Parker House Rolls are a favourite dinner roll with many people. The original recipe comes from a recipe in the Fannie Farmer Cooking School book. It is said that the rolls were invented by an angry pastry chef at the Parker House Hotel in Boston.
Apparently he threw the rolls into the oven which resulted in a folded over shaped roll.
They are made with milk and are nice and soft.
I thought I would be a bit fancy today and fill my rolls with a roasted garlic mixture. I roasted a whole head of garlic in the oven and then squeezed out the garlic into a bowl and mashed it together with some olive oil and Italian seasoning.
I was really pleased withe flavour of the filling. Roasting Garlic really mellows it out. Its lovely.
Just look at how lovely and light that dough is after its first rise! I had meant to take a photo after shaping, but I forgot. I am still trying to get used to cooking, etc. in someone else's kitchen.
In time I will get myself sorted! I promise!
Some of them blew out completely! I don't know what you would call them. I filled some with the roasted garlic oil and some with just butter.
That was for the picky eaters that might not like garlic. Not naming any names. DAD! lol
As you can see they rose lovely and tall. I think perhaps I did not roll them out quite thin enough before shaping them? I don't know for sure.
I even had a few fall over on their sides. No matter, they taste really good, even if they are unique in looks.
Maybe I should call them fallen over rolls. One thing is for sure. They are DELICIOUS rolls!
That roasted garlic filling really added a special something. A "je ne sais quois" of a very delicious kind!
I was going to add some cheese as well, but then decided against it. I am glad that I didn't.
I think cheese would have made them fall over or blow apart even more!
If I was taking a pastry/bread course I think I would have failed. Out of the 15 rolls, I only had one which stayed together and was basically upright.
No matter, these are a lovely roll to sink your teeth into. Soft and billowing. Lovely flavour and texture.
Perfect with soups, salads, stews or even as a side dish for a main. And if you got the shape right, even maybe for entertaining!
Garlic Parker House Rolls
Ingredients
- 1 small head of garlic
- 4 TBS of olive oil
- 1 tsp Italian seasoning
- 1 cup (240ml) warm milk
- 1 cup (240ml) warm water
- 2 tsp instant yeast
- 1 TBS sugar
- 5 cups (700g) plain flour
- 1 1/2 tsp salt
- 3 TBS olive oil
Instructions
- To make the garlic filling, preheat the oven to 200*C/400*F/ gas mark 6. Place the garlic onto a sheet of aluminium foil. Drizzle with a bit of olive oil. Wrap the foil around it to cover, twisting it shut at the top. Roast in the preheated oven for half an hour.
- When it is done, squeeze the roasted garlic from inside the individual cloves into a bowl. Season with a bit of salt and pepper and the Italian seasoning. Whisk in the oil. Set aside at room temperature until you need it.
- Combine the milk, water, sugar, and yeast in the large bowl of a stand mixer. Leave for 15 minutes to prove.
- Add the flour and salt. Knead with the dough hook for about 5 minutes, then tip in the oil and continue to knead for a further 5 minutes. It should be a smooth and soft ball of dough. Cover with plastic cling film.
- Leave to prove in a warm place for about 90 minutes, at which time it should have doubled in size.
- Using a rolling pin, roll the dough out to a rectangle about 3/4 of an inch thick. Cut into 15 rectangles.
- Have ready a large baking sheet lined with baking parchment.
- Spoon about a teaspoon of the garlic mixture onto the top of each roll, on one half. Fold the other half over top to cover.
- Place spaced apart on the prepared baking sheet. Cover lightly with a clean tea towel. Set aside to rise for about half an hour.
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Bake the rolls for 20 to 25 minutes. They should be well risen and golden brown. Brush with some butter if desired.
- Leave to cool on a wire rack for about 10 minutes before serving. Delicious!
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Those are so cute, Marie. Taste is what is important. They'll go so well with the baked beans your sister is making today. Love your new red Kitchen Aid. Hugs and love, Elaine
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DeleteThanks so much Elaine! Very diplomatic, but yes taste is the most important thing. She is frying bacon right now and it smells so good! I am tempted! Love and hugs, xoxo
How wonderful that you now have a Kitchen Aid! Enjoy your new appliance - I just know that you will put it to good use.
ReplyDeleteI'd not heard of these rolls before, but buttery, garlic goodness sounds like something I need to make. I did a quick look at pictures online and these seem to come in a myriad of shapes. I watched a Martha Stewart video as well and she baked them in a baking dish, not spaced, but right next to each other, with open side facing down. As you can imagine, they came out perfectly :)
I work a lot with yeast and I think I'd be tempted to form them into balls, then flatten them with my palm and add the filling right in the center and fold. That's how I think I'll try it and I'll let you know if that worked or not.
I know I am going to get a LOT of use from this machine Marie. I am so excited to think you will make these and can't wait to see your version. They really were delicious rolls! Yes, Martha Stewart, perfection personified! xoxo
DeleteCongratulations on your Rolls Royce (aka your Kitchen Aid). It is the best thing in the world! Love your recipes. Kind regards, Dorothy
ReplyDeleteThanks very much Dorothy! I am loving it! xoxo
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