Parker House rolls originated from an angry chef, who threw the rolls in the oven, and they tumbled and rolled on top, forming a fold to place some delicious jam or butter. These rolls are addictive. Caution, you will want to eat a bunch.
3 cups of Bread Flour
1 tsp of salt
1 ½ tsp of instant yeast
4 ounces of Miyoko’s butter and a little extra for oiling the bowl
1/4 cup plus 1/8 cup of sugar
½ cup of boiling water
1 egg replacer (Bob’s Red Mill Egg Replacer – follow instructions on the package
½ cup of cold water
4 ounces of Miyoko’s butter (for forming rolls)
Using a Kitchen Aid Mixing bowl, sift the bread flour. Add salt to one side and yeast to the opposite.
In another large bowl, place the sugar and four ounces of Miyoko’s butter. Pour boiling water on top and stir until butter is melted and combined. Add the cold water, and egg replacer and stir.
Then place bread flour bowl on Kitchen Aid Mixer stand with a dough paddle. Start the mixer on low, and gradually add all wet ingredients from the other bowl. Slowly take mixer up to number 6 speed and let it mix until it all comes together for approximately 11 – 13 minutes.
Lightly grease a large bowl with some melted Miyoko’s butter, and place dough in a bowl and cover. Set in a draft-free spot for one hour and thirty minutes. I use my microwave.
Melt 4 ounces of Miyoko’s Butter.
Line two deep cooking sheets with parchment paper and spread two tablespoons of melted butter on the bottom of each pan.
Roll out parchment paper on a counter and lightly flour. Then place the dough onto the parchment paper.
Lightly dust roller, and roll out dough to about ¼ inch thick. Using a round cookie cutter that is 2.5 inches, cut dough out, and dip into butter. I used a round thermometer to indent in the middle of each cut dough and close it in half by pinching. See the photo.
Place each roll into pan and cover. Let rise for another hour.
Set oven to 410 degrees
Bake 13-15 minutes or until brown. This recipe makes approximately 25 rolls.
Sending you love and light.