Best Whole Wheat Parker House Rolls Recipes

WHOLE WHEAT AND HONEY PARKER HOUSE ROLLS

Steps:

• Combine the honey, hot water and canola oil and beat with an electric mixer. Add the salt and eggs and beat well. Once the mixture has cooled to just lukewarm (about 100 degrees F), add the instant yeast and keep beating. Add the flour, starting with just 3 cups of whole wheat flour, and continue mixing (with the dough hook if using a machine) until a soft dough forms.
• If the dough is really sticky and not coming together continue to add the last cup of whole wheat flour, 1/4 cup at a time until the dough comes together. It should be a very soft dough, so don't overflour or you'll have tough rolls.
• Don't knead the dough, once it is finished mixing together, just transfer to an oiled bowl and let rise, covered, for 60-90 minutes.
• Once the dough has doubled in size you're ready to shape the rolls. Roll the dough out on a lightly oiled countertop to 1/2 inch (1.5cm) thickness. Cut out 3 inch (7.5cm) circles. Holding the dough circle by the edges, dip both sides in the melted butter. Then fold the circle in half on the baking sheet and pinch the edges together to seal. You need to press down hard on the seam, pressing the dough down until you can feel the baking sheet, or it won't stay closed. Continue this process with the rest of the dough, arranging the rolls on the pan so that they are nearly touching. Cover with a clean tea towel and let rise for 30-45 minutes.
• Preheat the oven to 350 degrees F. Once the rolls have risen, bake for 18-20 minutes. When they come out of the oven you can brush the tops with the leftover melted butter if you like. Remove them from the baking sheet to a wire rack to cool completely before storing in a sealed plastic bag for up to 5 days. They also freeze well.

SIMPLE PARKER HOUSE DINNER ROLLS

Steps:

• Add milk, yeast, and honey to your stand mixer. You can also do this by hand. Add to a bowl. Mix and allow the yeast to activate. Depending on the temp in your house, this should take 3-7 minutes. The yeast will start to get a little frothy. Now, add in eggs, salt, potato flakes, butter, whole wheat flour, and 2 cups of all-purpose flour. Mix for about 1 minute on medium. Check the dough.You want it to be a little tacky (sticky), but not too sticky. Add 1/2 cup as needed. Mix again another 30 seconds-1 minute. Once the dough has enough flour, mix for about 6-8 minutes on medium speed until you get a nice smooth dough. Cover the dough and allow to rise until doubled. It is time to shape your rolls! Line 2 baking sheet with parchment and set aside. Roll your dough to a 12x24 inch rectangle on a lightly floured surface. Cover your dough with saran wrap or a dishtowel. Let it rest for about 5 minutes. Don't skip this step, the dough needs to relax before cutting! Mix your melted butter and honey for the honey butter. Brush on the dough. Cut into rectangles about 2x4 inches. You can go bigger if you prefer, but this is the size we like. Fold the rectangles over each other, making the top longer than the bottom, as shown in the post. Place each roll on the baking sheets. You can either bake these side by side, or you can space them about 2 inches apart. This depends on the look you are going for. Preheat the oven to 375 degrees.Brush the tops with the remaining honey butter mix. Place in oven. They don't really get a second rise, other than they preheating time. Bake until they are a beautiful golden brown!Remove from oven. They are wonderful served warm, or you can allow them to cool. They really are best the day of baking, but also really great for up to 2 days later. Remember to wrap tightly and leave at room temp. Now, sit back and enjoy. You deserve it!!

PARKER HOUSE ROLLS

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand 5 minutes. Add milk, salt, egg, oil, 2 cups flour and remaining water and sugar. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 2 portions. Roll each portion to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. If desired, brush with butter., Using the dull edge of a knife, crease each slightly off-center. Fold at the crease. Press edges together lightly. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.

THE BEST PARKER HOUSE ROLLS

Steps:

• Heat the milk in a small saucepan over medium-high until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in 1 stick (8 tablespoons) butter and the sugar until melted. Set aside to cool.
• Put the warm water in a small liquid measuring cup and stir in the yeast. Let it sit until foamy, about 5 minutes.
• Combine the milk mixture, yeast mixture, eggs, 1 1/2 teaspoons salt, and half the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and continue to knead the dough until very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then place the dough inside. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes.
• Melt the remaining 1 stick (8 tablespoons) butter in a small saucepan over medium-low heat. Set aside.
• Spray a 9-by-13-inch baking pan with nonstick cooking spray, line with parchment paper then spray the paper.
• Lightly dust a clean work surface with flour. Punch down the dough and turn it out onto the prepared surface. Pat into an even thickness.
• Use a chef's knife or bench scraper to divide the dough into 24 pieces, then shape into balls to create small rolls. Place in the prepared baking dish in rows of 4 by 6, then brush the tops of the rolls with 4 tablespoons of the melted butter. Cover with plastic wrap and let rise in a warm place until almost doubled in size, 30 to 40 minutes. Meanwhile, preheat the oven 350 degrees F.
• Remove the plastic wrap and sprinkle the rolls lightly with flaky sea salt. Bake until puffed and golden brown, about 40 minutes. Remove from the oven and brush with the remaining 4 tablespoons melted butter. Serve warm.

PARKER HOUSE ROLLS

Steps:

• Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
• Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
• Preheat the oven 350 degrees F.
• Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.