| This recipe is liked by 0 person(s). |
ROLLS - Parker House Rolls
Nb persons: 0
Yield: about 22 (2-ounce) rolls.
Preparation time:
Total time:
Source:
| Parker House Rolls DMN | |
| 1/2 cup | mashed potato |
| 3/4 cup | milk |
| 3/4,cup water | |
| 4 tablespoons (1/2 stick) | unsalted butter, plus butter for pans and brushing the rolls |
| 1/2 cup | sugar, (3 1/2 ounces) |
| 3 teaspoons | kosher salt |
| 4 1/2 cups | all-purpose flour, (23 ounces), plus more for dusting |
| 2 packets | instant yeast, (such as RapidRise) |
| 1 large | egg, lightly beaten |
Zap a potato in the microwave for about 8 minutes, then peel and mash half of it, measure 1/2 cup and set aside.
In a saucepan, combine milk, water, butter, sugar and salt. Gently warm on low heat to about 120 to 130 F on a digital thermometer. Some of the butter will melt but not all, and that’s OK. Place the milk mixture in a large bowl.
In a separate bowl, measure out the flour, then add instant yeast and whisk with a fork. Now add this flour mix, 1 cup at a time to the liquid, stirring with a wooden spoon. While the dough is still liquidy, add the egg and mashed potato. Continue to mix with spoon or by hand until the dough comes together.
On a lightly floured tabletop, knead the dough about 10 minutes until it feels smooth. If it sticks, add a sprinkle of flour. (If you have a stand mixer, place the flour and yeast in the mixer bowl, and on low speed using the dough hook, gently add the warm liquid, then the egg and potato. Mix until the dough comes together, then raise speed to medium and knead about 7 minutes. The dough should feel soft but not stick to the sides of the bowl. A few sprinkles of flour will fix this.)
Grease a large bowl or plastic bucket, then pick up the dough, gather it into a ball and place in the container. Cover the container to prevent the dough from drying out and forming a crust, which can prevent fermenting dough from expanding.
Allow the dough to rest 10 minutes. You will not see a rise in the dough. After the rest, remove the dough and gently press down on it to deflate it. If you have a scale, measure 2-ounce pieces of dough for shaping, or about the size of a racquetball. (Smaller than a tennis ball, bigger than golf ball.)
Now shape each piece into a ball by rounding and pulling the edges underneath, which helps to create a smooth tension on the surface. Cup your hand like a claw and gently roll the dough against your work surface to help smooth the final ball shape. As you work, keep the dough pieces lightly covered with plastic wrap or a towel. From here, stay with the ball shape, or choose another. (See Parker House roll shapes.)
Lightly butter a cast-iron skillet, 8-inch cake pans or a baking sheet. (Each skillet or cake pan will hold 8 rolls.) If a baking sheet is all you have, go with that, leaving a bit of space in between each roll. Once you’ve panned the rolls, cover with oil-sprayed plastic wrap and allow the dough to rise 60 to 90 minutes at room temperature. The rolls should expand to touch each other and feel puffy.
Near the end of this rise, preheat the oven to 375 F.
Just before baking, brush the rolls with melted butter. Bake for 15 to 18 minutes, rotating the pans halfway through for even browning. Look for brown tops and 190 F on a digital thermometer.
Once removed from the oven, brush the rolls with more melted butter. Cool on a wire rack or serve immediately.
Makes about 22 (2-ounce) rolls.
Note: To stencil the rolls just before baking, brush with melted butter, place the stencil gently on the roll top and sift flour over the stencil. Remove it carefully. When the rolls come out of the oven, brush with melted butter around, but not on top of, the stencil pattern.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe