FROZEN PARKER HOUSE ROLLS RECIPES

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PARKER HOUSE ROLLS RECIPE | ALEX GUARNASCHELLI | FOOD NETWORK



Parker House Rolls Recipe | Alex Guarnaschelli | Food Network image

Provided by Alex Guarnaschelli

Total Time 3 hours 10 minutes

Prep Time 50 minutes

Cook Time 20 minutes

Yield 24 rolls

Number Of Ingredients 7

1 1/4-ounce packet active dry yeast
1/2 cup sugar
7 1/2 to 8 cups all-purpose flour, plus more for dusting
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
2 cups whole milk, at room temperature
2 large eggs, at room temperature
1 tablespoon kosher salt, plus more for sprinkling

Steps:

  • Bloom the yeast.
  • Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.
  • Make the dough.
  • Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
  • Let it rise.
  • Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.
  • Shape the dough.
  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).
  • Cut the dough.
  • With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
  • Shape the dough.
  • One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
  • Bake the rolls.
  • Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

PARKER HOUSE ROLLS RECIPE | REE DRUMMOND | FOOD NETWORK



Parker House Rolls Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 4 hours 20 minutes

Cook Time 50 minutes

Yield 72 rolls

Number Of Ingredients 8

4 cups whole milk
1 cup sugar 
5 sticks salted butter 
4 1/2 teaspoons active dry yeast (2 envelopes) 
9 cups all-purpose flour, plus more for flouring the surface
1 heaping tablespoon kosher salt 
1 heaping teaspoon baking powder 
1 scant teaspoon baking soda 

Steps:

  • Stage 1: Combine the milk, sugar and 2 sticks butter in a large pot. Bring to a simmer and when the mixture is hot (but not boiling), turn off the heat and allow to cool to warmer than lukewarm, 30 to 45 minutes.
  • Stage 2: Sprinkle in the yeast and add 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour.
  • Stage 3: After 1 hour, add the salt, baking powder, baking soda and remaining 1 cup flour and stir to combine. Turn out onto a floured surface and knead the dough for 8 to 10 minutes, then form into a ball, cover with a towel and allow to rise in a warm place for 30 to 45 minutes.
  • Stage 4: Melt 2 sticks butter in a saucepan.
  • Roll out the dough to 1/2 inch thick. Cut circles with a 2 1/2-inch cutter. Dunk each circle in the melted butter, then immediately fold in half and place on a baking sheet. Press lightly to encourage sealing. Cover with a towel and allow the rolls to rise 30 to 45 minutes.
  • Preheat the oven to 400 degrees F.
  • Stage 5: To parbake the rolls before freezing, bake until the rolls are risen and set but not brown, 7 to 8 minutes. Transfer to a wire rack to cool. Freeze the rolls separately, then store them in batches in freezer bags. (If you're not freezing the rolls and want to serve them right away, bake at 400 degrees F until risen, set and golden brown, about 15 minutes total.)
  • When ready to cook and serve the frozen rolls, preheat the oven to 350 degrees F. Melt the remaining stick of butter in a saucepan.
  • Place the frozen rolls on baking sheets and brush them with the melted butter. Bake until golden brown, 14 to 16 minutes. Brush them with additional melted butter if you like and let them sit for 1 minute. Serve while still warm.

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