Whole Wheat Parker House Rolls Recipes

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WHOLE WHEAT AND FLAXSEED PARKER HOUSE ROLLS



Whole Wheat and Flaxseed Parker House Rolls image

This riff on the beloved rolls at Boston's Parker House Hotel doesn't use nearly as much butter as the original and uses whole wheat flour and flaxseed meal, but the results are still yeasty and decadent.

Time 5h35m

Yield Makes 2 dozen

Number Of Ingredients 12

1/4 cup warm (105° to 110°F) water
1 (1.0-ounce) package active dry yeast
1 cup low-fat (1%) milk, warmed
6 tablespoons unsalted butter, melted and divided, plus more for the pan
2 tablespoons honey
1 1/2 teaspoon fine sea salt
1 egg
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 cup whole wheat flour
2 tablespoons flaxseed meal
Canola oil, for the bowl
1/4 cup rolled oats

Steps:

  • Pour warm water into a small bowl and sprinkle yeast over the top; let sit until a bubbly foam forms on top, about 5 minutes.
  • In a large bowl, whisk together milk, 2 tablespoons of the butter, honey, salt and egg. Add yeast mixture and whisk to combine.
  • Add all-purpose flour, whole wheat flour and flaxseed and stir until a shaggy dough forms.
  • Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl and place dough inside.
  • Cover loosely and let sit in a warm spot until dough is doubled in size, about 1 1/2 hours.
  • Lightly butter a 9x13-inch baking pan. Punch down dough and, on a floured surface, roll out into a 12x18-inch rectangle.
  • Brush all over with 2 tablespoons of the butter, cut into 3 strips, each 4-inches wide, and then cut each strip into 8 rectangles.
  • Loosely roll each piece of dough, buttered side in, and arrange in the pan seam-side down, making 3 rows of 8.
  • Brush with remaining 2 tablespoons butter and scatter oats over the top. Cover loosely and refrigerate until puffed and risen, 3 to 4 hours.
  • Let rolls sit, covered, in a warm spot for 2 hours, and then preheat the oven to 350°F.
  • Uncover and bake until rolls are golden brown, about 25 minutes. Serve warm.

Nutrition Facts : Calories 120 calories, Fat 3.5 grams, SaturatedFat 2 grams, Cholesterol 15 milligrams, Sodium 160 milligrams, Carbohydrate 18 grams, Protein 3 grams

WHOLE WHEAT AND HONEY PARKER HOUSE ROLLS



Whole Wheat and Honey Parker House Rolls image

Provided by Bake.Eat.Repeat.

Number Of Ingredients 9

1/2 cup honey
2 cups hot water
1/2 cup canola oil
1 teaspoon salt
2 eggs
3-4 cups whole wheat flour
3 cups all-purpose flour
1 tablespoon instant yeast
1/4 cup butter, melted, for shaping the rolls

Steps:

  • Combine the honey, hot water and canola oil and beat with an electric mixer. Add the salt and eggs and beat well. Once the mixture has cooled to just lukewarm (about 100 degrees F), add the instant yeast and keep beating. Add the flour, starting with just 3 cups of whole wheat flour, and continue mixing (with the dough hook if using a machine) until a soft dough forms.
  • If the dough is really sticky and not coming together continue to add the last cup of whole wheat flour, 1/4 cup at a time until the dough comes together. It should be a very soft dough, so don't overflour or you'll have tough rolls.
  • Don't knead the dough, once it is finished mixing together, just transfer to an oiled bowl and let rise, covered, for 60-90 minutes.
  • Once the dough has doubled in size you're ready to shape the rolls. Roll the dough out on a lightly oiled countertop to 1/2 inch (1.5cm) thickness. Cut out 3 inch (7.5cm) circles. Holding the dough circle by the edges, dip both sides in the melted butter. Then fold the circle in half on the baking sheet and pinch the edges together to seal. You need to press down hard on the seam, pressing the dough down until you can feel the baking sheet, or it won't stay closed. Continue this process with the rest of the dough, arranging the rolls on the pan so that they are nearly touching. Cover with a clean tea towel and let rise for 30-45 minutes.
  • Preheat the oven to 350 degrees F. Once the rolls have risen, bake for 18-20 minutes. When they come out of the oven you can brush the tops with the leftover melted butter if you like. Remove them from the baking sheet to a wire rack to cool completely before storing in a sealed plastic bag for up to 5 days. They also freeze well.

WHOLE-WHEAT PARKER HOUSE ROLLS



Whole-Wheat Parker House Rolls image

Make and share this Whole-Wheat Parker House Rolls recipe from Food.com.

Provided by PaulaG

Categories     Yeast Breads

Time 2h50m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 6

2 teaspoons yeast
3/4 cup water, lukewarm
1 egg, beaten
1/4 cup butter, melted or 1/4 vegetable oil
2 1/2-3 cups whole wheat hot roll mix, Whole-Wheat Hot Roll Mix
2 tablespoons butter, melted

Steps:

  • In a large bowl, mix the yeast into the lukewarm water and allow to stand 5 minutes or until frothy.
  • Add in the eggs and 1/4 cup of melted butter or oil; beat in 2 cups of the roll mix; let rest 2 minutes.
  • Stir in enough of the remaining mix to make a soft dough; turn out on a lightly floured surface and knead until smooth, 7 to 10 minutes.
  • Clean and lightly grease the bowl, place dough in bowl, turning to grease all sides.
  • Cover dough with a damp towel and let rise in a warm place, free from drafts, until doubled in bulk.
  • Grease a large baking sheet; set aside.
  • Roll out dough to 1/2 inch thick, cut with a floured, round biscuit cuter.
  • Dip both sides of dough into the melted 2 tablespoons butter; fold in half, stretching slightly.
  • Arrange on prepared baking sheet, not touching and let rise until double, 20 to 30 minutes.
  • Preheat oven to 375 degrees and bake for 15 to 20 minutes or until golden brown.
  • Variation for Pan Rolls: Grease a 9-in round cake pan, punch down dough. Divide into 12 equal portions.
  • Shape each into a smooth ball. dip tops of each into the remaining melted butter.
  • Arrange in prepared pan, dipped side up, not touching.
  • Cover and let rise until doubled in bulk, 20 to 30 minutes.
  • Bake as directed above.

Nutrition Facts : Calories 59, Fat 6.2, SaturatedFat 3.8, Cholesterol 32.9, Sodium 47.3, Carbohydrate 0.3, Fiber 0.1, Protein 0.8

FANNIE FARMER'S PARKER HOUSE ROLLS



Fannie Farmer's Parker House Rolls image

In 1896, Fannie Farmer, then principal of the Boston Cooking School, wrote and published a cookbook that revolutionized the way home cooks thought about cooking and housekeeping (she introduced the concept of using measuring cups and spoons, among other things). The book, originally titled "The Boston Cooking-School Cook Book," was a smash hit in the United States and became known simply as "The Fannie Farmer Cookbook." It is still in print. This classic recipe is an adaptation of one found in a revised edition by Marion Cunningham. It takes time but very little effort, and you will be rewarded with soft, pillowy, butter-rich rolls worthy of your best breadbasket.

Categories     breads, side dish

Time 4h30m

Yield 30 rolls

Number Of Ingredients 6

4 tablespoons butter, at room temperature, plus 4 tablespoons melted butter for brushing dough
2 tablespoons sugar
2 teaspoons salt
2 cups warm milk
1 package dry yeast
6 cups white flour, approximately

Steps:

  • Mix the 4 tablespoons room-temperature butter, the sugar, the salt and the warm milk in a large bowl and let cool to lukewarm.
  • Stir the yeast into 1/4 cup warm water and let it stand for 5 minutes to dissolve.
  • Make the sponge: Add 3 cups flour and the dissolved yeast to the ​milk​ mixture and beat vigorously for 2 minutes​ to form a loose batter.​ Cover and let rise in a warm place until double​d​ in bulk, about 1 hour​. ​​​
  • Stir in the remaining flour 1/2 cup at a time to form a shaggy dough firm enough to knead. Turn out onto a lightly floured board, knead for a minute or two, then let rest for 10 minutes. Resume kneading until smooth​, 8 to 10 minutes​.​ (Alternatively, add the sponge and 3 cups flour to the bowl of a stand mixer fitted with the dough hook, and knead on low until the dough is smooth and pulls away from the sides of the bowl, 10 minutes.) Cover the bowl and let rise again until doubled in bulk, 45 to 60 minutes. ​
  • Using a rolling pin, roll out dough until it is 1/3 inch thick. Cut with a 2 3/4-inch round biscuit cutter or with an oval Parker House roll cutter.
  • Using the dull edge of a knife, make a crease through the center of each piece of dough, brush with melted butter, fold in half along the crease, and press edges lightly together.
  • Place rolls 1 inch apart on a buttered baking sheet (or use a silicone baking mat). Let rise again until dough has doubled in size, about 45 minutes. (It should feel spongy to the touch, and hold an indentation when pressed with a finger.)
  • Position a rack in the upper third of the oven and heat to 425 degrees. Bake rolls until golden, about 12 to 18 minutes. Brush again with melted butter. Let cool for a few minutes, then serve warm. The rolls are best when freshly baked but can be reheated in a 350-degree oven for a few minutes before serving.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 105 milligrams, Sugar 2 grams, TransFat 0 grams

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