Buttery Parker House Rolls

I wanted to eat the whole pan of these buttery, tender rolls!

Buttery Parker House Rolls 1 Buttery Parker House Rolls 2

3 cups all-purpose flour
2½ tsp yeast
3 Tbl sugar
1½ tsp salt
1/4 cup potato flour or 3/4 cup dried potato flakes
3 Tbl butter, softened
1 cup milk
1 large egg
3 1/2 to 4 Tbl butter, melted; for brushing on rolls

In large mixing bowl, or in bowl of electric mixer, combine all ingredients (except the 3 1/2 to 4 Tbl melted butter at the end), mixing to form a shaggy dough. Note: to speed rising process, whisk together milk and egg, and heat gently just enough to remove refrigerator chill; then add to remaining ingredients. Knead dough, by hand (10 minutes) or by machine (7 to 8 minutes) until it’s smooth.

Place dough in lightly greased bowl, let rise for 90 minutes; it’ll become quite puffy, though it probably won’t double in bulk. Transfer dough to a lightly greased work surface, divide it in half. Working with one half at a time, roll or pat the dough into an 8″ x 12″ rectangle. Brush dough with light coating of melted butter. You’ll have butter left over; you’ll need it for the other half of the dough, as well as for brushing on top of the baked rolls.

Cut dough in half lengthwise, to make two 4″ x 12″ rectangles. Working with one rectangle at a time, fold lengthwise. You’ll now have a rectangle that’s about 2 1/4″ x 12″. Repeat with other piece of dough. Cut each rectangle crosswise into four 3″ pieces, making total of 8 folded rolls, each about 2 1/4″ x 3″. Flip rolls over (so that their smooth side is facing up), and place them in lightly greased 9″ x 13″ pan. Repeat with remaining piece of dough, making 16 rolls in all. Arrange 4 rows of 4 in the pan, with the longer side of rolls going down longer side of pan. Gently flatten rolls to pretty much cover bottom of pan.

Cover pan, and let rolls rise about 45 minutes to 1 hour, until they’re puffy but definitely not doubled. Towards end of rising time, preheat oven to 350°. Bake rolls for 20 to 25 minutes, until they’re golden brown and feel set. Remove from oven and brush with remaining melted butter. Pull apart to serve. Recipe found at kingarthurflour.com.

More Rolls!

Honey Wheat Rolls Pull-Apart Rolls 4 Cornbread Yeast Rolls 2

  Lion House Rolls  CookiesCakesPiesOhMy.com

Golden Pull-Apart Butter Buns

These buns are delicious! Recipe #11 on kingarthurflour.com Best Basic Recipes collection. There’s nothing like homemade rolls/bread, and quarantine is a great time to practice our bread baking skills. Happy Baking!

Pull-Apart Rolls 1 copy

Pull-Apart Rolls 2 Pull-Apart Rolls 3 Pull-Apart Rolls 4

3½ cups all-purpose flour
2 tsp yeast
2 Tbl potato flour or 1/4 cup potato flakes
3 Tbl dry milk
2 Tbl sugar
1½ tsp salt
4 Tbl softened butter
2/3 cup warm water
1/2 cup warm water

Combine all ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough. Place the dough in a lightly greased container, cover, and allow the dough to rise for 60 to 90 minutes, until it’s just about doubled in bulk. Gently deflate the dough, and transfer it to a lightly greased work surface.

Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Lightly grease two 8″ round cake pans. Space 8 buns in each pan. Can you use 9″ round cake pans, or a 9″ x 13″ pan? Sure; the buns just won’t nestle together as closely, so their sides will be a bit more baked. Cover the pans, and allow the buns to rise till they’re crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Uncover the buns, and bake them for 22 to 24 minutes, until they’re golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F. Remove the buns from the oven, and brush with 2 Tbl melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack. Serve warm. Store leftovers well-wrapped, at room temperature.

More Roll Recipes!
Honey Wheat Rolls
Cornbread Yeast Rolls
One Hour Homemade Dinner Rolls
Sweet Honey Butter Rolls
Sweet Bread Rolls
Lion House Rolls

Soft Cinnamon Rolls

This last week I saw a post on Instagram by kingarthurflour.com, it is a collection of their 16 Best Basic Recipes. I have decided to make all 16 of these recipes from beginning to end. It’s a great way to pass the time while quarantined. I see some people on Instagram challenging others to organize drawers or closets, that’s a lovely idea, but I prefer to BAKE! Maybe if we are in this long enough I will have to give in and organize. But, for now, let’s begin with the first of the 16 Best Basic Recipes.

Soft Cinnamon Rolls 1

Soft Cinnamon Rolls 2 Soft Cinnamon Rolls 3 Soft Cinnamon Rolls 5

Ingredients

Tangzhong (starter):
5 Tbl water
5 Tbl milk
3 Tbl + 1 tsp bread flour

Dough:
All of the Tangzhong (above)
4 cups + 2 Tbl bread flour
3 Tbl nonfat dry milk
1¾ tsp salt
1 Tbl instant yeast
3/4 cup lukewarm whole milk
2 large eggs, beaten
6 Tbl butter, melted

Filling:
3/4 cup brown sugar
4 tsp cinnamon

Icing:
2 cups powdered sugar
pinch of salt
2 Tbl melted butter
2-3 Tbl whole milk, to make a thick spreadable frosting

To make the tangzhong: Combine all of the starter ingredients in a small saucepan, and whisk until no lumps remain. Place the saucepan over medium heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan. This will probably take only a minute or so. Remove from the heat, and set it aside for several minutes.

To make the dough: Mix the tangzhong with the remaining dough ingredients until everything comes together. Let the dough rest, covered, for 20 minutes; this will give the flour a chance to absorb the liquid, making it easier to knead. After 20 minutes, knead the dough — by hand, mixer, or bread machine — to make a smooth, elastic, somewhat sticky dough. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

To make the filling: Combine the brown sugar and cinnamon, mixing until the cinnamon is thoroughly distributed.

To put it all together: Gently deflate the risen dough, divide it in half, and shape each piece into a rough rectangle. Working with one piece at a time, roll the dough into an 18″ x 8″ rectangle. Sprinkle half the filling onto the rolled-out dough. Starting with a long edge, roll the dough into a log. With the seam underneath, cut the log into 12 slices, 1 1/2″ each. Repeat with the second piece of dough and the remaining filling. Lightly grease a 9″ x 13″ pan. Space the rolls in the pan.

Cover the pan and let the rolls rise for 45 to 60 minutes, until they’re crowding one another and are quite puffy. While the rolls are rising, preheat the oven to 350°F with a rack in the bottom third. Uncover the rolls, and bake them for 22 to 25 minutes, until they feel set. They might be just barely browned; that’s OK. It’s better to under-bake these rolls than bake them too long. Their interior temperature at the center should be about 188°F.

While the rolls are baking, stir together the icing ingredients, adding enough of the milk to make a thick spreadable icing. The icing should be quite stiff, about the consistency of softened cream cheese. Remove the rolls from the oven, and turn them out of the pan onto a rack. Spread them with the icing; it’ll partially melt into the rolls. Serve the rolls warm. Store completely cool rolls for a couple of days at room temperature, or freeze for up to 1 month.

Challah

Bread. I love bread!

Challah

Challah 1  Challah Rolls

1¾ cups warm water (approx 110°)
2 Tbl dry yeast
3 Tbl sugar
½ cup honey
2 Tbl oil
4 eggs, beaten
1 Tbl salt
8-9 cups bread flour

In bowl of stand mixer, pour warm water, sprinkle yeast over water, and then sprinkle sugar over yeast. Let sit for 5 minutes or until bubbly. Add honey, oil, eggs, and salt. Add flour 1 cup at a time. Add enough flour to make dough that just comes together and starts to pull away from sides of bowl. Knead. Turn dough out into greased or sprayed bowl, turn dough over to coat. Cover with towel and let rise in warm place 1-1½ hours until doubled. Punch down, turn out onto floured surface, and divide in half. At this point you can make two loaves, one loaf and 16 rolls, or 32 rolls.

To make a loaf: Take one half of the dough, divide into four equal parts. Roll each part into an 18″ long rope. I braid my loaf on my greased or silpat lined baking sheet because I don’t like to move it after it is braided. Put the four long dough ropes on the baking sheet side by side. At one end, pinch the four ropes together. Start braiding by taking the rope on the far left, go under two ropes to the right, and back over one rope to the left, lay it down. Take the rope on the far right, go under two ropes to the left, and back over one rope to the right, lay it down. Back to the rope on the far left, go under two ropes to the right, and back over one rope to the left, lay it down. Back to the rope on the far right, go under two ropes to the left, and back over one rope to the right, lay it down. Continue until you are at the end and pinch ends together. Cover and let rise about 30-45 minutes. Gently brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake in preheated 350° oven for 30-35 minutes.

To make rolls: Take one half of the dough, divide evenly into 16 pieces. Roll each piece into a 18″ long skinny rope. Twist and turn and wrap the rope around itself to make each roll. I wish I had some exact way of doing this but I’m not willing to take the time. ;o) I consider each roll a work of art. Place on greased or silpat lined baking pan. Continue until you have shaped all the rolls. Cover and let rise about 30 minutes. Gently brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake in preheated 350° oven for 12-15 minutes.

 

Happy New Year! Top 10 Viewed Recipes in 2014

I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 10 most viewed posts in 2014. Thanks for stopping by…CHEERS!

1. Sweet Bread Rolls

Sweet Bread Dinner Rolls

2. One Hour Homemade Bread

One Hour Homemade Bread

3. Old Fashioned Raisin Pie

Old Fashioned Raisin Pie

4. Black Forest Cupcakes

Black Forest Cupcakes 1

5. Butterscotch Cupcakes with Butterscotch Buttercream

Butterscotch Cupcakes 1

6. Red Velvet Cake Mix Cookies

Red Velvet Cake Mix Cookies

7. Sub Sandwiches on Homemade Bread

Sub Sandwich on Homemade Bread

8. Chocolate Covered Oreo Peanut Butter Cup Sandwiches

Chocolate Covered Peanut Butter Oreo Sandwich

9. Butter Swim Biscuits

Butter Swim Biscuits 2

10. Chocolate Cupcakes with Chocolate Marshmallow Buttercream

Chocolate Cupcakes with Chocolate Marshmallow

Peanut Butter Cinnamon Rolls

A little change from buttercream or cream cheese frosting on cinnamon rolls – peanut butter cream frosting! Why not? Yum!

Peanut Butter Cinnamon Rolls

Cinnamon Roll Dough:
1¼ cups warm water
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ – 4 cups flour
1½ tsp salt

In mixer bowl, sprinkle yeast over warm water.  Add sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled.

Cinnamon Filling:
1/4 butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon

Mix sugar, brown sugar, and cinnamon together in small bowl.

Roll out dough to 24″×8″ rectangle.  Spread softened butter over dough and sprinkle cinnamon sugar filling over dough.  Roll from long end to long end, pinch seam.  Cut into 12 – 2″ rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ or 15’x10″ pan.  Cover and let rise until doubled.  Bake in preheated 375° oven for 15-20 minutes.  Frost with peanut butter cream frosting.

Peanut Butter Cream Frosting:
1/4 cup creamy peanut butter
1 cup powdered sugar
milk

Mix powdered sugar into peanut butter, add enough milk to make desired frosting consistency.  Spread over cinnamon rolls as they come from the oven.

One Year Ago: Sour Cream Raisin Squares Sour Cream Raisin Squares

Two Years Ago: Lion House Rolls Lion House Rolls

Three Years Ago: Italian Zucchini Crescent Pie Italian Zucchini Crescent Pie

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cornbread Yeast Rolls

I love love love these rolls! A cross between cornbread and yeast roll, and so very delicious. The original recipe can be found at doughmesstic.com. I did change it up a bit here on my site because I didn’t have self-rising cornmeal, a substitution had to be made. So if you have regular cornmeal you can use this recipe here, if you have self-rising cornmeal you can use the original recipe. They really are uniquely wonderful, trust me I know, I ate a lot of them today ;o).

Cornbread Yeast Rolls

Cornbread Yeast Rolls 2

3/4 cup + 3 Tbl cornmeal
1 Tbl baking powder
1/2 tsp salt
3/4 cup hot water

In bowl of mixer, stir together cornmeal, baking powder, and salt. Pour in hot water, stir, and let sit for 10 minutes.

3/4 cup hot water
1 pkg (2¼ tsp) dry yeast
2 Tbl sugar

Pour hot water over cornmeal mixture in bowl. Sprinkle yeast over water/cornbread mixture and sprinkle sugar over yeast. Let sit for 5-10 more minutes until yeast is foamy.

1 egg, beaten
6 Tbl butter, melted
3½ cups flour
3/4 tsp salt

Mix in egg and butter. Add flour and salt. Mix until all is well incorporated and dough is smooth and elastic. Put dough in sprayed bowl, cover and let rise until doubled, about 1 hour.  On floured surface, turn out dough and shape into desired rolls. Placed on a greased baking surface.  Cover and allow to rise again, about half hour.  Bake at 350 for 15-18 minutes. Makes 16-24 rolls depending on size of rolls made.

One Year Ago: Mississippi Mud Cake Mississippi Mud Cake

Two Years Ago: New York Style Crumb Cake Crumb Cake

Three Years Ago: Raspberry Cream Cheese Muffins Raspberry Cream Cheese Muffins

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.