PARKER HOUSE DINNER ROLLS
You won't be able to eat just one of my mom's famous yeast rolls. They're light and fluffy with a wonderful flavor...and even more delicious served warm with a little butter. -Susan Hansen, Auburn, Alabama
Provided by Taste of Home
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 9
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.
Nutrition Facts :
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
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.
PARKER HOUSE ROLLS
These excellent rolls are well worth the time are a favorite of the entire family!
Provided by Arnieshelle
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h25m
Yield 30
Number Of Ingredients 11
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.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 20.6 g, Cholesterol 9.9 mg, Fat 2.9 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 247.2 mg, Sugar 3.1 g
HOMEMADE PAN ROLLS
One whiff of these fragrant rolls, and you'll be counting the moments until you can take them out of the oven!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h18m
Yield 48
Number Of Ingredients 9
Steps:
- Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of 2 round pans, 9x1 1/2 inches.
- Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 minutes or until double.
- Heat oven to 400°F.
- Bake 12 to 18 minutes or until golden brown.
Nutrition Facts : Calories 55, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Roll, Sodium 60 mg
EVERYTHING PARKER HOUSE ROLLS
There's nothing better than a warm Parker House roll, except maybe one with a salty, seedy everything-bagel topping. While there are a million subtle variations of the classic roll, this recipe keeps the shape simple (just basic rounds) for the most buttery, fluffiest results. You can purchase everything-bagel seasoning in the spice section of some supermarkets, but it's also easy to make your own.
Provided by Erin Jeanne McDowell
Categories breads, appetizer, side dish
Time 2h40m
Yield 12 rolls
Number Of Ingredients 14
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).
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 211 milligrams, Sugar 6 grams, TransFat 0 grams
QUICK FIX PIZZA
Scrumptious pizza is easy to prepare at home when you use Sister Schubert's Parker House Style Rolls.
Provided by Marzetti
Categories Trusted Brands: Recipes and Tips Marzetti®
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and coat with non-stick vegetable oil spray.
- Carefully remove Sister Schubert Parker House Rolls from pan and place on prepared pan. Using a rolling pin, compress the rolls into a 9- inch round. In a small bowl, combine olive oil and herb blend and brush top of crust. Spread pizza sauce over top of crust. Top with remaining ingredients. Bake 18 to 20 minutes. Loosen pizza with a large spatula if necessary. Cool slightly and slice into desired pieces. Serve.
Nutrition Facts : Calories 798.4 calories, Carbohydrate 84.1 g, Cholesterol 99.6 mg, Fat 39.1 g, Fiber 3.7 g, Protein 22.4 g, SaturatedFat 14.1 g, Sodium 1571.7 mg, Sugar 2.5 g
QUICK ITALIAN PARKER HOUSE ROLLS
Make and share this Quick Italian Parker House Rolls recipe from Food.com.
Provided by loof751
Categories Low Protein
Time 20m
Yield 10 rolls
Number Of Ingredients 4
Steps:
- Spray 10 cups of a 12-cup muffin pan with cooking spray.
- Dip each biscuit in Italian dressing. Fold in half and place 2 biscuits in each muffin cup, seam side down.
- Combine Parmesan and sesame seeds. Sprinkle over biscuits.
- Bake at 400 degrees for 10-12 minutes. Serve immediately.
Nutrition Facts : Calories 298.5, Fat 15.8, SaturatedFat 3.7, Cholesterol 2, Sodium 938.5, Carbohydrate 33.7, Fiber 0.6, Sugar 7, Protein 5.7
PARKER HOUSE ROLLS
These are rich and full of butter! I recently shaped these rolls in balls. When they were done, I brushed the tops with melted butter and then topped them (a row each) with toasted poppy seeds, toasted sesame seeds, a combo of equal parts dill weed/kosher salt/sugar, and Parmesan cheese. I loved how they turned out.
Provided by SharleneW
Categories Breads
Time 27m
Yield 20 rolls
Number Of Ingredients 9
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.
Nutrition Facts : Calories 147.2, Fat 6.5, SaturatedFat 4, Cholesterol 17, Sodium 191.9, Carbohydrate 19.4, Fiber 0.7, Sugar 1.9, Protein 2.9
PARKER HOUSE ROLLS
"These all-American buttery rolls will be totally at home in your bread basket during the holidays," says Bobby.
Provided by Bobby Flay
Categories side-dish
Time 1h20m
Yield 24 rolls
Number Of Ingredients 8
Steps:
- Place the milk in a small saucepan and bring to a simmer over medium-high heat. Remove from the heat, stir in the butter and sugar and let cool. Dissolve the yeast in the warm water and let sit until foamy, about 5 minutes.
- Combine the milk mixture, eggs, yeast mixture, salt and 3 cups flour in a mixer fitted with the dough hook and mix until smooth. Add the remaining 3 cups flour, 1/2 cup at a time, and mix until a smooth ball forms.
- Knead the dough by hand on a floured surface for about 5 minutes. Butter a large bowl, add the dough, cover and let rise in a warm place until doubled in size, 60 to 70 minutes.
- On a floured surface, punch down the dough and cut into 24 two-inch pieces; roll into balls. Place on 2 parchment-lined baking sheets. Cover again and let rise until doubled, 30 to 40 minutes.
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the rolls until golden brown, about 20 minutes, rotating the pans halfway through. Remove from the oven and brush with melted butter before serving.
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GARLIC HERB PARKER HOUSE ROLLS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Estimated Reading Time 6 mins
- In a small pan, melt 1/2 cup of the butter over medium heat. Add the milk and sugar and stir to combine. Using a thermometer, check the temperature of the butter and milk mixture; when it's 105 degrees F, remove from the heat. Add the yeast and stir to dissolve. Let the yeast bloom for about 5 minutes, until the mixture is bubbly. If mixture doesn't bubble and smell "yeasty," throw it out and start over.
- Pour the yeast mixture into the bowl of a stand mixer fitted with the dough hook. Add 4 cups of flour. Turn the mixer to low and knead until just combined, about 1 minute. Add the egg, 1 1/2 tablespoons of the chopped herbs, half of the garlic, and the kosher salt, and continue kneading on low speed until soft and smooth, tacky but not sticky, adding the remaining 1/4 cup flour if the dough is too wet.
- On a lightly floured surface, shape the dough into a ball and place it in a large greased bowl. Cover with plastic wrap and let the dough rise in a warm, draft-free area for about 1 1/2 hours, until doubled in size.
- Remove the plastic wrap and gently punch down the dough. Cut the dough into 4 equal pieces, then shape into small balls about 2 ounces each for 18 dough balls in total.
GARLIC HERB PARKER HOUSE ROLLS RECIPE | GARLIC & ZEST
From garlicandzest.com
Estimated Reading Time 6 mins
- Add the butter, garlic and thyme to a small skillet. Heat over medium low to medium heat until butter melts and is a little bubbly and thyme and garlic are fragrant. (don’t brown the garlic). Remove from heat and let cool.
- In the mixing bowl of a stand mixer or large mixing bowl, combine the flour, yeast, potato flakes, salt and sugar. Whisk to combine and set aside.
- Add the milk to a 2 cup glass measuring cup and microwave in 30 second bursts to take the chill off the milk. (You don’t want the milk to go over 115 degrees otherwise, it could kill the yeast.)
- Add the butter mixture and egg to the milk and whisk to combine.Pour the milk mixture into the flour mixture and mix together until combined. Knead for 7 minutes if using a dough hook and stand mixer or knead for 10 minutes by hand, until dough is smooth.
PARKER HOUSE ROLLS - BUNNY'S WARM OVEN
From bunnyswarmoven.net
Estimated Reading Time 3 mins
- Place the milk in a small saucepan and bring it to a simmer. Remove from the stove and place the butter and sugar into the pan. Stir until the butter melts and sugar dissolves. Let the mixture cool down.
- In the bowl of an electric stand mixer fitted with a paddle attachment place the milk mixture, eggs, yeast , salt and half the flour. Mix until smooth. Add the remaining flour, mix until combined, when it starts to gather around the mixer paddle stop beating. The dough will be extremely soft and loose.
- Flour a clean work surface, remove the dough from the mixing bowl. Knead for 5 minutes Add just enough flour while kneading to make the dough form a very soft, slightly tacky ball. I only used 1/2 cup flour to achieve this.
PARKER HOUSE ROLLS | KING ARTHUR BAKING
From kingarthurbaking.com
- In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 3 1/2 to 4 tablespoons (50 to 57g) melted butter at the end), mixing to form a shaggy dough.
- Note: to speed the rising process, whisk together the milk and egg, and heat gently just enough to remove the refrigerator chill; then add to the remaining ingredients., Knead the dough, by hand (10 minutes) or by machine (7 to 8 minutes) until it's smooth., Place the dough in a lightly greased bowl or 8-cup measure (so you can track its rising progress).
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