WHERE CAN I BUY PARKER HOUSE ROLLS RECIPES

THE BEST PARKER HOUSE BREAD ROLLS FROM OMNI PARKER HOUSE ...

The Best Parker House Bread Rolls from Omni Parker House ... image

I am so fond of fresh breads/rolls, just-out-of-the-oven kinda-fresh! Growing up, our meal always included bread of some kind - flat bread, fried bread, yeast bread, or egg bread, one of these were always there to dunk-in curry/stews... by-virtue of those delicious family-meals, my bread adventures are pretty-deep-rooted and seems to be never ending.... stay with me and you will see a lot of unexpected (popular, almost-popular, never heard-before) breads on this blog :)
In June, this year, one of my Stuffed Bread was featured on Parade.com. I am so grateful to Bethany Moncel, contributor at Parade.com for including my recipe in her - 6 Ways to Reinvent the Humble Potato post.
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But, Today is no flat or stuffed bread day! Today, we are making a buttery, pillow-y, yeast-y, flavorful, all-american pull-apart bread. hmmm... quiet a mouthful!
These buttery and fluffy rolls are American classic, said to-be originated in 19th-century, by a baker at Boston's Historical Hotel - Omni Parker House.
You will find a lot of recipes of Parker House Rolls all-over the internet. My initial research landed me on recipe of, one of the famous name in culinary world, my all-time favorite, Mr. Bobby Flay, the most experienced and humble man, I have ever seen in food and media industry. hats off!
My version of Parker House Rolls sure have influences from his recipe. I won't say, I have adapted it from his recipe, since I ended-up changing a lot of things to make it my own. It all started with number of eggs. Mr. Flay's recipe needed three eggs and was for 24 rolls. I wanted to use, no more than one egg per 12 rolls. I knew, I have to adjust everything else per my requirement.
Rule of thumb - "Either follow the recipe as-is or if you change something, re-visit every other ingredient." After removing two eggs, I ended up changing almost whole recipe. Plus, I have baked only 12 rolls.
Feel free to follow the link above to check Mr. Flay's recipe for 24 Parker House Rolls. I bet it won't disappoint you. For my version of 12 rolls, read on....
Recently, I have learnt the use of Dry Powdered Milk in baking. Powdered Milk (compared to regular milk) can make cakes/breads moist and rich without increasing the amount of liquid in your recipe. I have added, this little secret ingredient to Parker House Rolls for some extra oomph.
I'm happy with the changes I made. Rolls were fluffy, moist, exceptionally lite, and not egg-y at all!! My major concern was the eggs. I can't eat egg-heavy rolls. Somehow, egg-rich rolls make me full in just one roll and I don't like that. Use of one egg makes roll moist and fluffy yet doesn't overpower the taste and very lite. In next recipe, I am sure going to make Parker House Rolls with Wheat Flour. Won't be classic but healthy!! Let's see how it goes...
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PS: Don't forget to make some soup or stew for these delicious rolls. I ended-up making Roasted Garlic and Tomato soup after tasting just one roll! These buttery delicious rolls were demanding company of a soup or curry! (in a good way ;))
Not just soups/stews/curries, Parker House Rolls are great for breakfast with some butter on side and a cup of hot Chai! My all-time favorite!

Provided by Savita

Total Time 42 minutes

Prep Time 24 minutes

Cook Time 18 minutes

Yield 12 rolls

Number Of Ingredients 9

Ingredients

1 Active Dry Yeast, 1 package, weight 7 grams
8 tbsp Unsalted Butter, 1 stick butter, about 120 grams
1 Egg(s)
3/4 tsp Salt, plus 1 tbsp sea salt/kosher salt flakes
1/3 Cup Sugar
1/2 Cup Milk
1/4 Cup Powdered Milk
3 Cup All-Purpose Flour, plus 1-2 tbsp as per need
1/2 Cup Water, lukewarm to 110° to 120°F/43° to 49°C

Steps:

In a medium size saucepan, add milk, powdered milk, sugar, and 4 tbsp butter.
Heat the mixture until butter has just dissolved. Remove from heat and set aside to cool down.
In a small bowl, add 1/2 cup lukewarm water with a pinch of sugar. Sprinkle yeast over the top and leave aside for 10 minutes to activate, until foamy.
In a stand mixer with dough hook attached, add half of the flour, 3/4 tsp salt, milk mixture, egg and foamy yeast mixture. Beat at slow speed until smooth.
Add 1/4 cup flour at a time to until dough comes together.
Transfer the dough to a floured surface, knead for 10 minutes until dough is smooth and elastic. (add 1/2 to 1 tbsp flour if sticky dough is difficult to tackle.) Or knead in stand-mixer for 6 minutes using 1-2 tsp flour at a time. After kneading, transfer the dough to oiled bowl, turn upside down to cover in oil and cover with clear wrap. Let rise at warm place for 1 to 1 &1/2 hour until double in size.
Punch down the dough and leave it aside to rest for 15 minutes.
Melt the remaining butter in a saucepan. Brush a square cake-pan with butter. Transfer the rested dough to work surface. Divide dough into 12 equal portions. Roll each portion to a slightly flat ball and place in pan next to each other. (3 rows of 4 balls each) cover with clean kitchen towel and let rise at room temperature for 30-40 minutes.
Preheat oven to 375°F (190°C)
Brush the tops of the rolls with the remaining melted butter and sprinkle evenly with the sea salt.
Bake for about 18-20 minutes or until golden brown. Remove from the oven and then brush with some more melted butter if you prefer. Makes 12 rolls.

PARKER HOUSE ROLLS RECIPE | MARTHA STEWART

Parker House Rolls Recipe | Martha Stewart image

Food editor Khalil Hymore's version of Parker House rolls are twice-brushed with butter, sprinkled with salt, and served warm.

Provided by Martha Stewart

Categories Bread Recipes

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Yield Makes 24

Number Of Ingredients 7

Ingredients

1 1/2 cups whole milk, warmed (100 to 110 degrees)
2 1/4 teaspoon active dry yeast, from one packet
4 cups all-purpose flour, spooned and leveled
5 tablespoons unsalted butter, cut into pieces, plus 4 tablespoons, melted
2 1/4 teaspoons coarse salt, plus more for spinkling
1 1/2 teaspoons sugar
Nonstick cooking spray

Steps:

In the bowl of a stand mixer, combine milk and yeast and let stand for 5 minutes. Add flour, 2 1/2 teaspoons salt, 5 tablespoons butter pieces, and sugar. With dough hook, mix on low until mixture just comes together. Increase to medium-high; beat until butter is incorporated and dough is soft, 10 minutes.
Lightly coat a large bowl with cooking spray. Form dough into a ball, place in bowl, and cover with a damp clean dish towel. Set aside in a warm, draft-free place and let rise until dough doubles in size, 1 to 2 hours (or refrigerate overnight; bring to room temperature before baking).
Lightly coat a 9-by-13-inch rimmed baking pan with cooking spray. Turn dough out onto a work surface and loosely cover with damp towel so it doesn't dry out. With a sharp knife, divide dough into 24 pieces, roll into smooth balls (about 2 inches each), and arrange in pan, 1/2 inch apart. Cover with towel and let rise until rolls begin to touch, 1 to 2 hours.
Preheat oven to 350 degrees. Brush rolls with half the melted butter; bake until golden brown, 30 minutes. Brush with remaining melted butter, sprinkle with salt, and serve warm.

Nutrition Facts : Calories 129 g, FatContent 5 g, FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 3 g

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