American Parker House Rolls#BreadBakers

This Parker House Rolls are soft, buttery, fluffy and delicious. They are so light and easy to make and can be easily made ahead of time. The recipe for Parker House Rolls first started appearing in cookbooks in the 1880s.

For Bread Bakers this month our theme is American Breads, decided to try these rolls, there is no difference in preparing the dough - just as we make any other dinner rolls, only difference is in the shaping method.

These dinner rolls are made by flattening the center of a ball of dough with a rolling pin or skewer, then folding the dough in half and the folding of dough on itself while shaping the rolls.

The top of the dough is brushed with butter which gives a nice rich and buttery flavor to the parker house rolls. My tip - I have made these roll small, would suggest that they should be made a little bigger. These a really good to make sandwiches too.

Ingredients
350 Grams All Purpose Flour
135 Ml Milk
1½ Teaspoon Instant Yeast
35 Grams Sugar
¾ Teaspoon Pink Himalayan Salt
50 Grams Butter
1 Large Egg
Method
In to a bowl add in the lukewarm milk, yeast, sugar, salt and egg. Combine them together. Then add in the butter (preferably softened, at room temperature which is easy to blend).Now add the flour into this and combine everything together.

Now transfer the dough on to a clean work surface and we need to knead the dough until it forms a smooth and elastic dough.
Keep the well kneaded dough on the counter and cover it with a bowl. Let the dough sit and relax for 30 minutes. 

After 30 minutes this dough doubled in size.

After 30 minutes of resting the dough, place it on a lightly floured work surface. Roll the dough using a rolling pin into an approximate square shape of 11 inches x 11 inches x ½ inch thick. So that the sheet has a thickness of ½ inch.

Brush the top of dough with softened butter or melted butter.
Divide it into equal pieces. The more similar they are in size, the more even they will get baked).

Now take a toothpick and make a light indent in the center.

Fold the dough on to itself, to ¾ of the length as shown above.

Place the rolls on the prepared baking tray (greased or lined with parchment paper) with the smooth surface on top. This will prevent the rolls from unfolding while they proof and bake.

Cover the dinner rolls with a plastic film and let them rise until they puff up really well. 

Bake the dinner rolls at 180°C with both elements on for 15-18 minutes. The baking duration may vary according to the size of the rolls. Bigger rolls will take longer and smaller rolls will get baked in less time.Brush them with butter as soon as they are out of the oven.

Enjoy the softest fluffiest, buttery Parker House Rolls! 

Labels: American, Dinner Rolls, Egg, Breads,Bread Bakers, International Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
For Bread Bakers this month we sharing "American Bread Recipes"

• All American Batter Bread with Discard from A Messy Kitchen
• American Parker House Rolls from Sneha's Recipe
• Mount Vernon Breakfast Gems from Food Lust People Love
• Spoon Rolls from Karen's Kitchen Stories

Low Carb 2 Ingredient Oats Bread#AlphabetChallenge

This low carb, gluten free, light, quick and easy bread, do try this bread is really good for sandwiches. 

Ingredients
2 Eggs
4 Tablespoons Gluten Free Oat Flour
½ Teaspoon Baking powder
¼ Teaspoon Garlic Salt / All Purpose Seasoning
½ Tablespoon Olive Oil
Method

Break the egg in a large bowl add the oats powdered, garlic salt, olive oil and whisk well, till it forms a smooth batter without lumps. Pour this into a silicon muffin pan and bake at 180°C in a preheated oven for 18 -20 minutes.

Cool the bread then unmold.

Slice and make a sandwich of your choice. This bread is perfect for sandwiches. 
Labels: Alphabet Challenge, Baked, Gluten Free, Low Carb, Oats, Egg, Breads

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "L" 

• Deviled Eggs with Lemon Caper Remoulade from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Easy Lamb Shoulder Roast from Food Lust People Love
• Greek Pork Chops from A Day in the Life on the Farm
• Instant Pot Spicy Moroccan Lamb and Lentil Stew from A Messy Kitchen
• Lasooni Palak from Mayuri’s Jikoni
• Lemon Lavender Scones from Blogghetti
• Lemon Lush from Jolene’s Recipe Journal
• Lentils, Sweet Peppers, Spinach, and Linguica from Karen’s Kitchen Stories
• Low Carb 2 Ingredient Oats Bread from Sneha’s Recipe

Small Sourdough Bread#BreadBakers

A Perfect crispy sourdough bread. Wanted to try baking it in baking pan covering it with a lid, seen so many reels, so tried it and it turned out fantastic. No need for a dutch oven now you can bake crispy bread by this method too. No need to heat the baking pan too. Such an easy way to bake bread.

Ingredients
3 Grams Salt
110 Grams Water
33 Grams Active Sourdough Starter
170 Grams Bread Flour
Method 

Combine active starter, salt, and warm water in a large mixing bowl. Mix in the flour, then knead lightly until a shaggy dough forms.
Cover the bowl with plastic wrap (or aluminum foil) and let the dough rest at room temperature for bulk fermentation, about 6-8 hours.
For the first two hours of the bulk ferment, try to do 3 – 4 rounds of stretch and folds. Start with the first one at least 30 minutes after mixing the dough.

Flatten the dough into a rectangle, and gently fold about 1/3 of the dough from one short edge over toward the center, then repeat with the opposite edge so they overlap a bit. Rotate the dough 90 degrees, then gently roll it up. Finally, shape it into a more of a round form.

Place the dough in a proofing basket lined with a lightly floured tea towel. Cover with a plastic bag and refrigerate overnight.
The next morning, preheat your oven the oven temperature of 450°F (about 200°C) for about 20 minutes.
Place a piece of parchment paper over the basket, and gently turn the basket upside down to release the dough onto the paper.

Score the top of the dough with a sharp knife or razor blade. Place the bread in a baking pan and cover with a lid.

Bake it for 25 minutes then remove the lid and bake for another 20 minutes or until the bread is done. When tapped  hollow sound comes.  

Remove the bread from the oven and cool on a wire rack. This prevents the underside of the dough from becoming soggy.

Labels: Breads, Sourdough, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Sourdough Bread 

• Overnight Sourdough Sandwich Bread from Karen’s Kitchen Stories
• Small Sourdough Bread from Sneha’s Recipe
• Sourdough Oat Waffles from A Day in the Life on the Farm
• Sprouted Spelt Sourdough Boule from Food Lust People Love
• Sweet Potato Sourdough from A Messy Kitchen 

No Knead Potato Focaccia#BreadBakers

Cheesy, chewy and fluffy potato focaccia bread. It's so delicious, you'll end up eating more slices of this bread. It is so so delicious.

Ingredients

130 Grams Potato
220 Grams Warm Water
3 Grams Instant Yeast
10 Grams Caster Sugar
6 Grams Sea Salt
15 Grams Olive Oil
260 Grams Bread flour
2 Cubes Cheddar Cheese
Method 
Dice the potato in tiny cubes and wash them in fresh water. Now place the cubes in a microwave proof bowl, sprinkle a little water, cover with a cling wrap keep a tiny bit of opening and microwave on high for 3 minutes. When still hot mash it well.

In a large bow add the mashed potato and water (only190ML) mix well to make a smooth batter, sprinkle the instant yeast and mix well, then add sugar and salt, olive oil and mix well and keep it aside for 2 minutes. Then add bread flour and a cube of grated cheese, now add the remaining water and mix with a back of a wooden spoon, see that there is no dry flour in the bowl. Cover and let is rest of 20 minutes.
First Stretch & Fold
After 20 minutes open slightly wet your fingers slightly and stretch and fold turning the bowl to stretch on all sides. Cover and keep it a side for another 30 minutes.
Second Stretch & Fold
After 30 minutes again stretch and fold with slightly wet hands. Cover and keep for 30 minutes.
Thrid Stretch & Fold

Last stretch and fold turning the bowl on all sides. Cover and keep it for 45 minutes.
Generously oil a 9" x 7" rectangular baking pan with olive oil.

After 45 minutes take this bowl dough and gently turn the dough on to the oiled prepared baking pan ( you can use an oiled silicon mat), cover and let is rest for 10 minutes. 

After 10 minutes, with oiled hands lightly lift the edges of dough and stretch it to the ends of pan taking care not to degas the dough. 

Grate the remaining one cube of the cheese on top. Cover and keep it aside till the oven is pre heated.
Now preheat the oven to 230°C for 20 minutes. 

Place the baking tray and reduce the temperature to 220°C and Bake it for 15 - 20 minutes. To check whether is focaccia is done do a tooth pick test or you will see the bread has start to leave the sides of the pan. 

Cool it o a wire rack slice when cook and enjoy.

Labels: Focaccia, Potato, Italian, Italy, Breads, Bread Bakers, International Cuisine, No Knead Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Italian Breads.

• Cornetti Dolci (Italian Croissants) from Karen's Kitchen Stories
• Focaccia Bread Art from Making Miracles
• No-Knead Green Chutney Focaccia with Tofu from Cook with Renu
• No Knead Potato Focaccia from Sneha's Recipe
• Overnight Ciabatta from A Messy Kitchen
• Overnight Focaccia from A Day in the Life on the Farm
• Sfincione Siciliano from Food Lust People Love
• Sourdough Cherry Tomato Focaccia from Zesty South Indian Kitchen

Apple Crisp Sourdough Loaf#BreadBakers

This Apple Crisp Sourdough is one of our favorite and irresistible bread that I make so often, since we love the warm, comforting flavors of spices like cinnamon, plus oats, brown sugar, and freshly grated apple.
Soft on the inside with a beautifully caramelized crust, this sourdough bread makes a delicious breakfast, afternoon snack, dessert or perfect for some fruit crostini.

Ingredients
100 Grams bubbly, active sourdough starter
60 Grams Homemade Apple Cider - unsweetened
250 Grams Water
410 Grams All purpose Flour
60 Grams Whole Wheat Flour
10 Grams Salt
10 Grams Honey
For The Oat Filling
1 Large Apple - grated
¼ Cup Brown Sugar
½ Cup Rolled Oats
1 Teaspoon Cinnamon

Method
To Make The Homemade Apple Cider
Wash and chop one apple blend it with 250ml water. Then strain the juice. Place this in a saucepan heat it and reduce it to 60ml. Cool then use this to knead the dough.
How to Make Apple Crisp Sourdough
In the morning, feed your starter.

When your starter has doubled, assemble your dough.

Start by mixing your starter, water, apple cider and honey together in a large mixing bowl until your starter has dissolved. Add in your flour and salt and mix together until a shaggy dough forms.
Cover with a damp tea towel or bowl cover and let rest for 45 minutes.
After resting, pull one side of the dough up and towards the middle, rotating the bowl and repeating each time for 30 to 60 seconds until a semi – smooth dough forms. Cover and let rest for one hour.
Repeat the stretch and folds 3 more times every 30 to 45 minutes apart.

Cover your bowl with a damp tea towel or place it in a proofing box and let rest on the counter to bulk ferment until it doubles in volume. 

Then refrigerate the dough.
The Next Morning, transfer your fermented dough to clean workspace.

Slightly stretch your dough out into a rectangle shape.

Into a small bowl, mix together the grated apple, brown sugar, oats and cinnamon together.

Evenly sprinkle ¾ of the apple mixture all over the surface of the dough. 

Fold one of the longer sides of the rectangle up and towards the middle, do the same with the other side and meet it towards the center.

Sprinkle the remaining apple mixture over the seam of and roll the dough up.
Using the palms of your hands, push the dough up and pull the dough down on your workspace to create tension. Be careful with the step, creating too much tension will cause the surface of the dough to rip.

Use your bench scraper to transfer the dough into a floured banneton seam side up. Let rest in the banneton for 10 minutes.
After resting, stitch the center of the bread dough from the top all the way to the bottom.
Cover and place in the fridge for at least 2 hours or up to 48 hours.
When you’re ready to bake, place your Dutch oven into your home oven and preheat it to 210°C for at least 20 minutes.

Transfer your dough onto a piece of parchment paper or a bread silicon mat. 

Using a bread lame, score the top of the dough into whatever design you like best.

Carefully place the dough into a hot Dutch oven with the parchment paper. Cover with the lid and bake for 25 minutes. Remove the lid and bake for an additional 23 – 25 minutes, depending on how golden you like the crust.

Remove from the oven and place onto a cooling rack. 

Let your bread fully cool before slicing and serving with a side of soft butter or apple butter.

Labels: Sourdough, Breads, Apple, Cinnamon, Oats, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Bread With Fruit.

• Pan di Ramerino (Rosemary Raisin Buns) by Karen's Kitchen Stories
• Mini Apricot Cranberry Panettones by A Messy Kitchen
• Pumpkin apple sourdough Loaf by Zesty South Indian Kitchen
• Pecan Banana Bread Mini Loaves by Food Lust people Love
• Apple Crisp Sourdough Loaf by Sneha's Recipe
• Fig Bread Recipe by The Wimpy Vegetarian
• Sourdough Blueberry Breakfast Loaf by A Day in the Life on the Farm
• Oat and Raisin Quick Bread (Gluten Free) by Passion Kneaded