Monday, August 19, 2013

Parker house rolls

Boy do I love bread.
I love bread in all forms. sweet, savory, big, small, aisian, american, european, flat, ... not flat...?

As I looked for something new to bake for dinner, I found Parker house roll recipe by bobby flay :)
I just love parker house rolls, they are slightly sweet and kind of chewy. Some recipes suggested uing potato flour or just some mashed potatoes. I did not have potato flours, and did not want to make mashed potatoes, so I went with the recipe that did not ask for any other ingredients than what I already had in my pantry.

Salt is so important in bread making. I forgot to put it in until the dough had already formed. but I wasn't going to bake this whole tray of rolls without salt! I added salt little by little as I kneaded... not good. But bread without salt is really REALLY bland. sigh.

my rolls turned out fine though. lacking a little taste (salt) but good enough. after I serve some for dinner, I will pull them all apart and put them neatly into a freezer bag and freeze them that night. As I need them for dinner, I will pull what I need out of the bag, put them in foil, and heat them up at 35 or so. you could also nuke it for about 10 second twice.

recipe, adapted from bobby flay's(click here for the video)


1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour


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.

Preheat the oven 350 degrees F.

Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

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