Parker House Rolls

Wanted to thank you for following along during Pie Week last week. Children, ranch, laundry, and life have kept me from finishing up the last of my pie posts, but I’ll try to get them up sometime in the coming days.

Welcome to my world! Jump on in. The water’s warm.

In the meantime, I wanted to share this dinner roll recipe, since dinner rolls are necessary to life on Thanksgiving day.

For the record: I don’t make beautiful, perfect bread. It’s just not a knack I have. I’m much better at impersonating old Broadway stars. But these rolls aren’t about looks. They’re about flavor—buttery, sinful, Thanksgiving table flavor.

Parker House Rolls are a simple/scrumptious dinner roll with a score or split down the middle, which practically begs you to pull it apart and slap a pat of softened butter right inside. I’ve seen Parker House Rolls formed (and placed on the baking pan) in different ways. One way (which Joy the Baker demonstrates so very nicely) involves forming dough into balls, then making a deep crease or impression in the center.

The second way, which is the method my mom employed, involves cutting flat discs of dough, dipping the discs in butter, and folding them in half.

I have no idea which style reflects the original Parker House Roll from the historic Parker House Hotel in Boston. I’ve never even been to Boston.

And why is that? How can I be forty-one years old and never have visited such a major American city? I feel swindled.

I’ll work that out later. For now…we have rolls to make!

I’m using my basic dough recipe (the same one I use for my cinnamon rolls and no-knead dinner rolls) but instead of canola oil, this time I’m using butter.

Please don’t be mad.

Combine butter and sugar in a pot, then pour in whole milk.

Turn on the burner and simmer the mixture until it’s hot but not boiling, then turn off the heat.

Let this cool until it’s warm but not hot.

“Warm but not hot.” Man, I sure have a way with words, don’t I?

When it’s warm but not hot, sprinkle some active dry yeast over the surface…

Followed by eight cups of flour.

Stir this together, then cover the pot and put it in a warm, draft-free place for an hour.

If you play your cards right, this is what it’ll look like. Should be nice and light and bubbly.

Next, throw a cup of flour on top of the dough…

Then add a heaping teaspoon of baking powder…

A scant teaspoon of baking soda…

And a heaping tablespoon of salt.

Then break out your elbow grease and stir this together until it’s combined. It’s a little physically taxing, but you’ll make it!

Divide the dough in half. It’s easier to work with that way, and if you don’t need more than about 24 rolls, you can save the rest of the dough for later.

(Or make some cinnamon rolls! You know you want to.)

Now, throw half of the dough onto a floured surface and knead it for 8 to 10 minutes. Be sure to ask a local alien if you can borrow his hand, as you can plainly see was my approach.

After kneading, form the dough in a large ball, cover it, and let it sit and rise for 30 to 45 minutes.

After that, it’ll be nice and smooth. Roll it out (gently; don’t stretch too much) to about a half-inch thick…

Melt some butter in a saucepan. Use a round cutter to cut circles of dough.

Dunk each dough circle in the melted butter…

Then fold the circle in half, gently pressing to encourage it to “seal.”

Now, here’s another place where you can take a couple of different approaches. My mom laid the rolls on their sides, like this. But you can also use a baking dish with higher sides and stand the rolls upright so the seam is facing up. If you do this, you’ll need to crowd the rolls a bit so that they’ll support one another.

Either way works well!

These remind me of:

a. Pac Man
b. Mussels

I see things in my food.

I see dead people.

Doesn’t it just seem like this should start talking? Wokka wokka wokka.

Oh, sorry. missed a couple of steps. Covered rolls and let them rise for 30 minutes. Baked ‘em for 15 minutes. Amen. Note that if you lay them individually on a baking sheet, their shape can vary to well behaved (as seen above) to freakish and malformed. If you crowd them into a pan face up, you’ll wind up with a pan of more uniform dinner rolls. Up to you!

These little puppies just beg to be pulled open…

And buttered…

And eaten.

And by the way, in case you were wondering: just before this photo was taken, the alien’s cousin Rosalinda showed up, stole my wedding ring, and stuck her hand right in my shot!

Freaky pink alien hands. It’s the lighting, I swear. No really, I…

Oh, never mind.

Enjoy these rolls, my friends! You can make the dough the night before Thanksgiving. Just store it covered in the fridge (be prepared to punch it down if it rises too much) and know that you’ll need to allow more time for the rolls to rise (because the dough will be a little cold.) Or you could try flash freezing the rolls right after you form them and put them on the pan (unrisen); then you’d just thaw them out, allow them to rise, and bake. Lots of options!

Here’s the handy dandy printable:

Prep Time: 3 Hours  |  Cook Time: 15 Minutes  |  Difficulty: Intermediate  |  Servings: 36

4 cups Whole Milk2 sticks 1 Cup Butter1 cup Sugar4-½ teaspoons Active Dry Yeast8 cups All-purpose Flour1 teaspoon (heaping) Baking Powder1 teaspoon (scant) Baking Soda1 Tablespoon (heaping) Salt1 cup (additional) All-purpose Flour2 sticks Melted Butter (additional)

Combine 4 cups milk, 2 sticks butter, and sugar in a large pot. Bring to a simmer, and when the mixture is hot (but not boiling) turn off heat and allow to cool to warmer than lukewarm, about 30 to 45 minutes.

Sprinkle in the yeast and 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour.

After 1 hour, add baking powder, baking soda, salt, and 1 additional cup of flour. Stir to combine. Divide dough in half, then turn out onto floured surface. Knead dough for 8 to 10 minutes, then form into a ball and cover with a towel and allow to rise in a warm place. for 30 to 45 minutes. (Repeat with other half of dough, or store it for a later use.)

Preheat oven to 400 degrees. Melt 2 sticks of butter in a saucepan.

Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch cutter. Dunk each circle in melted butter, then immediately fold in half and place on a cookie sheet, flat side down. Press lightly to encourage sealing. Repeat with the rest of the dough. Cover with a towel and allow rolls to rise 30 to 45 minutes.

Bake for 15 minutes. Remove and serve immediately!

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Brussels Sprouts with Bacon and Chestnuts

Chestnuts are delicious But the main roast and shell pain (have you ever expand all over the kitchen of chestnuts. I have jarred (canned) More like it) chestnuts Really work better than the cake you roast and Peel yourself. Texture and moisture content and consistency. Therefore, we recommend using canned red chestnuts for textbooks. You can grill and your own shell if you want to

1 put in a large pot of salted water, stoveWhile brussels sprouts hot cut in half and thinly slice starting at the top of the task to sprout stem and discard the 1/4-inch end of the stem

2 cut Bacon in slices approximately 1/4 inches wide and put in a large pan saut over medium heat.

3 when water is boiling. Add all brussels sprouts and boil them for 2 minutes while boiling sprouts get bowl of ice at large.Brussels sprouts transfer with ice (this will shock they green spark and stop cooking) and thoroughly chill colander to drain away.

4 when almost ready bacon bits red onion and toys and moreOpen heat and stir-fry Bacon and onion until onion begins to Brown

5 add chestnuts and brussels sprouts with Bacon and pan saut onions add chicken stock and toys stimulate integration in approximately 1 tea spoon of salt in more or less to taste cooking over high heat 2-3 minutes, add pepper to taste

Serves hot with lime wedges squeeze lemon juice over the little sprouts right before you eat.

Serves as the 8-10

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Garlic Mashed Potatoes

Page 1 of potato pound sand olive oil2 garlic1 Yukon Gold live or other yellow waxy potatoSalt1/3 tbsp butter cup cream3

1 preheat oven to 400 F The outer layer of skin their garlic papery, both from the head itself still paring knife issued, slice tops off (1/4-inch to 1/2-inch) of garlic cloves, so they're all Tak drizzling olive oil garlic heads NorthSalt gently and gradually cut in aluminium foil bake 30 to 40 minutes or until the cloves touch soft feel and is beginning to Brown (see recipe red garlic our) remove from the oven and let cool

2 while garlic is with them and chop potatoes into 1-inch size area, put the potatoes pots medium add salt 1/2 teaspoon cover with cold water.Bring a pot to a boil and reduce to simmer Cook your potatoes until tender when pierced with a fork Approximately 15 minutes.

3 khrimopun and the butter melt together in a small pan on the stovetop or in the Microwave Bowl pot pipes with potatoes and put back on the stovetop over low heat.Enter drained potatoes pots that back in the Red Bipkrathiam into potato masher and start mashing potatoes with a fork or large add cream and butter and potato mash until the that you want to beat them over-or their potato becomes gummy

Taste for salt and add some if necessary.

Serves 4-6

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Apple Cranberry Chutney

I like making chutneys, because they're so easy. Just make a fruit cooking some onion Vinegar, sugar and spices and because chutneys to chicken to our midweek lunch was good, so this Apple cranberry chutney works even better with Turkey and I am unable to agree, chutney pork is different in texture, depending on the type and time of your Apple (Granny Smiths, our focus to mush pretty quickly). I like this version with a bit of structure, but you can make a food long and it will more easily like sauce

2 good cooking apples (2 cups peeled and chopped) 1 Cup fresh or frozen cranberries1 2 cups chopped onion1//4 cup Apple vinegar1/3 to 1/2 cup of Brown sand sugar1 Orange sand freshly grated zest1 ginger1 1/2 teaspoonCinnamonSmall pinch of ground clove

Place all ingredients into a central potBring to a boil reduce to low and simmer covered for 20 minutes cooking disclose and cook a few minutes.To reduce any remaining liquid

Refrigerate up to 2 weeks.

Makes about 2 cups

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Butterscotch Pudding

2 tablespoons unsalted butter1 cups 1/2 teaspoon Sugar1/2 Sable kosher salt1 1/4 cup heavy whipping cream3/4 cup milk3 whole eggs 1/2 tablespoons yolks1 vanilla extract

1 preheat oven to 325 F a kettle of boiling water. Set of four ramekins or oven-safe baking dish ro and in a large saucepan dissolve fat that melt once brown sugar and salt, stir fry until and Add cream and mixed milk sugar.Heat until the steamy and small size make bubbles start around the sides of the pot and material are combined (about 170 to 180 F F) you do not want to boil or Cook even now cause scalding or curdling milk, remove from heat immediately.

2 slowly pour in a thin stream-sugar mixture into egg yolks dairy heated whisking constantly so that the egg yolks mixture habit with warm, but not to boil it to vanilla excite Pour through a fine mesh sieve to catch any bit of eggs

3 spoon mixture evenly into ramekins place ramekins in a heavy bottomed pan and pour hot water into the pan until water comes halfway up sides of ramekins of tent (each not each ramekin) with bayonet vented dwindle just the foil can be crimped on the opposite side, it should be airtight bake 45-50 minutes, be sure to rotate the Pan halfway through cookingIf you are arrested, they wobble jell-o-like they should not move like a wave or liquid when you shake, don't worry, when they set up after they cool chillIn the fridge in a few hours before serving

Serves 4

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Polish Hunter�s Stew

I used a liquid beer. Although many people use red wine if you are using a version of tomato, beer and can jump of ketchup if you don't drink alcohol Use some meat stock

1 pour hot water over dried mushroom and covered 20-40 minutes or until crush or break water juniper berries and black peppercorns roughly don t you must be a pork shoulder cut powder into a large area is approximately 2 inches cut sausages into areas that have a similar size.Hose sauerkraut and set aside clean off any soils from mushroom and cut them into large pieces from all small.

2 heat Bacon fat or vegetable oil in a large saucepan for lidded or two minutes.Working in batches if necessary brown pork shoulders over medium-high heat, crowd Pan set aside browned beef

3 Add onion and fresh cabbage into the pot and saut for a few minutes, stirring frequently until the cabbage is slightly soft sprinkle salt over them vegetables will close the water and when they doUsing a wooden spoon to scrape a bit browned off the bottom of the pot If you are using a version of the Add tomatoes, tomato paste here. When the pot is clean and soft cabbage and onions remove from pot and set aside a pork shoulder

4 add mushrooms and cook them without any additional oil, stirring often, until they release their own when they make little salt sprinkle on mushroom When the water is almost empty. Add back shoulder of pork mixture cabbage and onion, and everything else except for prunes add beer if used or ketchup if you are using the tomato, excite by including

5 you do not have enough liquid, covered everything good That s: Bigos is a dry Curry and in addition to the material, leaving the more liquid as they make food reuse everything a simmer covered saucepan and cook gently for at least 2 hours.

6 bigos is better that it cooks, but you can eat it once ham hock falls 2 separate checks at all hours and every 30 minutes after the contest when hock fish and pull off the meat and fat from the bones lose bone and fatThen chop meat around and return to saucepan add prunes and cook until they are tenderLess than 30 minutes more.

Bigos is doing best only with rye bread and beer if you want a little kickAdd the mustard or horseradish right before you eat bigosImprove with age, too, which is why this recipe makes great: den is better than Curry was on the first day.

Serves 10 to 12

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Chipotle Pumpkin Soup

If no canned chipotle in adobo chipotle powder can be used starting with fluid and taste If there is no powder 1/2-based chipotle teaspoon of chilli powder usually add taste and lines of the liquid smoke Note that fresh melon that vary in content of moisture So you may need to add more. Water or stock To get to the consistency that you have depending on how thick or death would you like your soup

2 tbsp olive oil1 head the medium yellow onion Chopped3 garlic cloves, chopped1 teaspoon ground cumin1-2 chipotle peppers (canned in adobo, 2 for 1 for mild tasting), chopped8 cups It is a pretty pumpkin * (3.7-8 pounds of food 1 to yield 8 cups boiled pumpkin or 15 oz cans of canned pumpkin-3), 4 to 6 cups chicken stock, depending on the thickness and how heavy is your E pur pumpkin (used for vegetables vegetarian options can sub water for some stocks) 1The teaspoon dried oregano or 1/2 teaspoon ground oregano2 teaspoons salt more to taste2 sand lemonade

garnishes:

Toasted pumpkin seeds, shelled (pepitas), creme fraiche CilantroCreme fresca or sour cream thinned with water to make it a little runny

* Cooking fresh pumpkinGood food, a pumpkin (e.g. sugar pumpkin, pumpkin fairy tale or kabocha pumpkin hubbard), cut in half scoop out seeds paste the cut pumpkin onto foil lined baking sheet, at 350 F rimmedbake for approximately one hour or until water scoop out flesh pumpkin or cut away skin leave cold freeze for long term storage

1 heat oil in large saucepan (8-quart) on medium-high heat. Add onions and cook for 3-4 minutes until softened further cooking of cumin and garlic chipotle, 1 more minute.

2 add chicken stock and pumpkin oregano, salt, bring to a simmer and reduce heat to simmer for 20 minutes for partial coverage

3 if you are working with raw pumpkin seed now is a good time to toast them (if your pumpkin seeds, toasted will skip this step), just to spread them out in layers that, even in a wok on medium heat pad with wooden spoon until while toasting pumpkin seeds are fragrant and lightly browned, remove the dish

4 to soup, remove from heat in a batch of 2 cups each pur cheat in e to hold your blender lid as pur eing and start slow in naenklap pur ed to the soup pot

Add lemon juice 5 adjust seasonings to tasteAdd more salt, cumin, oregano or chipotle to taste if not too thick soupAdd more water or stock to compliance.

Serve with toasted pumpkin seeds (pepitas) crema fresca drizzled over the top and chopped cilantro

Makes 2 quarts to 2 1/2

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