Sunday, June 24, 2012

Parker House Rolls {Recipe}

See this giant bag of bread flour?


It makes the best bread.
See this book?
(I mentioned it way back here)


It is fantastic.
Every recipe has simple, easy to follow steps and they produce the most delicious breads.
I could sit here all day and rave about how much I love it, but I'll just show you something instead...


You know it's going to taste good when it has a "9/10 Yummy!!" scribbled on the page!
(Yes, I have a complex system of marking down good recipes)

So yesterday we got out all our ingredients, and began the messy fun.


We mixed...


Did some kneading...


Then poked it to check it was bouncy enough (technical terms there!)...


Left it to rise...


Then baked into deliciousness!


I didn't shape then as the recipe says, I just make some rough rectangles and folded in half. A rushed, rustic look.
They are so soft and dense inside, with the perfect crispy, crunch crumb. Perfect for soup (find some recipes here) or spread with some butter and jam, fresh from the oven.


It is a bit of a process, but one that has a delicious reward!

Parker House Rolls

Ingredients:

2 1/2 tsp dry yeast
1 cup milk
4 tbsp unsalted butter, softened
2 tbsp sugar
2 eggs, beaten
4 1/4 cups bread flour
2 tsp salt
2 tbsp melted butter to glaze, plus extra to grease bowl and baking tray

Method:

  • Sprinkle yeast into 1/2 cup of the milk in a bowl. Let stand for 5mins, stir to dissolve. Warm the remaining milk in a saucepan (or microwave, just go slow!) with the butter and sugar, Stir until the butter has melted. Cool until lukewarm, then beat in the eggs until evenly combined.
  • Mix the flour and salt in a large bowl. Make a well in the centre and pour in the dissolved yeats mixture and the egg mixture. Mix to make a soft, sticky dough.
  • Turn the dough out onto a floured surface. Knead until smooth and elastic, about 10mins. Knead in extra flour, 1 tbsp at a time if the dough is too sticky. 
  • Put the dough in s greased bowl and cover lightly with a cloth or cling wrap. Let rise until doubled in size, 1-1 1/2 hrs. Punch down, then let rest for 10mins.
  • Divide the dough into two pieces. Roll out each piece to form a 8x16" rectangle. Cut each rectangle lengthwise into four strips, each 2" wide. Cut each strip into four rectangles, each 4" long. Brush half of each rectangle with melted butter, then fold in half, leaving a 1/2" flap.
  • Place the rolls on a baking tray so that each roll overlaps slightly with the one next to it. Cover with a dish towel and proof until doubled in size, about 30mins. Preheat oven to 425*F (220*C).
  • Brush the tops of the rolls with melted butter. Bake in the preheated oven for 15-20mins until golden and hollw sounding when tapped underneath. Cool on a wire rack.

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