Barbecue Chicken Sandwich Rolls

For this month's Secret Recipe Club, I was assigned to Jessica of The Inquiring Chef.  Do you know that she lives in Thailand?  So lucky!  I absolutely love Thai food and I can only imagine the wonderful access she must have to both the food and the exotic ingredients to make it.

Her blog is filled with yummy recipes that she came up with herself and it was with great joy that I chose to make her Barbecue Chicken Sandwich  Rolls.  In case you didn't know, she grew up in Kansas with some great barbecue so these rolls are part of her personality and I wanted to showcase that.  Besides, I love barbecue myself as well as baking bread, so this recipe was perfect for me.

I had some chicken tenders in my freezer, so I poached those and used them instead of roasted chicken.  I also made my own barbecue sauce instead of using storebought.  In addition, I changed the method of making the rolls a little, but otherwise, kept the recipe the same.

Eating these rolls reminded me of my favorite baked char siu bao (now I totally want to fill them with char siu aka Chinese barbecued pork).  The rolls were super fluffy and soft, slightly sweet, and paired deliciously with the barbecue chicken filling on the inside.  My only regret is that I didn't use more filling in the rolls.  But, even then, my family declared this recipe to be fantastic and they thoroughly enjoyed eating them.  I would love to try these rolls with other fillings in them, the char siu for instance or curried chicken or even sloppy joe filling.  The possibilities are endless.

And, speaking of possibilities, since I'm very much a sweets person, I went ahead and filled some of the buns with leftover chocolate ganache that I had in my fridge.  Voila!  Chocolate filled sweet buns.  Spread them with some raspberry jam and ohhh so good.  So, if you do what I did, you'll have dinner and dessert with one recipe.  Can't beat that.

Thanks Jessica for your delicious recipe.

Barbecue Chicken Sandwich Rolls (adapted from The Inquiring Chef)

3 Tbsp. warm milk (I used yogurt)
2 1/2 tsp. active dry yeast
1 c. warm water 
2 1/2 Tbsp. sugar (I increased this to 4 Tbsp.)
3 and ¾ cups all-purpose flour (plus about ½ cup extra for shaping the rolls) (I used 1 c. bread flour + 2 3/4 c. all-purpose flour)
1 tsp. salt
2 ½ Tbsp. unsalted butter, melted
2 large eggs (separated – 1 for dough and 1 for egg wash)
2 cups shredded and roughly chopped, roasted chicken (I used poached chicken breasts)
½ cup barbecue sauce (can use storebought or your own homemade sauce)

Combine the warm water with the yeast and a pinch of sugar and let sit for 5 min. till foamy.  Combine the yeast mixture with the melted butter, sugar, milk or yogurt, and the egg and mix well.  Add 1 cup of bread flour and the salt and mix well.  Add the rest of the flour and mix well till combined.  Knead the dough as best as you can until it forms a smooth ball.  Put the dough into a well-greased bowl, cover with plastic wrap, and let rise until doubled in size, about 1-2 hours.

Combine the chicken with the barbecue sauce and mix well.     

Line a baking sheet with parchment paper.  Using lightly floured hands, remove 1/4 of the risen dough and gently roll it into a cylinder, approximately 8 inches long.  (The dough will be quite sticky, but add only as much flour as you need to prevent it from sticking to your hands.)  Using a knife or dough scraper, cut the cylinder of dough into 8 even pieces. Flatten each piece into a circle. Drop one teaspoon of the chicken mixture into the center of each dough circle. Pull the sides of the dough around the filling and twist them together firmly to seal the chicken inside. Place each filled roll, seam-side down on parchement paper.

Let sit until doubled in size, about 30 min.  Preheat oven to 350F.  
 
Brush the top of each roll liberally with a beaten egg.

Bake until the surface of the rolls are golden brown, 18-20 minutes. Serve warm or at room temperature.

Note:  Alternately, you could fill each piece of dough with a teaspoon of chilled chocolate ganache.  







 

Barbecue Chicken Sandwich Rolls

Posted by admin No comments

For this month's Secret Recipe Club, I was assigned to Jessica of The Inquiring Chef.  Do you know that she lives in Thailand?  So lucky!  I absolutely love Thai food and I can only imagine the wonderful access she must have to both the food and the exotic ingredients to make it.

Her blog is filled with yummy recipes that she came up with herself and it was with great joy that I chose to make her Barbecue Chicken Sandwich  Rolls.  In case you didn't know, she grew up in Kansas with some great barbecue so these rolls are part of her personality and I wanted to showcase that.  Besides, I love barbecue myself as well as baking bread, so this recipe was perfect for me.

I had some chicken tenders in my freezer, so I poached those and used them instead of roasted chicken.  I also made my own barbecue sauce instead of using storebought.  In addition, I changed the method of making the rolls a little, but otherwise, kept the recipe the same.

Eating these rolls reminded me of my favorite baked char siu bao (now I totally want to fill them with char siu aka Chinese barbecued pork).  The rolls were super fluffy and soft, slightly sweet, and paired deliciously with the barbecue chicken filling on the inside.  My only regret is that I didn't use more filling in the rolls.  But, even then, my family declared this recipe to be fantastic and they thoroughly enjoyed eating them.  I would love to try these rolls with other fillings in them, the char siu for instance or curried chicken or even sloppy joe filling.  The possibilities are endless.

And, speaking of possibilities, since I'm very much a sweets person, I went ahead and filled some of the buns with leftover chocolate ganache that I had in my fridge.  Voila!  Chocolate filled sweet buns.  Spread them with some raspberry jam and ohhh so good.  So, if you do what I did, you'll have dinner and dessert with one recipe.  Can't beat that.

Thanks Jessica for your delicious recipe.

Barbecue Chicken Sandwich Rolls (adapted from The Inquiring Chef)

3 Tbsp. warm milk (I used yogurt)
2 1/2 tsp. active dry yeast
1 c. warm water 
2 1/2 Tbsp. sugar (I increased this to 4 Tbsp.)
3 and ¾ cups all-purpose flour (plus about ½ cup extra for shaping the rolls) (I used 1 c. bread flour + 2 3/4 c. all-purpose flour)
1 tsp. salt
2 ½ Tbsp. unsalted butter, melted
2 large eggs (separated – 1 for dough and 1 for egg wash)
2 cups shredded and roughly chopped, roasted chicken (I used poached chicken breasts)
½ cup barbecue sauce (can use storebought or your own homemade sauce)

Combine the warm water with the yeast and a pinch of sugar and let sit for 5 min. till foamy.  Combine the yeast mixture with the melted butter, sugar, milk or yogurt, and the egg and mix well.  Add 1 cup of bread flour and the salt and mix well.  Add the rest of the flour and mix well till combined.  Knead the dough as best as you can until it forms a smooth ball.  Put the dough into a well-greased bowl, cover with plastic wrap, and let rise until doubled in size, about 1-2 hours.

Combine the chicken with the barbecue sauce and mix well.     

Line a baking sheet with parchment paper.  Using lightly floured hands, remove 1/4 of the risen dough and gently roll it into a cylinder, approximately 8 inches long.  (The dough will be quite sticky, but add only as much flour as you need to prevent it from sticking to your hands.)  Using a knife or dough scraper, cut the cylinder of dough into 8 even pieces. Flatten each piece into a circle. Drop one teaspoon of the chicken mixture into the center of each dough circle. Pull the sides of the dough around the filling and twist them together firmly to seal the chicken inside. Place each filled roll, seam-side down on parchement paper.

Let sit until doubled in size, about 30 min.  Preheat oven to 350F.  
 
Brush the top of each roll liberally with a beaten egg.

Bake until the surface of the rolls are golden brown, 18-20 minutes. Serve warm or at room temperature.

Note:  Alternately, you could fill each piece of dough with a teaspoon of chilled chocolate ganache.  







 

Pumpkin Fantail Cinnamon Rolls

I'm a longtime follower of Barbara's blog, Barbara Bakes, so it was one sweet surprise to be assigned to her for this month's Secret Recipe Club.  I gave a lot of thought to what I'd choose from her blog, starting out with about a dozen recipes, then halving the list to six, then three.  It came down to the Pumpkin Fantail Cinnamon Rolls, the Chocolate Fudge Butterfinger Cookies, and her lovely Snickerdoodle Bread. 

Though it was hard to choose, I decided on the Pumpkin Fantail Cinnamon Rolls.  After all, I love baking yeast breads, I love pumpkin, and there is nothing more decadent than a cinnamon roll.  Plus, I just had to try that gorgeous fantail look.

If you've ever made pull-apart bread before, these will be a snap to make.  The only difference is that you put the pieces into muffin cups so, instead of one big loaf, you have a little mini one that can fit in the palm of your hand.  So fun!

I did make a couple changes to the recipe by adding some spices to the dough as well as using brown sugar instead of white.  I also used water instead of milk, but that was because I didn't have any milk in the house at the time.  Still, the rolls came out fantastic.  They were soft, they were fluffy, they were deliciously caramelized on the outside.  Then, as the icing on the cake, or the bread, I should say, you top them off with a sweet cream cheese icing.  Finally, with a roll in your hand (or maybe one in each hand), you pull off one cinnamony-sugary piece after another and put it into your mouth, savoring every bite.  Although they do take some time and effort to make, they are so worth it.  Mmmm, irresistible!

Thanks Barbara for one super recipe! 

Pumpkin Fantail Cinnamon Rolls (adapted from Barbara Bakes)

1 c. whole wheat pastry flour (I used all-purpose)
2 3/4 c. bread flour
1/4 c. sugar (I used 1/2 c. brown sugar)
2 1/4 tsp. yeast
1/2 tsp. salt
1/2 c. milk, warm (105F - 110F) (I used water)
4 Tbsp. unsalted butter, melted
3/4 c. canned pumpkin puree
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg 
1 large egg

Cinnamon Sugar Filling:
1/2 c. sugar
1 Tbsp. cinnamon
1/2 tsp. pumpkin pie spice
4 Tbsp. unsalted butter, softened

Cream Cheese Icing:
3 oz. cream cheese, room temeprature
1 c. powdered sugar
1-2 Tbsp. milk (I omitted this)
1/4 tsp. pumpkin pie spice 

Combine the yeast with the warm milk and a pinch of sugar and let sit until foamy, about 5 min.  Stir in the sugar, melted butter, pumpkin puree, vanilla, salt, spices, and the egg and mix to combine.  Mix in the all-purpose flour.  Add in the bread flour, 1/2 cup at a time, and mix until the dough no longer sticks to the bottom of the bowl.  Turn out onto a floured surface and knead until the dough is smooth and elastic, about 5 min.  

Put the dough into a greased bowl, cover with plastic wrap and a dishwtowel, and let sit in a warm place until doubled in size, about 1 hour (I put mine into the fridge to rise for about 4 hours).  

While the dough is rising, make the cinnamon-sugar filling.  Grease 12 muffin cups with butter.  

After the dough has risen, punch it down.  Divide it in half and roll into a 12" square.  Spread half the butter evenly over the dough, then sprinkle with half the cinnamon-sugar filling.  Press the cinnamon-sugar into the butter.  


Cut dough in to six strips, each 2 inches wide with a pizza cutter. Stack strips, buttered sides up, and cut crosswise into six 2 inch pieces with bench scraper.

Carefully place each piece, cut edges up, in a muffin cup. Separate outer layers of each roll to fan outward. Make more rolls with remaining dough in same manner.

Loosely cover muffin pan with plastic wrap and let the dough rise in a warm place until doubled, 30 to 60 minutes.

Preheat oven to 375°F

Bake 18 to 22 minutes until rolls are golden brown. Cover the top with foil if rolls are browning too quickly. Transfer to a wire rack and let cool in the pan for 10 minutes. While bread is cooling, make the icing.

For the icing: In a mixing bowl, beat cream cheese until smooth. Add the pumpkin pie spice and beat until incorporated. Add powdered sugar and beat until smooth. Add the milk slowly, a little at a time until the icing is the desired consistency.

Drizzle icing over warm rolls or serve in bowls for dipping. Serve warm or at room temperature.

Pumpkin Fantail Cinnamon Rolls

Posted by admin No comments

I'm a longtime follower of Barbara's blog, Barbara Bakes, so it was one sweet surprise to be assigned to her for this month's Secret Recipe Club.  I gave a lot of thought to what I'd choose from her blog, starting out with about a dozen recipes, then halving the list to six, then three.  It came down to the Pumpkin Fantail Cinnamon Rolls, the Chocolate Fudge Butterfinger Cookies, and her lovely Snickerdoodle Bread. 

Though it was hard to choose, I decided on the Pumpkin Fantail Cinnamon Rolls.  After all, I love baking yeast breads, I love pumpkin, and there is nothing more decadent than a cinnamon roll.  Plus, I just had to try that gorgeous fantail look.

If you've ever made pull-apart bread before, these will be a snap to make.  The only difference is that you put the pieces into muffin cups so, instead of one big loaf, you have a little mini one that can fit in the palm of your hand.  So fun!

I did make a couple changes to the recipe by adding some spices to the dough as well as using brown sugar instead of white.  I also used water instead of milk, but that was because I didn't have any milk in the house at the time.  Still, the rolls came out fantastic.  They were soft, they were fluffy, they were deliciously caramelized on the outside.  Then, as the icing on the cake, or the bread, I should say, you top them off with a sweet cream cheese icing.  Finally, with a roll in your hand (or maybe one in each hand), you pull off one cinnamony-sugary piece after another and put it into your mouth, savoring every bite.  Although they do take some time and effort to make, they are so worth it.  Mmmm, irresistible!

Thanks Barbara for one super recipe! 

Pumpkin Fantail Cinnamon Rolls (adapted from Barbara Bakes)

1 c. whole wheat pastry flour (I used all-purpose)
2 3/4 c. bread flour
1/4 c. sugar (I used 1/2 c. brown sugar)
2 1/4 tsp. yeast
1/2 tsp. salt
1/2 c. milk, warm (105F - 110F) (I used water)
4 Tbsp. unsalted butter, melted
3/4 c. canned pumpkin puree
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg 
1 large egg

Cinnamon Sugar Filling:
1/2 c. sugar
1 Tbsp. cinnamon
1/2 tsp. pumpkin pie spice
4 Tbsp. unsalted butter, softened

Cream Cheese Icing:
3 oz. cream cheese, room temeprature
1 c. powdered sugar
1-2 Tbsp. milk (I omitted this)
1/4 tsp. pumpkin pie spice 

Combine the yeast with the warm milk and a pinch of sugar and let sit until foamy, about 5 min.  Stir in the sugar, melted butter, pumpkin puree, vanilla, salt, spices, and the egg and mix to combine.  Mix in the all-purpose flour.  Add in the bread flour, 1/2 cup at a time, and mix until the dough no longer sticks to the bottom of the bowl.  Turn out onto a floured surface and knead until the dough is smooth and elastic, about 5 min.  

Put the dough into a greased bowl, cover with plastic wrap and a dishwtowel, and let sit in a warm place until doubled in size, about 1 hour (I put mine into the fridge to rise for about 4 hours).  

While the dough is rising, make the cinnamon-sugar filling.  Grease 12 muffin cups with butter.  

After the dough has risen, punch it down.  Divide it in half and roll into a 12" square.  Spread half the butter evenly over the dough, then sprinkle with half the cinnamon-sugar filling.  Press the cinnamon-sugar into the butter.  


Cut dough in to six strips, each 2 inches wide with a pizza cutter. Stack strips, buttered sides up, and cut crosswise into six 2 inch pieces with bench scraper.

Carefully place each piece, cut edges up, in a muffin cup. Separate outer layers of each roll to fan outward. Make more rolls with remaining dough in same manner.

Loosely cover muffin pan with plastic wrap and let the dough rise in a warm place until doubled, 30 to 60 minutes.

Preheat oven to 375°F

Bake 18 to 22 minutes until rolls are golden brown. Cover the top with foil if rolls are browning too quickly. Transfer to a wire rack and let cool in the pan for 10 minutes. While bread is cooling, make the icing.

For the icing: In a mixing bowl, beat cream cheese until smooth. Add the pumpkin pie spice and beat until incorporated. Add powdered sugar and beat until smooth. Add the milk slowly, a little at a time until the icing is the desired consistency.

Drizzle icing over warm rolls or serve in bowls for dipping. Serve warm or at room temperature.

No-Rise Cinnamon Rolls - SRC

It turns out that Allison, from the blog, Alli N' Son was orphaned during this month's Secret Recipe Club. So, I volunteered with another blogger to step in and make something from her blog as well and it worked out great.

See, my family loves homemade cinnamon rolls. Don't get me wrong, I love them too. But, what I don't love is having to get up at 6am to start the process. Then, while the dough rises, I try to go back to sleep. But, because dough rises so fast in my warm kitchen, I only end up closing my eyes for 20 min. before I have to get back to work on it again. Meanwhile, my family is in sweet dreamland.


So, when I saw this recipe for NO-RISE Chocolate Cinnamon Rolls on Allison's site, you can bet I jumped on it. The only thing I wondered was, can it really be done? I was about to find out.

The dough is more like a biscuit dough since there's no yeast in it. I did run into a few mishaps trying to roll it out and then roll it up since it kept sticking to my surface no matter how much I floured it. But, I soldiered on and soon I had some mini cinnamon rolls all ready to go in the oven. I'll admit, a few burst open while baking (my fault), but the rest came out beautifully.


To my surprise, I actually liked the combo of chocolate and cinnamon in these rolls. The filling kind of reminded me of chocolate syrup (which is always a good thing) and the rolls were soft and melt in your mouth good. Will these replace my go-to cinnamon roll recipe? Probably not. But, if my family wants cinnamon rolls for breakfast and I want to sleep? You can bet I'm gonna make these.

Allison gets double the love today because Andrea from the blog, Adventures in All Things Food, also stepped up and volunteered to help out. She made an amazing looking Pineapple Fried Rice. You're gonna want to reach into your computer screen and pull the plate out when you see it. Yum!

No-Rise Chocolate Cinnamon Rolls (from Alli N' Son)

Chocolate-Cinnamon Filling:
1/3 c. melted butter
3/4 c. brown sugar
1/4 c. granulated sugar
1 Tbsp. cinnamon
2 Tbsp. unsweetened cocoa powder

Dough:
2 c. flour
2 Tbsp. granulated sugar
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. melted butter
1 c. buttermilk (I used 1 Tbsp. vinegar + milk to make 1 cup)
1/2 c. semisweet chocolate chips (I left these out)

Glaze:
1/2 c. powdered sugar
3 Tbsp. buttermilk (I used plain milk)

For the filling: In a small bowl, combine the melted butter, sugars, cinnamon, and cocoa powder. Set aside.

For the dough:

Preheat oven to 400F. Spray an 8" pan with non-stick spray.

Combine the flour, sugar, baking soda, baking powder, and salt. Stir in the melted butter and buttermilk to form a soft dough.

Turn the dough out onto a well-floured countertop and knead 8-10 times, adding flour if necessary (I had to add in about 1/4-1/2 cup more of flour). Using a floured rolling pin, roll the dough into a rectangle about 1/3" thick and 12 inches long.

Evenly spread the cinnamon-chocolate mixture on the dough and sprinkle with the chocolate chips, if using. Starting with the long end, roll the dough up.

Cut into 12 even slices (I used dental floss to cut them). Place cut side down on prepared pan. Bake for 20-25 min., until golden brown. Allow to cool slightly, then turn out onto a plate.

While the rolls are cooling, combine the powdered sugar, milk, and cream cheese in a small bowl. Mix until smooth. Drizzle over warm cinnamon rolls.

No-Rise Cinnamon Rolls - SRC

Posted by admin No comments

It turns out that Allison, from the blog, Alli N' Son was orphaned during this month's Secret Recipe Club. So, I volunteered with another blogger to step in and make something from her blog as well and it worked out great.

See, my family loves homemade cinnamon rolls. Don't get me wrong, I love them too. But, what I don't love is having to get up at 6am to start the process. Then, while the dough rises, I try to go back to sleep. But, because dough rises so fast in my warm kitchen, I only end up closing my eyes for 20 min. before I have to get back to work on it again. Meanwhile, my family is in sweet dreamland.


So, when I saw this recipe for NO-RISE Chocolate Cinnamon Rolls on Allison's site, you can bet I jumped on it. The only thing I wondered was, can it really be done? I was about to find out.

The dough is more like a biscuit dough since there's no yeast in it. I did run into a few mishaps trying to roll it out and then roll it up since it kept sticking to my surface no matter how much I floured it. But, I soldiered on and soon I had some mini cinnamon rolls all ready to go in the oven. I'll admit, a few burst open while baking (my fault), but the rest came out beautifully.


To my surprise, I actually liked the combo of chocolate and cinnamon in these rolls. The filling kind of reminded me of chocolate syrup (which is always a good thing) and the rolls were soft and melt in your mouth good. Will these replace my go-to cinnamon roll recipe? Probably not. But, if my family wants cinnamon rolls for breakfast and I want to sleep? You can bet I'm gonna make these.

Allison gets double the love today because Andrea from the blog, Adventures in All Things Food, also stepped up and volunteered to help out. She made an amazing looking Pineapple Fried Rice. You're gonna want to reach into your computer screen and pull the plate out when you see it. Yum!

No-Rise Chocolate Cinnamon Rolls (from Alli N' Son)

Chocolate-Cinnamon Filling:
1/3 c. melted butter
3/4 c. brown sugar
1/4 c. granulated sugar
1 Tbsp. cinnamon
2 Tbsp. unsweetened cocoa powder

Dough:
2 c. flour
2 Tbsp. granulated sugar
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. melted butter
1 c. buttermilk (I used 1 Tbsp. vinegar + milk to make 1 cup)
1/2 c. semisweet chocolate chips (I left these out)

Glaze:
1/2 c. powdered sugar
3 Tbsp. buttermilk (I used plain milk)

For the filling: In a small bowl, combine the melted butter, sugars, cinnamon, and cocoa powder. Set aside.

For the dough:

Preheat oven to 400F. Spray an 8" pan with non-stick spray.

Combine the flour, sugar, baking soda, baking powder, and salt. Stir in the melted butter and buttermilk to form a soft dough.

Turn the dough out onto a well-floured countertop and knead 8-10 times, adding flour if necessary (I had to add in about 1/4-1/2 cup more of flour). Using a floured rolling pin, roll the dough into a rectangle about 1/3" thick and 12 inches long.

Evenly spread the cinnamon-chocolate mixture on the dough and sprinkle with the chocolate chips, if using. Starting with the long end, roll the dough up.

Cut into 12 even slices (I used dental floss to cut them). Place cut side down on prepared pan. Bake for 20-25 min., until golden brown. Allow to cool slightly, then turn out onto a plate.

While the rolls are cooling, combine the powdered sugar, milk, and cream cheese in a small bowl. Mix until smooth. Drizzle over warm cinnamon rolls.

Tyler Florence's Parker House Rolls

Welcome to my blog! Can you believe this is my first time posting ever? I'll try to make it interesting. Anyway, I actually made this recipe a month ago, but just got around to posting about it now.

It's a natural thing for me to bake whenever I go home to visit my family for the holidays. For one thing, they love it and for another, I'm not faced with the mammoth task of trying to eat up a whole pan of goodies by myself.

This time around was no different. In addition to several red velvet cakes, more about those later, I got that domestic urge (c'mon it all hits us sometime) to bake some fresh, homemade, honest-to-goodness from scratch bread. Now, I've always had a bit of fear when it comes to yeast and kneading dough. After all, no one wants to end up with a bunch of doughy rocks. So, up to this time, I've been using a bread machine. But, that added up to its own set of problems, namely extremely dense bread that nobody would touch (still can't figure out what went wrong). Thus, I decided it was time to bite the bullet and just do it by hand once and for all. And boy, am I glad I did!

I decided to go with Tyler Florence's Parker House Rolls recipe. I found the recipe on the Nummy Kitchen blog. It was extremely easy, and with Tyler Florence, how can you go wrong? Like any bread recipe, it does take time, but guess what, you barely need to knead the dough at all. If anything, overkneading the dough will lead to tough rolls. So, for all of you out there who have a fear of making bread, I highly recommend that you try this recipe. It's a guaranteed success!


Tyler Florence's Parker House Rolls
(as found on Nummy Kitchen and Tyler Florence's website)

1 pkg. active dry yeast
3 Tbsp. warm water
3 Tbsp. sugar
6 Tbsp. butter (not unsalted)
1 c. milk
2 c. bread flour
2 c. all-purpose flour

Combine the yeast with the warm water and sugar. Set aside until foamy, about 5 min. Heat the butter and milk and stir till the butter melts. Let cool until it is lukewarm (i.e. until it feels slightly warm to the touch). Add the milk mixture to the yeast. Fold in the bread flour. Gradually add the all-purpose flour to make a dough, or in other words, until the ball of dough no longer sticks to the bowl. (I added about 1 1/2 c. and it was enough). Turn the dough out onto a lightly floured surface and knead 5-6 times until the dough is smooth and elastic (very important - resist the urge to overwork the dough). Form the dough into a ball, place in a greased bowl, and turn to coat. Cover with a towel and let rise 1 hour or until dough doubles in size.

Butter a 9x13 pan. Form the dough into 12-14 balls and arrange them so they are just touching one another. Cover with plastic wrap, then the towel. Let rise again for 40 min. Use a pair of kitchen shears to snip the tops of each bun twice, forming an "x". Set aside for 15 min. to rest. Brush with melted butter or milk, or melted butter + honey/sugar for a sweeter taste and bake at 375F for about 15 min. or at 350F for 20 min. or until golden brown.


These rolls have a wonderful chewy texture on the outside with a soft and pillowy inside. The taste is absolutely delicious! My family couldn't get enough of them. In fact, they loved them so much that I had to make this recipe twice in one week.

Woo-hoo. My first post. Here's to many more.

This recipe is linked to:

Moms Crazy Cooking "This Week's Cravings - Thanksgiving Dinner & Side Dish Recipes"

Tyler Florence's Parker House Rolls

Posted by admin No comments

Welcome to my blog! Can you believe this is my first time posting ever? I'll try to make it interesting. Anyway, I actually made this recipe a month ago, but just got around to posting about it now.

It's a natural thing for me to bake whenever I go home to visit my family for the holidays. For one thing, they love it and for another, I'm not faced with the mammoth task of trying to eat up a whole pan of goodies by myself.

This time around was no different. In addition to several red velvet cakes, more about those later, I got that domestic urge (c'mon it all hits us sometime) to bake some fresh, homemade, honest-to-goodness from scratch bread. Now, I've always had a bit of fear when it comes to yeast and kneading dough. After all, no one wants to end up with a bunch of doughy rocks. So, up to this time, I've been using a bread machine. But, that added up to its own set of problems, namely extremely dense bread that nobody would touch (still can't figure out what went wrong). Thus, I decided it was time to bite the bullet and just do it by hand once and for all. And boy, am I glad I did!

I decided to go with Tyler Florence's Parker House Rolls recipe. I found the recipe on the Nummy Kitchen blog. It was extremely easy, and with Tyler Florence, how can you go wrong? Like any bread recipe, it does take time, but guess what, you barely need to knead the dough at all. If anything, overkneading the dough will lead to tough rolls. So, for all of you out there who have a fear of making bread, I highly recommend that you try this recipe. It's a guaranteed success!


Tyler Florence's Parker House Rolls
(as found on Nummy Kitchen and Tyler Florence's website)

1 pkg. active dry yeast
3 Tbsp. warm water
3 Tbsp. sugar
6 Tbsp. butter (not unsalted)
1 c. milk
2 c. bread flour
2 c. all-purpose flour

Combine the yeast with the warm water and sugar. Set aside until foamy, about 5 min. Heat the butter and milk and stir till the butter melts. Let cool until it is lukewarm (i.e. until it feels slightly warm to the touch). Add the milk mixture to the yeast. Fold in the bread flour. Gradually add the all-purpose flour to make a dough, or in other words, until the ball of dough no longer sticks to the bowl. (I added about 1 1/2 c. and it was enough). Turn the dough out onto a lightly floured surface and knead 5-6 times until the dough is smooth and elastic (very important - resist the urge to overwork the dough). Form the dough into a ball, place in a greased bowl, and turn to coat. Cover with a towel and let rise 1 hour or until dough doubles in size.

Butter a 9x13 pan. Form the dough into 12-14 balls and arrange them so they are just touching one another. Cover with plastic wrap, then the towel. Let rise again for 40 min. Use a pair of kitchen shears to snip the tops of each bun twice, forming an "x". Set aside for 15 min. to rest. Brush with melted butter or milk, or melted butter + honey/sugar for a sweeter taste and bake at 375F for about 15 min. or at 350F for 20 min. or until golden brown.


These rolls have a wonderful chewy texture on the outside with a soft and pillowy inside. The taste is absolutely delicious! My family couldn't get enough of them. In fact, they loved them so much that I had to make this recipe twice in one week.

Woo-hoo. My first post. Here's to many more.

This recipe is linked to:

Moms Crazy Cooking "This Week's Cravings - Thanksgiving Dinner & Side Dish Recipes"