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
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 doubled 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
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Aqib Mughal
[email protected]These rolls were amazing! I made them for my family, and they loved them. They were so soft and fluffy, and they had a great flavor. I will definitely be making these again.
carl payne
[email protected]I'm not a big fan of yeast rolls, but I thought I would give this recipe a try. I was pleasantly surprised! The rolls were so light and fluffy, and they had a great flavor. I will definitely be making these again.
MD SR Munna
[email protected]These rolls were a bit too salty for my taste. I think I might try using less salt next time.
Moeez Awan
[email protected]I made these rolls for my Thanksgiving dinner, and they were a huge hit! Everyone loved them. They were so light and fluffy, and they had a great flavor. I will definitely be making these again for my next holiday dinner.
Greg Cruz
[email protected]These rolls were a bit too brown for my taste. I think I might try baking them at a lower temperature next time.
Shahed Gaming
[email protected]I've been making these rolls for years, and they are always a hit at my parties. They are so easy to make, and they always turn out perfect. I love the way they look with a little melted butter and a sprinkle of salt.
Nick Strite
[email protected]These rolls were a bit dense for my taste. I think I might try using a different flour next time.
Faheem m Khan
[email protected]I'm not a big fan of Parker House rolls, but I thought I would give this recipe a try. I was pleasantly surprised! The rolls were so light and fluffy, and they had a great flavor. I will definitely be making these again.
Sharozkhalid sharoz
[email protected]I made these rolls for a brunch party, and they were a huge hit! Everyone loved them. They were so light and fluffy, and they had a great flavor. I will definitely be making these again.
Munna JaaN
[email protected]These rolls were a bit too sweet for my taste. I think I might try using less sugar next time.
Sithabiso Mthembu
[email protected]I've tried many different Parker House roll recipes, and this one is by far the best. The rolls are so light and fluffy, and they have a perfect buttery flavor. I will never use another recipe again.
Dewa Khan
[email protected]These rolls were amazing! I made them for my family, and they loved them. They were so soft and fluffy, and they had a great flavor. I will definitely be making these again.
Shafiya Islam
[email protected]I followed the recipe exactly, but my rolls didn't turn out as light and fluffy as I expected. I'm not sure what I did wrong.
Abid Official
[email protected]These rolls were a bit dry for my taste. I think I might try adding a little more butter next time.
Generation Wee
[email protected]I was a bit skeptical about this recipe, but I was pleasantly surprised. The rolls were so light and fluffy, and they had a great flavor. I will definitely be making these again.
wEiRdO._.
[email protected]These rolls were delicious! I made them for a potluck, and they were gone in minutes. I will definitely be making them again.
Ronnie Freeman
[email protected]I've been making these rolls for years, and they are always a crowd-pleaser. They are so easy to make, and they always turn out perfect.
Aladumaka promise
[email protected]These Parker House rolls were a hit at my dinner party! They were so light and fluffy, and the perfect accompaniment to my roast chicken. I will definitely be making these again.