What happened to the art of baking bread at home?! I think it may be that it is assumed that it is an “art”. One that requires time, and patience, and complicated procedures, and a special touch…
Also, there are so many options for buying bread at the store or local bakery. And, yes, those are “artisan” breads that require a little more skill. But, I promise you, try this simple recipe for Parker House Rolls and you WILL make them, again. Not only is this recipe simple, but the yeast-y, butter-y flavor of these rolls can’t be purchased at the store.
Check this out: simply combine the flour, potato flakes and salt in the bowl of a stand-mixer. Warm some milk in the microwave, then stir in sugar, butter and yeast. After that sits for 5 minutes, whisk in an egg and pour the mixture into the flour mixture. Let the stand mixer do its job for about 5 minutes while you sprinkle a little flour on the counter top. Dump the dough onto the flour and knead it for a minute. Set the dough into a greased bowl and cover to rest for about an hour. Punch it down, pinch off pieces and roll into small balls. Put them into a muffin pan, or small cast iron skillet and bake. Easy-peasy, right?!
I spread a lil butter and Maldon salt flakes on them and serve right out of the oven. I promise, you WILL make these, again 😉
- 3 cups all-purpose flour
- 1 cup instant potato flakes
- 2 tsp. salt
- 1 1/2 cups milk
- 3 Tbsp. butter
- 2 1/2 Tbsp. sugar
- 2 envelopes rapid rise yeast
- 1 large egg
- In the bowl of a stand mixer fitted with the dough hook, blend the flour, potato flakes and salt.
- Pour the milk into a microwave-safe bowl and warm in the microwave for about 30 seconds to about 105°F. Add the butter and sugar to the warm milk and stir to combine. Stir in the yeast, cover tightly and let stand until foamy, about 5 minutes. Gently whisk the egg into the milk-yeast mixture then add it to the bowl of the standing mixer.
- Blend at medium speed until smooth, about 5 minutes.
- Scrape the dough out onto a lightly floured surface and knead until silky, about 3 minutes.
- Spray a bowl with non-stick spray. Place the dough in the bowl and cover tightly with plastic wrap. Set the bowl in a warm place (i.e.. the oven, as long as it’s not on) and let the dough double in size, about an hour.
- Spray a twelve-cup muffin pan with non-stick spray.
- Punch the dough down and begin forming the rolls.
- Preheat the oven to 375°F.
- Pinch off enough dough to form a 1/2-inch ball. Place three formed balls into each muffin cup.
- Bake for 17-20 minutes until the rolls are golden brown and pulling away from the edges of the pan.
- Top with a little butter and Maldon salt flakes and enJOY!