Parker House Rolls and Buns
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Ingredients:
- Bread Dinner Rolls:
- No-Knead Refrigerator Rolls:
- No-Knead Refrigerator Dinner Roll Recipe:
- 1 cup boiling water
- 1/4 cup butter
- 1/2 cup sugar
- 2 teaspoons salt
- 1 cup warm water ( 105-115°F
- 2 packages active dry yeast
- 1 egg lightly beaten
- 7 cups sifted flour
- 1 egg yolk lightly beaten with 1 tablespoon of cold water (glaze for rolls)
- Instructions:
- Mix boiling water
- butter
- sugar and salt in a small bowl
- stirring until sugar dissolves; cool to luke-warm.
- Pour warm water into a warm large bowl
- sprinkle in yeast and stir until dissolved.
- Stir in cooled mixture
- egg and about 4 cups of flour; beat well with a spoon until smooth.
- Mix in enough of the remaining flour to make a fairly soft dough
- using your hands toward the end.
- Place dough in a greased large bowl
- turn to grease the dough all over
- cover with waxed paper
- then a damp cloth.
- Refrigerate until doubled in bulk or about 2 hours before needed.
- * Note: ( dough will keep 4-5 days in a refrigerator - keep punching it down as it rises - and covered.)
- To use - punch down the dough and cut the amount needed.
- Shape as desired and place rolls in a greased pans
- 2 inches apart and let rise in a warm
- draft-free spot - about 1 - 1/2 - 2 hours.
- About 15 minutes before baking
- preheat oven (400 ° F.) brush tops of rolls with glaze ( egg yolk and 1 tablespoon cold water) and bake for about 15 minutes until golden brown. Serve warm.
- Makes about : 4 dozen
- Bake: 400°
- Cook Time: 15 minutes
- calories: 80 per roll
- Quick Yeast-Raised Dinner Rolls:
- Quick Yeast-Recipe Dinner Roll Recipe:
- 3/4 cup warm water ( 105- 115 ° F.)
- 1 package active dry yeast
- 2 - 1/2 cups of biscuit mix
- 1 egg yolk
- lightly beaten with 1 tablespoon cold water ( glaze )
- Instructions:
- Pour warm water in warm bowl
- sprinkle with yeast and stir until dissolved. Stir about 2/3 of the biscuit mix and beat vigorously with a wooden spoon.
- Mix remaining biscuit mix. Sprinkle a board lightly with biscuit
- turn dough out and knead until smooth
- 1-2 minutes.
- cover with cloth and let it rest for 10 minutes.
- Divide dough into 16 equal pieces
- shape into smooth balls
- space 2 inches apart on greased baking sheet and cover with cloth. Let rise in warm place 3/4 - 1 hour until doubled in bulk.
- About 15 minutes before baking
- preheat oven (400 ° F.) brush tops of rolls with glaze ( egg yolk and 1 tablespoon cold water) and bake for about 15 minutes until golden brown. Serve warm.
- Variation:
- After brushing of the glaze
- sprinkle with sesame or poppy seeds. Bake as directed.
- Nice touch.
- Makes about : 16 rolls
- Bake: 400°
- Cook Time: 15 minutes
- calories: 65 per roll
- Clover Leaf Rolls:
- Clover Leaf Dinner Roll Recipe:
- Have all ingredients at 75°F.
- cream:
- 1 tablespoon shortening
- 1 tablespoon butter
- 1 - 1/2 tablespoon sugar
- Add and Beat well:
- 1 cup scalded milk
- dissolve for 10 minutes:
- 1 package yeast
- in:
- 1/4 cup 85° water
- Add these ingredients to the milk mixture.
- Sift before measuring and add:
- 1 - 1/2 cups flour
- Beat well. Cover with cloth and let it rise until double in bulk.
- Sift before measuring;
- 1 - 1/2 cups all purpose flour
- Add it to the batter with:
- 1 - 1/4 teaspoon salt
- Instructions:
- Beat well. Place the dough in a greased bowl and turn it
- so that it us lightly greased all over.
- Cover with a cloth and permit to rise until double in bulk.
- Now
- fill greased muffin tins about 1/3 full with 3 small balls of dough.
- Brush the tops with: melted butter.
- Let the rolls rise
- covered in a warm place
- until double in bulk.
- Bake in preheated 425°F. Oven for about 15-18 minutes. Remove at once from pans.
- Makes about : 24 - 2 inch rolls
- Bake: 425°
- Cook Time: about 15 - 18 minutes
- Remove at once from pans
Instructions:
Parker House Rolls:
Parker House Recipe:
Have all of the ingredient at 75°F.
Scald:
1 cup milk
Add and stir until dissolved:
1 tablespoon sugar
2 tablespoon butter
3/4 teaspoon salt
When these ingredients are about 85° F. add:
1 package of dry yeast-dissolve for 10 minutes in:
2 tablespoons warm water
Beat in:
1 egg
Sift before measuring and add:
2 - 1/2 cups all purpose flour
Instructions:
Stir in part of the flour, knead in the rest.
Use only enough flour to form a dough that can be handled easily.
Place it in a greased bowl. Brush the top with butter.
Cover and let rise in a warm place until doubled in bulk.
Roll the dough and cut into rounds with floured biscuit cutter. I use a glass.
Dip the handle of a knife in flour and use it to make a deep crease across the middle of each roll.
Fold the rolls over and press the edges together lightly.
Place the rolls in rows in a greased pan.
Permit to rise in a warm place for about 35 minutes.
Bake in preheated oven: 425° F.
For 20 minutes.
Makes: 30 - 2 inch rolls
Remove at once from pans
I hope you bake some.
Parker House Recipe:
Have all of the ingredient at 75°F.
Scald:
1 cup milk
Add and stir until dissolved:
1 tablespoon sugar
2 tablespoon butter
3/4 teaspoon salt
When these ingredients are about 85° F. add:
1 package of dry yeast-dissolve for 10 minutes in:
2 tablespoons warm water
Beat in:
1 egg
Sift before measuring and add:
2 - 1/2 cups all purpose flour
Instructions:
Stir in part of the flour, knead in the rest.
Use only enough flour to form a dough that can be handled easily.
Place it in a greased bowl. Brush the top with butter.
Cover and let rise in a warm place until doubled in bulk.
Roll the dough and cut into rounds with floured biscuit cutter. I use a glass.
Dip the handle of a knife in flour and use it to make a deep crease across the middle of each roll.
Fold the rolls over and press the edges together lightly.
Place the rolls in rows in a greased pan.
Permit to rise in a warm place for about 35 minutes.
Bake in preheated oven: 425° F.
For 20 minutes.
Makes: 30 - 2 inch rolls
Remove at once from pans
I hope you bake some.