* Exported from MasterCook *
Rolls, Parker House #2
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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3 cups all-purpose flour -- King Arthur brand
2 1/2 tsp instant yeast
3 tablespoons sugar
1 1/4 tsp salt
1/4 cup potato flour -- or 3/4C instant mashed potato flakes
3 tablespoons butter
1 cup milk
1 lg egg
3 1/2 tablespoons butter -- melted; for brushing on rolls (3 1/2 to 4)
In a large mixing bowl, or in the bowl of an electric mixer, combine
all of the ingredients (except the 3 tablespoons melted butter at the
end), mixing to form a shaggy dough. Note: to speed the rising
process, whisk together the milk and egg, and heat gently just enough
to remove the refrigerator chill; then add to the remaining ingredients.
Knead the dough, by hand (10 minutes) or by machine (7 to 8 minutes)
until it's smooth.
Place the dough in a lightly greased bowl or 8-cup measure (so you
can track its rising progress). Allow it to rise for 90 minutes;
it'll become quite puffy, though it probably won't double in bulk.
Note that the dough takes quite awhile to get going; after 1 hour, it
may seem like it's barely expanded at all. But during the last half
hour, it rises more quickly.
Transfer the dough to a lightly greased work surface. Divide it in
half. Working with one half at a time, roll or pat the dough into an
8" x 12" rectangle.
Brush thedough all over with a light coating of the melted butter.
You'll have melted butter left over; save it to brush on top of the
baked rolls.
Cut the dough in half lengthwise, to make two 4" x 12" rectangles.
Working with one rectangle at a time, fold it lengthwise to about
1/2" of the other edge, so the bottom edge sticks out about 1/2"
beyond the top edge. You'll now have a rectangle that's about 2 1/4"
x 12". Repeat with the other piece of dough.
Cut each of the rectangles crosswise into four 3" pieces, making a
total of 8 rolls, each about 2 1/4" x 3". Place the rolls, smooth
side up, in a lightly greased 9" x 13" pan. Repeat with the remaining
piece of dough, making 16 rolls in all. You'll arrange 4 rows of 4 in
the pan, with the longer side of the rolls going down the longer side
of the pan. Gently flatten the rolls to pretty much cover the bottom
of the pan.
Cover the pan, and let the rolls rise for about 45 minutes to 1 hour,
until they're puffy but definitely not doubled. Towards the end of
the rising time, preheat the oven to 350F.
Bake the rolls for 20 to 25 minutes, until they're golden brown and
feel set.10) Remove them from the oven, and brush with the remaining
melted butter. Pull them apart to serve.
Yield: 16 rolls.
S(Internet Address):
"http://www.kingarthurflour.com/recipes/parker-house-rolls-recipe";
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Per Serving (excluding unknown items): 161 Calories; 6g Fat (32.3%
calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber;
28mg Cholesterol; 228mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.