Parker House Rolls
Try this Parker House Rolls recipe
Try this Parker House Rolls recipe
- 1/4 cup butter
- 2 teaspoons kosher salt
- 1 clove of garlic
- 1 cup whole milk
- 2 tablespoons sugar
- 1 large egg room temperature
- 2 1/4 teaspoons (1 envelope) active dry yeast
- 1/4 cup warm water (110-115 degrees)
- 1/4 cup unsalted butter at room temperature
- 3 3/4 to 4 cups all-purpose flour (i needed 4)
- flakey sea salt for sprinkling
- Carbohydrate 1.8317300000722 g
- Cholesterol 458.682500258702 mg
- Fat 98.0616550975967 g
- Fiber 0 g
- Protein 8.23727500102277 g
- Saturated Fat 60.4466890618092 g
- Serving Size 1 1 recipe (223g)
- Sodium 9810.26721457588 mg
- Sugar 1.8317300000722 g
- Trans Fat 7.39615900683212 g
- Calories 904 calories
Step-by-step
- Combine warm water and yeast; let stand for 5 minutes until foamy.
- In a large bowl, whisk together milk, sugar, egg, and salt.
- Add the yeast mixture to the milk mixture and stir to combine.
- Gradually add flour, mixing until a soft dough forms. (You may not need all the flour.)
- Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface.
- Roll the dough into a 1/2 inch thick rectangle.
- Cut the dough into 12 equal squares.
- Cut each square in half diagonally to create triangles.
- Brush the cut side of each triangle with melted butter.
- Fold one side of the triangle over to meet the other, creating a half-moon shape.
- Place the rolls onto a greased baking sheet.
- Cover with plastic wrap and let rise for another 30 minutes.
- Bake at 375°F (190°C) for 15-20 minutes, or until golden brown.
- Sprinkle with flaky sea salt.
My Parker House Rolls Journey: A Baker's Tale
The aroma of freshly baked Parker House rolls has always held a special place in my heart. It evokes memories of cozy Sunday mornings, family gatherings, and the simple pleasure of warm bread paired with butter. For years, I've admired these iconic rolls, their soft, pillowy texture and irresistible buttery flavor whispering promises of pure comfort. This weekend, I decided to finally embark on the adventure of making them myself, armed with nothing but a recipe, a dash of determination, and a whole lot of hope.
The recipe itself seemed straightforward enough, a comforting blend of simple ingredients – flour, milk, yeast, butter, sugar, and a touch of salt. The initial steps were a familiar dance to any home baker: activating the yeast, gently mixing the wet ingredients, and gradually incorporating the flour. The kneading process was a surprisingly meditative experience, the dough slowly transforming from a sticky mass into a smooth, supple ball. As I watched it rise, a feeling of anticipation settled in – this wasn't just a baking project; it was a connection to tradition, a quiet conversation with countless bakers who'd come before me.
The moment of truth arrived when I carefully shaped the dough into its characteristic crescent form. I've always been fascinated by the seemingly simple elegance of these rolls – the gentle curve, the perfectly crisp edges, the soft, fluffy interior. Each roll I shaped felt like a tiny masterpiece in the making, a testament to the artistry of baking. The time spent waiting for the second rise was filled with happy anticipation, each minute a small step closer to the promise of warm bread.
Then, the oven’s warmth embraced them, transforming them from humble dough to golden-brown perfection. As they baked, the kitchen filled with that irresistible fragrance, a heady mix of yeast, butter, and warm flour that promised a comforting culinary experience. The final touch, a sprinkle of flaky sea salt, elevated the rolls, adding a delightful textural and salty contrast to the richness of the bread.
The first bite was a revelation. The airy texture, the delicate sweetness, the rich buttery flavor – it was everything I'd hoped for and more. These weren't just rolls; they were a sensory experience, a testament to the power of simple ingredients transformed through time, patience, and a touch of love. I savored each bite, reminiscing about the journey, the anticipation, the quiet satisfaction of creating something delicious and comforting. My Parker House rolls weren't just a success; they were a story, a small victory baked into every golden crescent.
This experience has solidified my appreciation for the magic of baking. It's not just about following a recipe; it's about connecting with tradition, experimenting with flavors, and embracing the rewarding process of transforming simple ingredients into something truly special. The satisfaction is immense, the aroma intoxicating, and the result, well, let's just say these Parker House rolls will definitely become a regular feature in my kitchen. The warm, comforting feeling of accomplishment outweighs anything, and the taste? Absolutely heavenly.
I encourage you to try your hand at making Parker House rolls. It's a rewarding experience, a journey that will bring you closer to the heart of baking and, more importantly, closer to the warm, comforting embrace of delicious homemade bread. The process is surprisingly simple, and the results are breathtakingly delicious. So, gather your ingredients, put on your apron, and prepare to be amazed by the magic you can create in your own kitchen.
