Parkerhouse Rolls (2) Collection

Discussion in 'Food and nutrition' started by Tim Bowley, Jun 18, 2005.

  1. Tim Bowley

    Tim Bowley Guest

    Parkerhouse Rolls
    "Ryan's Steakhouse"-like Yeast Rolls

    Parker House Rolls

    1 package yeast
    1 tsp sugar
    1/4 cup warm water
    1 1/4 cup warm buttermilk
    1/4 cup softened butter - cut into small chunks
    1/4 cup sugar
    2 tsp salt
    5 to 6 cup all purpose or bread flour
    1/2 cup unsalted butter - melted

    In a large bowl, sprinkle sugar and yeast over warm water and stir
    briefly. Let stand, about 5 minutes, until yeast starts to bubble. Stir
    in buttermilk, butter, sugar, salt and most of flour. Knead to make a soft
    dough, adding more flour as required. Knead about 8 minutes until smooth
    and elastic. Place in a lightly greased bowl and cover. Allow to rise
    until doubled. Divide dough in half. Then divide each dough half into 12
    portions. Cut each into three chunks and dip in melted butter. For more
    traditional looking rolls, form the chunks into small balls. Place the
    three balls or chunks into each well of a 12 cup muffin pan. Drizzle any
    leftover melted butter over rolls. Allow to rise until doubled in bulk.
    Preheat oven to 375 F. and bake for ten minutes. Reduce heat to 350 F. and
    bake until lightly browned (about another 15 minutes).

    Makes 24 rolls.

    "Ryan's Steakhouse"-like Yeast Rolls

    4 tablespoons margarine
    1/3 cup shortening
    3/4 cup + 1 tablespoon granulated sugar
    3 large eggs
    4 packages (1/4 oz. size) active dry yeast
    1/2 cup lukewarm water
    7-1/2 cups all-purpose flour
    1 tablespoon salt
    1-1/4 cups milk

    Cream margarine and shortening with sugar until light. Add eggs slowly,
    blending well between each addition. Dissolve yeast in lukewarm water
    (about 110 degrees). Sift together flour and salt. Add half of flour and
    half of milk to the shortening-sugar mixture. Add dissolved yeast. Add
    remainder of milk and flour to make a soft dough. Cover dough; let rest
    for 10 minutes. Turn dough out onto a lightly floured surface and knead
    for 8 to 10 minutes or until dough is smooth and elastic. Place dough in
    a lightly greased bowl large enough to hold dough when doubled in size,
    turning once to grease the surface. Cover; let rise in a warm place (90 F)
    until double in size (about 2 hours). Fold dough over from 4 sides to
    knead lightly. Let rise again until double in size. Turn dough out onto a
    lightly floured surface and shape as desired.

    To Make Cloverleaf Rolls Shape dough into small balls. Three balls should
    half-fill a greased muffin pan. Brush with melted margarine or butter. Let
    rise in warm place (90 F) until double in size (about 25 to 30 minutes).Do
    not let rolls "over-rise". Bake in a preheated 350 F oven until both the
    top and bottom of rolls are golden brown, about 10 to 12 minutes. Remove
    from oven and brush top of rolls with melted margarine. Serve with honey

    Honey Butter

    1/4 cup honey
    1 cup margarine
    1/4 cup confectioners' sugar

    Combine all ingredients, blending well. Store in a airtight container in
    refrigerator. Note: Yields about 1 cup of margarine.

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