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Parker House Rolls




Source of Recipe


Internet


List of Ingredients




1 cup milk
4 tablespoons unsalted butter, melted
2 tablespoons sugar
2 eggs, beaten
2 teaspoons salt
4 cups unbleached flour
2 1/2 teaspoon dry yeast
2 tablespoons melted butter to glaze, plus extra to grease bowl and baking sheet

Sprinkle yeast into 1/2 cup of the milk in a bowl. Leave for 5 minutes; stir to dissolve. Warm remaining milk in a saucepan with butter and sugar. Stir until butter has melted. Cool until lukewarm, then beat in eggs until evenly combined. Mix flour and salt in large bowl. Make well in center and pour in dissolved yeast and butter mixture. Mix in flour to form a soft, sticky dough. Turn dough out onto floured work surface. Knead until smooth, shiny and elastic about 10 minutes. Knead in extra flour, 1 tablespoon at a time, if dough is too sticky. Resist adding too much flour, as dough should not be dry, but soft. Put dough in a buttered bowl and cover with dish towel. Let rise until doubled about 1 to 1 1/2 hours. Punch down, then let rest for 10 minutes. Divide dough into 2 pieces. Roll out each piece to form an 8 x 16 inch rectangle. Cut each rectangle lengthwise into 4 strips, each 2 inches wide. Cut each strip into 4 rectangles, each 4 inches long. Brush half of each rectangle with melted butter, then fold in half, leaving a 1/2 inch flap. Place rolls on buttered baking sheet so that each roll overlaps slightly with the one next to it; cover with a dish towel. Proof until doubled in size about 30 minutes. Brush tops of rolls with melted butter. Bake in preheated 425F oven for 15 to 20 minutes, until golden and hollow sounding when tapped underneath. Cool.

Variation:

Snail Rolls: Divide dough into 16 pieces. Roll each piece of dough into 12 inch rope and form into a coil, tucking under the end. Place on 2 buttered baking sheets and proof until doubled in size about 30 minutes. Brush each roll with an egg glaze, made with 1 egg yolk and 1 tablespoon milk. Top rolls with sesame or poppy seeds or whatever you desire. Bake in preheated 425F oven for 15 to 20 minutes or till golden.

Bow Knot Rolls: Divide into 16 pieces, each size of a small lemon. Use palm of your hand to roll each piece on a floured work surface to form a rope, 12 inch long and 1/2 inch thick. Tie each rope into a knot. Place on 2 buttered baking sheets and proof until doubled in size about 30 minutes. Brush each roll with an egg glaze, made with 1 egg yolk and 1 tablespoon milk. Top rolls with sesame or poppy seeds or whatever you desire. Bake in preheated 425F oven for 15 to 20 minutes or till golden.

Cloverleaf Rolls: Divide dough into 16 pieces. Divide each piece into 3 even pieces. Shape each piece into a round ball. Place 3 balls in each buttered cup of a muffin tin. Proof until doubled in size about 30 minutes. Brush each roll with an egg glaze, made with 1 egg yolk and 1 tablespoon milk. Top rolls with sesame or poppy seeds or whatever you desire. Bake in preheated 425F oven for 15 to 20 minutes or till golden.

Twist Rolls: Divide dough into 16 pieces. Roll each piece of dough into a 12 inch rope, fold in half and twist; inch the ends to seal. Place on 2 buttered baking sheets and proof until doubled in size about 30 minutes. Brush each roll with an egg glaze, made with 1 egg yolk and 1 tablespoon milk. Top rolls with sesame or poppy seeds or whatever you desire. Bake in preheated 425F oven for 15 to 20 minutes or till golden.

Partybrot: Divide dough into 19 equal pieces. Shape each piece of dough into a smooth ball. Grease a round cake pan or spingform pan, about 9 1/2 inches in diameter with some melted butter. Arrange shaped rolls in prepared pan by making an outer ring of 12 rolls and placing last roll in center of 2 rings. Cover pan with dish towel and proof until doubled about 45 minutes. To make topping: Brush top of each roll with egg glaze and sprinkle alternately with sesame and poppy seeds. Bake in preheated 425F oven for 45 minutes until golden. Turn out onto wire rack to cool slightly, then wrap in dish towel to keep warm. Serve immediately.


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