Parmesan Herb Parker House Rolls Recipes
PARKER HOUSE ROLLS
Mom is especially well known for the delectable things she bakes, like these tender golden rolls. When that basket comes around the table, we all automatically take two-one is just never enough. -Sandra Melnychenko, Grandview, Manitoba
Provided by Taste of Home
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 164mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
PARMESAN-HERB PARKER HOUSE ROLLS
The original Parker House rolls were shaped a particular way, where the dough was flattened, brushed with butter and folded with that butter inside. This version opts for a simpler rounded shape-and that buttery interior is swapped with a butter-basted exterior, salty Parmesan and a punch of fresh herbs. They boast the same golden-brown exterior and soft, fluffy interior that makes them perfect alongside any meal.
Provided by Erin Jeanne McDowell
Categories side-dish
Time 4h
Yield 12 rolls
Number Of Ingredients 16
Steps:
- In a medium saucepan, heat the milk and butter over medium until the butter is melted and the milk is warm to the touch. If it feels hot to the touch, not just warm, let it cool for a few minutes before proceeding. Whisk in the buttermilk and eggs.
- In the bowl of a stand mixer fitted with a dough hook, mix the flour, Parmesan, sugar, parsley, oregano, rosemary, thyme, yeast and salt to combine. Add the milk mixture to the bowl and mix on low speed for 4 minutes, then on medium speed for 3 minutes more.
- Spray a medium bowl with nonstick spray, place the dough inside and cover the top of the bowl tightly with plastic wrap. Let rise until doubled in size, 1 to 2 hours.
- Spray a 9-by-13-inch baking pan with nonstick spray. Divide the dough into 12 even pieces. Roll each piece into a tight round and place in the pan. Cover with lightly greased plastic wrap and let rise until puffy, 1 to 1 1/2 hours.
- Towards the end of rise time, preheat the oven to 375 degrees F. For finishing, brush the rolls with about a third of the melted butter. Bake for 15 minutes, then sprinkle the top of each roll with Parmesan. Return to the oven and bake for 10 minutes more, then brush with the remaining butter and bake until the rolls are deep golden brown and no longer doughy inside, about 5 minutes more. Cool at least 10 minutes before serving.
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