December 13, 2011 in breads
I have been itching to get back into bread baking but it’s been tough since my flour stash got thrown out when we moved last summer. My stash now consists of white flour and that’s pretty much it – and there’s only so much that can be done with white flour. I’ve been scouring the internet for simple rolls and breads to satisfy my need to knead. (har har)
Parker House Rolls are something I’ve always heard about but I wasn’t really sure what they were until I made them recently. They’re basically a slightly sweet roll that’s folded over (so you can split it open and smear butter all over, of course) before baking. They’re so much simpler than they look and are guaranteed to impress!
This recipe is very simple and the dough is a breeze to work with. It rolled out like a dream and held it’s shape beautifully during baking. My family gobbled these up and asked for more long after they were gone!
2 packages (1/4 ounce each) active dry yeast
1 teaspoon plus 6 tablespoons sugar, divided
1 cup warm water (110F to 115F), divided
1 cup warm milk (110F to 115F)
2 teaspoons salt
2 tablespoons plus 2 teaspoons canola oil
5-1/2 to 6 cups all-purpose flour
3 tablespoons butter, melted, optional
- In a large bowl, dissolve yeast and 1 teaspoon sugar in ½ cup warm water; let stand for 5 minutes. Add the milk, salt, egg, oil, remaining sugar, water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll out each piece to ⅓-in. or ½-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with butter if desired.
- Make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 inch apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- Bake at 375F for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.
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