FoodReference.com (Since 1999)

Recipe Section - Over 10,000 Recipes

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Bread Recipes 4ROLLS: RECIPES >>>>>>> >  Parker House Rolls (Modern)

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

PARKER HOUSE ROLLS (Modern)

 

Classic Breads by Manuela Caldirola, Nicoletta Negri & Nathalie Aru
This bread was created in the famous Parker House Hotel in Boston.
Prep time: 40 minutes, plus 1 1/2 hours for rising.
Baking: 30 minutes.



Ingredients for 4 loaves:

• 6 1/3 Tbsp (90 g) butter
• 8 1/2 oz (250 mL) whole lukewarm milk
• 1 egg
• 2 1/2 tsp (10g) sugar
• 4 tsp (20 g) fresh yeast
• 5 2/3 cups (680 g) all-purpose flour
• 2 1/2 tsp (15g) salt
• extra-virgin olive oil

To finish:
• 2 Tbsp butter


Directions
1.
Cut 4 1/3 tablespoons (60 g) of butter into small pieces and melt over low heat. Add in 5 ounces (150 mL) of the milk, pouring steadily, and then the egg, mixing continuously with a whisk to ensure ingredients are well-blended. Remove from heat and let cool to lukewarm. In the meantime, pour 3 1/2 ounces (100 mL) of milk into a pitcher, add the sugar and the crumbled yeast and dissolve, mixing the ingredients with a wooden spoon. Sift the flour into a large bowl, make a well in the center, and steadily pour in the milk with the dissolved yeast. Mix, incorporating a little of the flour. Next, add the mixture of milk, butter, and egg, and finally add the salt. Knead the ingredients first in the bowl and then on the work surface. Slam the dough down onto the work surface several times until it becomes soft and elastic.

2. Grease the dough uniformly with oil and place it in a bowl. Cover with a damp dishcloth and let rise for 1 hour. Transfer the dough to the work surface and roll out with a rolling pin. With a knife, cut into four strips, each 2 inches (5 cm) wide.

3. Melt about 2 tablespoons (30 g) of butter, brush it on the dough strips, and fold them into a fan shape. Brush the surface again with the melted butter and let rise for 20 to 30 minutes, away from drafts. Repeat the same procedure with all of the strips of dough. In an oven preheated to 390°F (200°C), bake for about 30 minutes.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages