WHOLE-WHEAT PARKER HOUSE ROLLS
Make and share this Whole-Wheat Parker House Rolls recipe from Food.com.
Provided by PaulaG
Categories Yeast Breads
Time 2h50m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, mix the yeast into the lukewarm water and allow to stand 5 minutes or until frothy.
- Add in the eggs and 1/4 cup of melted butter or oil; beat in 2 cups of the roll mix; let rest 2 minutes.
- Stir in enough of the remaining mix to make a soft dough; turn out on a lightly floured surface and knead until smooth, 7 to 10 minutes.
- Clean and lightly grease the bowl, place dough in bowl, turning to grease all sides.
- Cover dough with a damp towel and let rise in a warm place, free from drafts, until doubled in bulk.
- Grease a large baking sheet; set aside.
- Roll out dough to 1/2 inch thick, cut with a floured, round biscuit cuter.
- Dip both sides of dough into the melted 2 tablespoons butter; fold in half, stretching slightly.
- Arrange on prepared baking sheet, not touching and let rise until double, 20 to 30 minutes.
- Preheat oven to 375 degrees and bake for 15 to 20 minutes or until golden brown.
- Variation for Pan Rolls: Grease a 9-in round cake pan, punch down dough. Divide into 12 equal portions.
- Shape each into a smooth ball. dip tops of each into the remaining melted butter.
- Arrange in prepared pan, dipped side up, not touching.
- Cover and let rise until doubled in bulk, 20 to 30 minutes.
- Bake as directed above.
Nutrition Facts : Calories 59, Fat 6.2, SaturatedFat 3.8, Cholesterol 32.9, Sodium 47.3, Carbohydrate 0.3, Fiber 0.1, Protein 0.8
FANNIE FARMER'S PARKER HOUSE ROLLS
In 1896, Fannie Farmer, then principal of the Boston Cooking School, wrote and published a cookbook that revolutionized the way home cooks thought about cooking and housekeeping (she introduced the concept of using measuring cups and spoons, among other things). The book, originally titled "The Boston Cooking-School Cook Book," was a smash hit in the United States and became known simply as "The Fannie Farmer Cookbook." It is still in print. This classic recipe is an adaptation of one found in a revised edition by Marion Cunningham. It takes time but very little effort, and you will be rewarded with soft, pillowy, butter-rich rolls worthy of your best breadbasket.
Categories breads, side dish
Time 4h30m
Yield 30 rolls
Number Of Ingredients 6
Steps:
- Mix the 4 tablespoons room-temperature butter, the sugar, the salt and the warm milk in a large bowl and let cool to lukewarm.
- Stir the yeast into 1/4 cup warm water and let it stand for 5 minutes to dissolve.
- Make the sponge: Add 3 cups flour and the dissolved yeast to the milk mixture and beat vigorously for 2 minutes to form a loose batter. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
- Stir in the remaining flour 1/2 cup at a time to form a shaggy dough firm enough to knead. Turn out onto a lightly floured board, knead for a minute or two, then let rest for 10 minutes. Resume kneading until smooth, 8 to 10 minutes. (Alternatively, add the sponge and 3 cups flour to the bowl of a stand mixer fitted with the dough hook, and knead on low until the dough is smooth and pulls away from the sides of the bowl, 10 minutes.) Cover the bowl and let rise again until doubled in bulk, 45 to 60 minutes.
- Using a rolling pin, roll out dough until it is 1/3 inch thick. Cut with a 2 3/4-inch round biscuit cutter or with an oval Parker House roll cutter.
- Using the dull edge of a knife, make a crease through the center of each piece of dough, brush with melted butter, fold in half along the crease, and press edges lightly together.
- Place rolls 1 inch apart on a buttered baking sheet (or use a silicone baking mat). Let rise again until dough has doubled in size, about 45 minutes. (It should feel spongy to the touch, and hold an indentation when pressed with a finger.)
- Position a rack in the upper third of the oven and heat to 425 degrees. Bake rolls until golden, about 12 to 18 minutes. Brush again with melted butter. Let cool for a few minutes, then serve warm. The rolls are best when freshly baked but can be reheated in a 350-degree oven for a few minutes before serving.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 105 milligrams, Sugar 2 grams, TransFat 0 grams
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