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Parker House Rolls
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 033 08
PARKER HOUSE ROLLS
Yield 100
Portion 2 Rolls
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
357 cal
56 g
9g
11 g
5 mg
377 mg
27 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
4-1/2 oz
1/2 cup 2-2/3 tbsp
WATER,WARM
1-7/8 lbs
3-1/2 cup
WATER,COLD
5-3/4 lbs
2 qts 3 cup
SUGAR,GRANULATED
1-1/2 lbs
3-1/2 cup
SALT
3-1/8 oz
1/4 cup 1-1/3 tbsp
FLOUR,WHEAT,BREAD
14-1/2 lbs
3 gal
MILK,NONFAT,DRY
4-1/4 oz
1-3/4 cup
SHORTENING,SOFTENED
1-2/3 lbs
3-3/4 cup
BUTTER,MELTED
4 oz
1/2 cup
BUTTER,MELTED
4 oz
1/2 cup
Method
1 Sprinkle yeast over water. Do not use temperatures above 110 F. Mix well. Let stand 5 minutes; stir.
2 Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution.
3 Combine flour and milk; add to liquid solution. Using dough hook, mix at low speed 1 minute until flour mixture is incorporated
into liquid.
4 Add shortening; mix at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should be between 78
F. to 82 F.
5 FERMENT: Cover. Set in warm place, about 80 F., for 1-1/2 hours or until double in bulk.
6 PUNCH: Divide dough into about 3 pound pieces. Shape each piece into a smooth ball; let rest 10 to 20 minutes.
7 Roll each piece into a long rope, about 32 inches, of uniform diameter. Cut rope into pieces about 1-1/4 inch thick.
8 Shape 1-1/2 to 2-ounce dough pieces into balls by rolling with a circular motion on work table.
9 Cover with clean damp cloth; let rest 5 to 10 minutes.
10 Press center of each ball with a small rolling pin.
11 Brush with 4 ounces of melted butter; fold in half. Press edges together with thumb or palm of hand.
12 Place on greased sheet pans in rows 5 by 10; brush with 4 ounces of melted butter.
13 Proof at 90 F. until double in bulk.
14 Bake at 400 F., 15 to 20 minutes or in 350 F. convection oven 10 to 15 minutes or until golden brown on high fan, open vent.



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Parker House Rolls

Yield: 100 Portion: 2 Rolls
Calories: 357 cal
Carbohydrates: 56 g
Protein: 9g
Fat: 11 g
Cholesterol: 5 mg
Sodium: 377 mg
Calcium: 27 mg

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 4-1/2 oz 1/2 cup 2-2/3 tbsp
WATER,WARM 1-7/8 lbs 3-1/2 cup
WATER,COLD 5-3/4 lbs 2 qts 3 cup
SUGAR,GRANULATED 1-1/2 lbs 3-1/2 cup
SALT 3-1/8 oz 1/4 cup 1-1/3 tbsp
FLOUR,WHEAT,BREAD 14-1/2 lbs 3 gal
MILK,NONFAT,DRY 4-1/4 oz 1-3/4 cup
SHORTENING,SOFTENED 1-2/3 lbs 3-3/4 cup
BUTTER,MELTED 4 oz 1/2 cup
BUTTER,MELTED 4 oz 1/2 cup

Method:
1 Sprinkle yeast over water. Do not use temperatures above 110 F. Mix well. Let stand 5 minutes; stir.
2 Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution.
3 Combine flour and milk; add to liquid solution. Using dough hook, mix at low speed 1 minute until flour mixture is incorporated
into liquid.
4 Add shortening; mix at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should be between 78
F. to 82 F.
5 FERMENT: Cover. Set in warm place, about 80 F., for 1-1/2 hours or until double in bulk.
6 PUNCH: Divide dough into about 3 pound pieces. Shape each piece into a smooth ball; let rest 10 to 20 minutes.
7 Roll each piece into a long rope, about 32 inches, of uniform diameter. Cut rope into pieces about 1-1/4 inch thick.
8 Shape 1-1/2 to 2-ounce dough pieces into balls by rolling with a circular motion on work table.
9 Cover with clean damp cloth; let rest 5 to 10 minutes.
10 Press center of each ball with a small rolling pin.
11 Brush with 4 ounces of melted butter; fold in half. Press edges together with thumb or palm of hand.
12 Place on greased sheet pans in rows 5 by 10; brush with 4 ounces of melted butter.
13 Proof at 90 F. until double in bulk.
14 Bake at 400 F., 15 to 20 minutes or in 350 F. convection oven 10 to 15 minutes or until golden brown on high fan, open vent.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/parker_house_rolls.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence