Alex shares the extremely first recipe she ever made in a professional kitchen area: Golden brown, warm and yeasty bread rolls!
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Parker Home Rolls
RECIPE THANKS TO ALEX GUARNASCHELLI
Level: Easy
Overall: 4 hr (consists of rising time).
Active: 35 min.
Yield: 24 rolls.
Active ingredients.
1 package (2 1/4 teaspoons) active dry yeast.
1/2 cup warm water (between 110 degrees F and 120 degrees F).
1/2 cup sugar.
6 1/2 cups all-purpose flour, plus more as required.
12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus more as required.
2 cups entire milk, at space temperature level.
2 large eggs.
2 tablespoons kosher salt.
2 to 3 tablespoons Maldon sea salt, to taste.
Directions.
Trigger the yeast: In a medium bowl, gently whisk the yeast into the warm water. Blend in the sugar. Enable the mixture to sit for a minute; it ought to bubble and froth a little. Stir in 1 cup of the flour. Cover with plastic wrap and set the bowl aside in a warm area.
Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, blend the melted butter and the milk. Add the eggs, one by one, on low speed. Include the yeast mix, the staying 5 1/2 cups flour, and the kosher salt. Mix until the mix forms a ball, 2 to 3 minutes. If the dough seems damp or sticks excessive to the sides of the bowl, add more flour in 1/4-cup increments. Grease a large metal bowl with a little butter. Put the dough in the bowl, cover it with a towel, and allow it to rest in a warm location until it doubles in volume, 1 1/2 to 2 hours.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Make the rolls: Gently flour a flat, tidy surface and turn the dough out onto it. Flour your hands and gently push the dough to form an 8-by-16-inch rectangular shape between 1/2 and 3/4 inch thick. Cut the dough lengthwise into 2 equivalent strips. Cut each strip into 12 pieces, making 24 private strips of dough. Brush the extra flour off the dough with a dry pastry brush.
Take a piece of dough and fold it unevenly in half so the leading part overhangs slightly. Tuck the overhang beneath and put the roll, joint side down, on the ready baking sheet. Repeat with the staying dough, lining up the rolls right beside one another so that you have actually 3 securely loaded rows of 8 rolls each. (It assists if you picture gently pulling the rolls apart after they have baked!) Cover the rolls with a kitchen area towel and enable them to rise once again up until they increase in volume by about half, 45 minutes to 1 hour.
Bake the rolls: Put the baking sheet in the oven and bake for 12 minutes. Then rotate the sheet and continue to bake until the rolls are golden brown, another 10 to 12 minutes. Get rid of the baking sheet from the oven and brush the rolls with melted butter. Spray them with Maldon salt. Serve right away.
Cook's Note.
You can freeze the dough, formed and raw, and bake the rolls right before serving. You can likewise bake the rolls and serve any left over the next day by pulling them apart, and toasting them in a 350 degrees F oven till golden brown, 5 to 8 minutes. Brush them with butter.
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Alex Guarnaschelli's Parker House Rolls|Food Network.
https://www.youtube.com/watch?v=t3gYvR3MUnc
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Great one for Alex! 😃👍
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Hi Alex!! ❤❤ Could I make Cinnamon Rolls out of the Parkerhouse Dough?? Thanks! 💜💜
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Hello I am so sorry if this sounds weirds but you wrote such a nice and wonderful comment on here and I like your comment. I can tell you’re a very positive person. If it’s okay with you I’d love to be friends
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Looks delicious
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Awesome!!
Hello I am so sorry if this sounds weirds but you wrote such a nice and wonderful comment on here and I like your comment. I can tell you’re a very positive person. If it’s okay with you I’d love to be friends
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Awesome,,,,
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I grew up with these rolls in Tewksbury Massachusetts schools, from 1st thru 12th grade. 😋
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What a wonderful and patient teacher! Thank you so much for sharing!
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Love when Alex Teaches – Epic 🥂
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Looks delish definitely will try to make
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Such a great teacher! Thanks Alex.
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I have always been intimidated by making yeast rolls. Your careful and patient way of explaining each step makes me think I can do it. Thanks Chef Alex!
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Question: if I freeze them how long should I defrost them for before baking? I know they should proof before baking. Thank you & I’m excited to make these
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The guy in the back with a beard. Keeps looking at the camera. He’s like yeah I’m coming out on tv. Lol.
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What impressed me the most was that not a speck of flour transferred to the black colored outfit, while making the bread. I have seen a few other professionals wearing suits doing that same technique over the years. Personally I always wore an apron and chef’s coat working in a kitchen.
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I don’t have a stand mixer so I do every thing by hand or I mix my doughs with a bread maker will that work
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Yummy 🤤 I’m so making these thanks Alex ♥️
lover her! she’s a;n excellent teacher! the info is beyond useful! chef’s kiss to you chef Guarnachelli!
Funny cuz I wanted to make bread and now cuz I just bought yeast now I know what I’m going to make thank you very much
So, I’ve learned a few things from this video so far. One of the most frustrating thing is learning that your comments are essential there for the other users, not the creators. How did I learn this, you ask? By the canned text message response to every comment. My price, they ask? Ok. How amount just $1 for every auto-response given just on this topic alone? Actually, maybe have something at the beginning of each discussion that states that: “While Food Network loves reading your comments, due to the volume of them, we cannot respond directly to each of them.” THEN in your auto-response, you could just put: “Thank you for your contribution to this discussion!”. Just a thought. (I didn’t intentionally start this as a rant but the more responses I read with name your price in them, it became that way.)
As for the video, I absolutely LOVED it. Not only did Alex give you the recipe, she also gave you the ‘whys’ and the “tells’ associated with the recipe. For instance, she not only told you to butter the entire bowl that the dough will rise in but she said why and how it affects the end product. I love to bake. Now I’m starting to understand why I do some of the things it says to do. Thanks, Alex!