The holiday season brings special occasion treats out from the recipe book and onto the table. We’ve had several requests for the pictorial guide to making Dr. Mike’s Parker House Rolls. While certainly not an everyday affair, they are clearly part of the holiday magic; if  simply because once done, they vanish.

Rolls ready for the table!

Rolls ready for the table!

Dr. Mike’s Parker House Rolls

•1 ½ cups bread flour

•2 cups AP flour

•1 tsp. salt (kosher preferred)

•1 packet yeast

•¼ cup warm water

•1 Tbs. honey

•1 cup whole milk

•¼ cup shortening (butter or solid vegetable is fine)

•3 Tbs. light brown sugar

•1 egg, room temperature and beaten

•¼ cup melted butter

•Sea salt to top

Combine the flour and salt in a large bowl. In a small separate bowl add the yeast, water (check the yeast packet for the correct temperature) and honey. Set aside to proof, about five minutes. In a small saucepan dissolve the sugar and shortening in the milk. Allow it to cool so it is not above the temperature recommended for the yeast and add to the yeast mixture. Add the egg and mix well so all ingredients are dispersed. Add the liquid yeast mixture to the flour. Mix well then knead for about five minutes. Place the dough in a clean bowl oiled with neutral oil (not olive) or non-stick spray. Coat the top of the dough with the same, cover loosely with plastic rise and allow it to rise until doubled in volume, about ninety minutes.

Proofed dough

Proofed dough

Close-up of proofed dough

Close-up of proofed dough

Grease a 13×9 baking pan. Punch down the dough and transfer to a lightly floured work surface. Divide the dough into four equal pieces.

Dividing the dough into 4 equal pieces

Dividing the dough into 4 equal pieces

 

4 easy pieces

4 easy pieces

Roll an individual piece out to a 6×12 inch rectangle

Rolling out to 6x12 rectangle

Rolling out to 6×12 rectangle

Finished 6x12 section

Finished 6×12 section

Divide that section lengthwise into three strips, each 2×12 inches

Three 2x12 strips

Three 2×12 strips

Divide each strip crosswise into three 4×2 sections

Each strip cut into three 4x2 sections

Each strip cut into three 4×2 sections

You should have a total of nine 4×2 rectangles. Brush one-half of each rectangle with melted butter.

 

Brushing each half section with butter

Brushing each half section with butter

Fold the unbuttered half over, allowing a small about 1/4inch lip to overhang. Place each folded roll into the baking sheet, overlapping the lips like roof tiles.

Folding and laying the rolls down

Folding and laying the rolls down

When done, lightly coat the tops with melted buttered and a sprinkle of salt. Allow to proof an additional hour.

Rolls proofed and ready for the oven

Rolls proofed and ready for the oven

Preheat the oven to 350 degrees F. Bake until the tops are golden brown, about 25-30 minutes. Enjoy!

Rolls ready for the table!

Rolls ready for the table!

 

 

 

 

 

 

 

 

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