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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 3 cups - all-purpose flour, plus more for dusting
  • 1 cups - instant potato flakes
  • 2 teaspoons - salt
  • 1 1/2 cups - milk
  • 3 tablespoons - unsalted butter
  • 2 1/2 tablespoons - sugar
  • 2 envelopes - instant dry yeast
  • 1 - large egg
  • Directions:

    In a standing electric mixer fitted with the dough hook, combine the 3 cups of flour with the potato flakes and salt. In a small microwave-safe bowl, heat the milk, butter and sugar just until warm. Stir in the yeast and let stand until foamy, about 5 minutes. Add the yeast mixture to the mixing bowl with the egg and beat at medium speed until smooth, about 5 minutes. Scrape the dough out onto a lightly floured work surface and knead until supple and silky, about 3 minutes.
    Spray the bowl with vegetable spray and add the dough. Cover and let rise until doubled in size, about 1 hour. Punch down the dough and transfer to a floured work surface. Let rest for 15 minutes before using.
    Preheat oven to 400 degrees F. Pour 1/3 cup of melted butter into one 9-inch by 13-inch baking pan; tilt pan to grease bottom.
    On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half.
    Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
    Bake rolls for 15 to 18 minutes until browned.

    Brief Description

    The secret to this dough is instant potato flakes; this dough makes a terrific topping for potpie, too.

    Main Ingredient:

    flour

    Category:  Yeast breads

    Cuisine:  American

    Prep Time: 1 hour(s) 15 min

    Notes

    Make Ahead: The dough can rise in the refrigerator overnight. Let return to room temperature, then punch down and proceed.
    For potpie topping: after first rising of dough, punch down, and let rest 5 minutes. Divide dough into 8 equal balls, roll out dough to a round slighly larger than rim of ramekins for baking pot pies; trim off any excess. Brush dough rounds with melted butter and bake potpies for about 30 minutes until crust is deeply golden and risen.

    Source

    foodandwine.com and foodnetwork.com

    Posted By:

    mcarr

    Posted On:

    March 23, 2013

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