German Parker House Rolls Food

PARKER HOUSE ROLLS

Steps:

• Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
• Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
• Preheat the oven 350 degrees F.
• Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

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.

PARKER HOUSE ROLLS

Steps:

• Combine the warm water, sugar and yeast together in a glass measuring cup and let yeast ferment until foamy, about 5 to 10 minutes. Whisk flour and salt together in a large bowl. Make a well in the flour, add 1 of the eggs and 1 yolk into the well and slightly beat Add the yeast mixture and stir with a wooden spoon until a rough dough forms. Turn out onto a lightly floured surface and knead, adding more flour as needed, until dough is smooth and elastic.
• Place in a bowl, cover with a kitchen towel and let dough rest for 10 or 20 minutes. Remove dough from the bowl, divide the dough in half and roll each piece into a long 1 1/2-inch wide snake shape. Cut into 20 pieces and shape each into a ball.
• Coat a 9-inch glass pie dish the melted butter, then toss the dough balls in the butter until coated. Cover with a kitchen towel and sit in a warm place, until dough doubles in size, about 1 hour.
• Preheat oven to 400 degrees F.
• Brush the tops of the rolls with the remaining egg and sprinkle with the coarse salt. Bake until golden brown, about 25 to 30 minutes. Let cool about 30 minutes but serve warm.

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

Steps:

• Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water in a bowl; let stand until mixture is foaming, about 10 minutes.
• Stir warm milk, 6 tablespoons sugar, salt, and remaining 1/2 cup warm water into yeast mixture. Gradually whisk 2 cups flour into yeast mixture until smooth. Add remaining 3 1/2 cup flour, egg, 2 tablespoons and 2 teaspoons vegetable oil to flour-yeast mixture; stir until dough is soft.
• Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning once so top of dough is greased. Cover bowl with a damp towel and let rise in a warm room until doubled in size, about 1 hour.
• Punch dough and divide in half. Roll each half on a floured surface until 1/3 to 1/2-inch thick. Cut dough using a floured 2 1/2-inch round cutter. Brush each dough circle with melted butter.
• Make an off-center crease in each dough circle using the dull edge of a table knife. Fold along crease so larger half is on top; press along folded edge.
• Grease a baking sheet.
• Arrange folded dough circles, 2 to 3 inches apart, on the prepared baking sheet. Cover with a damp towel or plastic wrap and let rise until doubled in size, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Remove towel or plastic wrap from dough.
• Bake in the preheated oven until rolls are golden brown, 15 to 20 minutes. Transfer rolls to a wire rack to cool.

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.

PARKER HOUSE ROLLS (MADE BY HAND)

Steps:

• Reserve 1 cup flour. Combine dry ingredients.
• Heat 2 tablespoons butter with milk and water to 120-130 degrees. Mix into dry ingredients. Add egg.
• Add reserved flour until dough is the right consistency. Knead until smooth and elastic.
• Let rest, covered, 10 minute.
• Meanwhile, turn oven on to 200 degrees for 10 min., then turn off.
• Roll dough out to 1/2 inches Cut with 2 3/4 inches cookie cutter. Fold in half. Drench in butter in pan. Slightly overlap rolls.
• Cover and let rise approximately 40 minutes in warm oven (turned off), until double in size. Bake at 400 degrees 10-15 minute.

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.

PARKER HOUSE ROLLS(COOK'S ILLUSTRATED)

Steps:

• 1. Whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl. Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes. Cover bowl with plastic wrap and let sit at room temperature 30 minutes.
• 2. Remove plastic wrap and evenly sprinkle salt over dough. Knead on low speed (speed 2 on KitchenAid) 5 minutes. (If dough creeps up attachment, stop mixer and scrape down using well-floured hands or greased spatula.) Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1 to 2 tablespoons flour and continue mixing 1 minute. Lightly spray 2-quart bowl with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap. Let dough rise in warm, draft-free place until doubled in size, about 1 hour.
• 3. Fold dough over itself; rotate bowl quarter turn and fold again. Rotate bowl again and fold once more. Cover with plastic wrap and let rise 30 minutes. Repeat folding, replace plastic wrap, and let dough rise until doubled in volume, about 30 minutes. Spray two 9-inch round cake pans with nonstick cooking spray and set aside.
• 4. Transfer dough to floured work surface, sprinkle top with more flour. Using bench scraper, cut dough in half and gently stretch each half into 16-inch cylinders. Divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total), and dust top of each piece with more flour. With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess, and place in prepared cake pan. Arrange 8 dough pieces in each cake pan, placing one piece in middle and others around it, with long side of each piece running from center of pan to edge and making sure cut-side faces up. Loosely cover cake pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger). Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.
• 5. Remove plastic wrap from cake pans, spray rolls lightly with water, and place in oven. Bake 10 minutes until tops of rolls are brown; remove from oven. Reduce oven temperature to 400 degrees; using kitchen towels or oven mitts, invert rolls from both cake pans onto rimmed baking sheet. When rolls are cool enough to handle, turn right-side up, pull apart, and space evenly on baking sheet. Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotating baking sheet halfway through baking time. Transfer rolls to wire rack and cool to room temperature, about 1 hour.

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.

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.