BREAD MACHINE PARKER HOUSE ROLLS
This is a time saving recipe that yields light, fluffy buns that are delicious as a side for soups, chilis or dinner.
Provided by GrandBendJen
Categories Breads
Time 22m
Yield 18 buns, 18 serving(s)
Number Of Ingredients 8
Steps:
- Layer ingredients in bread machine according to manufacturer's instructions. Select the dough cycle.
- When the cycle is complete, roll out dough.
- Cut dough into 2 1/2 inch circles.
- Fold the dough circles in half and seal the edges.
- Let rise on an ungreased cookie sheet for 30 minutes.
- Bake at 400 degrees for 10-12 minutes.
- Serve warm.
- If desired, melted butter can be brushed on the tops to make the buns shiny.
Nutrition Facts : Calories 136.7, Fat 3.5, SaturatedFat 0.9, Cholesterol 10.3, Sodium 138.1, Carbohydrate 22.1, Fiber 1.2, Sugar 1.5, Protein 4
THE BEST PARKER HOUSE ROLLS
These Parker House rolls are super indulgent thanks to plenty of butter mixed in and brushed on top. Milk and eggs enrich the dough, lending a perfectly tender texture. A sprinkle of flaky sea salt adds a welcome bit of contrast and crunch. These rolls are best served fresh and warm.
Provided by Food Network Kitchen
Categories side-dish
Time 3h
Yield 24 rolls
Number Of Ingredients 10
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
American dinner rolls with a light texture and lovely buttery flavour. Originate from Boston's Parker House Hotel from around the 1850s. This version is for a bread maker.
Provided by robochoc
Time 2h
Yield Makes Rolls
Number Of Ingredients 0
Steps:
- Weigh out the flour, sugar and salt.
- Add the sachet of yeast and mix together.
- Measure out the milk and water, ensuring the mixture is tepid.
- Beat the egg, and then mix together with the water and milk.
- Make a dough according to your bread making machine's instructions.
- Turn the dough out onto a lightly floured surface and roll out to about 1cm thick.
- Using a 8cm cutter, cut circles of dough out, re-kneading and rolling the mix out until you have as many as you can make from the dough.
- Brush one side of each disk with melted butter and fold in half, arranging the rolls in rows on a non stick baking sheet.
- Place into the pre-heated oven (200C / fan 180C / gas 6) for 10 - 15 minutes until the rolls are golden and sound hollow when tapped. Best served warm.
PARKER HOUSE ROLLS (BREAD MACHINE VERSION)
This recipe was adapted from an old recipe from many years gone by. These buttery rolls are sure to please your family on holidays or anytime.
Provided by DonnaTMann
Categories Yeast Breads
Time 2h48m
Yield 12-18 Rolls, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 612.9, Fat 25.2, SaturatedFat 15.1, Cholesterol 107.5, Sodium 805.4, Carbohydrate 84.4, Fiber 2.7, Sugar 12.8, Protein 11.7
PARKER HOUSE ROLLS
These are rich and full of butter! I recently shaped these rolls in balls. When they were done, I brushed the tops with melted butter and then topped them (a row each) with toasted poppy seeds, toasted sesame seeds, a combo of equal parts dill weed/kosher salt/sugar, and Parmesan cheese. I loved how they turned out.
Provided by SharleneW
Categories Breads
Time 27m
Yield 20 rolls
Number Of Ingredients 9
Steps:
- In bowl of heavy-duty mixer combine warm water, sugar and yeast.
- Let it sit for about 5 minutes until foamy.
- Melt butter in glass bowl in microwave.
- Add milk and heat to lukewarm (no hotter than 110°).
- Add milk mixture to yeast mixture.
- Put on dough hook.
- Add bread flour and salt and combine well.
- Add all-purpose flour slowly until dough forms a slightly sticky ball.
- Continue to knead dough for 5 to 10 minutes longer, adding in more all-purpose flour if dough gets too sticky.
- Place ball in a greased or buttered bowl.
- Turn to coat with butter.
- Cover with plastic wrap and let rise for about an hour or until doubled.
- Butter a 13- x 9-inch baking pan.
- Divide dough into about 20 pieces.
- Form into smooth balls and place in 5 rows in pan.
- Cover loosely and let rise until doubled again (about 45 minutes).
- Make a deep crease down center of each roll using a spatula.
- Let rise, covered, another 15 minutes.
- Preheat oven to 375°.
- Melt 2 tablespoons butter.
- Brush tops of rolls.
- Bake in center of oven for 20 to 25 minutes until golden.
Nutrition Facts : Calories 147.2, Fat 6.5, SaturatedFat 4, Cholesterol 17, Sodium 191.9, Carbohydrate 19.4, Fiber 0.7, Sugar 1.9, Protein 2.9
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