Monday, December 07, 2009
=rats, haven't figured out how to cut and paste on the mac.
someday, there'll be a recipe here for parker house rolls.
1 cup whole milk
2 pkg. dry yeast
1/2 cup butter, melted
1/4 to 1 tsp. salt
1/4 cup sugar
2 eggs
4-1/2 to 5 cups flour
more melted butter
Preparation:
Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.
Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. Let the dough stand at room temperature for 1 hour before proceeding with recipe.)
Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double, about 45 minutes. (If you refrigerated the dough, this will take longer, about 60-75 minutes.)
Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step. Makes 24 rolls
A Parker House roll is a shape of bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft, and slightly sweet with a crispy shell.
They were invented at the Parker House Hotel in Boston, and are still served there. Fannie Farmer gives a recipe in her 1896 Boston Cooking-School Cook Book for them.
these were one of my mom's holiday special dishes. this isn't her recipe but seems similar.
meanwhile, i've been doing more geneology. my mayflower ancestors include
resolved white,
his parents william and susanna. one could count his stepfather what'shis name.
john howland, 13-yr old elizabeth tilley, her parents tilley and joan hurst.
howland was a servant. fell overboard but climbed back in. after his master died the first winter, he became prosperous. 10 kids, 80 grandkids. he was one of the group that paid back the pilgrim's loans 7 years later. fur trading was main source of income. pioneered maine.
myles standish, through his son who came on the next boat. rose standish might or might not have beeen his mother.
steven hopkins. not only on mayflower, but was at jamestown around 1611. ship to jamestown sprung a leak, they made it to bermuda. his was convicted there of mutiny, sentenced to hang, pardoned. i think he was the one who got rich trading with the swedes in delaware, tobaccco food etc. am also descended from lord de la warre, came to jamestown circa 1610 as the governor or vice-governor. my rice ancestors -deacon rice emigrated 1640 - come from a line that includes one executed for treason at the tower of london for being on the wrong side of anne boleyn, and includes the Dukes of Norfolk who come from Richard the Lionheart. So I spend my days hanging out at coffeeshops on ancestry.com, and i cook for my mother - she's oveer her surgery but still likes company. Today the first suprme court opinion, tomorrrow might bring Citizens United.
someday, there'll be a recipe here for parker house rolls.
1 cup whole milk
2 pkg. dry yeast
1/2 cup butter, melted
1/4 to 1 tsp. salt
1/4 cup sugar
2 eggs
4-1/2 to 5 cups flour
more melted butter
Preparation:
Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.
Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. Let the dough stand at room temperature for 1 hour before proceeding with recipe.)
Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double, about 45 minutes. (If you refrigerated the dough, this will take longer, about 60-75 minutes.)
Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step. Makes 24 rolls
A Parker House roll is a shape of bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft, and slightly sweet with a crispy shell.
They were invented at the Parker House Hotel in Boston, and are still served there. Fannie Farmer gives a recipe in her 1896 Boston Cooking-School Cook Book for them.
these were one of my mom's holiday special dishes. this isn't her recipe but seems similar.
meanwhile, i've been doing more geneology. my mayflower ancestors include
resolved white,
his parents william and susanna. one could count his stepfather what'shis name.
john howland, 13-yr old elizabeth tilley, her parents tilley and joan hurst.
howland was a servant. fell overboard but climbed back in. after his master died the first winter, he became prosperous. 10 kids, 80 grandkids. he was one of the group that paid back the pilgrim's loans 7 years later. fur trading was main source of income. pioneered maine.
myles standish, through his son who came on the next boat. rose standish might or might not have beeen his mother.
steven hopkins. not only on mayflower, but was at jamestown around 1611. ship to jamestown sprung a leak, they made it to bermuda. his was convicted there of mutiny, sentenced to hang, pardoned. i think he was the one who got rich trading with the swedes in delaware, tobaccco food etc. am also descended from lord de la warre, came to jamestown circa 1610 as the governor or vice-governor. my rice ancestors -deacon rice emigrated 1640 - come from a line that includes one executed for treason at the tower of london for being on the wrong side of anne boleyn, and includes the Dukes of Norfolk who come from Richard the Lionheart. So I spend my days hanging out at coffeeshops on ancestry.com, and i cook for my mother - she's oveer her surgery but still likes company. Today the first suprme court opinion, tomorrrow might bring Citizens United.
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