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

Soft & Fluffy Sourdough Hamburger Buns#BreadBakers

These easy sourdough hamburger buns are light and fluffy, simple to make, they’re perfect to make the day before you want to use them. They are the ideal hamburger bun for a soups or burgers.
What I like about these buns
- You do not knead a food processor or kitchen aid to make the dough.
- They do not need a baking stone or Dutch oven for this, since the enriched dough will bake directly in a baking pan and it won’t require steam. 

Makes 9 Buns
Ingredients
For Feeding The Sourdough Starter
25 Grams Sourdough Starter
50 Grams All Purpose Flour
50 Grams Water
For The Buns Dough
450 Grams All Purpose Flour
150 Grams Water
100 Grams Milk
20 Grams Fresh Yogurt - optional
25 Grams Granulated Sugar
10 Grams Pink Himalayan Salt
100 Grams Active Fed Sourdough Starter
55 Grams Salted Butter 
Method
For Feeding The Sourdough Starter

Take 25 grams of leftover sourdough starter out of the fridge and feed it 50 grams all purpose flour and 50 grams of water. Stir the ingredients thoroughly to combine and mark the top of the starter with a rubber band. 

Cover the starter loosely with a lid and let it rise at room temperature for 5-8 hours, or until it doubles in size.

Mixing The Dough

When your starter has doubled in size and it’s ready to use.

Add the following ingredients to a large mixing bowl, the water, milk, yogurt, sugar, salt, and sourdough starter. Stir the liquid ingredients together with a spoon or a dough whisk to break of up starter and to dissolve the salt and sugar.
Next, add all of the flour to the mixing bowl and stir the ingredients together until a rough dough forms. At this point, cover up the bowl with a kitchen towel or shower cap and let the dough rest for 30 to 45 minutes.
To prepare the butter to be added to the dough

Cut the butter into cubes and let it rest at room temperature so that it can soften.
After the 30 to 45 minutes rest, uncover the dough and add all of the softened butter cubes right on top of the dough. Squeeze the butter into the dough with your hands until it is thoroughly combined with the dough and the dough starts to hold together again. Cover the dough and let it rest for 30 to 45 minutes.
Stretch & Folds

Next, give the dough it’s first set of stretch and folds. Uncover the dough and grab an edge of the dough and stretch it upwards, then when the dough begins to resist, fold it over the top of the dough. Continue stretching and folding the edges of the dough about 10 - 12 times total, or until the dough starts to resist stretching and firm up. After that, cover the dough up again and let it rest for 30 to 45 minutes.

Give the dough a second set of stretch and folds. The dough should be smoother and hold together better than it did during this next set of stretch and folds. Cover the dough and let it rest for another 30 to 45 minutes. I have done 3 sets of stretch & folds after every 30 to 45 minutes.
Finally, give the dough one last set of stretch and folds and then flip the dough over so the smooth side is facing up and the seam side is facing down. 
The First Rise (Bulk Fermentation)

Cover the dough with a layer of plastic wrap or shower cap (or close the bowl with an airtight lid) and then let the dough rise at room temperature, or for at least 8-12 hours , If you are staying in warm climate like Mumbai then dough rises in 3 to 4 hours. You want the dough to completely double in size, which can take more time than usual since this is a heavy, enriched dough. 

The dough should be doubled in size and ready to shape.
Dividing & Shaping

Take the dough on a just lightly floured surface. Divide the dough into nine equal-sized pieces. If you want to use a scale to weigh the dough balls precisely, scale them to nine dough balls.
Shape them directly into individual balls. Stretch and fold each piece of dough into a ball, and then roll the dough into a tight ball on the surface of the kitchen counter with your hand in a circular motion.

Arrange the dough balls in a 9×13″ baking pan lined with parchment paper. When evenly spaced out, the dough balls should be close but not touching each other. 

As the sourdough hamburger buns rise, they will touch and press into each other like pull-apart rolls.
Sourdough hamburger buns divided, shaped, ready to proof, kept them on the counter covered with an oiled cling wrap for 2 hours then refrigerated for overnight ( for 12 hours).

Here they are out from the refrigerator and kept for further proofing for another 2 hours or until they are almost completely doubled in size . They make take more time or less depending on the temperature in your kitchen.

Buns finally & fully proofed, ready to go into the preheated oven.

Brush them with egg or milk wash and bake in preheated oven at 200°C for 20 to 30 minutes. In my oven they got baked in exactly 20 minutes. Each oven temperature may differ so check accordingly.

Remove the baked rolls from the pan onto a cooling rack then brush them with butter or neutral oil. Let the the rolls cool for at least 30 minutes before serving for dinner.
My Notes

If you don’t want to make pull-apart hamburger buns, you can arrange them further apart on two sheet pans. This will prevent the buns from rising into each other and they will each be round and uniform after baking. Using a pastry brush, brush the buns with a tablespoon of melted butter or neutral oil. This will help keep the buns from drying out while they rise and it will stop them from sticking to the plastic wrap.

You want the buns to almost completely double in size during the final proof, so this might require an extra long proofing time. Hamburger buns that are proofed for less time tend to tear open on the sides/top during baking. Proofing them until they are very puffy, soft, and delicate will fix this issue. 

Properly proofed hamburger buns will also be softer and more airy on the inside, which is exactly what you want in this type of bread. 

Softest & fluffiest, pull-apart sourdough hamburger buns. that are sure to be a hit at your burger party.

Labels: Sourdough, Dinner Rolls, Buns,Bread Bakers, Eggless, Breads

#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.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Rolls & Buns.

• Alabama Orange Rolls from Karen's Kitchen Stories
• Cheesy and Spicy Wild Garlic Stuffed Spelt Rolls from Cook with Renu
• Filled Wool Rolls from Passion Kneaded
• Hoagie Rolls from A Day in the Life on the Farm
• Käsebrötchen from Food Lust People Love
• Orange Date Sticky Toffee Buns from A Messy Kitchen
• Soft and Fluffy Sourdough Hamburger Buns from Sneha's Recipe

Single Rise Brioche Dinner Rolls#BreadBakers

Quick Dinner Rolls recipe will help you make super soft and fluffy dinner rolls in less than two hours. These soft brioche dinner rolls are so deliciously buttery. Richly flavored and golden brown.  This quick dinner rolls recipe is amazing, pillowy soft and cotton light…they are super delicious..

For this quick dinner rolls recipe, we don’t need to proof the dough two times, thus we can save a lot of our time.

Servings 8 Big Rolls or 15 small Rolls
Ingredients
325 Grams Bread Flour
50 Grams Salted Butter
1 Large Egg
150Ml Milk
1 Teaspoon Salt
30 Grams Sugar
1¼ Teaspoon Instant Yeast
Method
Prepare The Dough

Add all of the ingredients(milk, sugar, yeast, egg, butter, salt and flour) into a bowl and mix them them together to form a shaggy mass of dough.
Knead the dough until it are very soft. smooth and elastic.

Divide the dough into equal 8 pieces (each weighed 75 grams) and roll them into shape of a round ball. 

Place them in a oiled baking tray. 

Cover it with a plastic film and let them sit and rise in a warm environment until they are double in size.
After the dough balls will be doubled in size. 

Egg wash them, which will give that shine and golden brown color to the rolls.
Bake at 180°C preheated oven for 18-20 minutes.

If the tops get browned too fast, then tent the top with aluminum foil to prevent this.

When they are baked brush the with butter and place them on a cooling rack to cool.

Enjoy!!
My Notes
These soft brioche dinner rolls can be stored at room temperature in a zip lock bag or airtight container. They will last for 1-2 days. If you want to keep them fresh longer, you can also place them in the freezer for up to 2 months.

Labels: Bread, Bread Bakers, Brioche, Egg, Dinner Rolls

                

#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 Brioche Breads.

• Almond Cream Brioche Buns from A Messy Kitchen
• Brioche Pull-Apart Loaf from Karen's Kitchen Stories
• Classic Brioche à Tête from Food Lust People Love
• Individual Orange Cranberry Brioche from A Day in the Life on the Farm
• Single Rise Brioche Dinner Rolls from Sneha's Recipe