Parker House Rolls

My Favourite Breads

Parker House Rolls myfavouritepastime.com

I made these rolls sometime in October. They tasted really nice. My daughter loves them and her friend at school loves them even more. They are easy to make. I hope you find some time to try them. Have a lovely day.

Parker House Rolls myfavouritepastime.com

Parker House Rolls myfavouritepastime.comGrease a 9 x 13-inch deep pyrex dish with melted butter or shortening

Parker House Rolls myfavouritepastime.comSift or whisk the flour, yeast, salt and sugar and pour into  the bowl of a stand mixer

Parker House Rolls myfavouritepastime.comIn another bowl whisk together the milk, eggs and melted butter .

Parker House Rolls myfavouritepastime.comContinue beating for about 8 minutes until the dough is smooth but still sticky

Parker House Rolls myfavouritepastime.comPut the dough into a generously oiled bowl

Parker House Rolls myfavouritepastime.comand place in a warm corner to double in size

Parker House Rolls myfavouritepastime.comKnock back onto a lightly floured surface and roll into a 12 x 16 inch rectangle.

Parker House Rolls myfavouritepastime.comCut into 4 lengthwise

Parker House Rolls myfavouritepastime.comand cut crosswise into 8 pieces as shown in the picture (makes 32).

Parker House Rolls myfavouritepastime.comBrush each piece with melted butter.

Parker House Rolls myfavouritepastime.comFold the into half (butter side inside) and arrange in the dish as shown. Butter the top with lots of butter, cover with plastic wrap and let rise 30-50 minutes

Parker House Rolls myfavouritepastime.comBrush risen dough with more melted butter and bake at 350ºF for 30-35 minutes until golden

Parker House Rolls myfavouritepastime.comRemove from the oven, let rest in oven dish for about 15 minutes before tipping over on a wire rack to cool.

Parker House Rolls myfavouritepastime.comServe warm

Parker House Rolls

Ingredients

  • 700g (25oz, 1.5Ib, 5½ cups) all purpose flour
  • 2 teaspoons Fleischmann’s instant yeast 
  • 1½ teaspoon salt
  • 60g (5 tablespoons, ¼ cup + 1 tablespoon) sugar
  • 300ml (1¼ cups) milk
  • 3 eggs, lightly beaten
  • 115g (7 tablespoons, 1 stick) unsalted butter, melted
  • Extra melted butter for brushing

Instructions

  1. Grease a 9 x 13-inch deep glass dish with melted butter. Preheat the oven to 350ºF (175ºC) 10 minutes before baking.
  2. Sift or whisk the flour, yeast, salt and sugar into the bowl of an stand mixer. In another bowl whisk together the milk, eggs and melted butter and add to the flour. Using the dough hook mix on low speed to a soft and sticky dough. Increase speed and Knead the dough for about 8 minutes until smooth, but still sticky.
  3. Turn the dough onto a lightly floured surface, knead 3-4 times and then form into a ball. Put into a generously oiled bowl. Cover with cling film. Set aside for 1-1½ hours or until doubled in size.
  4. Knock back the dough onto a lightly floured surface and roll into a 12 x 16 inch rectangle. Cut into 4 lengthwise and crosswise into 8 pieces as shown in the picture (makes 32).
  5. Brush each piece with melted butter and fold into half (butter side inside) and arrange in the dish as shown. Butter the top with lots of butter, cover with plastic wrap and let rise 30-50 minutes
  6. Brush risen dough with more melted butter and bake at 350ºF (175ºC) for 30-35 minutes until golden. Remove from oven, let rest in oven dish for about 15 minutes before tipping over on a wire rack to cool.
  7. If mixing by hand: Sift or whisk the flour with yeast, salt and sugar in a large bowl. Make a well in the centre. In another bowl whisk together the milk, eggs and melted butter and pour into the well and mix to a soft and sticky dough. Turn on a lightly floured surface and knead for 10-15 minutes. The dough should be quite sticky and very soft and smooth. Continue with steps 3-6.

Points to Note

  1. I baked the rolls at 350ºF (175ºC) for 30 minutes.
  2. You can use 1 package, 7g, 2¼ teaspoons, active dry yeast)
  3. The dough weighed 1372g.
  4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
  5. Last updated: January 15, 2018

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

10 thoughts

    1. Hi John, I am so sorry am swamped with work, school, children etc I promise to visit the Bartolini Kitchens very soon. Thank you so much for being patient with me despite my unforgivable manners. I wish you a very pleasant weekend.
      The rolls were amazing…my kids really loved them, which is a surprise because they don’t normally like bread, in general. Best wishes, John.
      Liz

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.