To make good bread you really only need some extra time and some extra patience
Beginner recipe for Parker House dinner rolls is going to change your mind about making delicious bread at home!|
Perfect little pockets of rye and cheese with a buttery crust!
An addition of rye flour along with caraway, onion and cheese is what makes these Parker House rolls so unique
Of course Parker House rolls are already unique because of the way each one gets folded with it’s own little pat of butter baked inside!
A sprinkle of sea salt before they go in the oven and then baked together in family style pull-apart bread
If you think 24 rolls is just too many, I urge you to make the whole recipe
These Parker House dinner rolls are great for a holiday dinner and they also freeze great!
I show you a quick way to make them as into mini dinner rolls too
If you don’t want to take the extra time to do the folds with the butter inside
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Note for Success:
Making any type of dough often requires an eye for how the dough should look as well as how it should feel
Depending on various factor (that I explain in the video) you may need to add a small amount more flour to get your dough to the perfect consistency
As long as you measure properly you should not need to make any major adjustments I recommend a kitchen scale
Dry active yeast should be mixed with the warm water first, but for those using instant yeast that can be added straight to the dry ingredients
Any vegan cheese would be perfect for this recipe
For more information about flour type, the King Arthur website has the best most clear information *not sponsored
The video tutorial while it is lengthy it does show you all the important keys to success in making bread dough
I’ve timestamped the video for your convenience to skip to the important parts if you don’t have twenty five minutes to spare on a video!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE PARKER HOUSE ROLLS
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Yield: 24
Parker House Dinner Rolls
Prep Time
3 hours
Cook Time
30 minutes
Total Time
3 hours 30 minutes
Ingredients
- ½ cup vegan butter (Divided 1/4 cup & 1/4 cup)
- 12 Tablespoons additional vegan butter cut into 24 pieces & frozen until needed
- Dry Active Yeast 2½ teaspoons
- Warm Water (approx 100°F) ½ cup (118ml)
- Plant Milk ½ cup (118g)
- Bread Flour 2½ cup (312g)
- Rye Flour ¼ cup (30g)
- Granulated Sugar 3 Tablespoons (54g)
- Salt 1 teaspoon (6g)
- Minced Onion ½ cup
- Caraway Seeds 2 Tablespoons
- Vegan Cheddar Shreds ½ cup
- Sea Salt for sprinkling on top
Instructions
- Combine the warm water & plant milk with a large pinch of the sugar in a bowl and sprinkle the yeast over top *see notes for instant yeast
- Whisk together and let stand for 5 minutes to frothy
- Meanwhile combine the rye & bread flours together in your mixer bowl and add the remaining sugar and salt
- Add the first measure (1/4 cup) of soft vegan butter along with the frothy yeast/milk mixture to the flour in the mixer bowl
- Mix with a dough hook *or by hand on low speed to form a shaggy dough, adjust with more flour 1 tablespoon at a time only if needed to form a dough that clears the bottom & sides of the bowl *see video
- Increase speed to medium and mix for 8 minutes
- Meanwhile chop the onion and combine in a bowl with the caraway & cheddar shreds
- Once the dough has mixed for 8 minutes, add the onion/cheese mixture and mix for another 1 minute
- Cover the bowl and let the dough rest for 30 minutes
- Next fold the dough over onto itself about 15 times gently stretching it from the bottom and folding it over onto the top while rotating the bowl
- Cover and let rest for 45 minutes to double
- Meanwhile prepare your butter pats (or melt those 12 Tbs of butter and follow the second option shown in the video for brushing on melted butter)
- Once the dough has doubled, turn it out onto a lightly floured surface and gently press out the gasses.
- Divide the dough into 24 equal pieces and roll each piece to a rectangle about 3″ x 5″
- Place the vegan butter pats that you have frozen on one edge of the dough and fold the other edge over onto it sealing the edges
- Place each roll into a lightly greased sheet pan or 9″ x 13″ pan spaced ½” apart
- Repeat with all the remaining dough and then cover the pan with a towel or plastic wrap and set it in a warm place to rise again.
- This should take about 30-45minutes
- Just before baking, brush the tops of each roll with the other measure (1/4 cup) of melted butter & a sprinkle of sea salt
- Preheat the oven to 375°F and bake the rolls for approximately 25-30 minutes
- They will be golden browned and glistening from the butter
- Lift a piece of dough away from the center to see if is is still raw- if it is bake longer, otherwise remove from oven
- Cool 10 minutes before serving
Notes
Like all yeast dough, dinner rolls will go stale before they go bad
Keep in an airtight container at room temperature for about 4 days.,
The dinner rolls freeze great, wrapped well, thaw unwrapped for an hour before serving or re-warm in the oven
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