the herb poppers too! Maybe this Christmas? Yum....


Hey, thank you!

Related Posts Plugin for WordPress, Blogger...