Parker House Rolls

Honey and butter, Parker house rolls

It’s Thanksgiving week and you can never have enough roll recipes for the big day. This one is a sturdy, enriched bread roll that is perfect for smearing with butter or dunking in gravy. Watch them during the last five or so minutes of cooking to make sure they don’t overbrown.

Parker House Rolls

1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour

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.

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1 Comment

  • Reply
    December 29, 2015 at 11:35 am

    Ingredients:9 Tbsp. Olive oil (divided use)3 C. ufeintsd all-purpose flour3/4 C. ufeintsd semolina flour1/2 tsp. salt (divided)1 1/2 Tbsp. quick-rising dry yeast1 1/2 C. hot (between 120 and 130 degrees) milk1 Tbsp. fresh rosemary leaves Preparation:Pour a scant tablespoon of the olive oil into a 9-inch-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degrees.Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.Makes 6 8 servings.At this time I do not know of a substitute for the semolina. Semolina can be found at many major grocery stores either with the pasta, or on the baking isle.

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