Parker House & Potato Rolls For Thanksgiving: Yeast Roll Recipes (2), 6 Roll Shapes With Technique Visuals – Thanksgiving Classics

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“Kneading develops the gluten—the elastic bonds in flour—which helps rolls retain their shape while they rise. For best texture, try not to work in too much flour. Rising/or proofing gives rolls body & brings out flavor—especially from yeast.”

 5 Dinner Roll Shapes

 

 

 

 

Step-by-Step Dinner Rolls

 

 

 

Rolls On The Table

 

 

 

We all know that the aroma of oven-fresh homemade dinner rolls is irresistible. But if you’ve avoided making from-scratch rolls, thinking you didn’t have the time or expertise, we’ve got good news for you: Our light, buttery Baker’s Best Dinner Rolls are a cinch to make and the step-by-step directions leave nothing to chance. In addition, you can add to your roll repertoire by trying any of the five fun shapes in Shaping Dinner Rolls.

 

 

 

Secrets of Success

 

Here are a few things to keep in mind for mouth-watering, picture-perfect dinner rolls:

 

 

 

    * Kneading develops the gluten—the elastic bonds in flour—which helps rolls retain their shape while they rise. For the best texture, try not to work in too much flour.

 

    * Rising (or proofing) gives rolls body and brings out flavor—especially from the yeast. It’s ideal to proof dough in a draft-free place at a 75F room temperature. If your kitchen is on the cool side, try placing the dough in the oven with the pilot light on.

 

    * For softer rolls, brush the tops with melted butter before baking.

 

    * Want to learn how to make fancy shapes out of butter, like the shells above? Check out our Beyond Butter Curlsfeature.

 

 

 

 

 

Those Distinctive Rolls

 

The unusual shape of our rolls, also called Parker House Rolls, came about by accident in the 1850s. Instead of tossing out an incorrectly mixed batch of sweet-roll dough, the chef of Boston’s Parker House Inn formed it into small folded dinner rolls, which are still a favorite today. Square-cut rolls (like those shown above) or round ones cut with a biscuit cutter are both traditional.

 

http://www.cookingvillage.com/cv/food/art/0,1700,sLang%3Dus&iObj%3D11676&iCat%3D625&iCatObj%3D7439,00.html

 

 

 

Tabacco: I needed their Step-By-Step pictures, not their recipes.  I rarely recommend recipes I haven’t tried successfully already myself.  If you prefer their recipes, go to their site.  Tabacco stands by the recipes published here, but not by untried recipes.

 

 

 

 

 

5 Dinner Roll Shapes

 

 

 

1. Cloverleaf Rolls

 

Tear off small pieces of dough and form them into balls, about 3/4-inches in diameter. Place 3 balls into each of 36 lightly greased muffin cups. Cover loosely with plastic wrap, then let rise and bake as directed. Makes 36 rolls.

 

Cloverleaf Rolls

 

 

 

 

 

2. Bowknot Rolls

 

Divide the dough into quarters. On a work surface, roll each piece into a rope about 20 inches long. Cut each rope into eighths; roll each piece into an 8-inch length; tie in knots. Place one inch apart on greased baking sheets. Cover loosely with plastic wrap, then let rise and bake as directed. Makes 32 rolls.

 

Bowknot Rolls

 

 

 

 

 

3. Crescent Rolls

 

Divide the dough into eight pieces. Roll out each portion to an 8-inch round. Cut into 6 wedges. Working from the outside in, roll up each wedge into a crescent. Place one inch apart on greased baking sheets. Cover loosely with plastic wrap and let rise as directed. Gently bend the rolls to create a curve and bake as directed. Makes 48 rolls.

 

Crescent Rolls

 

 

 

 

 

4. Fan-Tan Rolls

 

Divide dough into quarters. Roll out each piece into a 15 x 8-inch rectangle. Cut lengthwise into 5 strips. Stack the strips; cut into 10 pieces. Place in greased muffin cups, cut side up. Cover loosely with plastic wrap, then let rise and bake as directed. Makes 40 rolls.

 

Fan-Tan Rolls

 

 

 

 

 

5. Braided Rolls

 

Divide the dough into quarters. Roll out each piece into a 14 x 12-inch rectangle. Cut into 1-inch-wide strips. Braid in threes. Cut into 3-inch lengths. Place one inch apart on greased baking sheets. Cover loosely with plastic wrap, then let rise and bake as directed. Makes about 40 rolls.

 

Braided Rolls

 

http://www.cookingvillage.com/cv/food/art/1,1700,sLang%3Dus%26iObj%3D11675,00.html

 

 

 

 

 

 

 

Parker House Rolls

 

S: The Bread Tray, pg 341-342

 

Yield: 2 dozen small rolls

 

1C             sweet milk, scalded                 

1/2-C         compressed yeast cake (=.3oz)@

 

1/4-C         granulated sugar                          

1/4-C         water, lukewarm (105º –110º F.)

 

1+1/2t        salt                                            

2+3/4-C     bread flour, sifted

 

1/4-C         butter                                                     

                  melted butter for tops of rolls

 

Parker House Rolls 

 

 

 

@ optional: 1 packet dry yeast

 

 

 

1-           Dissolve sugar, salt and butter in scalded milk in mixer bowl; cool to lukewarm

 

2-           Add crumbled yeast dissolved in lukewarm water and beat vigorously

 

3-           Add flour slowly and only just enough to make a ball that can be handled easily

 

4-           Grease dough and remove to dough riser until doubled in bulk

 

5-           Toss lightly on slightly floured board and roll to 1/3-inch thickness

 

6-           With biscuit cutter or drinking glass, cut dough in rounds

 

7-           Brush 1/2 of each round with melted butter

 

8-           Dip knife handle in flour and make a deep crease across middle of each roll

 

9-           Fold over and place in concentric circles in generously greased pie pan or side-by-side on rectangular cookie sheet

 

10-       Brush with melted butter and let rise until doubled in bulk

 

Bake in pre-heated 450º F. oven 12-14 minutes or until delicately browned

 

 

 

Tabacco butters rolls as soon as they come out of the oven.  Happy Thanksgiving & don’t eat them too fast.  Put unbaked formed rolls in refrigerator for 1 day or in freezer for several days.  Always allow such rolls to come to room temperature and rise again.

 

 

 

PS I’m not making rolls this year because my Kenwood Mixer broke after 30 years.  My bread is like bricks without a mixer.  It wasn’t just losing the mixer that hurt, it was not being able to use my creamer attachment, my sausage attachment, my grating attachments, my blender attachment or my meat grinder attachment ever again.

 

 

 

I will never buy attachments again, because when the motor conks out after 30 years, the attachments are useless too. Buy individual appliances, not totally dependent on one motor or one manufacturer.  Caveat Emptor!

 

R. I. P.

 

Comments at Blog-City

Tabacco‘ left this comment on 16 Nov 09
If you make these rolls from scratch, it would be a sin to serve them with store-bought jelly, then open a can of that dark, dank Ocean Spray Cranberry Sauce! That would double the abomination! 

 

Lots of people prefer Ocean Spray to homemade Cranberry Sauce because the tradition is so embedded in their psyches, the taste isn’t important to them. For those robots, keep a can on hand!

 

 

But serve those homemade rolls with easy-to-make homemade cranberry sauce and you double the elixir!

 

 

The Food Network like any other TV cooking showcase feels it cannot just repeat simple recipes; they must turn everything into a ten-course recipe! TABACCO DISAGREES TOTALLY!

 

 

Big Daddy made a cranberry sauce with apples that I’m sure is delicious – but why gild the lily! Tabacco doesn’t add orange either – that would camouflage the splendid taste of cranberries.

 

 

Tyler Florence made a pumpkin pie with marshmallows and – are you ready – BANANAS! I am a purist and decline to overdo Thanksgiving Classics with blasphemies! My pumpkin pie is to die for – without bananas! And cooks, who drown your turkey dinner with heaps of gravy, are trying to camouflage a dry bird!

 

 

There is or was a restaurant chain in DC called Miles Long. Their specialty is or was a foot-long burger sandwich. Every side or topping known to man is there for the asking. When I was a college student at Howard, I used to buy these sandwiches. One day, when asked what toppings I wanted, I declared haughtily, “NONE!” The server was incredulous and asked, “Are you sure!” I was young and very sure. It didn’t take long for me to discover why they had all those toppings – that sandwich was the last Miles Long I ever ate.

 

 

I admit I never try that at McDonalds or Burger King, but I really should. I might stop eating their food too!

Now to that cranberry sauce you’re itching to try! Buy that 12-ounce bag (or 2-bags) of fresh cranberries from the produce section of your supermarket and read the simple recipe on the back. You will need a saucepan, a cinnamon stick, white sugar and water. If you have a small enough mold, that may satisfy the Ocean Spray Zombies, but any container will do. I also recommend a food mill to get plain sauce, but how bad could semi-whole, unstrained cranberries be! And I make my cranberry sauce the night before the Big Day!

 

 

One caveat: I add sugar after putting cranberries through food mill. Why sweeten cranberries that don’t make it through the food mill! You might want to slightly decrease the sugar if you do it my way.

 

 

The Basic Recipe is on the back of the cranberry package. If you start making your own cranberry sauce before the kids become corrupted, they will puke if Ocean Spray ever enters their mouths. However hubby and grandparents may be a lost cause! And don’t be surprised if the name on those fresh cranberries is the same one that’s on that blasphemous can – Ocean Spray. Too bad they don’t use their own published recipe!

 

 

Happy Thanksgiving one and all!

 

 

Tabacco

 

 

Tabacco: I consider myself both a funnel and a filter. I funnel information, not readily available on the Mass Media, which is ignored and/or suppressed. I filter out the irrelevancies and trivialities to save both the time and effort of my Readers and bring consternation to the enemies of Truth & Fairness!

 

 

 

In 1981’s ‘Body Heat’, Kathleen Turner said, “Knowledge is power”.

Tabacco Wise Old Owl

T.A.B.A.C.C.O.  (Truth About Business And Congressional Crimes Organization)

 

 

 

Originally published October 29, 2006 (Nov. 13, 2009, H:3,341) (Nov. 17, 2010, H:4,536)

 

 

Republished November 9, 2008/Reissued (Nov. 13, 2009 – H:1,392) (Nov. 17, 2010, 3,541) –

 

 

Total H:8,077

 

 

 

 

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One thought on “Parker House & Potato Rolls For Thanksgiving: Yeast Roll Recipes (2), 6 Roll Shapes With Technique Visuals – Thanksgiving Classics

  1. HOMEMADE CRANBERRY SAUCE!

    First, I must warn you that if you serve that dark, dank stuff from the can with the rings around it every Thanksgiving, your kids will probably not tolerate anything else! My suggestion is this: buy a can of that “stuff”, throw the contents into the toilet if you don’t fear plumbing problems, clean out the can, and place your finished “Homemade Cranberry Sauce” into the vacated can so yours too will have those can’t-do-without rings. In other words, trick the Ingrates!

    Oh yes! You want the recipe for the Homemade sauce. This will be the best cranberry sauce you have ever tasted, kids notwithstanding! When you visit the supermarket to buy FRESH CRANBERRIES, you will find the technique on the package. You pick over the cranberries, discarding any bad ones. Rinse the good berries, put them in water and cook on stovetop until they all bust open (I call it “blooming”). Then strain the sauce, return the strained sauce to the saucepan, add cinnamon, sugar or honey (for those, who must be unique) and any other foodstuffs you want such as orange, orange zest, cherries, pineapple or rubber bands. That “rubber bands” comment was meant to indicate what I think of additions. I love HOMEMADE CRANBERRY SAUCE just the way it is – without all the additions. But you do as you like!

    If your kids still don’t like your Homemade sauce, you know whom to blame – yourself and those guys on that can!

    Tabacco

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