Directions: |
Directions:Stage 1. Combine and melt in pot (do not boil), set off and allow to cool to lukewarm temperature (approximately 95°). Then add yeast mixture.
Stage 2. Take 2 ½ cups of flour, with liquid and mix. Allow to rise for one hour (Should double – when punched down)
Stage 3. Punch down and add:
1 cups flour
½ t. baking soda
½ t. kosher salt
½ t. baking powder
Mix, knead for 8-10 minutes. Form a round ball place in greased bowl. Then cover with towel and let rise again. (At this stage you may refrigerate until needed.)
Stage 4. Roll out at least one hour before baking, or maybe longer to rise.
Roll out on floured surface to about ½ inch thick, cut into rounds. The place a slice of butter and fold. Place on cookies sheets. Allow to rise.
Stage 5. Bake at 400° for 10-15 minutes until golden brown. Enjoy! |
Personal
Notes: |
Personal
Notes: My families favorite yeast rolls are the Parker House Rolls. I have fond memories of buttering and folding the rolls with my Granny.
Curious about their history? Parker House rolls are named after the Boston Parker House Hotel where they first originated during the 1870's. Legend has it that a disgruntled hotel baker threw a batch of unfinished rolls into the oven after an altercation with a hotel guest. When the rolls emerged from the oven, they had a distinct folded “pocketbook” shape that made them light and puffy on the inside, while staying crisp and buttery on the outside. The oldest printed Parker House Rolls recipe on file is from an April 1874 issue of the "New Hampshire Sentinel," and they have been a favorite in homes and restaurants ever since.
(Source: Tucker, Aimee, “Parker House Rolls | Recipe and History,” New England Today. Originally posted in 2011, www.newengland.com/today/food/breads/biscuits-rolls/parker-house-rolls-recipe-history/)(Accessed 08/23/2019).
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