{"id":355,"date":"2013-02-01T15:47:00","date_gmt":"2013-02-01T22:47:00","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=355"},"modified":"2016-05-18T15:50:56","modified_gmt":"2016-05-18T21:50:56","slug":"parker-house-rolls","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/parker-house-rolls.html","title":{"rendered":"Parker House Rolls"},"content":{"rendered":"<p><em>Super easy Parker House rolls from Haven in Oakland.\u00a0 Executive Chef Kim Alter did a presentation at Chefs&#8217; Holidays 2013 at the Ahwahnee Hotel in Yosemite. She doesn&#8217;t fold them over but they are tasty.\u00a0 Kim is a firm believer in weighing all ingredients.\u00a0\u00a0 There are conversion tables available on the internet.\u00a0 The conversion for fresh yeast is a little more complicated.\u00a0 100% fresh = 40%-50% active dry = 35% instant.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>750 grams of all-purpose flour (about 3 1\/4 c)<\/li>\n<li>750 grams of bread flour (about 3 1\/c)<\/li>\n<li>60 grams of granulated sugar (about 1\/4 c)<\/li>\n<li>30 grams of salt \u00a0(about 2 Tab)<\/li>\n<li>54 grams of fresh yeast (about 1\/4 c)<\/li>\n<li>1,050 grams of whole milk, cold (about 3 1\/3 c)<\/li>\n<li>350 grams of butter, room temperature (about 1 1\/2 c)<\/li>\n<li>pan spray<\/li>\n<li>1 whole egg<\/li>\n<li>2 egg yolks<\/li>\n<li>2 tablespoons of whole milk<\/li>\n<li>Fleur de Sel to garnish<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<p>1. Weigh out all ingredients.<br \/>\n2. Add all dry ingredients to the bowl of your stand mixer.<br \/>\n3. Add 1,050 grams of milk and the yeast.<br \/>\n4. With a dough hook, turn your stand mixer to speed #3 for 5 minutes.<br \/>\n5. Once your timer goes off, turn the speed up to #5 and let the dough mix for 4 minutes.<br \/>\n6. Once that timer goes off, slowly add in your tempered butter.<br \/>\n7. Turn your stand mixer back down to speed #3.\u00a0 Let the dough mix until everything is emulsified, about 5 more minutes.<br \/>\n8. Turn off the mixer and take out the dough.<br \/>\n9. Divide into 2 parts, then wrap in plastic wrap.<br \/>\n10.Place one in your freezer for future use and one in your refrigerator for later.<br \/>\n11. Let the dough rest in the refrigerator for about an hour.<br \/>\n12. While the dough is resting gather 2 half-sheet trays and place parchment paper on one of them. (Spray pan, then put down\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 paper and it will not curl on you.)<br \/>\n13. Coat the pan with spray so the dough does not stick.<br \/>\n14. Once the dough has rested, weigh out little balls somewhere between 52 grams and 60 grams.<br \/>\n15. Roll the dough balls in a circular motion (with your hand, on the board\/table) and place on a half pan about 1\/2 inch apart\u00a0\u00a0\u00a0 from each other.<br \/>\n16. Once the tray is full, spray the tops to the rolls with pan spray.<br \/>\n17. Place plastic wrap loosely on top.<br \/>\n18. Place the other half pan on top to lightly press sown the dough.<br \/>\n19. &#8220;Proof&#8221; the bread for about 1 1\/2\u00a0 hours.\u00a0\u00a0 &#8220;Proofing&#8221; is the final step before baking, and refers to a specific rest period\u00a0\u00a0\u00a0 within the more generalized process known as fermentation.<br \/>\n20.The rolls are ready once there is no more space between them and they have almost doubled in size.<br \/>\n21. Combine the whole egg, egg yolks, and milk, then beat them together like you are making scrambled eggs.<br \/>\n22. Using a pastry brush, lightly coat all of the dough with the egg wash, making sure you get in between the cracks.<br \/>\n23. Sprinkle Fleur de Sel on top to garnish.<br \/>\n24. Place the bread in a 400\u00b0 oven and set your timer for 7 minutes.<br \/>\n25. Once the timer goes off, rotate half way and reset the timer for 8 minutes.<br \/>\n26. Take out of the oven and let rest for about ten minutes.<br \/>\n27. Serve with butter and enjoy!<\/p>\n<p><strong>Serves:\u00a0 <\/strong>Half batch makes 25 rolls<\/p>\n<p><strong>Source: <\/strong>Haven<strong>, <\/strong>Oakland, CA<strong><br \/>\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Super easy Parker House rolls from Haven in Oakland.\u00a0 Executive Chef Kim Alter did a presentation at Chefs&#8217; Holidays 2013 at the Ahwahnee Hotel in Yosemite. She doesn&#8217;t fold them over but they are tasty.\u00a0 Kim is a firm believer in weighing all ingredients.\u00a0\u00a0 There are conversion tables available on the internet.\u00a0 The conversion for &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/parker-house-rolls.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Parker House Rolls&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[28],"tags":[60],"class_list":["post-355","post","type-post","status-publish","format-standard","hentry","category-breads-rolls-muffins","tag-vpwl-nov-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/355","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=355"}],"version-history":[{"count":7,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/355\/revisions"}],"predecessor-version":[{"id":1953,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/355\/revisions\/1953"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}