Tags

, , , , ,

PARKER HOUSE ROLLS

Prep Time2 hrs 15 mins
BAKE20 mins
Total Time2 hrs 35 mins
Course: Bread
Cuisine: American
Keyword: PARKER HOUSE ROLLS

Equipment

  • Stand mixer
  • DOUGH HOOK
  • digital scale
  • 1/4 SIZE SHEET PANS

Ingredients

Ingredient

  • 14 g YEAST ACTIVE, DRY
  • 102 g WATER WARM
  • 313 g WATER COLD
  • 81 g SUGAR GRANULATED
  • 10 g SALT
  • 790 g FLOUR BREAD
  • 15 g MILK NONFAT, DRY
  • 90 g SHORTENING SOFTENED
  • 15 g BUTTER MELTED
  • 15 g BUTTER MELTED

Instructions

Method:

  • Sprinkle yeast over water. Do not use temperatures above 110 F. Mix well. Let stand for 5 minutes; stir.
  • Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution.
  • Combine flour and milk; add liquid solution. Using dough hook, mix at low speed for 1 minute until flour mixture is incorporated into liquid.
  • Add shortening; mix at medium speed for 10 minutes or until dough is smooth and elastic. The dough temperature should be between 78 F. to 82 F.
  • FERMENT:   Set in warm place, about 80 F., for 1-1/2 hours or until double in bulk.
  • PUNCH: Divide dough into about 2 pieces.  Shape each piece into a smooth ball; let rest for 10 to 20 minutes.
  • Scale boules into 1-½ to 2-ounce pieces.
  • Shape 1 ½ to 2-ounce dough pieces into balls by rolling with a circular motion on worktable.
  • Cover with clean damp cloth; let rest for 5 to 10 minutes.
  • Press the center of each ball with a small rolling pin.
  • Brush with melted butter; fold in half. Press edges together with thumb or palm of hand.
  • Place on greased 1/4 sized sheet pans in rows 3 by 4; brush with melted butter.
  • Proof until double in bulk.
  • Bake at 400 F., 15 to 20 minutes or in 350 F. convection oven 10 to 15 minutes or until golden brown.