Parker House Rolls

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/2 tsp Instant yeast
  • 3 cups King arthur all-purpose flour, Unbleached
  • 1/4 cup Potato flour
  • 1 1/4 tsp Salt
  • 3 tbsp Sugar

• Dairy

  • 6 1/2 tbsp Butter
  • 1 cup Milk

Found on kingarthurflour.com

Description

Ingredients

• 3 cups King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons instant yeast
• 3 tablespoons sugar
• 1 1/4 teaspoons salt
• 1/4 cup potato flour or 3/4 cup instant mashed potato flakes
• 3 tablespoons butter
• 1 cup milk
• 1 large egg
• 3 1/2 to 4 tablespoons butter, melted; for brushing on rolls

Directions

• 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 its 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; itll become quite puffy, though it probably wont double in bulk. Note that the dough takes quite awhile to get going; after 1 hour, it may seem like its 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. Youll have butter left over; youll need it for the other half of the dough, as well as for brushing 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. Youll now have a rectangle thats 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. Youll 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 theyre puffy but definitely not doubled. Towards the end of the rising time, preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes, until theyre golden brown and feel set. Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve. Yield: 16 rolls.

Nutrition