These basically are the best rolls on the planet. I mean, who are we kidding here?? Do you see these? They are good if not better than what they look like, believe me! These are perfect for any side to any meal and of course every single holiday.
They also are my dough of choice to make my famous PIGS IN A BLANKET
To make these beauties I didn’t do the traditional fold on these, but rather a three dough ball approach and place each threesome in greased muffin tins and and right before throwing them in the oven, brushed with butter and seasoned them with granulated garlic, dried parsley and kosher salt. GAME CHANGER!!!
| Servings |
dozen rolls
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Ingredients
- 4 1/2 cups all purpose flour
- 1 package active dry yeast
- 1 cup milk
- 1/3 cup butter
- 1/3 cup granulated sugar
- 1/2 tsp. salt
- 2 eggs
Ingredients
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Instructions
- Combine 2 cups of the flour and the yeast.
- Heat and stir milk, sugar, butter and salt just ‘till warm (120 to 130 degrees) and butter almost melts. *Warning! If your milk is too hot then you will kill the yeast. Make sure that your temp. is as noted or warm to the touch.*
- Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds. Beat on high for 3 minutes.
- Add little by little the remaining flour until you get a nice, firm dough, yet still a little sticky. Turn dough onto a floured surface and knead in as much remaining flour as you can.
- Shape in a smooth ball and place in a greased bowl until doubled (about 1 hour).
- Punch dough down and let rest for 10 minutes. You are ready to shape into little one-inch balls.
- In a greased muffin tin roll, and tuck 3 small dough balls in each muffin cup.
- Cover and let rise for 20 minutes.
- Brush with melted butter, sprinkle with dried parsley, granulated garlic, kosher salt, and cracked black pepper.
- Place in a 375 degree oven for 15-20 minutes until lightly golden brown.
- They’re ready to serve!
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Jenny – I’m CHECKING OUT YOUR Parker House Rolls.
i’M IN AUSTRALIA & WE DONT HAVE ALL PURPOSE FLOUR, ONLY SELF RAISING FLOUR OR PLAIN FLOUR.
WOULD ALL PURPOSE BE THE SAME AS PLAIN FLOUR.?? I’M GUESSING THAT SINCE YEAST IS INVOLVED IN YOUR RECIPE THAT PLAIN FLOUR WOULD BE THE GO.
AS PURCHASING ITEMS HAS REALLY BECOME AN ISSUE – IM THINKING GOING BACK TO MAKING MY OWN BREAD AND ROLLS IS THE GO.
SORRY ABOUT THE CAP’S
yes, all purpose is fine! Have fun!
Hi Jenny!
Is this the same recipe for the braided bread as well? I”m going to try my first baking day and would love to make that bread to serve with pasta. Thanks 😉
Just made these today to have With a hearty chicken soup. They were easy and so delicious!