Quick Italian Parker House Rolls Food

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.

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.

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:

• 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.

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.

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.

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 (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.