Buttery Parker House Rolls
The recipe Buttery Parker House Rolls can be made in around 3 hours and 10 minutes. One portion of this dish contains roughly 5g of protein, 6g of fat, and a total of 162 calories. For 24 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 16. It works well as a hor d'oeuvre. This recipe from Half Baked Harvest has 44 fans. A mixture of butter, instant yeast, Potato Starch Flour, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 22%, which is not so tremendous. Try Parker House Rolls, Parker House Rolls, and Parker House Rolls for similar recipes.
Servings: 16
Preparation duration: 140 minutes
Cooking duration: 20 minutes
Ingredients:
3 tablespoons butter
3 1/2 to 4 tablespoons butter, melted; for brushing on rolls
1 large egg
2 1/2 teaspoons instant yeast
1 cup milk
1/4 cup [potato flour | or 3/4 cup instant mashed potato flakes
1 1/4 teaspoons salt
3 tablespoons sugar
3 cups [King Arthur Unbleached All-Purpose Flour |
Equipment:
hand mixer
mixing bowl
whisk
bowl
oven
frying pan
Cooking instruction summary:
InstructionsIn a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 3 tablespoons 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). Allow it to rise for 90 minutes; it'll become quite puffy, though it probably won't double in bulk. Note that the dough takes quite awhile to get going; after 1 hour, it may seem like it's barely expanded at all. But during the last half hour, it rises more quickly.Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll or pat the dough into an 8" x 12" rectangle.Brush the dough all over with a light coating of the melted butter. You'll have melted butter left over; save it to brush on top of the baked rolls.Cut the dough in half lengthwise, to make two 4" x 12" rectangles. Working with one rectangle at a time, fold it lengthwise to about 1/2" of the other edge, so the bottom edge sticks out about 1/2" beyond the top edge. You'll now have a rectangle that's about 2 1/4" x 12". Repeat with the other piece of dough.Cut each of the rectangles crosswise into four 3" pieces, making a total of 8 rolls, each about 2 1/4" x 3". Place the rolls, smooth side up, in a lightly greased 9" x 13" pan. Repeat with the remaining piece of dough, making 16 rolls in all. You'll arrange 4 rows of 4 in the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan.Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they're puffy but definitely not doubled. Towards the end of the rising time, preheat the oven to 350F.Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set.Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve.
Step by step:
1. In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 3 tablespoons 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.
2. Place the dough in a lightly greased bowl or 8-cup measure (so you can track its rising progress). Allow it to rise for 90 minutes; it'll become quite puffy, though it probably won't double in bulk. Note that the dough takes quite awhile to get going; after 1 hour, it may seem like it's barely expanded at all. But during the last half hour, it rises more quickly.
3. Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll or pat the dough into an 8" x 12" rectangle.
4. Brush the dough all over with a light coating of the melted butter. You'll have melted butter left over; save it to brush on top of the baked rolls.
5. Cut the dough in half lengthwise, to make two 4" x 12" rectangles. Working with one rectangle at a time, fold it lengthwise to about 1/2" of the other edge, so the bottom edge sticks out about 1/2" beyond the top edge. You'll now have a rectangle that's about 2 1/4" x 12". Repeat with the other piece of dough.
6. Cut each of the rectangles crosswise into four 3" pieces, making a total of 8 rolls, each about 2 1/4" x 3".
7. Place the rolls, smooth side up, in a lightly greased 9" x 13" pan. Repeat with the remaining piece of dough, making 16 rolls in all. You'll arrange 4 rows of 4 in the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan.Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they're puffy but definitely not doubled. Towards the end of the rising time, preheat the oven to 350F.
8. Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set.
9. Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve.
Nutrition Information:
covered percent of daily need
