Recipe courtesy Omni Parker House Hotel, Boston, Massachusetts, adapted and reprinted from the Food Network website. (Annotated by Butter. Flour. Eggs.)
From my story, “In Defense of Defensive Eating”
Yield about 18 rolls
3 cups all-purpose flour (about)
¼ cup sugar
1 teaspoons salt
1 packages active dry yeast
½ cup margarine or butter (1 stick), softened
1 large egg, beaten
(I used a Kitchen Aid mixer, and performed this first step — including the part that reads, “With a spoon, stir…etc”– using the paddle attachment, —MK)
In a large bowl, combine 1 cup plus two tablespoons flour, sugar, salt, and yeast; add ¼ cup margarine or butter (1/2 stick). With mixer at low speed, gradually pour 1 cup hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add 3 tablespoons of the beaten egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in ¼ cup plus two tablespoons flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 1 ¼ cups) to make a soft dough.
(For the next part, I left the dough in the mixing bowl, scraped down the sides, and switched to the machine’s dough hook letting the machine do the 10 minute kneading step. For the 1 ½ hour rise I transferred the dough to an large, oiled, glass bowl. I only did that so I could clean the mixer and put it away. Feel free to keep the dough in the mixer’s bowl for the rise.—MK) Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about ¼ cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)
Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
Preheat oven to 400 degrees F.
(I used two simple 9”x 2” round cake pans.—MK) In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/4 cup margarine or butter; tilt pan to grease bottom.
(I re-rolled the scraps and used them too. Not a great idea with rolled cookoes, but fine with bread!—MK) 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.
(I’ve had Parker House Rolls prepared a couple of ways: If you think of the folded rounds as being like a book, one way is where the folded rounds are placed in the pan “spine” down, the other, which I used is where the folded rounds are placed in the pan with the “back cover” down.—MK) 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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.