I found this recipe when I was trying to synthesize a local bakeries rolls.
Recipes - Bread - Parker House Rolls
Ingredients
1 package (2 1/4 teaspoons) active dry yeast
3 tablespoons warm water
Add:
1 cup whole or low-fat milk, warmed to 105-115 degrees
5 tablespoons melted butter or margarine
3 tablespoons sugar
1 large egg
1 teaspoon salt
Mix 1 minute by hand. Gradually stir in:
2 cups bread flour
Then add:
1 1/2 cups more bread flour
Directions
Knead about 10 minutes by hand or with dough hook. Transfer to oiled bowl. Cover loosely with plastic wrap. Let rise until doubled in volume, 1-1 1/2 hours. Punch the dough down, knead briefly, then refrigerate, covered, for 30 minutes.
Divide dough into 18 pieces about 1 ounce each. Roll dough pieces into balls, loosely cover with oiled plastic wrap, and let rest 10 minutes. Grease a baking sheet. With a rolling pin or a dowel, roll just the center of each round to create an oval. Edges should be slightly thicker than the center. Brush tops lightly with melted butter and fold the ovals in half so the two ends meet. Let rise until doubled in volume, about 1 hour. Preheat oven to 425 degrees. Brush tops with melted butter or milk. Bake until golden brown, about 15 minutes. Makes 18 rolls
18 oz. (4 cups) all-purpose flour 1 package (2-1/4 tsp.) rapid-rise yeast 1/3 cup sugar 1 tsp. salt 1 cup milk 4 oz. (8 Tbs.) unsalted butter 3 large egg yolks
In a large bowl of an electric mixer, whisk together the flour, yeast, sugar, and salt. Put the bowl in the mixer stand and fit it with the dough hook.
In a small saucepan, heat the milk and butter, stirring until the butter melts and the liquid is very warm, between 115° and 125°F.
Dump the warm milk-butter mixture and the egg yolks into the flour and mix on medium-low speed until combined. Increase the speed to medium high and beat until the dough is smooth and shiny, about 8 min.
(If you don't have a stand mixer, you can make a well with the dry ingredients, gradually add the wet, and then knead the dough by hand until smooth and shiny.)
Remove the dough from the bowl, shape it into a neat ball, and then return it to the bowl. Lightly grease the sides of the bowl and cover the top securely with plastic. Let rise in a warm spot until doubled in size, about 45 min.
Lightly grease a 9x13-inch baking dish. Turn the dough onto a clean work surface (no need to flour; the dough is soft but not sticky) and gently press to deflate. Using a pastry scraper, divide the dough into 16 equal pieces, each about 2 oz. (use a scale to be sure).
Put a piece of dough in your palm (again, no flour). With the edge of your other palm (curved slightly), press gently but firmly on the dough, rotating it repeatedly until it forms a smooth-skinned ball with a sealed bottom. Put the ball in the pan, sealed side down, and repeat with the remaining dough.
Cover the pan with plastic and let the dough rise until almost doubled, about 30 min. Meanwhile, heat the oven to 375°F. Remove the plastic and bake the rolls until they're puffed and browned, about 20 min. qahtan
These look just like the rolls my mother used to make and my mom's rolls were delicious... I cannot find my mom's recipe but willtry this recipe to see if they're like ones my mom used to make...
Dennis ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- Belief has no affect on reality.
My husband's mother, Ruth, always puts a little pat of butter inside the oval before she closes them up. The extra butter inside the roll always makes it extra rich. Last Thanksgiving we made some of these rolls with 100% Sprouted Wheat Bread. I don't think it matters which recipe you use; just use a bread dough that you like.
I always use butter to make the dough rather than shortening. Also you can of course make them any shape you like but the one they suggest is very easy.
I will just go ahead and copy the recipe. These rolls are almost like dessert. They don't last long at our house. I am actually proofing some to go in the oven right now. This recipe is from Southern Living and is all over the internet so if you want a better copy to print out, just try googling it.
Jennifer
Icebox Rolls
Ingredients
* 1 cup water * 1/2 cup shortening * 1 (1/4-ounce) envelope active dry yeast * 1/2 cup warm water (100° to 110°) * 1 teaspoon sugar * 2 large eggs * 1/2 cup sugar * 1 teaspoon salt * 5 cups bread flour * 1/4 to 1/2 cup butter, melted
Preparation
Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening. Let stand 30 minutes or until completely cooled.
Stir together yeast, 1/2 cup warm water, and 1 teaspoon sugar in a glass measuring cup; let stand 5 minutes. Beat eggs at medium speed using a heavy-duty stand mixer; add 1/2 cup sugar and salt. Add shortening mixture and yeast mixture. Reduce speed to low, and gradually add 5 cups flour, beating until blended.
Cover and chill dough 12 hours or up to 5 days.
Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness. Cut with a lightly floured 2 1/2-inch round cutter. Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal. Place rolls on lightly greased baking sheets.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk. Brush rolls evenly with melted butter.
Bake at 400° for about 15 minutes or until golden brown. Brush again with melted butter, if desired.
Thanks for going to all that trouble. I'll definitely make that recipe one of these days. I liked what you said about them being soft and fluffy. It must be the shortening!
I found this recipe when I was trying to synthesize a local bakeries rolls.
Recipes - Bread - Parker House Rolls
Ingredients
1 package (2 1/4 teaspoons) active dry yeast
3 tablespoons warm water
Add:
1 cup whole or low-fat milk, warmed to 105-115 degrees
5 tablespoons melted butter or margarine
3 tablespoons sugar
1 large egg
1 teaspoon salt
Mix 1 minute by hand. Gradually stir in:
2 cups bread flour
Then add:
1 1/2 cups more bread flour
Directions
Knead about 10 minutes by hand or with dough hook. Transfer to oiled bowl. Cover loosely with plastic wrap. Let rise until doubled in volume, 1-1 1/2 hours. Punch the dough down, knead briefly, then refrigerate, covered, for 30 minutes.
Divide dough into 18 pieces about 1 ounce each. Roll dough pieces into balls, loosely cover with oiled plastic wrap, and let rest 10 minutes. Grease a baking sheet. With a rolling pin or a dowel, roll just the center of each round to create an oval. Edges should be slightly thicker than the center. Brush tops lightly with melted butter and fold the ovals in half so the two ends meet. Let rise until doubled in volume, about 1 hour. Preheat oven to 425 degrees. Brush tops with melted butter or milk. Bake until golden brown, about 15 minutes. Makes 18 rolls
18 oz. (4 cups) all-purpose flour
1 package (2-1/4 tsp.) rapid-rise yeast
1/3 cup sugar
1 tsp. salt
1 cup milk
4 oz. (8 Tbs.) unsalted butter
3 large egg yolks
In a large bowl of an electric mixer, whisk together the flour,
yeast, sugar, and salt. Put the bowl in the mixer stand and fit it
with the dough hook.
In a small saucepan, heat the milk and butter, stirring until the
butter melts and the liquid is very warm, between 115° and 125°F.
Dump the warm milk-butter mixture and the egg yolks into the flour
and mix on medium-low speed until combined. Increase the speed to
medium high and beat until the dough is smooth and shiny, about 8
min.
(If you don't have a stand mixer, you can make a well with the dry
ingredients, gradually add the wet, and then knead the dough by hand
until smooth and shiny.)
Remove the dough from the bowl, shape it into a neat ball, and then
return it to the bowl. Lightly grease the sides of the bowl and
cover the top securely with plastic. Let rise in a warm spot until
doubled in size, about 45 min.
Lightly grease a 9x13-inch baking dish. Turn the dough onto a clean
work surface (no need to flour; the dough is soft but not sticky)
and gently press to deflate. Using a pastry scraper, divide the
dough into 16 equal pieces, each about 2 oz. (use a scale to be
sure).
Put a piece of dough in your palm (again, no flour). With the edge
of your other palm (curved slightly), press gently but firmly on the
dough, rotating it repeatedly until it forms a smooth-skinned ball
with a sealed bottom. Put the ball in the pan, sealed side down, and
repeat with the remaining dough.
Cover the pan with plastic and let the dough rise until almost
doubled, about 30 min. Meanwhile, heat the oven to 375°F. Remove the
plastic and bake the rolls until they're puffed and browned, about
20 min. qahtan
These look just like the rolls my mother used to make and my mom's rolls were delicious... I cannot find my mom's recipe but willtry this recipe to see if they're like ones my mom used to make...
Dennis
---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ----
Belief has no affect on reality.
My Website: http://www.roadtobetterliving.com
My husband's mother, Ruth, always puts a little pat of butter inside the oval before she closes them up. The extra butter inside the roll always makes it extra rich. Last Thanksgiving we made some of these rolls with 100% Sprouted Wheat Bread. I don't think it matters which recipe you use; just use a bread dough that you like.
--Pamela
I use a really great one from Southern Living called "Icebox Rolls". They are light and fluffy like clouds. Everyone loves them and they are really easy. Here is the link: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=600753
I always use butter to make the dough rather than shortening. Also you can of course make them any shape you like but the one they suggest is very easy.
Jennifer
looks like the link doesn't work from my end. I'd love to have a look, but if it's permanently gone, that's ok too. thanks for sharing!
I will just go ahead and copy the recipe. These rolls are almost like dessert. They don't last long at our house. I am actually proofing some to go in the oven right now. This recipe is from Southern Living and is all over the internet so if you want a better copy to print out, just try googling it.
Jennifer
Icebox Rolls
Ingredients
* 1 cup water
* 1/2 cup shortening
* 1 (1/4-ounce) envelope active dry yeast
* 1/2 cup warm water (100° to 110°)
* 1 teaspoon sugar
* 2 large eggs
* 1/2 cup sugar
* 1 teaspoon salt
* 5 cups bread flour
* 1/4 to 1/2 cup butter, melted
Preparation
Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening. Let stand 30 minutes or until completely cooled.
Stir together yeast, 1/2 cup warm water, and 1 teaspoon sugar in a glass measuring cup; let stand 5 minutes. Beat eggs at medium speed using a heavy-duty stand mixer; add 1/2 cup sugar and salt. Add shortening mixture and yeast mixture. Reduce speed to low, and gradually add 5 cups flour, beating until blended.
Cover and chill dough 12 hours or up to 5 days.
Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness. Cut with a lightly floured 2 1/2-inch round cutter. Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal. Place rolls on lightly greased baking sheets.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk. Brush rolls evenly with melted butter.
Bake at 400° for about 15 minutes or until golden brown. Brush again with melted butter, if desired.
Thanks for going to all that trouble. I'll definitely make that recipe one of these days. I liked what you said about them being soft and fluffy. It must be the shortening!