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 AND FLAXSEED PARKER HOUSE ROLLS

Steps:

• Pour warm water into a small bowl and sprinkle yeast over the top; let sit until a bubbly foam forms on top, about 5 minutes.
• In a large bowl, whisk together milk, 2 tablespoons of the butter, honey, salt and egg. Add yeast mixture and whisk to combine.
• Add all-purpose flour, whole wheat flour and flaxseed and stir until a shaggy dough forms.
• Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl and place dough inside.
• Cover loosely and let sit in a warm spot until dough is doubled in size, about 1 1/2 hours.
• Lightly butter a 9x13-inch baking pan. Punch down dough and, on a floured surface, roll out into a 12x18-inch rectangle.
• Brush all over with 2 tablespoons of the butter, cut into 3 strips, each 4-inches wide, and then cut each strip into 8 rectangles.
• Loosely roll each piece of dough, buttered side in, and arrange in the pan seam-side down, making 3 rows of 8.
• Brush with remaining 2 tablespoons butter and scatter oats over the top. Cover loosely and refrigerate until puffed and risen, 3 to 4 hours.
• Let rolls sit, covered, in a warm spot for 2 hours, and then preheat the oven to 350°F.
• Uncover and bake until rolls are golden brown, about 25 minutes. Serve warm.

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.

KHALIL HYMORE'S PARKER HOUSE ROLLS

Steps:

• In the bowl of a stand mixer, combine milk and yeast and let stand for 5 minutes. Add flour, 2 1/2 teaspoons salt, 5 tablespoons butter pieces, and sugar. With dough hook, mix on low until mixture just comes together. Increase to medium-high; beat until butter is incorporated and dough is soft, 10 minutes.
• Lightly coat a large bowl with cooking spray. Form dough into a ball, place in bowl, and cover with a damp clean dish towel. Set aside in a warm, draft-free place and let rise until dough doubles in size, 1 to 2 hours (or refrigerate overnight; bring to room temperature before baking).
• Lightly coat a 9-by-13-inch rimmed baking pan with cooking spray. Turn dough out onto a work surface and loosely cover with damp towel so it doesn't dry out. With a sharp knife, divide dough into 24 pieces, roll into smooth balls (about 2 inches each), and arrange in pan, 1/2 inch apart. Cover with towel and let rise until rolls begin to touch, 1 to 2 hours.
• Preheat oven to 350 degrees. Brush rolls with half the melted butter; bake until golden brown, 30 minutes. Brush with remaining melted butter, sprinkle with salt, and serve warm.

CLOVERLEAF WHEAT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and whole wheat flour. Beat on medium speed until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead for 15-20 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide into six portions. Divide each portion into 12 pieces. Shape each piece into a ball; place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks.

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.

PARKER HOUSE ROLLS

Steps:

• Place all-purpose flour, whole-wheat flour, sugar, yeast and salt in the bowl of a stand mixer fitted with a dough hook. Add egg, milk, 4 tablespoons butter and oil. Mix on low until a shaggy dough forms, about 1 minute. Increase speed to medium-low and continue mixing until smooth but still a bit sticky, about 7 minutes.
• Transfer the dough to a lightly oiled bowl, cover and set aside until nearly doubled in size, 1 to 1 1/2 hours.
• Preheat oven to 350°F. Coat a 9-by-13-inch pan with cooking spray. Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
• Divide the dough into 4 equal pieces. On a lightly floured surface, roll one piece of dough into a 12-by-6-inch rectangle. Drizzle and brush with 1/2 teaspoon of the melted butter. Fold in half lengthwise and cut into 4 pieces. Drizzle and brush again with another 1/2 teaspoon butter, then fold each piece in half again to create a roll about 1 1/2 inches square. Transfer the rolls to the prepared baking dish. Repeat with the remaining dough. Brush the rolls with the remaining butter and sprinkle with flaky salt. Cover and let rest for 15 minutes.
• Bake the rolls until golden brown, 25 to 30 minutes.

CORNMEAL PARKER HOUSE ROLLS

Steps:

• In a small saucepan, melt butter. Stir in the sugar, cornmeal and salt. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir for 5-10 minutes or until thickened. Cool to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add eggs and cornmeal mixture. Beat in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with melted butter. , Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 in. apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks. If desired, serve with olive oil and balsamic vinegar.

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.

SIMPLE PARKER HOUSE DINNER ROLLS

Steps:

• Add milk, yeast, and honey to your stand mixer. You can also do this by hand. Add to a bowl. Mix and allow the yeast to activate. Depending on the temp in your house, this should take 3-7 minutes. The yeast will start to get a little frothy. Now, add in eggs, salt, potato flakes, butter, whole wheat flour, and 2 cups of all-purpose flour. Mix for about 1 minute on medium. Check the dough.You want it to be a little tacky (sticky), but not too sticky. Add 1/2 cup as needed. Mix again another 30 seconds-1 minute. Once the dough has enough flour, mix for about 6-8 minutes on medium speed until you get a nice smooth dough. Cover the dough and allow to rise until doubled. It is time to shape your rolls! Line 2 baking sheet with parchment and set aside. Roll your dough to a 12x24 inch rectangle on a lightly floured surface. Cover your dough with saran wrap or a dishtowel. Let it rest for about 5 minutes. Don't skip this step, the dough needs to relax before cutting! Mix your melted butter and honey for the honey butter. Brush on the dough. Cut into rectangles about 2x4 inches. You can go bigger if you prefer, but this is the size we like. Fold the rectangles over each other, making the top longer than the bottom, as shown in the post. Place each roll on the baking sheets. You can either bake these side by side, or you can space them about 2 inches apart. This depends on the look you are going for. Preheat the oven to 375 degrees.Brush the tops with the remaining honey butter mix. Place in oven. They don't really get a second rise, other than they preheating time. Bake until they are a beautiful golden brown!Remove from oven. They are wonderful served warm, or you can allow them to cool. They really are best the day of baking, but also really great for up to 2 days later. Remember to wrap tightly and leave at room temp. Now, sit back and enjoy. You deserve it!!

PARKER HOUSE ROLLS (BREAD MACHINE VERSION)

Steps:

• Directions Add water, 1/4 cup butter, egg, salt, bread flour, sugar and yeast to bread machine pan in the order suggested by manufacturer.
• Select dough/manual cycle.
• Meanwhile, put 1/4 cup butter in baking pan.
• Melt butter over low heat.
• Tilt pan to grease bottom.
• When cycle is complete, remove dough from machine to lightly floured surface.
• Roll out dough 1/2-inch thick.
• With floured 2 3/4-inch round cutter, cut dough into circles.
• Holding dough circle by the edge, dip both sides into melted butter in pan; fold in half.
• Arrange folded dough in rows in pan, each nearly touching the other.
• Knead trimmings together; re-roll and cut more rolls.
• Cover and let rise in warm, draft-free place about 45 minutes, or until doubled.
• Bake in a preheated 400-degree oven 15 to 18 minutes, or until done.
• Remove from pan and let cool on wire rack.
• Brush With additional butter if desired.
• Makes approximately.
• 12-18 rolls. At 4 rolls each calories = 154.
• I've made the mistake of using margarine in this recipe and ended up with flat rolls even after a good raise due to the water content in some margarines. Best Wishes and Enjoy! The original recipe is more than 30 years old.

WHOLE WHEAT PARKER HOUSE ROLLS

Steps:

• Dissolve yeast in water; add in molasses, sugar, salt and shortening. Cold to lukewarm, add in lowfat milk. Measure and add in flour, knead, let rise, punch down. Make into rolls, let rise. Bake 400 degrees for 10 min. Reduce heat to 375 degrees and bake till done.