Easy Parkerhouse Rolls From Frozen Dough Food

EASY PARKER HOUSE ROLLS

Steps:

• Make three little balls from frozen bread dough that has thawed.
• Put in each muffin tin.
• Brush with melted margarine.
• Continue until bread dough is used up.
• Let rise until double in size.
• Bake in 350 degree oven for 15 minutes.

THE BEST PARKER HOUSE ROLLS

Steps:

• Heat the milk in a small saucepan over medium-high until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in 1 stick (8 tablespoons) butter and the sugar until melted. Set aside to cool.
• Put the warm water in a small liquid measuring cup and stir in the yeast. Let it sit until foamy, about 5 minutes.
• Combine the milk mixture, yeast mixture, eggs, 1 1/2 teaspoons salt, and half the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and continue to knead the dough until very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then place the dough inside. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes.
• Melt the remaining 1 stick (8 tablespoons) butter in a small saucepan over medium-low heat. Set aside.
• Spray a 9-by-13-inch baking pan with nonstick cooking spray, line with parchment paper then spray the paper.
• Lightly dust a clean work surface with flour. Punch down the dough and turn it out onto the prepared surface. Pat into an even thickness.
• Use a chef's knife or bench scraper to divide the dough into 24 pieces, then shape into balls to create small rolls. Place in the prepared baking dish in rows of 4 by 6, then brush the tops of the rolls with 4 tablespoons of the melted butter. Cover with plastic wrap and let rise in a warm place until almost doubled in size, 30 to 40 minutes. Meanwhile, preheat the oven 350 degrees F.
• Remove the plastic wrap and sprinkle the rolls lightly with flaky sea salt. Bake until puffed and golden brown, about 40 minutes. Remove from the oven and brush with the remaining 4 tablespoons melted butter. Serve warm.

PULL-APART PARKER HOUSE ROLLS

Steps:

• For the flour paste: Add 1/2 cup water to a small saucepan set over medium-low heat. Add the flour and cook, whisking constantly, until the mixture is a smooth pudding-like consistency, 30 to 45 seconds. Let cool.
• For the dough: Add the milk and egg to the flour paste and whisk together until smooth. Transfer the paste to a stand mixer fitted with a dough hook and add the flour and yeast. Mix on low speed until all the flour is moistened, 1 to 2 minutes. Let rest in the bowl for 15 minutes.
• After 15 minutes, with the mixer running on medium-low speed, add the sugar and salt and mix for about 5 minutes. Add 4 tablespoons of the butter and mix, scraping down the sides of the bowl when necessary, about 5 minutes longer. Transfer the dough to a lightly floured surface and knead briefly to form a ball. Spray a mixing bowl with cooking spray, add the dough ball, cover with plastic wrap and let rest until doubled in size, about 1 hour.
• Transfer the dough to a work surface and press gently but firmly to release the air. Stretch the dough to form a 9-by-10-inch rectangle. Cut the dough lengthwise into 4 equal strips, then cut those strips into 3 equal pieces. Working with one piece at a time, stretch and press each one into an 8-by-2-inch inch strip. Roll each strip small end to small end in order to form a snug roll.
• Grease a 12-inch cast-iron skillet with butter and arrange the rolls in the skillet, 10 around the outside and 2 in the middle. Cover with plastic and let rise until doubled in size, about 45 minutes.
• Position an oven rack in the lowest position and preheat the oven to 375 degrees F.
• Brush the rolls with the remaining 3 tablespoons butter and bake until golden brown, about 25 minutes. Let cool 5 minutes.
• When ready to serve, using a 2-ounce ice cream scoop, place scoops of the garlic-herb or honey butter in the center of the bread and let your guests pull apart the bread from the skillet.

PARKER HOUSE ROLLS

Steps:

• Activate the yeast: In a medium bowl, gently whisk the yeast into the warm water. Whisk in the sugar. Allow the mixture to sit for a minute; it should bubble and froth slightly. Stir in 1 cup of the flour. Cover with plastic wrap and set the bowl aside in a warm spot.
• Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, blend the melted butter and the milk. Add the eggs, one by one, on low speed. Add the yeast mixture, the remaining 5 1/2 cups flour, and the kosher salt. Mix until the mixture forms a ball, 2 to 3 minutes. If the dough seems wet or sticks too much to the sides of the bowl, add more flour in 1/4-cup increments. Grease a large metal bowl with a little butter. Put the dough in the bowl, cover it with a towel, and allow it to rest in a warm place until it doubles in volume, 1 1/2 to 2 hours.
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Make the rolls: Lightly flour a flat, clean surface and turn the dough out onto it. Flour your hands and gently press the dough to form an 8-by-16-inch rectangle between 1/2 and 3/4 inch thick. Cut the dough lengthwise into 2 equal strips. Cut each strip into 12 pieces, making 24 individual strips of dough. Brush the extra flour off the dough with a dry pastry brush.
• Take a piece of dough and fold it unevenly in half so the top part overhangs slightly. Tuck the overhang underneath and put the roll, seam side down, on the prepared baking sheet. Repeat with the remaining dough, lining up the rolls right next to one another so that you have 3 tightly packed rows of 8 rolls each. (It helps if you imagine gently pulling the rolls apart after they have baked!) Cover the rolls with a kitchen towel and allow them to rise again until they increase in volume by about half, 45 minutes to 1 hour.
• Bake the rolls: Put the baking sheet in the oven and bake for 12 minutes. Then rotate the sheet and continue to bake until the rolls are golden brown, another 10 to 12 minutes. Remove the baking sheet from the oven and brush the rolls with melted butter. Sprinkle them with Maldon salt. Serve immediately.

EASY PARKERHOUSE ROLLS FROM FROZEN DOUGH

Steps:

• Spray a baking sheet or oven-safe casserole dish with non-stick cooking spray or line with parchment paper. Evenly space the frozen Parkerhouse rolls about 1" apart. Follow directions on Bridgford Parkerhouse rolls for thawing rolls or see notes on how to defrost frozen dough.
• When rolls are thawed, with a clean kitchen towel or plastic wrap sprayed with non-stick cooking oil on the side facing the rolls. Let rise until doubled in size, about an hour.

PARKER HOUSE ROLLS

Steps:

• Stage 1: Combine the milk, sugar and 2 sticks butter in a large pot. Bring to a simmer and when the mixture is hot (but not boiling), turn off the heat and allow to cool to warmer than lukewarm, 30 to 45 minutes.
• Stage 2: Sprinkle in the yeast and add 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour.
• Stage 3: After 1 hour, add the salt, baking powder, baking soda and remaining 1 cup flour and stir to combine. Turn out onto a floured surface and knead the dough for 8 to 10 minutes, then form into a ball, cover with a towel and allow to rise in a warm place for 30 to 45 minutes.
• Stage 4: Melt 2 sticks butter in a saucepan.
• Roll out the dough to 1/2 inch thick. Cut circles with a 2 1/2-inch cutter. Dunk each circle in the melted butter, then immediately fold in half and place on a baking sheet. Press lightly to encourage sealing. Cover with a towel and allow the rolls to rise 30 to 45 minutes.
• Preheat the oven to 400 degrees F.
• Stage 5: To parbake the rolls before freezing, bake until the rolls are risen and set but not brown, 7 to 8 minutes. Transfer to a wire rack to cool. Freeze the rolls separately, then store them in batches in freezer bags. (If you're not freezing the rolls and want to serve them right away, bake at 400 degrees F until risen, set and golden brown, about 15 minutes total.)
• When ready to cook and serve the frozen rolls, preheat the oven to 350 degrees F. Melt the remaining stick of butter in a saucepan.
• Place the frozen rolls on baking sheets and brush them with the melted butter. Bake until golden brown, 14 to 16 minutes. Brush them with additional melted butter if you like and let them sit for 1 minute. Serve while still warm.

PARKER HOUSE ROLLS

Steps:

• Bloom the yeast.
• Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.
• Make the dough.
• Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
• Let it rise.
• Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.
• Shape the dough.
• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).
• Cut the dough.
• With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
• Shape the dough.
• One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
• Bake the rolls.
• Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

EASY PARKER HOUSE DINNER ROLLS

Steps:

• Soften yeast in warm water.
• In large mixing bowl, combine the scalded milk, 1/4 cup butter and salt; stir until butter melts.
• Add custard mix; stir until dissolved.
• Cool to lukewarm!
• Add yeast.
• Gradually add flour to form a stiff dough.
• Cover, let rise in warmplace until light and doubled in size, 1-1 ½ hours.
• Turn out on lightly floured surface; knead about 12-14 times.
• Roll out to 20x8" rectangle.
• Cut in half lengthwise, making 20X4" strips.
• Melt 2 tablespoons butter and brush on half of each strip.
• Using a knife handle,crease each strip lengthwise, slightly off center.
• Fold buttered side over unbuttered side.
• Cut into 3" rolls.
• Place in greased baking dish or cookie sheet.
• Cover; let rise in warm place until light, about 45-60 minutes.
• Before baking, lightly brush tops with milk.
• Bake at 400; for 10-15 minutes until light golden.

PARKER HOUSE ROLLS

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand 5 minutes. Add milk, salt, egg, oil, 2 cups flour and remaining water and sugar. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 2 portions. Roll each portion to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. If desired, brush with butter., Using the dull edge of a knife, crease each slightly off-center. Fold at the crease. Press edges together lightly. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.