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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Bobby's pumpkin bread pudding

Some of you who are 10 to watch my Throwdown against Bobby Flay this week saw the introduction of a party in my precious daughter from Petunia me sold down the river and the camera, "said that she preferred to Bobby's dessert to mine clearance.

I have a feeling that its exact words were "I don't know My Mom, but really I think Bobby's recipe is the best."

Doh!

Changes when it knows of his goods. homegirl Bobby's dessert "Pumpkin bread pudding with caramel Apple Sauce and spicy Vanilla Bean Cream Anglaise," and my eleven-year-old was so smitten, according to the recipe during this fun has totally ruined him forever on the usual sweets, 11 years of age can enjoy it.

"Honey, that piece of chocolate cake?"

"No, I'm waiting for more of this pumpkin bread pudding."

"Oroblanco to cookie with chocolate chip?"

"No, I'm just some of this pumpkin bread pudding from Bobby" s. "

"Sugar rags, I'd like this bag Bowling?"

"I want Bobby and his wife with blidgets me."

We raised the bar for dessert, cakes, the community, as regards my sweet girl, the problem is, we are ... still were able to make the recipe yourself, because we have been able to find But this week, together with the Food Network show, all recipe posted, is here:.

Throwdown recipes

Friday afternoon, my daughter is own.

She began by pumpkin bread.A very simple piece of the Cake folder..(Well, a loaf of bread.)She then an even bread, put it on the sheet with a large frying pan and toasted bread for about forty five minutes or so just a little dry. drying the bread, pumpkin purée to what sounds complicated, but really is not at all.

I zatoulali kitchen from time to time to tap the bowls and theft of pumpkin bread cubes from the oven.

Once the bread was slightly dried bread pudding, she performed in a baking dish and throwing dice and pouring over the pumpkin purée, then baking.

Bobby spooned on its plates.but My girl bake into squares.

I wonder about their respective personalities you'll try next time? Freud And wraps it I can see it on The. Wal Marts sometimes.

While the baked bread pudding, made from Petunia anglaise cream vanilla beans, which is the creme brulee family or sort cream cream.She was really well with him; there are some slightly boil the curdles on EGTC that destruction is installed the Recycle Bin, but the tense cream itself was just as it should be.

By the way, I'm placing this PW Home and Garden holiday Gift idea soon as the divine, it's Absolutely a perfect product. love will tell you more about it later.

I can tell you that my girl chooses not to carry out the caramel Apple sauce. the Sun She has long.

And I really can't blame him, it was actually the. the next day and bread pudding, (reheated) and creme anglaise, were just as excellent as if they were in the night before.

I can tell you that this recipe has many different elements, and much to do in advance To pumpkin bread., for example, it is better if only gets a little dry. to creme anglaise Tuesday, cover is firm and keep in the fridge. I think that you can easily set the pudding day before Thanksgiving, and keep the cold and the same would probably hold for caramel Apple sauce, Then you should just. assemble, patisserie, heat, and bring it all drizzle explosion perfect deliciousness on Thanksgiving day.

You cannot, I recommend this enough, Thanksgiving dessert.

And even from Petunia.

Here is the recipe.

Try it this year, your guests will die! ... very, very good way.

Love
P-Dub

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Oven Baked Sweet Potato Fries

Estimated time to shine, depending on how thick you wedges or rounds of sweet potatoes Let's cut them on a regular basis so that they all cooking at about the same rate. For browning. bake only once why sugar? to help with the caramelization and compact the fries the sweetness, but you can easily leave it if you want.

1 preheat oven to 450 F (for more crispiness, preheat your oven to 500 * F)

2 peel potatoes and sweet potatoes truncation cut that in half lengthwise, in this case, a long In the half-way cut each into wedges, you can slice potato peeled to one with a mandoline or knife

3 insert the sweet potatoes in a large bowl and more oil and sprinkle with salt, sugar and spices of your choice. Use your hand to mix well for every piece is anodized oil and spices

4 spread sweet potatoes in a single layer on a baking sheet oil they are anodized keep from sticking to the PanIf you are trying to cut fatReduce oil 2 tbsp and use non-stick coating on the baking sheet (Note: commenter suggests, put them on a wire rack on top of the baking sheet.The cooling air oven to revolving around a piece of potato and you do not need to be enabled in the next step.Suggest another commenter, baking sheet to help get crisp fries preheating)

5 bake for a total of 25 to 30 minutes after the first 15 minutes, remove from baking in the oven and all of the slices turn it thasek to oven and bake 15 minutes 10-again, or until they are well browned let cool for 5 minutes before serving

Serves 4-6 is the dish

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Maple Orange Glazed Carrots

If you double textbooks You may add a heat or time food helps reduce coating

The 1 in pan is a large, wide hot butter saut on medium heat until meltedAdd carrots and toss to coat cooking for 3-4 minutes, then add Maple more minutes for jail and then add vinegar to cover pan and cook for 3 minutes more

2 reveal pan and add the heat to medium high, sometimes fried carrots and cook until almost all of the liquid has evaporated. remove from heat.

3 massaman carrots and sprinkle over the stimulus in the orange zest

Serves 4

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Pumpkin Cheesecake

Peel

1/2 cup pecans1 Cup Cup all-purpose flour1/2 that Brown 2 cups sugar1/graham cracker crumbs (approximately 4 graham crackers) 2 tablespoons unsalted butter softened1 egg yolk

Filling

4-8 ounce package cream cheese room temperature2 cups (1 lb) Brown sugar5 eggs3 large tablespoons all purpose spoon flour1 teaspoon ground cinnamon1/2 teaspoon ground ginger ginger1/4 freshly grated nutmeg1/4 teaspoon ground allspice1/4 teaspoon Salt2 tablespoons vanilla extract2 canned pumpkin puree * 15-ounces bourbon whiskey 2 tablespoons or other

Pan

Diameter 1 9 middle fingerUp to 3-inch springform Pan

* You can make your pumpkin e pur. break 3 scooping half sugar from seeds to place cut-side down pumpkin halves in a roasting pan with a 1/4 inch of water and cooking in a 350 F oven For hours until water scoop out flesh and pur e it in blender or food processor strain out excess water.

1 spin sugar and flour and pecans in a food processor. More butter, and egg yolk mixed cash until homogenous press into bottom of 9 springform pan and bake for 10 minutes at 375 F remove from oven and let cool

2 pipes or any liquid from pumpkin pumpkin pur pur e e e was taken and put on paper towels multiple layers covered by several layers of paper towels and use your hand to gently squeeze out as much liquid as you leave e pur, not that you would go through a lot of paper towels (can use too tea towels), two 15-ounce can of pumpkin pur ed should yield little more than 2 cups of pur e with excess moisture is removed. You want to be exactly 2 cups e pur

3 employees together flour massaman grated ginger and nutmeg ground allspice in medium bowl with a wooden spoon (not required for a mixer for this step),Mix in the salt pumpkin pur e bourbon Vanilla and eggs in interpretation

4 in large bowl, (allows to use as a mixer for now), as well as cheese cream and brown sugar until smooth and creamed full (no lumps) gradually add pumpkin mix until full water kettle and bring to a boil

5 place baking pan crust springform in the middle of the second floor of a large sheet of aluminium foil (to prevent moisture bath into the steam leaking) fold aluminum foil up sides of pan and trim put aluminum wrapping in a large roasting pan (large enough to contain all the rooms)More pumpkin cream cheese mixture into the dryer sakhao springform

6 venue consists of springform pan in the oven, 325 FOn the rack in roasting pan pour boiling water into the pan to come up half of springform pan cook 1 1/2 hours to heat in the oven and the oven's door open to cheesecake sitting in the oven for another hour and then remove from the oven and leave the room when the temperature has cooled down it is cold for several hours in the refrigerator.Freshly overnight

7 when ready to serve gradually remove the cake from springform pan to do so.I recommend tips by Dorie Greenspan in her book Baking: From My Home to people to help ensure the cake doesn't just springform as you unlock it before running a blunt knife around the cake and the warm side of the pan with a hair dryer and then gradually unlock springform and lift off the side

Cheesecake with caramel sauce, candied pecans and whipped cream

Makes 16 servings

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Venison Sauerbraten

You can use the contents of this course for textbooks or brisket chuck roast is good and you can also use the London broil or Tri-tip

1 marinade ingredients-wine import Orange juice Water, peppercorns, bay leaf, juniper mustard cloves thyme carrots celery and onion-a boil, and turn off heat. Allow to drain marinade venison in mid and let it sit in the fridge for at least 24 hours and up to 5 on the third day is a good timeWhen you are ready to prepare a meal taken roast out of marinade and salt well set up 15-20 mins. or.

2 preheat oven to 275 degrees really well but have 225 roast can take up to 8 hours to cook. This is what I do at home on the weekend at 275 degrees, roast will probably be approximately 5 hours to prepare a meal, you can reach is ready in 3 1/2 hours at this temperature 300 °.Roast venison in general have, but you get the meat is not pink gray to SIP it still taste good However,

3 now you have more: you can if you select the venison in brown butter or oil, I chose to not because if you cook venison with yesterday's low enough. It will remain pink all through If you also you brown is a ring around the edge of the gray venison when you cut into it somehow is sensitive

Pour marinade into 4 saucepan and bring to boil pour into the oven, Netherlands or other lidded pot and venison, inside cover and place in oven if not covered by venison marinade over roast every hour, and is also a good way to test for doneness that you want to roast to almost finished the falling split release of pot roast and coat with olive oil 1/4 cup butter or some Back up the rest of the oil or butter for later.Wrap in foil

5 now you make sauerbraten sauce and all about sauce sauerbraten E liquid food through the meshed sieve into a bowl updateApply cookies 8 and Ginger snap pulverize them in a blender you want it to look like a vulgar or coarse flour food.

6 in a medium saucepan dissolve 3 tablespoons of butter over medium-high heat.When it was frothing and totally melted employees in 2 tablespoons flour until cooking is coffee and cream colors often stirring slowly employees in Cup of liquid Food at a time. Blend will open the mud at first, and then relaxed in a silky taste for salt sauce will probably need and add enough with your taste

7 sweep in the 4 tablespoons of crushed ginger alignmentThey do not dissolve completely at first, but keep stirring and they will disappear.Flavour sauce adds another tablespoon ginger slip if you want to add a tablespoon of sugar should taste sour sauce warm (sort of pumpkin pie spice warm) and a zippy, and slightly sweet.

8 to serve slice roast into 1/4 inch thick piece of venisonCan dry with zero fat so that one technique to perform is to coat each in melted butter before You serve it ll be approximately 1/2 light wood makes this technique serves with sauceSome leaf onions and potatoes mashed egg noodles or large amounts of red wine spaetzle as hearty matches best here to do dark beer malty

Serves 6-8

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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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