Baking bread is one of my favorite, satisfying things to bake.
I hope to bake more breads in 2015.
There is nothing better than enjoying homemade bread. It’s the ultimate!
I baked Parker House Rolls using a recipe from Martha Stewart Living.
The dough is proofed…
After proofing, the dough is rolled out, cut into pieces and buttered.
An indention is made in each dough piece using the back of a knife.
Dough pieces are transferred onto a tray in a folding pattern.
The rolls are buttered and sprinkled with sea salt, then baked.
After baking, the rolls are AGAIN brushed with butter.
The rolls were delicious. Lots of butter is what makes these so delicious.
Will definitely make these again. I will use a different shape next time.
Here is a VIDEO of Martha Stewart making Parker House Rolls.
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PARKER HOUSE ROLLS
By Martha Stewart Living
Adapted slightly by Carmen Ortiz of Baking is my Zen
YIELD: Makes 3 dozen
1/2 cup melted (1 stick) unsalted butter, plus more melted butter for brushing bowl (I use PAM oil spray for bowl)
1 1/2 cups warm (115 degrees) milk [Note: 1/4 CUP + 1 ¼ CUP MILK]
2 (1/4-ounce) packages active dry yeast
6 tablespoons sugar
2 teaspoons salt
2 large eggs, lightly beaten
6 to 6 1/2 cups all-purpose flour, plus more for work surface
4 tablespoons butter for brushing
1. Brush a large bowl with butter (I use PAM oil spray); set aside. In a small bowl, sprinkle yeast over 1/4 cup milk. Let stand until soft, about 5 minutes (I did it for 10 min). In another large bowl, combine butter, sugar, salt, remaining 1 1/4 cups milk, and egg. Whisk to combine. Whisk in yeast mixture.(I TRANSFER TO MIXING BOWL).
2. Using a wooden spoon, stir in flour, 1 cup at a time, until you have a soft dough. Turn dough out onto a floured work surface, and knead until smooth and elastic, 5 to 10 minutes (I USE MIXER INSTEAD TO MIX AND KNEAD DOUGH). Place dough in oiled or buttered bowl, turning to coat with oil or butter. Cover with plastic wrap. Let stand in a warm spot until doubled in bulk, about 1 hour and 15 minutes.
3. Punch down dough gently. Cut into 2 pieces. Invert bowl over dough, and let rest for 10 minutes. Working with one piece at a time, on a lightly floured surface, roll into a 12-inch square, about 1/3-inch thick. Cut into six 2-by-12-inch strips. Cut each strip into three 4-by-2-inch rectangles.
4. Brush rectangles with butter. Using the handle of a butter knife, crease rectangles slightly off center. Fold at crease. Arrange in rows, slightly overlapping, on buttered baking sheet, with shorter side facing down. Allow at least 1/4-inch of space between rows. Cover and let stand until doubled in bulk, 20 to 30 minutes.
5. Preheat oven to 375 degrees (I preheated oven instead to 350 degrees). Brush rolls with melted butter. Transfer to oven and bake until golden, about 17 minutes, if baking a single strip, about 25 minutes if baking 3 strips at a time (1/4 sheet pan). Remove from oven and brush once more with melted butter.
6. Freezing: shape rolls; arrange in same manner on parchment lined baking sheet. Transfer to freezer until frozen. Transfer to freezer bags. When ready to bake remove from freezer, arrange on buttered baking sheets. Cover with plastic wrap, and let stand in a warm place until defrosted, and doubled in bulk about 2 1/2 hours. Cook according to step 5, above.
Hope all had a Blessed, wonderful Christmas!
Essenci, Thank You so much for the coffee mug gift!
Baking is my Zen
…sweet nibbles for the soul
Photography by Carmen Ortiz. ~All Rights Reserved.
Not to be used without permission.