Rolls really seem like overkill on a Thanksgiving table, don't they? What with all the stuffing, mashed potatoes, squash and sweet potatoes, is another starch really necessary? The answer is decidedly, yes. Thanksgiving in its very nature, celebrates abundance, and these little buttery puffs of bread certainly fit the bill in that category. The dough is shiny, and silky smooth and comes together like a dream. And the smell of them baking in the oven is heavenly! It does take time to make rolls from scratch, but they can be made in advance, and I would say they are well worth the time and effort. This recipe is adapted from one in Gourmet Cookbook.
Parker House Rolls
makes 20
3 T bread flour
3 T sugar
2 1/2 t yeast (one packet)
3 T warm water
2 C bread flour
2 T sugar
8 T butter, divided
1 C whole milk
1 1/2 t salt
3/4-1 1/2 C AP flour
Combine first four ingredients in a small bowl and let sit until frothy. Meanwhile melt 6 T butter over low heat in small saucepan. Add milk and heat until lukewarm. In large bowl, combine bread flour, salt and remaining sugar. Stir in milk/butter combination and the yeast mixture. Stir until combined. Add 3/4 C AP flour and stir until dough pulls away from the side of the bowl. Turn out onto floured board and knead until shiny and smooth, about 10 minutes. Dough should still be slightly sticky, but add more AP flour if it is too much so, up to 1 1/2 C total.
Put in buttered bowl and turn greased side up and cover with plastic wrap until doubled in size. Turn out of the bowl onto a floured board and cut into 20 equal pieces, roll into balls and place in greased 9x13 pan (4 rows of 5). Cover and let double in size again (about 45 min) and then press a floured chopstick or ruler edge down the middle of each roll, creating a deep crease. Let rest for 15 more minutes. Brush with remaining 2 T butter, melted.
Bake at 375° for 20 minutes, or until golden. Let cool in pan for 15 minutes, then turn out, right side up and let cool completely on a rack. If making in advance, wrap well with foil and reheat the next day, still wrapped in foil, in a 375° oven for 15 minutes.
Parker House Rolls
makes 20
3 T bread flour
3 T sugar
2 1/2 t yeast (one packet)
3 T warm water
2 C bread flour
2 T sugar
8 T butter, divided
1 C whole milk
1 1/2 t salt
3/4-1 1/2 C AP flour
Combine first four ingredients in a small bowl and let sit until frothy. Meanwhile melt 6 T butter over low heat in small saucepan. Add milk and heat until lukewarm. In large bowl, combine bread flour, salt and remaining sugar. Stir in milk/butter combination and the yeast mixture. Stir until combined. Add 3/4 C AP flour and stir until dough pulls away from the side of the bowl. Turn out onto floured board and knead until shiny and smooth, about 10 minutes. Dough should still be slightly sticky, but add more AP flour if it is too much so, up to 1 1/2 C total.
Put in buttered bowl and turn greased side up and cover with plastic wrap until doubled in size. Turn out of the bowl onto a floured board and cut into 20 equal pieces, roll into balls and place in greased 9x13 pan (4 rows of 5). Cover and let double in size again (about 45 min) and then press a floured chopstick or ruler edge down the middle of each roll, creating a deep crease. Let rest for 15 more minutes. Brush with remaining 2 T butter, melted.
Bake at 375° for 20 minutes, or until golden. Let cool in pan for 15 minutes, then turn out, right side up and let cool completely on a rack. If making in advance, wrap well with foil and reheat the next day, still wrapped in foil, in a 375° oven for 15 minutes.
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3 comments:
Rolls are a must ha ha. Thanks for sharing your version of the recipe - these look delicious!
- Jackie
We have to "break bread" and follow the traditions of the pioneers.They would have loved these soft beauties!
Another bread recipe for me to bookmark!
Thanks for sharing!
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