Whole Wheat Parker House Rolls Food

PARKER HOUSE ROLLS

Steps:

• Spray a half sheet pan with nonstick spray and set aside.
• Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.
• Add 2 ounces of the room temperature butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes.
• Turn the dough out onto a lightly floured work surface and roll and shape with hands to form a large ball. Return dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
• Remove the dough from the bowl and roll into a 16 by 3-inch log. Use a bench knife to cut the dough into 1 3/4-ounce portions, about 16 rolls. Using your loosely cupped hand, roll each portion on the counter until they tighten into small balls. Working 1 at a time, use a rolling pin to roll each small ball into a 3-inch circle or oval. Use the side of your hand or a small dowel to make an indentation across the middle of the circle. Place a small pat of chilled butter into the center of the indentation, then fold in half and gently press to seal the edges. Place the rolls, top-side down, onto the prepared sheet pan, spacing them evenly. Melt the remaining 1 ounce butter and brush the tops of the rolls. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.
• Preheat the oven to 400 degrees F.
• Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking.
• Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving.
• For Brown and Serve option:
• Assemble rolls as above, but bake as follows.
• Preheat the oven to 275 degrees F.
• Bake until the outside of the rolls just begin to set but have not browned and the internal temperature is 185 degrees, about 30 minutes. Remove and cool on the pan for 10 minutes. After 10 minutes, remove the rolls from the pan and place on a cooling rack until they are room temperature, 30 to 40 minutes. Place the rolls in bags and freeze for up to 3 months.
• To Finish:
• Preheat the oven to 400 degrees F. Thaw the rolls for 60 to 90 minutes.
• Spray a sheet pan with nonstick spray. Place the rolls on the prepared sheet pan and bake until the rolls reach an internal temperature of 200 degrees F. Rotate the pan halfway through baking, 10 to 12 minutes. Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving.

WHOLE WHEAT AND FLAXSEED PARKER HOUSE ROLLS

Steps:

• Pour warm water into a small bowl and sprinkle yeast over the top; let sit until a bubbly foam forms on top, about 5 minutes.
• In a large bowl, whisk together milk, 2 tablespoons of the butter, honey, salt and egg. Add yeast mixture and whisk to combine.
• Add all-purpose flour, whole wheat flour and flaxseed and stir until a shaggy dough forms.
• Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl and place dough inside.
• Cover loosely and let sit in a warm spot until dough is doubled in size, about 1 1/2 hours.
• Lightly butter a 9x13-inch baking pan. Punch down dough and, on a floured surface, roll out into a 12x18-inch rectangle.
• Brush all over with 2 tablespoons of the butter, cut into 3 strips, each 4-inches wide, and then cut each strip into 8 rectangles.
• Loosely roll each piece of dough, buttered side in, and arrange in the pan seam-side down, making 3 rows of 8.
• Brush with remaining 2 tablespoons butter and scatter oats over the top. Cover loosely and refrigerate until puffed and risen, 3 to 4 hours.
• Let rolls sit, covered, in a warm spot for 2 hours, and then preheat the oven to 350°F.
• Uncover and bake until rolls are golden brown, about 25 minutes. Serve warm.

KHALIL HYMORE'S PARKER HOUSE ROLLS

Steps:

• In the bowl of a stand mixer, combine milk and yeast and let stand for 5 minutes. Add flour, 2 1/2 teaspoons salt, 5 tablespoons butter pieces, and sugar. With dough hook, mix on low until mixture just comes together. Increase to medium-high; beat until butter is incorporated and dough is soft, 10 minutes.
• Lightly coat a large bowl with cooking spray. Form dough into a ball, place in bowl, and cover with a damp clean dish towel. Set aside in a warm, draft-free place and let rise until dough doubles in size, 1 to 2 hours (or refrigerate overnight; bring to room temperature before baking).
• Lightly coat a 9-by-13-inch rimmed baking pan with cooking spray. Turn dough out onto a work surface and loosely cover with damp towel so it doesn't dry out. With a sharp knife, divide dough into 24 pieces, roll into smooth balls (about 2 inches each), and arrange in pan, 1/2 inch apart. Cover with towel and let rise until rolls begin to touch, 1 to 2 hours.
• Preheat oven to 350 degrees. Brush rolls with half the melted butter; bake until golden brown, 30 minutes. Brush with remaining melted butter, sprinkle with salt, and serve warm.

PARKER HOUSE ROLLS

Steps:

• Place all-purpose flour, whole-wheat flour, sugar, yeast and salt in the bowl of a stand mixer fitted with a dough hook. Add egg, milk, 4 tablespoons butter and oil. Mix on low until a shaggy dough forms, about 1 minute. Increase speed to medium-low and continue mixing until smooth but still a bit sticky, about 7 minutes.
• Transfer the dough to a lightly oiled bowl, cover and set aside until nearly doubled in size, 1 to 1 1/2 hours.
• Preheat oven to 350°F. Coat a 9-by-13-inch pan with cooking spray. Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
• Divide the dough into 4 equal pieces. On a lightly floured surface, roll one piece of dough into a 12-by-6-inch rectangle. Drizzle and brush with 1/2 teaspoon of the melted butter. Fold in half lengthwise and cut into 4 pieces. Drizzle and brush again with another 1/2 teaspoon butter, then fold each piece in half again to create a roll about 1 1/2 inches square. Transfer the rolls to the prepared baking dish. Repeat with the remaining dough. Brush the rolls with the remaining butter and sprinkle with flaky salt. Cover and let rest for 15 minutes.
• Bake the rolls until golden brown, 25 to 30 minutes.

PARKER HOUSE ROLLS

Steps:

• Place the milk in a small saucepan and bring to a simmer over medium-high heat. Remove from the heat, stir in the butter and sugar and let cool. Dissolve the yeast in the warm water and let sit until foamy, about 5 minutes.
• Combine the milk mixture, eggs, yeast mixture, salt and 3 cups flour in a mixer fitted with the dough hook and mix until smooth. Add the remaining 3 cups flour, 1/2 cup at a time, and mix until a smooth ball forms.
• Knead the dough by hand on a floured surface for about 5 minutes. Butter a large bowl, add the dough, cover and let rise in a warm place until doubled in size, 60 to 70 minutes.
• On a floured surface, punch down the dough and cut into 24 two-inch pieces; roll into balls. Place on 2 parchment-lined baking sheets. Cover again and let rise until doubled, 30 to 40 minutes.
• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the rolls until golden brown, about 20 minutes, rotating the pans halfway through. Remove from the oven and brush with melted butter before serving.

EVERYTHING PARKER HOUSE ROLLS

Steps:

• Prepare the rolls: In a medium pot, heat the milk and 4 tablespoons butter over medium until the mixture is just warm to the touch (about 95 degrees) and the butter is melted, 1 to 2 minutes.
• In the bowl of an electric mixer fitted with a dough hook attachment, combine the flour, milk powder, sugar, yeast and salt with 1 egg and the warmed milk mixture. Mix on low for 3 minutes, then increase the speed to medium and mix until the dough is smooth, about 3 minutes.
• Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 1/2 hours. The dough may not double in size, but it should be noticeably puffy.
• Divide the dough into 12 even pieces (about 71 grams each). Gently round into balls: Cup your hand and fingers around a piece of dough then roll it on your work surface until it forms a tight ball. Repeat with the remaining pieces.
• In a lightly greased 9-by-13-inch pan, arrange the balls in three rows of four. Cover the rolls with plastic wrap and let rise in a warm place until noticeably puffy, 45 minutes to 1 hour.
• Heat the oven to 350 degrees. Prepare the everything-bagel seasoning: Toss together the sesame seeds, poppy seeds, dried garlic, dried onion and kosher salt.
• In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle each generously with everything-bagel seasoning (about 2 teaspoons per roll).
• Bake the rolls for 10 minutes, then brush the surface of the rolls generously with the melted butter. Bake until the rolls are evenly golden-brown, 15 to 20 minutes. Brush the baked rolls generously with the remaining melted butter. Let cool 10 to 15 minutes before serving. Store leftover rolls at room temperature in a resealable plastic bag. (See tip for reheating instructions).

WHOLE WHEAT DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 4 pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.

WHOLE-WHEAT PARKER HOUSE ROLLS

Steps:

• In a large bowl, mix the yeast into the lukewarm water and allow to stand 5 minutes or until frothy.
• Add in the eggs and 1/4 cup of melted butter or oil; beat in 2 cups of the roll mix; let rest 2 minutes.
• Stir in enough of the remaining mix to make a soft dough; turn out on a lightly floured surface and knead until smooth, 7 to 10 minutes.
• Clean and lightly grease the bowl, place dough in bowl, turning to grease all sides.
• Cover dough with a damp towel and let rise in a warm place, free from drafts, until doubled in bulk.
• Grease a large baking sheet; set aside.
• Roll out dough to 1/2 inch thick, cut with a floured, round biscuit cuter.
• Dip both sides of dough into the melted 2 tablespoons butter; fold in half, stretching slightly.
• Arrange on prepared baking sheet, not touching and let rise until double, 20 to 30 minutes.
• Preheat oven to 375 degrees and bake for 15 to 20 minutes or until golden brown.
• Variation for Pan Rolls: Grease a 9-in round cake pan, punch down dough. Divide into 12 equal portions.
• Shape each into a smooth ball. dip tops of each into the remaining melted butter.
• Arrange in prepared pan, dipped side up, not touching.
• Cover and let rise until doubled in bulk, 20 to 30 minutes.
• Bake as directed above.

WHOLE WHEAT PARKER HOUSE ROLLS

Steps:

• Dissolve yeast in water; add in molasses, sugar, salt and shortening. Cold to lukewarm, add in lowfat milk. Measure and add in flour, knead, let rise, punch down. Make into rolls, let rise. Bake 400 degrees for 10 min. Reduce heat to 375 degrees and bake till done.

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.