I really wanted to find a good recipe for dinner rolls. I just wanted simple rolls that could be served with any kind of meal. We recently had some good friends of ours over for dinner and served a classic dinner of meatloaf, mashed potatoes, and green beans. I thought that a classic dinner such as that called for a classic dinner roll. I wanted to find something that would be soft and buttery, and have a good flavor without being overpowering. I searched for recipes, and found this one for Parker House Rolls from Cook’s Illustrated.
They were definitely what I hoped they would be! These rolls were so easy to make, and the dough was great to work with. It came together really easily and was so soft, smooth, and elastic. They had a great flavor as well. They also baked up beautifully and had a great texture. David said that I need to make these for Thanksgiving this year, so I will be making them again!
Parker House Rolls (Source: Cook’s Illustrated January 2007)
1 ¼ cups whole milk
2 tablespoons sugar
1 envelope instant yeast (about 2 ¼ tablespoons)
1 large egg, lightly beaten
4 to 4 ¼ cups unbleached all-purpose flour (20 to 21- ½ ounces), plus more for dusting
1 ½ teaspoons salt
14 tablespoons unsalted butter (1 ¾ sticks), 8 tablespoons cut into 8 pieces and
1. Adjust oven rack to lowest position and heat oven to 200 degrees. Once oven reaches 200 degrees, maintain oven temperature for 10 minutes, then turn off heat.
2. Heat milk and sugar together in small saucepan or in microwave until mixture is lukewarm (about 100 degrees). Whisk in yeast and egg and set aside. Combine 4 cups of flour and salt in bowl of standing mixer fitted with paddle and mix at lowest speed to blend, about 15 seconds. With mixer running at low speed, add liquid mixture in steady stream; mix until flour is moistened, about 1 minute. With mixer still running, slowly begin to add 8 tablespoons softened butter, 1 piece at a time, until incorporated into dough. Increase speed to medium and beat until dough is thoroughly combined and scrappy, about 2 minutes longer.
3. Replace paddle with dough hook and knead dough at medium speed until smooth but still sticky, about 6 minutes, adding more flour in 1-tablespoon increments, if necessary for dough to clear sides of bowl. Scrape dough out of mixing bowl and onto lightly floured work surface; knead by hand until very smooth and soft, but no longer sticky, about 1 minute. Transfer dough to very lightly oiled large bowl, cover with plastic wrap, and place in warmed oven until dough doubles in bulk, about 45 minutes.
4. Once dough has doubled, press down, replace plastic wrap, and allow dough to rest for 5 minutes. Meanwhile, melt remaining 6 tablespoons butter and, with a pastry brush, liberally butter bottom and sides of large rimmed baking sheet with 3 tablespoons of melted butter. Round and shape rolls according to illustrations below; place on prepared baking sheet. Lightly brush tops of rolls with remaining 3 tablespoons melted butter and loosely cover with plastic wrap. Set rolls in warm place and let rise until almost doubled, about 45 minutes.
5. When rolls are almost fully risen, adjust oven rack to middle position and heat oven to 375 degrees. Bake rolls until tops are dark golden brown, 20 to 22 minutes. Transfer rolls to wire rack and cool for 10 minutes. Serve warm.
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