Bet your taste buds will liven up
when you make these
With Thanksgiving nearing, it’s almost time for an entire day of the "three fabulous F’s,” food, family, and football!
Baked-from-scratch dinner rolls in any kitchen is one of life’s simple pleasures. Who can resist that tangy yeast taste of the rolls, fresh from the oven, slathered with butter?
Boston Cream Pie was created some years earlier, at the same place, as when Parker House rolls were made by accident, in the early 1870's in the kitchen of the Boston Parker House Hotel.
|Boston Parker House, late 1800's|
|Omni Parker House, today|
Supposedly, a peeved hotel baker, clenching a small handful of dough, slammed it down on the counter. To his delight, the dough folded over onto itself, proofing into a delicate little roll.
Parker House rolls became the rage, a quick hit, with the recipe appearing in cookbooks by the late 1870’s.
They don’t have the traditional fold and dent but the taste is the same with a buttery exterior and a soft and tender interior when broken apart. And, they’re easy to make!
|Ready to rise|
|Ready to size|
You can make them the night before Thanksgiving. Remove from the refrigerator the next day, a bit more than an hour before serving, let rise again, and bake after the turkey comes out of the oven.
Delicious as a dinner roll, shape them a touch larger, and you’ve got a great bun for a turkey sandwich the next day.
Just imagine the intoxicating aroma filling your kitchen as they’re baking, it’s about as good as they are delicious!
Bobby Flay knows what he’s talking about!
PARKER HOUSE ROLLS
1½ cups milk
1 stick butter, cut into pieces, plus more for brushing
½ cup sugar
1 package active dry yeast
½ cup warm water (100°-110°)
3 large eggs, lightly beaten
1½ teaspoons salt
6 cups all-purpose flour
Place milk in a small saucepan and bring to a simmer.
Remove from heat, stir in butter and sugar, let cool.
Dissolve yeast in warm water and let sit until foamy, about 10 minutes.
Combine milk mixture, eggs, yeast, salt, and ½ of the flour in a mixer with the dough attachment and mix just until smooth.
Gradually add remaining flour, and combine.
Dough will be extremely soft, sticky and loose now.
Remove from bowl and knead by hand on a floured surface until smooth and elastic for about 5 minutes.
Place in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes.
On a floured surface, punch down the dough and shape into 24 balls.
Place on a parchment paper-lined baking sheet, with a little space between them .
Cover again and let rise until doubled, 30 to 40 minutes.
Preheat oven to 350°.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter.
Yield: 24 rolls
- Placed closer together on baking sheet, they poof up. Spaced further apart, they're more dense.
- Make a little larger ball, they're more like a bun.
- You can make the dough the night before. After the first rise, punch down the dough and shape the rolls on a parchment covered cookie sheet. Cover them with Saran Wrap and refrigerate over-night. Next day, take them out of refrigerator and let rise for 60 minutes before baking.
Now, I want to take a moment to
wish all members
of our military, in all branches,
past and present,
Happy Veterans Day!
We owe you our thanks,
but more than that,
we owe you our freedom!
Here's my Favorite Veteran, my husband Bill, in 1965. He had just finished basic training at Ft. Knox, on his way to Ft Belvoir, VA.
Thanks, Dear for your service!