One of my favorite magazines of all time, is bake FROM SCRATCH.
Oh my heck . . . it’s loaded with the most beautiful, mouth watering pictures. If you can’t find inspiration and endless baking ideas after reading through it, then you must be dead!
It certainly inspires me to Get off my butt and BAKE. It’s one of those magazines that you could never ever throw away. It feels like Christmas, when I open the mailbox and it’s arrived in all its glory.
The only other magazine that makes my heart race a bit is Magnolia. If I had to choose just one though . . . it’s hands down going to be the bake one. These feather light, delicious buttery rolls called my name!
Sweet and Savory roll recipes, was a feature in their latest magazine. After reading through every article and recipe, I decided to try the Parker House Rolls first. We have a favorite roll recipe, but it’s always fun to try a new one.
Traditionally, these rolls are cut in rounds, brushed with butter then folded over. I opted to shape the dough into quick & easy round rolls today, since time was an issue.
This dough is easy to work with, so any shape you like will work just fine.
I ask you . . .
Is there anything more glorious, than a loaf of hot homemade bread or rolls from your oven? NOPE.
This recipe certainly didn’t fail me. It’s a keeper!
If you insist on having each roll precisely the same size, you can weigh each of your little dough balls. It’s certainly not a necessity though.
Oh . . . they rose beautifully!
Four across X Five down seems to fit nicely in a 9×13 pan.
If you prefer, you can use a sheet pan instead. Four across x six down works well for me.
Either way, they will rise & stand to attention.
Taking pictures before eating, is surely a great test of patience.
I have to admit, that these rolls run a pretty close race to our favorite Crescent rolls.
I dare you to eat just one roll. It’s virtually impossible.
After all . . .you can always run an extra mile or two.
Get off your butt and BAKE these delicious, flaky, feather light rolls soon!
- 1½ cups warm whole milk (105°F to 110°F), divided
- ¼ cup (50 grams) granulated sugar
- 2 teaspoons (6 grams) active dry yeast
- 4½ to 5 cups (563 to 625 grams) all-purpose flour, divided
- 6 tablespoons (84 grams) unsalted butter, melted
- 2 large eggs
- 2 teaspoons (6 grams) kosher salt
- In a small bowl, whisk together ½ cup warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
- Stir ½ cup (63 grams) flour into yeast mixture.
- In the bowl of a stand mixer fitted with the dough hook attachment, beat melted butter, eggs, and remaining 1 cup milk at low speed until combined.
- Add yeast mixture, beating to combine.
- Add 1 cup (125 grams) flour and salt; beat to combine.
- Gradually add remaining flour, 1 cup (125 grams) at a time, beating until dough comes together and begins to pull away from sides of bowl, 2 to 3 minutes. (Dough will be sticky but not unmanageable. If dough is too sticky, add more flour, ¼ cup [31 grams] at a time, until it comes together.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, 2 to 2½ hours.
- On a lightly floured surface, turn out dough. Divide dough in half, and gently shape each half into a ball. Cover and let rest for 10 minutes.
- Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease pans.
- Divide dough into 25 pieces (about 1.6 ounces each) and roll into balls.
- Place rolls on prepared pan, leaving almost no space between. Cover and let rise in a warm, draft-free place until double in size, about 30 minutes to 45 minutes. This will depend on the temperature in your home.
- Brush with melted butter, and bake until golden brown, 20 to 25 minutes. Brush with melted butter again, and sprinkle with sea salt if desired.