A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Thursday, December 29, 2011

The Perfect Dinner Roll Recipe

I decided to try a new recipe for my weekly bread baking--traditional  "Farmhouse" or "Parker House" rolls.  The recipe has been around forever and it's wonderful!!  It mixes up quick and easy, requires no kneading, can be proofed in the refrigerator overnight and the result is delicious, light and fluffy buns.  I only wish I had tried it sooner!

Parkerhouse Rolls
1 package, or 1 Tablespoon, dry yeast
1/4 cup warm water
1-1/4 cups boiling water
2/3 cup lard
2 large eggs, beaten
1/2 cup sugar
1 teaspoon salt
5+ cups flour
melted butter
Dissolve yeast in the 1/4 cup warm water, set aside.  In a separate bowl, pour the boiling water over the lard and let sit to melt the lard and cool the mixture to lukewarm.  Beat in the eggs, sugar, salt and 1 cup of the flour until smooth.  Continue adding and kneading in the flour until a not-too-sticky ball can be formed.  Place the dough in an oiled bowl and turn to coat.  Let rise 1-2 hours until double in bulk, or place in the refrigerator to proof overnight.  Punch dough down and form into buns, rolls and/or bread.  OR Roll dough out into thick rectangle.  Cut 3" circles out of dough.  Brush centers of circles with melted butter.  Fold dough over to make semi-circle and pinch edges to seal.  Place rolls, touching each other, in a pan and let rise until double in size.  Bake in a 350-degree oven for 15-20 minutes (for buns or rolls); or until bread is browned on top.

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