Quick Italian Parker House Rolls Recipes

PARKER HOUSE ROLLS (BREAD MACHINE VERSION)

Steps:

• Directions Add water, 1/4 cup butter, egg, salt, bread flour, sugar and yeast to bread machine pan in the order suggested by manufacturer.
• Select dough/manual cycle.
• Meanwhile, put 1/4 cup butter in baking pan.
• Melt butter over low heat.
• Tilt pan to grease bottom.
• When cycle is complete, remove dough from machine to lightly floured surface.
• Roll out dough 1/2-inch thick.
• With floured 2 3/4-inch round cutter, cut dough into circles.
• Holding dough circle by the edge, dip both sides into melted butter in pan; fold in half.
• Arrange folded dough in rows in pan, each nearly touching the other.
• Knead trimmings together; re-roll and cut more rolls.
• Cover and let rise in warm, draft-free place about 45 minutes, or until doubled.
• Bake in a preheated 400-degree oven 15 to 18 minutes, or until done.
• Remove from pan and let cool on wire rack.
• Brush With additional butter if desired.
• Makes approximately.
• 12-18 rolls. At 4 rolls each calories = 154.
• I've made the mistake of using margarine in this recipe and ended up with flat rolls even after a good raise due to the water content in some margarines. Best Wishes and Enjoy! The original recipe is more than 30 years old.

PARKER HOUSE ROLLS

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand 5 minutes. Add milk, salt, egg, oil, 2 cups flour and remaining water and sugar. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 2 portions. Roll each portion to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. If desired, brush with butter., Using the dull edge of a knife, crease each slightly off-center. Fold at the crease. Press edges together lightly. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.

PARKER HOUSE ROLLS

Steps:

• In bowl of heavy-duty mixer combine warm water, sugar and yeast.
• Let it sit for about 5 minutes until foamy.
• Melt butter in glass bowl in microwave.
• Add milk and heat to lukewarm (no hotter than 110°).
• Add milk mixture to yeast mixture.
• Put on dough hook.
• Add bread flour and salt and combine well.
• Add all-purpose flour slowly until dough forms a slightly sticky ball.
• Continue to knead dough for 5 to 10 minutes longer, adding in more all-purpose flour if dough gets too sticky.
• Place ball in a greased or buttered bowl.
• Turn to coat with butter.
• Cover with plastic wrap and let rise for about an hour or until doubled.
• Butter a 13- x 9-inch baking pan.
• Divide dough into about 20 pieces.
• Form into smooth balls and place in 5 rows in pan.
• Cover loosely and let rise until doubled again (about 45 minutes).
• Make a deep crease down center of each roll using a spatula.
• Let rise, covered, another 15 minutes.
• Preheat oven to 375°.
• Melt 2 tablespoons butter.
• Brush tops of rolls.
• Bake in center of oven for 20 to 25 minutes until golden.

PARKER HOUSE ROLLS

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.

EASY PARKER HOUSE DINNER ROLLS

Steps:

• Soften yeast in warm water.
• In large mixing bowl, combine the scalded milk, 1/4 cup butter and salt; stir until butter melts.
• Add custard mix; stir until dissolved.
• Cool to lukewarm!
• Add yeast.
• Gradually add flour to form a stiff dough.
• Cover, let rise in warmplace until light and doubled in size, 1-1 ½ hours.
• Turn out on lightly floured surface; knead about 12-14 times.
• Roll out to 20x8" rectangle.
• Cut in half lengthwise, making 20X4" strips.
• Melt 2 tablespoons butter and brush on half of each strip.
• Using a knife handle,crease each strip lengthwise, slightly off center.
• Fold buttered side over unbuttered side.
• Cut into 3" rolls.
• Place in greased baking dish or cookie sheet.
• Cover; let rise in warm place until light, about 45-60 minutes.
• Before baking, lightly brush tops with milk.
• Bake at 400; for 10-15 minutes until light golden.

PARKER HOUSE ROLLS

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.

SISTER SCHUBERT'S PARKER HOUSE ROLLS

Steps:

• Combine yeast and warm water in two cup liquid measuring cup and let stand 5 minutes.
• Combine 4 cups of sifted flour, sugar and salt in a large bowl.
• Stir in yeast mixture and shortening.
• Add eggs and remaining 1 cup of flour and stir vigorously until well blended.
• Dough will be soft and sticky.
• Brush dough with some of the melted butter and cover loosely.
• Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
• Grease four 8" round cake pans and set aside.
• Sift 3/4 cup of flour in a thick layer evenly over work surface.
• Turn dough out onto surface; it will be soft.
• Sift 1/2 cup of flour evenly over dough.
• Roll dough to 1/2" thickness and brush off excess flour.
• Cut out dough using a floured 2" biscuit cutter.
• Pull each round into an oval, approximately 2 1/2" long.
• Dip one side of oval into melted butter and fold oval in half with buttered side facing out.
• For each pan, place the fold side of 10 rolls against the side of the pan, pressing center fronts of rolls together gently to seal.
• Place 5 rolls in inner circle and 1 in the middle for a total of 16 rolls per pan.
• Cover loosely and let rise in warm place for 1 hour or until doubled in size.
• Preheat oven to 400° and bake rolls uncovered for 12 to 15 minutes or until lightly browned.

SUPER EASY ITALIAN PARKER HOUSE ROLLS

Steps:

• Heat oven to 400.
• Pour dressing in small bowl. Seperate biscuits and coat each one with dressing.
• Fold biscuit in half. Place 2 biscuits, seam side down into each lightly greased muffin pans.
• Combine parmesan cheese and poppy seeds, and sprinkle on top of each biscuit.
• Bake 10-12 minutes till golden brown.