Tuesday, November 4, 2014

Parker House Rolls

These rolls are simply wonderful, soft, fluffy, with just the right amount of sweetness and great eaten on its own with a cup of tea or coffee. I've already made these twice! Really easy to make.


The recipe is rather huge, as it makes 24 rolls, so I have halved the recipe to make 12 rolls, just nice for my family. Bobby Flay did not mention anywhere in the recipe on the suitable size of baking pan to use, and for half a recipe with 12 rolls, I have used a 9"square pan which is just perfect.


The dough is really easy to work with, and the rolls bakes up high  with lovely golden brown crust.


Look at the softness of the rolls. They are soft, fluffy and really good! Great eaten on its own as the rolls has a light sweetness to it. I had two with a cup of coffee for my breakfast. The rolls stays just as soft on the next day.


The second time I made the rolls, we had it as a weekend breakfast with some sliced luncheon meat, cheese slices and my homegrown cucumber. Yummy!


* my measurements for half a recipe, yield 12 rolls, listed in blue
Parker House Rolls
(source from : foodnetwork.com , Bobby Flay)
Makes 24 rolls
1-1/2 cups milk (3/4 cup)
1 stick unsalted butter, cut into pieces, plus more for brushing (60gm salted butter)
1/2 cup sugar (1/4 cup)
1 package active dry yeast (1 tsp)
1/2 cup warm water (1/4 cup)
3 large eggs, lightly beaten (1 egg)
1-1/2 teaspoons salt (1/8 tsp)
6 cups all-purpose flour (3 cups plus 2 tbsps)

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.
(I divided the dough into 12 equal pieces, about 65gm each, shape into rounds and placed in a greased 9" tray. Cover with cling wrap and let rise until doubled, remove cling wrap, proceed with baking).
Preheat the oven 350F.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving. (I baked for 23 minutes, tent the top with foil during the last ten minutes of baking, as the the rolls are already golden brown).

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I am linking this post to "Cook Like A Star : Bobby Flay" event hosted by Zoe of Bake For Happy Kids, Baby Sumo of Eat Your Heart Out and Grace of Life Can Be Simple.


9 comments:

  1. i hv not had my breakfast yet. Indeed they look soft with a soft brown crust. Heard of Parker rolls but not sure how different are they from normal dinner rolls...will hv to google and see :) have a nice day, joyce!

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  2. So very soft and gorgeous! Great for any time of the day, Joyce.

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  3. Joyce, these buns look so much like the Terengganu butter buns. OK, I bookmark to try and let's see if I actually follow through hee..hee....

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  4. Hi Joyce, yummy, these rolls are so fluffy soft. I love 'kosong' rolls as I could mix them with spread, sandwich ham, egg or luncheon meat etc. Bookmarked it^-^!

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  5. so buttery and soft and fluffly. They look amazing and i love the ease of them

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  6. Hi Joyce,

    Totally agree with you!!! My husband said that these bread rolls are one of the best that I have baked :D

    Your parker house rolls look so fluffily GOOD!

    Zoe

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  7. Hi Joyce ,
    Bookmarked , I am drooling here . Thanks for sharing :)

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  8. Wow Joyce, only few days into CLAS this mth and I see two really good reviews of this Parker rolls. Guess it's not one to be missed!

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  9. Wow Joyce, parker house rolls are famous!!! Your rolls look awesome! Very inspiring :)

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