Have you ever wanted to make homemade dinner rolls but felt they were too much work? Do you crave that rich roll flavour but purchase them at a bakery because you want them to come out looking perfect?
Now you can make delicious Parker House Rolls - so easy even a 4-year old can shape them!
|My granddaughter shaping rolls. |
She is making half a batch and using an 8x8" pan
Rich Roll Dough
1 1/3 cups warm milk (or milk substitute)
1/2 cup granulated sugar (or sugar substitute made for baking)
2-3/4 teaspoons active dry yeast (or one package)
1/2 cup butter (or margarine)
1 large egg
1 teaspoon salt
4 1/2 cups bread flour
1/2 cup butter or margarine, melted
13x9x2" pan, lined with baking paper
|Rolls in 13x9x2" pan, ready to bake|
|Baked Parker House Rolls|
Warm milk (to about 110°F/43°C
Pour into large bowl.
Add sugar and stir
Sprinkle yeast over milk mixture and let set until it becomes a bit frothy
Melt butter or margarine and pour into milk mixture. Check egg and add to milk mixture. Mix until combined. Add about 2 cups of the flour and the salt and beat with a spoon or use a mixer (this helps to develop the gluten and makes a nice, soft dough)
Put two cups of the flour on the counter or a board and make a well in the centre. Pour the mixture from the bowl on top. Knead for about five minutes, adding up to half a cup of flour so the dough is soft, smooth but not sticky.
Turn dough into an oiled bowl, cover and let rise until doubled in bulk - about an hour if your house is warm.
Melt the 1/2 cup of butter in a bowl. Line your baking pan. Set on the counter where you will be working.
Using a rolling pin (or a wine bottle :) ) roll out the dough until 1/8" thick. Using a round cutter or a glass, cut circles from the dough and set to the side. Roll extra dough out again and repeat until all dough has been cut into circles.
Dip each circle of dough into the butter and then fold in half. Place in pan, folded side down. Repeat with each dough circle, arranging them as in the photo at the very top. Once they rise, the rolls will fill out the pan and be stuck together to form little loaf-like rolls.
Allow to rise, covered, on counter until doubled in bulk. Pre-heat oven to 350°F/175°C. When oven is hot, bake the rolls for 15-25 minutes or until tops are golden brown and rolls are puffy.
Place on a rack to cool for 5 minutes then turn out from the pan onto a serving platter or rack.
K (D) or (P) if margarine and milk substitute are used