Tuesday, January 11, 2011

Parker House Rolls

I tried another roll recipe this Christmas. They were good, but
not at all what I was looking for. Then I found this recipe.
Oh my goodness! These were exactly what I was looking for

and I want to keep this recipe for a long time!
Recipe found on www.joythebaker.com and she got it from The

Gourmet Cookbook.

Makes 20 rolls
3 tablespoons warm water (105 to 115 degrees F)
3 tablespoons sugar
1 (1/4-ounce) package (2 1/2 teaspoons) active dry yeast
1 stick (8 tablespoons) unsalted butter
1 cup whole milk
2 cups bread flour
1 1/2 teaspoons salt
3/4 - 1 1/2 cups all-purpose flour

Stir together warm water, 1 tablespoons sugar and yeast in a 
small bowl until yeast in dissolved.  Let stand until foamy, about
five minutes.  If the mixture does not foam up, throw it out and 
start over with different yeast.  Foam means that the yeast is 
livin'. Melt 3/4 stick (6 tablespoons) butter in a small saucepan.  
Add the milk and heat until lukewarm.  Pour into a large bowl 
and add yeast mixture, remaining 2 tablespoons of sugar, bread 
flour, and salt.  Stir with a wooden spoon until just combined. 
Stir in 3/4 cup all-purpose flour, dump out onto a clean work 
surface and begin to bring the dough together into a ball.  If your 
dough is too sticky to handle, add up to 1/2 cup of all-purpose 
flour a tablespoon at a time until the dough is just slightly sticky.
Knead dough until a smooth and elastic dough begins to form, 

adding more all-purpose flour as needed.  The dough will be 
smooth, satiny and just slightly sticky after 10 minutes.  Good 
job!  Form dough into a ball and place in a large, buttered bowl, 
turning the dough so that the entire ball is covered.  Cover with 
plastic wrap and a towel and let rest n a warm, draft free place 
until doubled in size, about 1 hour.
Butter a 9x13-inch baking pan.  Divide dough into 20 equal 

pieces. Roll each one into a ball and arrange evenly in 4 rows of 
5 in a baking pan.  Cover loosely with plastic wrap and let rise in 
a warm, draft free place until almost doubled in size, about 45 
Using a floured chopstick or the edge of a ruler, make a deep 
crease down the center of each row of rolls.  Let rolls rise, 
loosely covered for 15 minutes. 
Preheat oven to 375 degrees F and place a rack in the center 
of the oven. 
Melt the remaining 2 tablespoons of butter and cool slightly.  
Brush he tops of the rolls with butter and place in the oven 
for 20-25 minutes, until golden brown.  Cool rolls in the pan 
for 5 minutes then remove and serve warm. 

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