|My cinnamon roll made with Parker House Rolls recipe|
When I found this recipe on Epicurious I was just looking for a good solid bread recipe.This recipe came as highly recommended so I couldn't wait to give it a try. But since I wasn't big on just plain roll so I deviated it a bit and came with different variations instead. For a healthier version, please see my notes at the bottom of this.
Taken from Epicurious
Yield : 20 rolls
3 tablespoons warm water (105-110°F)
3 tablespoons sugar
1/4-oz package active dry yeast (2 1/2 teaspoons)
1 stick unsalted butter
1 cup whole milk
2 cups bread flour
1 1/2 teaspoons salt
1 1/2 to 2 cups all-purpose flour
Stir together warm water, 1 tablespoon sugar, and yeast in a small bowl and let stand until foamy, about 5 minutes. Melt 3/4 stick butter in a small saucepan. Add milk and heat to lukewarm. Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in enough all-purpose flour to make a slightly sticky dough that forms a ball.
Butter a large bowl. Knead dough on a lightly floured surface, kneading in more all-purpose flour if dough is too sticky, 10 minutes, or until smooth and elastic but still slightly sticky. Form into a ball and put in buttered bowl. Turn to coat with butter, then let rise in bowl, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.
Butter a 13- by 9-inch baking pan. Divide dough into 20 equal pieces and roll into balls. Arrange evenly in 4 rows of 5 in pan and let rise, covered loosely, in a warm place 45 minutes, or until almost doubled in bulk. Make a deep crease down center of each row of rolls using length of a floured chopstick or side of a ruler. Let rolls rise, covered loosely, 15 minutes.
Preheat oven to 375°F. Melt remaining 2 tablespoons butter and cool slightly. Brush tops of rolls with butter and bake in middle of oven until golden, 20 to 25 minutes. Let rolls cool in pan on a rack 5 minutes. Turn out onto rack and cool to warm.
Cooks' note: You can make rolls 1 day ahead and keep, wrapped well in foil, at room temperature. Reheat in foil in a preheated 375°F oven 15 to 20 minutes.
Lulu's note :
Instead of bread flour like what it's called for in this recipe, I substituted it with all purpose wheat flour. And then plain white all purpose flour for the rest. It came out nice and both me and hubby loved the taste.
Variation of this recipe :
- Sausage covered bun.
Use cooked chicken sausage, cut into 3 pieces. Use each balls to wrap up the sausage pieces. Then bake.
- Cinnamon roll.
Roll out the dough into a 1/3 inch thick dough. Sprinkle brown sugar and cinnamon to taste. I use around 3 tbs of sugar and 1 tbs of cinnamon powder. Roll the dough into a log shape dough with sugar and cinnamon combination inside. Cut the log into 3/4 inch thick pieces and arrange on baking sheet. Bake around 20 minutes and then brush some butter on it. Continue baking another 5 minutes.