Something about homemade Parker House rolls sounded sooo good to me. Warm, soft, and fragrant. They were calling to me. This recipe is from Food Network Magazine. It definitely felt like a “project.” Now, I must admit that I tweaked the recipe because I don’t like to bake with just plain white flour. There have to be whole grains. So I did half and half in this recipe. I think it probably affected the texture a bit, but I also just could not get these to rise as much as they should have, so that was disappointing. The verdict? They were good, but a little dense and I had a difficult time getting them to bake through without getting too brown on the outside. Tricky. I think I might attempt it again another time, but I cannot imagine having just made this recipe cold for Thanksgiving.
1 packet yeast
1/2 cup sugar
7 1/2-8 cups flour (I used half white, half wheat)
12 tbsp butter, melted and cooled, plus extra for brushing the tops
2 cups milk
2 eggs
1 tbsp kosher salt

Place yeast in bowl with 1/2 cup warm water (between 110 and 120 degrees) and add sugar and whisk. Let sit 1 minute then stir in 1 cup flour.

In a mixer with the dough hook, mix melted butter with milk. Add eggs then add yeast and 6 1/2 cups flour and salt. Mix until dough forms a ball. Add up to 1/2 cup more flour if it is too wet and sticky (I had to add this). Allow to rise in a buttered bowl for 2 hours to 2 hours 30 minutes, until it doubles.

Preheat oven to 375. Press the dough into a 16 x 8 inch rectangle and cut the dough in half the long way then cut each half into 12 strips. Take a strip and fold one side under, about 2/3 of the way. Then fold the other end of the strip under enough to just cover the end of the other side. Place the rolls on a parchment paper covered sheet in three rows (the long way). Bake 18-20 minutes until the tops are brown. Remove from oven and brush with more butter and sprinkle with salt.

Mine had to bake 30 minutes and were still not quite cooked all the way through.Everyone liked these – it was a treat to have dinner rolls. I’ve never made them before and I don’t buy store rolls, so we only have them in restaurants, which is once in a blue moon. This was a fun project to make and I’m glad I gave it a try.

Something about homemade Parker House rolls sounded sooo good to me. Warm, soft, and fragrant. They were calling to me. This recipe is from Food Network Magazine. It definitely felt like a “project.” Now, I must admit that I tweaked the recipe because I don’t like to bake with just plain white flour. There have … Read more →

This looked like a fun recipe from Food Network Magazine (and funnily enough, there’s also one in Everyday Food this month, but the FN one just looked better to me). This is super, super simple yet full of flavor and is a totally nontraditional Asian dish that you will love. I’ve tweaked the original recipe a bit to fit my needs, but didn’t have to do too much to it.

1 slice whole wheat bread

1 1/2 tbsp milk

1 tsp soy sauce

1 lb ground turkey

1/2 can water chestnuts, chopped

3 scallions, with white chopped and green cut into 3 inch long thin pieces

2 garlic cloves, chopped

1 tbsp grated fresh ginger

1 egg

1/4 cup fresh cilantro

1 1/2 tsp toasted sesame oil

salt and pepper

1/2 cup hoisin sauce

1/2 cup mayo

2 tbsp lemon juice

4 individual sub rolls

 

Rip the bread into small pieces and pour milk and soy sauce over it. Meanwhile, mix the turkey with the scallion whites, garlic, ginger, water chestnuts, cilantro, 1 tsp sesame oil, salt and pepper. Then mix in the bread. Add some breadcrumbs if mixture is too wet to form into meatballs. Form into medium sized meatballs. Bake meatballs at 350 for 15 minutes.

Mix mayo, hoisin, lemon juice, and remaining 1/2 tsp sesame oil and spread on toasted sub rolls. Place meatballs on rolls and top with thinly sliced scallions.

This looked like a fun recipe from Food Network Magazine (and funnily enough, there’s also one in Everyday Food this month, but the FN one just looked better to me). This is super, super simple yet full of flavor and is a totally nontraditional Asian dish that you will love. I’ve tweaked the original recipe … Read more →