Everyone reading this probably knows of my new-found love of bread making. I’ve been on a quest for a soft sandwich bread to pack up for Martin’s lunches. I thought a nice, large-sized rolls would do the trick but have been searching for the right recipe. I thought about making this recipe and cutting the dough into big pieces but didn’t actually end up doing that. Instead, I did cut them into 20 equal sized pieces like the recipe called for and rolled them up.
I have a dark-colored pan and I think that toasts the bottom of my bread much faster than the oven will toast the tops, as the bottoms came out much darker than the tops. However, these still came out delicious – fluffy and soft on the inside. Perfect with a small smear of jam sandwiched between them. Maybe next time I can try making them bigger to make sandwich rolls, as I just want some nice, soft bread for my sammiches.
Parker House Rolls
3 tbsp. warm water
3 tbsp. sugar
1 pkg. active dry yeast
1 stick butter, separated into 6 tbsp. and 2 tbsp.
1 cup whole milk
2 cups bread flour
1-½ tsp. salt
¾ cups AP flour
Preparation: Oil a large bowl
1/ Stir warm water, sugar and yeast together in a small bowl until yeast is dissolved. Clumps are okay. Let stand until foamy, about 5 minutes.
2/ Melt 6 tbsp. butter in a small saucepan. Add milk and heat until it is lukewarm.
3/ Pour butter mixture into KitchenAid bowl. Add yeast mixture, bread flour and salt. With paddle attachment, mix ingredients together until well combined.
4/ Stir in AP flour and mix slowly. If dough is very sticky, add up to ½ cup more of flour one tbsp. at a time. Dough should pull away with your finger but not be wet.
5/ Change attachment to dough hook. Knead on slow until smooth and elastic but slightly sticky.
6/ Remove dough from bowl and shape into a ball. Place in a large, oiled bowl and turn to coat. Cover and let rise in a warm, draft-free place until doubled in bulk (approx. 1 hour).
7/ Butter 13” x 9” baking pan. Divide dough into 20 equal pieces and roll each into a ball. It is okay to apply pressure to form these balls. Place in five rows of four rolls each.
8/ Cover loosely and let rise in warm, draft-free place until doubled in bulk (approx. 45 minutes).
9/ Using a floured chopstick, make a deep crease down the center of rolls. Let rolls rise, loosely covered, for 15 minutes.
10/ Preheat oven to 375-degrees and place rack in middle of the oven.
11/ Melt 1-½ to 2 tbsp. butter and let slightly cool. Brush tops of rolls with butter and bake until tops are golden brown (approx. 20 – 25 minutes).
12/ Cool rolls in pan for 5 minutes, then turn out onto rack and cool, right-side up, until warm.