Thursday, December 23, 2010

Good Housekeeping Parker House Rolls (Susan, Our Beginning Cook, Learns to Make...)

My mom makes this recipe at the holidays. Susan Flick, the wife of an Army Captain shared this recipe with my mom while my dad and her husband were attending German language classes in Monterrey, California in the fall of 1975. The rolls are awesome and even I can make them. I couldn't find the recipe and was searching for it online. Seems that others were looking for it. It is from an article titles,"Susan, Our Beginning Cook Learns to Make..." It is not on the Good Housekeeping website so I will put it up here.

6 to 6 1/2 cups of all-purpose flour
1/2 cup sugar
2 tsp salt
2 packages dry active yeast
1 cup butter softened
1 egg

About 3 1/2 hours before serving:

1. In a large bowl,combine 2 1/4 cups flour, sugar, salt and yeast; add 1/2 cup butter. With mixer at low speed, gradually pour 2 cups hot water (120' to 130'F) into dry ingredients. Add egg. Increase speed to medium. Beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter. Continue beating 2 minutes, occasionally scraping the bowl. With a spoon stir in enough additional flour (about 2 1/2 cups) to make a soft dough.

2. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into a ball and place in greased large bowl, turning over so that the top of dough is greased. Cover with a towel. Let rise in a warm place (8-0' to 85'F) until doubled, about 1 1/2 hours.

3. Punch down dough by pushing down the center of the dough with fist, then pushing the edges of dough into center. Turn dough onto lightly floured surface. Knead lightly to make a smooth ball. Cover with bowl for 15 minutes and let dough rest.

4. In a 17 1/4" by 11 1/2" roasting pan, over low heat, melt the remaining 1/2 cup butter. Tilt the pan to grease bottom.

5. On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 2/4 inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted butter in pan. Fold in half. Arrange folded dough in rows in pan, each nearly touching the other. Knead trimmings together, re-roll and cut more rolls. Cover pan with towel. Let dough rise in warm place until doubled, about 40 minutes.

6. Meanwhile, preheat over to 425'F. Bake rolls 18-20 minutes until browned. Makes about 3 1/2 dozen.

No, not low calorie, but delicious. They get eaten every time and are still good a few days later, especially if you heat them up again.

2 comments:

xiaoxia said...
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Brian McKinley said...

Fair amount of work, but these are awesome!!!