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
PARMESAN-HERB PARKER HOUSE ROLLS
The original Parker House rolls were shaped a particular way, where the dough was flattened, brushed with butter and folded with that butter inside. This version opts for a simpler rounded shape-and that buttery interior is swapped with a butter-basted exterior, salty Parmesan and a punch of fresh herbs. They boast the same golden-brown exterior and soft, fluffy interior that makes them perfect alongside any meal.
Provided by Erin Jeanne McDowell
Categories side-dish
Time 4h
Yield 12 rolls
Number Of Ingredients 16
Steps:
- In a medium saucepan, heat the milk and butter over medium until the butter is melted and the milk is warm to the touch. If it feels hot to the touch, not just warm, let it cool for a few minutes before proceeding. Whisk in the buttermilk and eggs.
- In the bowl of a stand mixer fitted with a dough hook, mix the flour, Parmesan, sugar, parsley, oregano, rosemary, thyme, yeast and salt to combine. Add the milk mixture to the bowl and mix on low speed for 4 minutes, then on medium speed for 3 minutes more.
- Spray a medium bowl with nonstick spray, place the dough inside and cover the top of the bowl tightly with plastic wrap. Let rise until doubled in size, 1 to 2 hours.
- Spray a 9-by-13-inch baking pan with nonstick spray. Divide the dough into 12 even pieces. Roll each piece into a tight round and place in the pan. Cover with lightly greased plastic wrap and let rise until puffy, 1 to 1 1/2 hours.
- Towards the end of rise time, preheat the oven to 375 degrees F. For finishing, brush the rolls with about a third of the melted butter. Bake for 15 minutes, then sprinkle the top of each roll with Parmesan. Return to the oven and bake for 10 minutes more, then brush with the remaining butter and bake until the rolls are deep golden brown and no longer doughy inside, about 5 minutes more. Cool at least 10 minutes before serving.
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