Sheri saw my post a few years ago of my first Parker House Roll attempt...and diplomatically offered to show me a much better way. For which I am extremely grateful. I went over a few days after Christmas, with my kids and new camera in tow, and watched/photographed/helped her make a nice big batch while the kids played with new Christmas toys. It was a good, good day and we ate loads of rolls for lunch, all afternoon, and dinner.
Here's the recipe Sheri has from her grandmother. Don't you love it? The reason it can fit on a 3x5 card is because the instructions consist of, "Mix in usual manner." Luckily Grandma Parker taught Sheri well so she knows what that means. For the rest of us, I took lots of notes and pictures.
2 T yeast proofed in 1/2 cup warm water and a pinch of sugar
1/4 cup butter or margarine
2 beaten eggs
3 T sugar
2 tsp salt
5 to 5 1/2 cups all-purpose flour
1 1/2 cups scalded milk, slightly cooled
Lots of soft butter for spreading (at least 1/2 cup)
Melted butter for the pans (4 to 6 T)
1. Proof the yeast in 1/2 cup warm water (100-110 degrees) and a pinch of sugar. Stir and allow to sit for a few minutes.
8. Using a drinking glass or about 2 1/2 inch cutter, cut circles of dough. Now pay attention to the technique. Pat each round in the melted butter in the pan, then pat it on the top of the previous roll, fold in half, and place it in the pan. This way, every roll has butter on the bottom, in the middle, and on the top.
|By keeping the pan at a slight tilt, there is enough butter for the last rolls.|
9. Place pan in a warm location free of drafts; cover loosely and allow to rise for about 2 hours (about 2/3 up the side of a 9x13 or about twice as high as the edge of a jelly roll.)