Porter House Rolls Recipes

PARKER HOUSE ROLLS

Steps:

• In the detached bowl of an electric mixer, whisk together water, yeast, and a pinch of sugar. Set aside until mixture is foamy, 5 to 10 minutes.
• Attach bowl to mixer fitted with the dough-hook attachment. On low speed, add 7 tablespoons melted butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add enough flour to make a sticky dough. Increase the speed to medium-high and knead until dough is smooth but still sticky, about 5 minutes. Turn dough out onto a lightly floured work surface and knead dough a few times. Brush the inside of a bowl with butter. Place dough in bowl; cover bowl with plastic wrap sprayed with nonstick cooking spray. Set aside in a warm place until doubled in size, about 2 hours.
• Generously brush a 9-by-13-inch baking pan with butter. Turn dough out onto a floured work surface. Roll into a 12-by-16-inch rectangle. Using a pizza wheel or a sharp knife, cut dough lengthwise into 4 equal strips. Cut dough crosswise into 8 equal sections. You will have 32 rectangles. Brush dough generously with remaining 3 tablespoons melted butter. Fold each rectangle in half, and place in prepared baking pan, overlapping slightly, 8 across, and 4 down. Brush tops with remaining 3 tablespoons melted butter. Cover pan with buttered plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
• Heat oven to 350 degrees. Bake until golden, 35 to 40 minutes. Cool for at least 5 minutes before turning out of pan.

PARKER HOUSE ROLLS

Steps:

• Spray a half sheet pan with nonstick spray and set aside.
• Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.
• Add 2 ounces of the room temperature butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes.
• Turn the dough out onto a lightly floured work surface and roll and shape with hands to form a large ball. Return dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
• Remove the dough from the bowl and roll into a 16 by 3-inch log. Use a bench knife to cut the dough into 1 3/4-ounce portions, about 16 rolls. Using your loosely cupped hand, roll each portion on the counter until they tighten into small balls. Working 1 at a time, use a rolling pin to roll each small ball into a 3-inch circle or oval. Use the side of your hand or a small dowel to make an indentation across the middle of the circle. Place a small pat of chilled butter into the center of the indentation, then fold in half and gently press to seal the edges. Place the rolls, top-side down, onto the prepared sheet pan, spacing them evenly. Melt the remaining 1 ounce butter and brush the tops of the rolls. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.
• Preheat the oven to 400 degrees F.
• Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking.
• Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving.
• For Brown and Serve option:
• Assemble rolls as above, but bake as follows.
• Preheat the oven to 275 degrees F.
• Bake until the outside of the rolls just begin to set but have not browned and the internal temperature is 185 degrees, about 30 minutes. Remove and cool on the pan for 10 minutes. After 10 minutes, remove the rolls from the pan and place on a cooling rack until they are room temperature, 30 to 40 minutes. Place the rolls in bags and freeze for up to 3 months.
• To Finish:
• Preheat the oven to 400 degrees F. Thaw the rolls for 60 to 90 minutes.
• Spray a sheet pan with nonstick spray. Place the rolls on the prepared sheet pan and bake until the rolls reach an internal temperature of 200 degrees F. Rotate the pan halfway through baking, 10 to 12 minutes. Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving.

PARKER HOUSE DINNER ROLLS

Steps:

• In a large bowl, combine the shortening, sugar and salt. Stir in boiling water. Cool to 110°-115°. Dissolve yeast in warm water. Add yeast mixture, eggs and 3 cups flour to shortening mixture. Beat until smooth. Stir in enough remaining flour to form 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. Roll dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Fold circles in half; press edges to seal. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 10-12 minutes or until golden brown. Remove to wire racks. Brush with 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.

PARKER HOUSE ROLLS

Steps:

• Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water in a bowl; let stand until mixture is foaming, about 10 minutes.
• Stir warm milk, 6 tablespoons sugar, salt, and remaining 1/2 cup warm water into yeast mixture. Gradually whisk 2 cups flour into yeast mixture until smooth. Add remaining 3 1/2 cup flour, egg, 2 tablespoons and 2 teaspoons vegetable oil to flour-yeast mixture; stir until dough is soft.
• Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning once so top of dough is greased. Cover bowl with a damp towel and let rise in a warm room until doubled in size, about 1 hour.
• Punch dough and divide in half. Roll each half on a floured surface until 1/3 to 1/2-inch thick. Cut dough using a floured 2 1/2-inch round cutter. Brush each dough circle with melted butter.
• Make an off-center crease in each dough circle using the dull edge of a table knife. Fold along crease so larger half is on top; press along folded edge.
• Grease a baking sheet.
• Arrange folded dough circles, 2 to 3 inches apart, on the prepared baking sheet. Cover with a damp towel or plastic wrap and let rise until doubled in size, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Remove towel or plastic wrap from dough.
• Bake in the preheated oven until rolls are golden brown, 15 to 20 minutes. Transfer rolls to a wire rack to cool.

PARKER HOUSE ROLLS

Steps:

• Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°F-115°F) in a small bowl; let stand for 5 minutes.
• Heat 1 cup whole milk in a small saucepan over medium heat until just warm. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1 1/2 teaspoons kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and 1 room-temperature large egg. Add 3 1/2 cups all-purpose flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.
• Preheat oven to 350°F. Melt 1/4 cup unsalted butter in a small saucepan. Lightly brush a 13x9" baking 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 a 12x6" rectangle.
• Cut lengthwise into three 2"-wide strips; cut each crosswise into three 4x2" rectangles. Brush half of each (about 2x2") with melted butter; fold unbuttered side over, allowing 1/4" overhang. Place flat in 1 corner of 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 melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.
• Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt (such as Maldon) over. Serve warm.

PORTER HOUSE ROLLS

Steps:

• Mix together first 3 ingredients & let stand 20 minutes in warm room for yeast to bloom.
• Mix next 5 ingredients together well. Then add yeast mixture and eggs, stir well, add flour, then knead until smooth. Add just enough flour to make a soft dough that can be handled well.
• Let rise to double in size.
• Roll out and cut into biscuits. Cut half way through each one and dip in melted butter. Fold over half way.
• Let rise in pan and bake at 350 degrees for 20 minutes or until brown.

PARKER HOUSE ROLLS

Steps:

• Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
• Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
• Preheat the oven 350 degrees F.
• Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

PARKER HOUSE ROLLS

Steps:

• Weigh out the flour, sugar and salt.
• Add the sachet of yeast and mix together.
• Measure out the milk and water, ensuring the mixture is tepid.
• Beat the egg, and then mix together with the water and milk.
• Make a dough according to your bread making machine's instructions.
• Turn the dough out onto a lightly floured surface and roll out to about 1cm thick.
• Using a 8cm cutter, cut circles of dough out, re-kneading and rolling the mix out until you have as many as you can make from the dough.
• Brush one side of each disk with melted butter and fold in half, arranging the rolls in rows on a non stick baking sheet.
• Place into the pre-heated oven (200C / fan 180C / gas 6) for 10 - 15 minutes until the rolls are golden and sound hollow when tapped. Best served warm.