Fannie Farmer Parker House Rolls Food

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.

PARKER HOUSE ROLLS (BREAD MACHINE VERSION)

Steps:

• Directions Add water, 1/4 cup butter, egg, salt, bread flour, sugar and yeast to bread machine pan in the order suggested by manufacturer.
• Select dough/manual cycle.
• Meanwhile, put 1/4 cup butter in baking pan.
• Melt butter over low heat.
• Tilt pan to grease bottom.
• When cycle is complete, remove dough from machine to lightly floured surface.
• Roll out dough 1/2-inch thick.
• With floured 2 3/4-inch round cutter, cut dough into circles.
• Holding dough circle by the edge, dip both sides into melted butter in pan; fold in half.
• Arrange folded dough in rows in pan, each nearly touching the other.
• Knead trimmings together; re-roll and cut more rolls.
• Cover and let rise in warm, draft-free place about 45 minutes, or until doubled.
• Bake in a preheated 400-degree oven 15 to 18 minutes, or until done.
• Remove from pan and let cool on wire rack.
• Brush With additional butter if desired.
• Makes approximately.
• 12-18 rolls. At 4 rolls each calories = 154.
• I've made the mistake of using margarine in this recipe and ended up with flat rolls even after a good raise due to the water content in some margarines. Best Wishes and Enjoy! The original recipe is more than 30 years old.

FANNIE FARMER'S PARKER HOUSE ROLLS

Steps:

• Mix the 4 tablespoons room-temperature butter, the sugar, the salt and the warm milk in a large bowl and let cool to lukewarm.
• Stir the yeast into 1/4 cup warm water and let it stand for 5 minutes to dissolve.
• Make the sponge: Add 3 cups flour and the dissolved yeast to the ​milk​ mixture and beat vigorously for 2 minutes​ to form a loose batter.​ Cover and let rise in a warm place until double​d​ in bulk, about 1 hour​. ​​​
• Stir in the remaining flour 1/2 cup at a time to form a shaggy dough firm enough to knead. Turn out onto a lightly floured board, knead for a minute or two, then let rest for 10 minutes. Resume kneading until smooth​, 8 to 10 minutes​.​ (Alternatively, add the sponge and 3 cups flour to the bowl of a stand mixer fitted with the dough hook, and knead on low until the dough is smooth and pulls away from the sides of the bowl, 10 minutes.) Cover the bowl and let rise again until doubled in bulk, 45 to 60 minutes. ​
• Using a rolling pin, roll out dough until it is 1/3 inch thick. Cut with a 2 3/4-inch round biscuit cutter or with an oval Parker House roll cutter.
• Using the dull edge of a knife, make a crease through the center of each piece of dough, brush with melted butter, fold in half along the crease, and press edges lightly together.
• Place rolls 1 inch apart on a buttered baking sheet (or use a silicone baking mat). Let rise again until dough has doubled in size, about 45 minutes. (It should feel spongy to the touch, and hold an indentation when pressed with a finger.)
• Position a rack in the upper third of the oven and heat to 425 degrees. Bake rolls until golden, about 12 to 18 minutes. Brush again with melted butter. Let cool for a few minutes, then serve warm. The rolls are best when freshly baked but can be reheated in a 350-degree oven for a few minutes before serving.

SUPER EASY ITALIAN PARKER HOUSE ROLLS

Steps:

• Heat oven to 400.
• Pour dressing in small bowl. Seperate biscuits and coat each one with dressing.
• Fold biscuit in half. Place 2 biscuits, seam side down into each lightly greased muffin pans.
• Combine parmesan cheese and poppy seeds, and sprinkle on top of each biscuit.
• Bake 10-12 minutes till golden brown.

QUICK ITALIAN PARKER HOUSE ROLLS

Steps:

• Spray 10 cups of a 12-cup muffin pan with cooking spray.
• Dip each biscuit in Italian dressing. Fold in half and place 2 biscuits in each muffin cup, seam side down.
• Combine Parmesan and sesame seeds. Sprinkle over biscuits.
• Bake at 400 degrees for 10-12 minutes. Serve immediately.

GERMAN PARKER HOUSE ROLLS

Steps:

• Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.
• Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. If you are going to refrigerate the dough, put it in the fridge before it has a chance to rise. It will rise overnight in the refrigerator; just not as high as it would at room temperature. Let the dough stand, covered, at room temperature for 1 hour before proceeding with recipe.)
• Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double, about 45 minutes. (If you refrigerated the dough, this will take longer, about 60-75 minutes.)
• Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step.

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.

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.

PARKER HOUSE ROLLS

Steps:

• Bloom the yeast: Add yeast to lukewarm water, stirring to dissolve, and leave at room temperature for 10 minutes so the yeast can "bloom," or activate. Meanwhile, heat milk in a small saucepan just until warmed through, but not hot. Remove from heat and stir in the molasses and butter. Cool slightly.
• Proof the dough: Add the flour to the bowl of a stand mixer. Using a dough hook on low speed, add milk mixture, salt, buttermilk, and the bloomed yeast. Mix until incorporated. Scrape down the sides of the bowl and continue mixing until the dough comes together and takes on a glossy consistency. Place the dough in a bowl covered with plastic wrap (or a container with a tight-fitting lid) and let it rest in a warm place (68-74 degrees F) for 1-1½ hours, until the dough has doubled in size.
• Roll the dough: Once the dough has doubled in size, punch it down and place onto a lightly floured surface. With a floured rolling pin, roll out the dough until it's about 1/3-inch thick. Using a 3-inch biscuit cutter (or drinking glass), cut circles out of the dough (use remaining dough to make more rolls). Using the flour-dusted rolling pin, indent the middle of each roll to make ovals. Fold the ovals in half, pinch to close, and place on a parchment-lined baking sheet. Cover with a dry kitchen towel and let the rolls rest in a warm place until they've doubled in size, 45 minutes.
• Bake the rolls: Heat oven to 425 degrees F. Place rolls in the oven and bake until golden brown, 15-18 minutes. Remove and brush with melted butter and a sprinkle of flaky sea salt; serve piping hot. Note: If you've made extra rolls and want to freeze some, bake as directed, but don't finish with melted butter or salt. Cool on the sheet pan, then place in a plastic freezer bag and put the bag into the freezer for up to two weeks. To thaw rolls, remove from the freezer the night before you want to serve them. Take the rolls out of the plastic bag and wrap loosely in foil. Let thaw at room temperature overnight. Rolls can be served as soon as they've thawed, but are even better if re-warmed in their foil packing for about 10 minutes in a 300 F oven. They can also be microwaved (out of the packaging) directly from the freezer for 15-30 seconds, depending on your microwave. Finish with melted butter, salt and serve.