ROLLS KITCHEN RECIPES

Name: Parker House Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Yield: about 24 rolls
Ingredients: 1 1/2 cups milk; 1 stick unsalted butter, cut into pieces, plus more for brushing; 1/2 cup sugar; 1 package active dry yeast; 1/2 cup warm water; 3 large eggs, lightly beaten; 1 1/2 teaspoons salt; 6 cups all-purpose flour

PARKER HOUSE ROLLS RECIPE | BOBBY FLAY | FOOD NETWORK

Parker House Rolls Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories dessert

Total Time 2 hours 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield about 24 rolls

Number Of Ingredients 8

Ingredients

1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour

Steps:

Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
Preheat the oven 350 degrees F.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

EASY POTATO ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easy Potato Rolls Recipe: How to Make It - Taste of Home image

After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri

Provided by Taste of Home

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 45 rolls.

Number Of Ingredients 8

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/3 cups warm water (110° to 115°), divided
1 cup warm mashed potatoes (without added milk and butter)
2/3 cup sugar
2/3 cup shortening
2 large eggs, room temperature
2-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour

Steps:

In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 106 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 136mg sodium, CarbohydrateContent 17g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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