Parker House Dinner Rolls
You may think 24 rolls is just too many but I urge you to make the whole recipe! You won't be sorry & they also freeze great!
Ingredients
- ½ cup vegan butter (divided 1/4 cup & 1/4 cup) 113g
- 12 Tablespoons vegan butter cut into 24 pieces & frozen until needed 170g
- 2½ teaspoons Dry Active Yeast
- ½ cup Warm Water approx 100°F 118ml
- ½ cup Plant Milk 118g
- 2½ cup Bread Flour 312g
- ¼ cup Rye Flour 30g
- 3 Tbs Granulated Sugar 54g
- 1 teaspoon Salt 1 teaspoon 6g
- ½ cup Minced Onion
- 2 Tbs Caraway Seeds
- ½ cup Vegan Cheddar Shreds
- Sea Salt for sprinkling on top
Instructions
- Combine the warm water & plant milk with a large pinch of the sugar in a bowl & sprinkle the yeast over top *skip this step for instant yeast
- Whisk together & let stand for 5 minutes to frothy
- Meanwhile combine the rye & bread flours together in your mixer bowl & add the remaining sugar & salt (for instant yeast you will add it to the dry ingredients)
- 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 & mix for 8 minutes
- Meanwhile chop the onion & combine in a bowl with the caraway & cheddar shreds
- Once the dough has mixed for 8 minutes, add the onion/cheese mixture & mix for another 1 minute
- Cover the bowl & let the dough rest for 30 minutes
- Next fold the dough over onto itself about 9 times gently stretching it from the bottom and folding it over onto the top while rotating the bowl
- Cover & let rest for 45 minutes to double
- Meanwhile prepare your butter pats (dice into 24 pieces & freeze * see video)
- Once the dough has doubled, turn it out onto a lightly floured surface & gently press out the gasses.
- Divide the dough into 24 equal pieces & roll each piece to a rectangle 3"x 5"
- Place the vegan butter pats that you have frozen on one edge of the dough & 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 & then cover the pan with a towel or plastic wrap & 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 & 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
Video
Notes
Storage 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
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
Tried this recipe?Let us know how it was!