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Friday, February 19, 2010

Parker House Rolls

This recipe has great sentimental value for Bob. A few years ago he worked as a volunteer at a local church-owned food warehouse. Each Monday he and another fellow cooked lunch for the forty or so volunteers who worked there. He got this recipe from the partner he worked with, and it's been a family favorite ever since.

I've halved the original recipe here. I made the full recipe yesterday because we were invited to have dinner with some friends of ours who have five children--the original batch size is about right for two large families. This batch will make enough for the average family with some left over to share.

Parker House Rolls
4 cups flour
3 teaspoons yeast
3/4 teaspoon salt
1 1/2 cups water
2 large eggs
1/2 cup sugar
1/2 cup butter, melted

Add yeast to 1 cup of hot tap water and a pinch of the sugar; set aside for about five minutes, add the eggs, the additional 1/2 cup of water and the remaining sugar. Blend together.

Add salt and flour to the wet ingredients. Work together until a soft dough is formed. Cover the mixture with a damp towel and let it rest it rise for about one hour or until doubled.

Add another cup of flour to the mix and then work the dough again with an open hand, patting on new flour until the dough does not stick to the sides of the bowl. Divide the dough in half and place on a flat surface that has been dusted with flour.

Roll the dough with a rolling pin until it is about 1/8th of and inch to 1/4 of an inch thick. Cut out rolls with a large drinking glass. You should get about 15 rolls from each portion.

Dip 1/2 of each roll into melted butter and fold it in half. Place it on a baking sheet. Cover with a damp towel and let rise until double. Repeat the process with the other half of the dough.

Bake in a 350-degree oven for 15 minutes or until brown on top and on the bottom. Brush with remaining melted butter after removing from the oven.

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