Parker House Rolls
Source of Recipe
unknown
List of Ingredients
3 tablespoons warm water (105 to 110 degrees)
3 tablespoons sugar
1/4-ounce package active dry yeast (2 1/2 teaspoons)
1 stick unsalted butter
1 cup whole milk
2 cups bread flour
1 1/2 teaspoons salt
1 1/2 to 2 cups all-purpose flour
Recipe
Preheat the oven to 375 degrees.
Combine the warm water, 1 tablespoon sugar and yeast in a small bowl
and let stand until foamy, about 5 minutes.
Melt 3/4 stick of butter in a small saucepan. Add the milk and heat
to lukewarm. Combine the yeast mixture, remaining 2 tablespoons
sugar, butter mixture, bread flour and salt in a bowl, stirring well
with a wooden spoon. Stir in enough of the all-purpose flour to make
a slightly sticky dough that forms a ball.
Butter a large bowl. Knead the dough on a lightly floured surface,
kneading in more all-purpose flour if the dough is too sticky, 10
minutes, or until smooth and elastic but still slightly sticky. Form
into a ball and place in a buttered bowl. Turn to coat with butter,
then let rise in the bowl, covered with plastic wrap, in a warm place
1 hour, or until doubled in bulk.
Butter a 13-by-9-inch baking pan. Divide the dough into 20 equal
pieces and roll into balls. Arrange evenly in four rows of five in
the pan and let rise, covered loosely, in a warm place for 45
minutes, or until almost doubled in bulk. Make a deep crease down the
center of each row of rolls using a floured chopstick or the side of
a ruler. Let the rolls rise, covered loosely, 15 minutes.
Melt the remaining 2 tablespoons butter and cool slightly. Brush the
tops of the rolls with butter and bake in the middle of the oven
until golden, 20 to 25 minutes. Let the rolls cool in the pan on a
rack 5 minutes. Turn onto the rack and cool to warm.
The rolls can be made one day ahead and reheated in foil in a
preheated 375-degree oven 15 to 20 minutes.
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