Fannie Farmers Parker House Rolls Recipes

Steps:

• Whisk yeast and water in small bowl; let stand for 5 minutes. Heat milk in small saucepan over medium til just warm. Combine shortening, sugar, and salt in large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely).
• Whisk in yeast mixture and egg. Add flour; stir vigorously with wooden spoon til dough forms. Knead dough with lightly floured hands on lightly floured surface until smooth, 4-5 minutes.
• Transfer to lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temp til doubled, about 1 1/2 hours.
• Preheat oven ot 350. Melt butter in small saucepan. Lightly brush a 13x9 dish with some melted butter. Punch down dough, divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into 12x6 rectangle.
• Cut lengthwise into three 2" wide strips; cut each crosswise into three 4x2" rectangles. Brush half of each with melted butter; fold unbuttered side over, allowing 1/4" overhang. Place flat in 1 corner of the dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with butter; loosely cover with plastic wrap and chill for 30 min or up to 6 hours.
• Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle with sea salt.

Steps:

• Heat the milk in a small saucepan over medium-high until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in 1 stick (8 tablespoons) butter and the sugar until melted. Set aside to cool.
• Put the warm water in a small liquid measuring cup and stir in the yeast. Let it sit until foamy, about 5 minutes.
• Combine the milk mixture, yeast mixture, eggs, 1 1/2 teaspoons salt, and half the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and continue to knead the dough until very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then place the dough inside. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes.
• Melt the remaining 1 stick (8 tablespoons) butter in a small saucepan over medium-low heat. Set aside.
• Spray a 9-by-13-inch baking pan with nonstick cooking spray, line with parchment paper then spray the paper.
• Lightly dust a clean work surface with flour. Punch down the dough and turn it out onto the prepared surface. Pat into an even thickness.
• Use a chef's knife or bench scraper to divide the dough into 24 pieces, then shape into balls to create small rolls. Place in the prepared baking dish in rows of 4 by 6, then brush the tops of the rolls with 4 tablespoons of the melted butter. Cover with plastic wrap and let rise in a warm place until almost doubled in size, 30 to 40 minutes. Meanwhile, preheat the oven 350 degrees F.
• Remove the plastic wrap and sprinkle the rolls lightly with flaky sea salt. Bake until puffed and golden brown, about 40 minutes. Remove from the oven and brush with the remaining 4 tablespoons melted butter. Serve warm.

Steps:

• In bowl of heavy-duty mixer combine warm water, sugar and yeast.
• Let it sit for about 5 minutes until foamy.
• Melt butter in glass bowl in microwave.
• Add milk and heat to lukewarm (no hotter than 110°).
• Add milk mixture to yeast mixture.
• Put on dough hook.
• Add bread flour and salt and combine well.
• Add all-purpose flour slowly until dough forms a slightly sticky ball.
• Continue to knead dough for 5 to 10 minutes longer, adding in more all-purpose flour if dough gets too sticky.
• Place ball in a greased or buttered bowl.
• Turn to coat with butter.
• Cover with plastic wrap and let rise for about an hour or until doubled.
• Butter a 13- x 9-inch baking pan.
• Divide dough into about 20 pieces.
• Form into smooth balls and place in 5 rows in pan.
• Cover loosely and let rise until doubled again (about 45 minutes).
• Make a deep crease down center of each roll using a spatula.
• Let rise, covered, another 15 minutes.
• Preheat oven to 375°.
• Melt 2 tablespoons butter.
• Brush tops of rolls.
• Bake in center of oven for 20 to 25 minutes until golden.

Steps:

• Soften yeast in warm water.
• In large mixing bowl, combine the scalded milk, 1/4 cup butter and salt; stir until butter melts.
• Add custard mix; stir until dissolved.
• Cool to lukewarm!
• Add yeast.
• Gradually add flour to form a stiff dough.
• Cover, let rise in warmplace until light and doubled in size, 1-1 ½ hours.
• Turn out on lightly floured surface; knead about 12-14 times.
• Roll out to 20x8" rectangle.
• Cut in half lengthwise, making 20X4" strips.
• Melt 2 tablespoons butter and brush on half of each strip.
• Using a knife handle,crease each strip lengthwise, slightly off center.
• Fold buttered side over unbuttered side.
• Cut into 3" rolls.
• Place in greased baking dish or cookie sheet.
• Cover; let rise in warm place until light, about 45-60 minutes.
• Before baking, lightly brush tops with milk.
• Bake at 400; for 10-15 minutes until light golden.

Steps:

• Bloom the yeast: Add yeast to lukewarm water, stirring to dissolve, and leave at room temperature for 10 minutes so the yeast can "bloom," or activate. Meanwhile, heat milk in a small saucepan just until warmed through, but not hot. Remove from heat and stir in the molasses and butter. Cool slightly.
• Proof the dough: Add the flour to the bowl of a stand mixer. Using a dough hook on low speed, add milk mixture, salt, buttermilk, and the bloomed yeast. Mix until incorporated. Scrape down the sides of the bowl and continue mixing until the dough comes together and takes on a glossy consistency. Place the dough in a bowl covered with plastic wrap (or a container with a tight-fitting lid) and let it rest in a warm place (68-74 degrees F) for 1-1½ hours, until the dough has doubled in size.
• Roll the dough: Once the dough has doubled in size, punch it down and place onto a lightly floured surface. With a floured rolling pin, roll out the dough until it's about 1/3-inch thick. Using a 3-inch biscuit cutter (or drinking glass), cut circles out of the dough (use remaining dough to make more rolls). Using the flour-dusted rolling pin, indent the middle of each roll to make ovals. Fold the ovals in half, pinch to close, and place on a parchment-lined baking sheet. Cover with a dry kitchen towel and let the rolls rest in a warm place until they've doubled in size, 45 minutes.
• Bake the rolls: Heat oven to 425 degrees F. Place rolls in the oven and bake until golden brown, 15-18 minutes. Remove and brush with melted butter and a sprinkle of flaky sea salt; serve piping hot. Note: If you've made extra rolls and want to freeze some, bake as directed, but don't finish with melted butter or salt. Cool on the sheet pan, then place in a plastic freezer bag and put the bag into the freezer for up to two weeks. To thaw rolls, remove from the freezer the night before you want to serve them. Take the rolls out of the plastic bag and wrap loosely in foil. Let thaw at room temperature overnight. Rolls can be served as soon as they've thawed, but are even better if re-warmed in their foil packing for about 10 minutes in a 300 F oven. They can also be microwaved (out of the packaging) directly from the freezer for 15-30 seconds, depending on your microwave. Finish with melted butter, salt and serve.