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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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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Wild Rice Dressing

If you can't find a fresh and dried cranberries add 2-3 tablespoons of sugar into the mix it was only

1 bring a large pot with water and salt to boil and then add a wild rice covered the low heat and simmer untilThan rice is approximately 25 minutes or soft to open

2 preheat oven to 350 F

3 while rice is cooking.Heat a large pan saut on high for 1 minute, add mushrooms and slightly shake the Pan so that they do not catch stirring often dried mushroom saut until the release of their waterWhen writing the majority of water off sprinkle salt over mushroom Add 3 tbsp of butter onion and celery and toys include 4-5 minutes, Saut stirring often

4 drain rice when it soft (grains most films) and add the rice pan off the heat and saut add croutons, dried cranberries graduate and walnuts sprinkle a little more salt than everything including thukayangkratun

5 insert the original into a large potOven proof with lid and handle, with the remaining cheese add chicken stock cover and bake for 45 minutes, if you want.Take cover for 15 minutes, finally to brown the top

Serves 6-8 as the dish

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Preserved Pears

5-6 lbs Bartlett pears2 cups sugar2 quarts water2 anise4 stars cardamom canning jars pods1 stick cinnamon3 1-quart 4 or 6-8 pint jars

If you plan on our shelf for canning (non-refrigerated storage), sterilize Jug with which placed In the oven for 10 minutes, 200 F or in boiling water for 10 minutes when the jar full of PEAR, you will want to process in the shower with you need a large (12-quart) If you're using the jug 16-quart pint if you are using the jug quart pot rack partner below (we use a full rack of steaming) to jars don't touch the bottom of the Pan Q3 how filled with hot water and put it on the stove to boil it, while the water is heatingContinue with the recipe if you plan to freeze or refrigerate your canned pears, you can skip this step.

1 Peel and core pears quarter into a bowl of cold water that has been acidified with citric acid or lemon juice (can use the contents of the capsule is vitamin C), to help prevent the action of pears from oxygen.

2 in the large (5 or 6 quart) pot add sugar.Water and spices brought to a boil transferring quarterly PEAR, and lemon sugar solution of boiling water, boil again.Cooking for 5 minutes.

3 canning jar your pack with PEAR syrup filling the rest through our comprehensive leave 1/2-inches of headroom and tops of the jar with dry frame paper towel placed on lids

4 if canning for long-term storage layer (through), placed in the bath for 20 minutes.

Make 3 to 4 quarts

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