Buttery Parker House Dinner Rolls

I'll admit it. As recipes go, Parker House Rolls are a long way down the pike from Quick 'n Easy Street. To mix metaphors here, let's just say that bread-baking is more of a marathon than a 50-yard dash, but oh the glories of crossing the finish line! 

For one thing, there is nothing-- and I do mean nothing-- better than the aroma of fresh-baked bread wafting from the oven. Okay, okay, so maybe the rolls you peel out of a cardboard tube and bake in a jiffy smell almost as wonderful, but honestly, have you ever read one of those labels? Don't let that fat little dough boy fool you.The ingredient list reads like a chemistry experiment. Words like stearate, glyceride, and hydrogenated. Artificial flavor, artificial color.... Need I say more?

Well, one more thing. To argue the point further, this recipe yields 24 healthy-sized rolls. That's three times more than one of those convenient but pricey tubes of  (for all intents and purposes) pseudo dough. Make a batch, freeze two-thirds, and there you have it, your own "poppin' fresh" magic. And better than that, you'll beam with the satisfaction of knowing you made something wholesome, deliciously fresh and preservative-free.

Buttery Parker House Dinner Rolls

Thanks to and adapted from a recipe by Bobbly Flay

Ingredients

• 1/2 cup warm water
• 1 package active dry yeast ( I use quick rise)
• 1 1/2 cups milk
• 1/2 cup butter
• 1/2 cup sugar
• 3 eggs, lightly beaten
• 1 1/2 tsp salt
• 6 cups all purpose flour

Instructions

Roll out dough, Cut and Fold to Shape

1. In small bowl or measuring cup, dissolve the yeast in the warm water and let sit until foamy. Meanwhile heat milk  to a simmer in a small saucepan. Remove from heat and stir in the butter and sugar; let cool to touch. 
2. In large mixing bowl, combine the milk and yeast mixtures with the eggs, salt and half of the flour. With electric mixer, beat until smooth. Add remaining flour 1/2 cup at a time and stir or knead until dough leaves the sides of the bowl, forming a ball. Turn dough onto a floured surface and knead until smooth and elastic, about five minutes. Place the dough into an oiled bowl, turning dough once to coat top with oil. Cover and let rise in a warm, draft-free place until doubled in size, about 60 minutes (less if using quick rise yeast).
3. Punch down dough. (At this point, you may divide dough in half or thirds, wrap well and freeze for later use. See note below.) On floured surface roll out to about 1/2-inch thickness and cut circles with biscuit cutter. Fold each circle in half, if desired. (See above illustration.) Place on a lightly greased baking sheet; cover and let rise until rolls have doubled, about 30-40 minutes.
4. Bake in preheated 350° F. oven for about 20 minutes, or until rolls are golden brown. Brush with melted butter if desired.

Yield: 2 dozen rolls                      

Freezing Dough

Frozen, well-wrapped bread dough will keep for up to six months. You may freeze the dough after the first rise as stated above, or if desired, shape individual rolls as directed, place on a lightly-greased baking sheet and place in freezer. Once frozen, remove dough rounds to heavy freezer bag for baking individually at a later time. Thaw dough completely and shape and let rise as directed in Step 3. Bake as directed above.

For Brown-and-Serve Rolls

Partially bake the prepared roll dough in a 300° F. oven for about 10-15 minutes. Cool completely, wrap well and freeze. To reheat, bake frozen rolls in  preheated 400° F. oven for about 10 minutes or until golden brown.

FYI Links

How to knead bread dough
The History of Parker House Rolls