Whole Wheat Parker House Rolls Recipes

WHOLE WHEAT AND HONEY PARKER HOUSE ROLLS

Steps:

• Combine the honey, hot water and canola oil and beat with an electric mixer. Add the salt and eggs and beat well. Once the mixture has cooled to just lukewarm (about 100 degrees F), add the instant yeast and keep beating. Add the flour, starting with just 3 cups of whole wheat flour, and continue mixing (with the dough hook if using a machine) until a soft dough forms.
• If the dough is really sticky and not coming together continue to add the last cup of whole wheat flour, 1/4 cup at a time until the dough comes together. It should be a very soft dough, so don't overflour or you'll have tough rolls.
• Don't knead the dough, once it is finished mixing together, just transfer to an oiled bowl and let rise, covered, for 60-90 minutes.
• Once the dough has doubled in size you're ready to shape the rolls. Roll the dough out on a lightly oiled countertop to 1/2 inch (1.5cm) thickness. Cut out 3 inch (7.5cm) circles. Holding the dough circle by the edges, dip both sides in the melted butter. Then fold the circle in half on the baking sheet and pinch the edges together to seal. You need to press down hard on the seam, pressing the dough down until you can feel the baking sheet, or it won't stay closed. Continue this process with the rest of the dough, arranging the rolls on the pan so that they are nearly touching. Cover with a clean tea towel and let rise for 30-45 minutes.
• Preheat the oven to 350 degrees F. Once the rolls have risen, bake for 18-20 minutes. When they come out of the oven you can brush the tops with the leftover melted butter if you like. Remove them from the baking sheet to a wire rack to cool completely before storing in a sealed plastic bag for up to 5 days. They also freeze well.

WHOLE-WHEAT PARKER HOUSE ROLLS

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.