Friday, November 11, 2011

Parker House Rolls

When I was in Junior High, I took a Home Economics class. I really liked the cooking section. The parenting section was alright but the sewing section was my least favorite part. Maybe this is why my blog is about cooking and not sewing. 
 I am very lucky since my Mom and 2 of my sisters can sew very well. I can sew a button and other minor items. I could probably make an outfit like I had to in class. The only thing I will not sew is a zipper. For extra credit, my Home Economics teacher said we needed to sew a zipper. I asked my Mom to help me. She showed me how to do it but wasn't going to complete my work for me. I tried and tried but I couldn't do it. Finally, my Mom came over and looked. She had accidentally showed it to me upside down. My Mom did feel really bad but I guess being awesome at sewing was not in my future.
In my class, my teacher showed us how to make bread from scratch. How to make sure your water was warm but not too hot before adding the yeast. How to add a little sugar to the water to help the yeast along. The nice thing about making bread is if your dough doesn't rise then something went wrong. The dough needs to be in a warm room or area because it will not rise. If the room is warm or the bowl is in the sun and it still doesn't rise, I would just throw it out and serve biscuits.
Parker House Rolls 1 1/2 cups milk
1 stick unsalted butter plus additional for the top of the rolls
1/2 cup of sugar plus a pinch for the yeast
1 package active dry yeast
1/2 cup water, between 110 to 120 degrees
3 large eggs
1 tsp salt
6 cups all purpose flour
  1. Place milk in a small saucepan over medium heat. Bring to a simmer.
  2. Remove pan from burner and add the butter and sugar. Stir and let cool
  3. In a small bowl, dissolve yeast with the warm water and a pinch of sugar.
  4. Set aside for about five minutes.
  5. In a large bowl, grease the sides and bottom. Set aside.
  6. In another large bowl, add the eggs and lightly beat.
  7. Add the milk mixture, salt, and 1/2 cup of flour. Mix well.
  8. Add the yeast and mix.
  9. To the milk mixture, continue to add 1/2 cup of flour at a time. Mix well after each time. 
  10. Mix until the dough comes together into a ball.***
  11. Generously flour a working surface.
  12. Remove dough from bowl and place on the floured surface.
  13. Knead the dough about 5 minutes. 
  14. Add more flour if the dough is really sticky but a little at a time because you do not want your dough dry.
  15. Place the dough in the greased bowl and cover.
  16. Place the bowl in a warm place so it can double in bulk. 
  17. After at least 60 minutes to about 2 hours, punch down the dough.
  18. Roll the dough in the desired shape and place in a pie pan.
  19. Leave about 1 inch between each ball of dough.
  20. Cover the dough and let rise about 30-40 minutes.

  21. Preheat the oven 350 degrees.
  22. Bake for about 20 minutes or until golden brown. 
  23. Remove the rolls from the oven and brush with melted butter if desired.
Recipe adapted from Bobby Flay.
***I added a little bit of chopped rosemary to some of the rolls for additional flavor and they came out great!

Did you already know..............
-The Boston hotel Omni Parker House created the Parker House rolls and the Boston Cream Pie.
- In the early 1940s, Malcolm X worked as a busboy at the Hotel.
-President Kennedy had his bachelor party at the hotel. 

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