Best 5 Fannie Farmers Parker House Rolls Recipes

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In the realm of baking, few names are as synonymous with excellence and tradition as Fannie Farmer. Her cookbook, "The Fannie Farmer Cookbook," has been a staple in American kitchens for generations, inspiring home cooks with its clear instructions and delicious recipes. Among her many culinary creations, Fannie Farmer's Parker House Rolls stand out as a testament to her mastery of the craft. These delightful rolls, with their signature square shape and soft, fluffy interiors, have become a beloved classic, enjoyed by families and friends across the country. Whether you're a seasoned baker or just starting out, embarking on a journey to discover the best recipe for Fannie Farmer's Parker House Rolls is an adventure that promises both culinary satisfaction and a deeper appreciation for the art of baking.

Here are our top 5 tried and tested recipes!

FANNIE FARMER'S PARKER HOUSE ROLLS



Fannie Farmer's Parker House Rolls image

In 1896, Fannie Farmer, then principal of the Boston Cooking School, wrote and published a cookbook that revolutionized the way home cooks thought about cooking and housekeeping (she introduced the concept of using measuring cups and spoons, among other things). The book, originally titled "The Boston Cooking-School Cook Book," was a smash hit in the United States and became known simply as "The Fannie Farmer Cookbook." It is still in print. This classic recipe is an adaptation of one found in a revised edition by Marion Cunningham. It takes time but very little effort, and you will be rewarded with soft, pillowy, butter-rich rolls worthy of your best breadbasket.

Categories     breads, side dish

Time 4h30m

Yield 30 rolls

Number Of Ingredients 6

4 tablespoons butter, at room temperature, plus 4 tablespoons melted butter for brushing dough
2 tablespoons sugar
2 teaspoons salt
2 cups warm milk
1 package dry yeast
6 cups white flour, approximately

Steps:

  • Mix the 4 tablespoons room-temperature butter, the sugar, the salt and the warm milk in a large bowl and let cool to lukewarm.
  • Stir the yeast into 1/4 cup warm water and let it stand for 5 minutes to dissolve.
  • Make the sponge: Add 3 cups flour and the dissolved yeast to the ​milk​ mixture and beat vigorously for 2 minutes​ to form a loose batter.​ Cover and let rise in a warm place until double​d​ in bulk, about 1 hour​. ​​​
  • Stir in the remaining flour 1/2 cup at a time to form a shaggy dough firm enough to knead. Turn out onto a lightly floured board, knead for a minute or two, then let rest for 10 minutes. Resume kneading until smooth​, 8 to 10 minutes​.​ (Alternatively, add the sponge and 3 cups flour to the bowl of a stand mixer fitted with the dough hook, and knead on low until the dough is smooth and pulls away from the sides of the bowl, 10 minutes.) Cover the bowl and let rise again until doubled in bulk, 45 to 60 minutes. ​
  • Using a rolling pin, roll out dough until it is 1/3 inch thick. Cut with a 2 3/4-inch round biscuit cutter or with an oval Parker House roll cutter.
  • Using the dull edge of a knife, make a crease through the center of each piece of dough, brush with melted butter, fold in half along the crease, and press edges lightly together.
  • Place rolls 1 inch apart on a buttered baking sheet (or use a silicone baking mat). Let rise again until dough has doubled in size, about 45 minutes. (It should feel spongy to the touch, and hold an indentation when pressed with a finger.)
  • Position a rack in the upper third of the oven and heat to 425 degrees. Bake rolls until golden, about 12 to 18 minutes. Brush again with melted butter. Let cool for a few minutes, then serve warm. The rolls are best when freshly baked but can be reheated in a 350-degree oven for a few minutes before serving.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 105 milligrams, Sugar 2 grams, TransFat 0 grams

PARKER HOUSE ROLLS



Parker House Rolls image

Provided by Bobby Flay

Categories     dessert

Time 2h45m

Yield about 24 rolls

Number Of Ingredients 8

1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour

Steps:

  • Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
  • Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
  • Preheat the oven 350 degrees F.
  • Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

PARKER HOUSE ROLLS



Parker House Rolls image

This is my riff on a Fannie Farmer recipe for Parker House Rolls. A lot of home cooks think yeasted breads are difficult, but anyone can master these rolls.

Provided by Hugh Acheson

Categories     side-dish

Time 3h15m

Yield 30 servings

Number Of Ingredients 10

1/4 ounce rapid-rise dry yeast
1/4 cup warm water (105?110 degrees F)
1 1/3 cups whole milk
2 tablespoons sorghum molasses, can substitute maple syrup or honey
4 tablespoons unsalted butter, softened
6 cups all-purpose flour, plus more for rolling
1 tablespoon kosher salt
1 cup buttermilk
4 tablespoons unsalted butter, melted for finishing
1 tablespoon flaky sea salt, for finishing

Steps:

  • Bloom the yeast: Add yeast to lukewarm water, stirring to dissolve, and leave at room temperature for 10 minutes so the yeast can "bloom," or activate. Meanwhile, heat milk in a small saucepan just until warmed through, but not hot. Remove from heat and stir in the molasses and butter. Cool slightly.
  • Proof the dough: Add the flour to the bowl of a stand mixer. Using a dough hook on low speed, add milk mixture, salt, buttermilk, and the bloomed yeast. Mix until incorporated. Scrape down the sides of the bowl and continue mixing until the dough comes together and takes on a glossy consistency. Place the dough in a bowl covered with plastic wrap (or a container with a tight-fitting lid) and let it rest in a warm place (68-74 degrees F) for 1-1½ hours, until the dough has doubled in size.
  • Roll the dough: Once the dough has doubled in size, punch it down and place onto a lightly floured surface. With a floured rolling pin, roll out the dough until it's about 1/3-inch thick. Using a 3-inch biscuit cutter (or drinking glass), cut circles out of the dough (use remaining dough to make more rolls). Using the flour-dusted rolling pin, indent the middle of each roll to make ovals. Fold the ovals in half, pinch to close, and place on a parchment-lined baking sheet. Cover with a dry kitchen towel and let the rolls rest in a warm place until they've doubled in size, 45 minutes.
  • Bake the rolls: Heat oven to 425 degrees F. Place rolls in the oven and bake until golden brown, 15-18 minutes. Remove and brush with melted butter and a sprinkle of flaky sea salt; serve piping hot. Note: If you've made extra rolls and want to freeze some, bake as directed, but don't finish with melted butter or salt. Cool on the sheet pan, then place in a plastic freezer bag and put the bag into the freezer for up to two weeks. To thaw rolls, remove from the freezer the night before you want to serve them. Take the rolls out of the plastic bag and wrap loosely in foil. Let thaw at room temperature overnight. Rolls can be served as soon as they've thawed, but are even better if re-warmed in their foil packing for about 10 minutes in a 300 F oven. They can also be microwaved (out of the packaging) directly from the freezer for 15-30 seconds, depending on your microwave. Finish with melted butter, salt and serve.

PARKER HOUSE ROLLS



Parker House Rolls image

Dusted with flaky sea salt, these buttery Parker House rolls are folded, making them perfect for late night leftover turkey or roast sandwiches.

Categories     Bread     Side     Bake     Thanksgiving     Vegetarian     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 36

Number Of Ingredients 9

1 envelope active dry yeast
1 cup whole milk
1/4 cup vegetable shortening
3 tablespoons sugar
1 1/2 teaspoons kosher salt
1 room-temperature large egg
3 1/2 cups all-purpose flour
1/4 cup unsalted butter
Flaky sea salt

Steps:

  • Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°F-115°F) in a small bowl; let stand for 5 minutes.
  • Heat 1 cup whole milk in a small saucepan over medium heat until just warm. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1 1/2 teaspoons kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and 1 room-temperature large egg. Add 3 1/2 cups all-purpose flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.
  • Preheat oven to 350°F. Melt 1/4 cup unsalted butter in a small saucepan. Lightly brush a 13x9" baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6" rectangle.
  • Cut lengthwise into three 2"-wide strips; cut each crosswise into three 4x2" rectangles. Brush half of each (about 2x2") with melted butter; fold unbuttered side over, allowing 1/4" overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.
  • Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt (such as Maldon) over. Serve warm.

FANNIE FARMER PARKER HOUSE ROLLS



Fannie Farmer Parker House Rolls image

Make and share this Fannie Farmer Parker House Rolls recipe from Food.com.

Provided by kitchenslave03

Categories     Breads

Time 3h30m

Yield 36 serving(s)

Number Of Ingredients 10

1 (1/4 ounce) envelope active dry yeast
1/4 cup warm water, 110 - 115 degrees
1 cup whole milk
1/4 cup shortening
3 tablespoons sugar
1 1/2 teaspoons kosher salt
1 large egg, at room temperature
3 1/2 cups all-purpose flour, plus more for dusting surface
1/4 cup unsalted butter
sea salt

Steps:

  • Whisk yeast and water in small bowl; let stand for 5 minutes. Heat milk in small saucepan over medium til just warm. Combine shortening, sugar, and salt in large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely).
  • Whisk in yeast mixture and egg. Add flour; stir vigorously with wooden spoon til dough forms. Knead dough with lightly floured hands on lightly floured surface until smooth, 4-5 minutes.
  • Transfer to lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temp til doubled, about 1 1/2 hours.
  • Preheat oven ot 350. Melt butter in small saucepan. Lightly brush a 13x9 dish with some melted butter. Punch down dough, divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into 12x6 rectangle.
  • Cut lengthwise into three 2" wide strips; cut each crosswise into three 4x2" rectangles. Brush half of each with melted butter; fold unbuttered side over, allowing 1/4" overhang. Place flat in 1 corner of the dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with butter; loosely cover with plastic wrap and chill for 30 min or up to 6 hours.
  • Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle with sea salt.

Nutrition Facts : Calories 79, Fat 3.2, SaturatedFat 1.4, Cholesterol 9.2, Sodium 78.1, Carbohydrate 10.7, Fiber 0.4, Sugar 1.4, Protein 1.7

Tips:

  • Use high-quality butter. This will make your rolls more flavorful and tender.
  • Make sure your butter is cold before you start mixing the dough. This will help to prevent the butter from melting and making the dough greasy.
  • Don't overmix the dough. Overmixing will make the rolls tough.
  • Let the dough rise in a warm place. This will help the dough to double in size.
  • Bake the rolls until they are golden brown. This will ensure that they are cooked through.

Conclusion:

Fannie Farmer's Parker House Rolls are a classic recipe that is perfect for any occasion. They are soft, fluffy, and flavorful, and they are sure to be a hit with your family and friends. With a few simple tips, you can make these rolls at home and enjoy them fresh from the oven.

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