Everything Parker House Rolls Recipes

EVERYTHING PARKER HOUSE ROLLS

Steps:

• Combine 2 cups flour, sugar, Fleischmann's® RapidRise Yeast and salt in a large mixer bowl.
• Heat milk, water, and 1/4 cup butter until very warm (120° to 130°F). Stir into flour mixture. Beat 2 minutes at medium speed with an electric mixer, scraping bowl occasionally.
• Add the egg and 1/2 cup more of the flour. Beat for 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.
• Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. (Or, if desired, place dough in a greased bowl, cover with plastic wrap, and allow it to rise in the refrigerator for 12 to 24 hours.)
• Divide dough in half; roll each half to a 12-inch square, about 1/4-inch thick. Cut each into 6 (12 x 2-inch) strips. Cut each strip into 3 (4 x 2-inch) rectangles. Brush each rectangle with melted butter and sprinkle with Everything bagel seasoning. Arrange in rows ¼ inch apart to allow room to expand. Cover and let rise in a warm place for 30 minutes or until doubled in size.
• Once rolls are proofed, preheat the oven to 400°F. Bake the rolls for 13 to 15 minutes or until golden brown and hollow sounding when you tap on the bottom of a roll.

EVERYTHING PARKER HOUSE ROLLS

Steps:

• Brush a 8x9-inch baking dish or something comparable. The size doesn't really matter because you can use 1 dish or use a few that you have. Not pictured is a small additional dish that I needed in order to bake up the remaining 8 small rolls. Set aside.
• *Note, this recipe uses a stand-up mixer but if you don't have one, you can simply mix the ingredients together with a spatula and knead the dough by hand!
• In the bowl of a stand-up mixer (with the hook attachment), add the flour, sugar, yeast and salt. Mix until combined. In a small pot, set over medium-low heat, warm the milk, water and butter, until butter is melted, being sure it's not too hot (it should be lukewarm) or else the yeast won't rise. If it does get a bit too hot, simply let it stand at room temperature until it cools down.
• Pour the liquid mixture into the dry ingredients and mix for about 1 to 2 minutes. Next, add the egg and knead with machine for about 5 minutes, until smooth and elastic. Rub a medium bowl with a bit of olive oil and transfer dough to bowl. Cover with a clean kitchen towel and allow to rest for 10 minutes. Alternatively (and this is what I did), cover the bowl with a lid and allow to rise in the fridge for 12 to 24 hours.
• Divide the dough in half; roll each half to a 12-inch x 18-inch square, about 1/4-inch thick. Cut 6 (12x3-inch) strips. Brush each strip with the melted butter and roll it up tightly. Repeat with all of the strips of dough. And then repeat rolling out and slicing and rolling up the dough, using the second half of dough. Transfer the rolls to the the prepared baking dish, arranging the rolls in a row, leaving about 1/4-inch of space between each row. Cover and let rise in a draft-free place until doubled in size, about 30 minutes.
• Preheat the oven to 400 degrees F. Brush the tops of the rolls with butter and then sprinkle on a few pinches of the 'everything bagel seasoning' on top. Transfer to the oven to bake for about 13 to 15 minutes, until the tops are golden brown. Remove from the oven and brush with a bit more butter, if you like. Serve warm.

EVERYTHING PARKER HOUSE ROLLS

Steps:

• Prepare the rolls: In a medium pot, heat the milk and 4 tablespoons butter over medium until the mixture is just warm to the touch (about 95 degrees) and the butter is melted, 1 to 2 minutes.
• In the bowl of an electric mixer fitted with a dough hook attachment, combine the flour, milk powder, sugar, yeast and salt with 1 egg and the warmed milk mixture. Mix on low for 3 minutes, then increase the speed to medium and mix until the dough is smooth, about 3 minutes.
• Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 1/2 hours. The dough may not double in size, but it should be noticeably puffy.
• Divide the dough into 12 even pieces (about 71 grams each). Gently round into balls: Cup your hand and fingers around a piece of dough then roll it on your work surface until it forms a tight ball. Repeat with the remaining pieces.
• In a lightly greased 9-by-13-inch pan, arrange the balls in three rows of four. Cover the rolls with plastic wrap and let rise in a warm place until noticeably puffy, 45 minutes to 1 hour.
• Heat the oven to 350 degrees. Prepare the everything-bagel seasoning: Toss together the sesame seeds, poppy seeds, dried garlic, dried onion and kosher salt.
• In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle each generously with everything-bagel seasoning (about 2 teaspoons per roll).
• Bake the rolls for 10 minutes, then brush the surface of the rolls generously with the melted butter. Bake until the rolls are evenly golden-brown, 15 to 20 minutes. Brush the baked rolls generously with the remaining melted butter. Let cool 10 to 15 minutes before serving. Store leftover rolls at room temperature in a resealable plastic bag. (See tip for reheating instructions).

THE BEST PARKER HOUSE ROLLS

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.

PARKER HOUSE ROLLS

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand 5 minutes. Add milk, salt, egg, oil, 2 cups flour and remaining water and sugar. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 2 portions. Roll each portion to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. If desired, brush with butter., Using the dull edge of a knife, crease each slightly off-center. Fold at the crease. Press edges together lightly. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.