PARKER HOUSE HERB LOAVES from CHRISTMAS WITH SOUTHERN LIVING -- 2004
Parker House rolls snuggled together on a baking sheet bake into a single loaf you won't even need a knife to serve. Just break off individual rolls from these herb loaves. Very good with a sliver of ham or turkey inside each roll.
4 cups bread flour, divided (I typically only need around 3 cups total.)
2 (1/4-ounce) envelopes rapid-rise yeast
2 tablespoons sugar
1 tablespoon garlic salt (I add 1/2 tsp table salt along w/ the garlic salt.)
1-1/4 cups whole milk
1/3 cup butter (I use salted butter here.)
2 large eggs, lightly beaten
1/2 cup butter, softened (Again, I use salted butter.)
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
2 tablespoons minced onion
Garnish: fresh thyme
Combine 1 cup flour, yeast, sugar, and garlic salt (& salt) in a
large mixing bowl; stir well.
Combine milk and 1/3 cup butter in a saucepan; cook
over medium-low heat until mixture reaches 120° to 130°,
stirring often.
Gradually add hot milk mixture to flour mixture, stirring
well. Add eggs; beat at low speed with an electric mixer
until blended. Beat 2 minutes at medium speed. Gradually
stir in enough of the remaining flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead
until smooth and elastic (about 6 to 8 minutes). Shape into
a ball. Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts,
30 minutes or until doubled in bulk.
Meanwhile, combine 1/2 cup softened butter, herbs, and
onion; stir well. Set aside.
Punch dough down; turn out onto a lightly floured
surface, and knead lightly 4 or 5 times. Divide dough in
half. Roll half of dough to 1/4-inch thickness; cut with a 4"
round cutter.
Spread 2 teaspoons herb butter on tops'of dough rounds; fold in half, bringing bottom within 1/4 inch of of top
half, allowing herb butter to peak through top. Place ,
half-moons upright next to each other on a greased,
baking sheet.
Repeat procedure with remaining dough and herb
butter, making a second loaf. Cover and let rise in a warm
place, free from drafts, 20 minutes or until doubled in bulk.
Bake at 375° for 14 minutes or until lightly browned
Brush loaves with remaining herb butter. Garnish, if
desired, with sprigs of fresh thyme. Yield: 2 loaves
Parker House rolls snuggled together on a baking sheet bake into a single loaf you won't even need a knife to serve. Just break off individual rolls from these herb loaves. Very good with a sliver of ham or turkey inside each roll.
4 cups bread flour, divided (I typically only need around 3 cups total.)
2 (1/4-ounce) envelopes rapid-rise yeast
2 tablespoons sugar
1 tablespoon garlic salt (I add 1/2 tsp table salt along w/ the garlic salt.)
1-1/4 cups whole milk
1/3 cup butter (I use salted butter here.)
2 large eggs, lightly beaten
1/2 cup butter, softened (Again, I use salted butter.)
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
2 tablespoons minced onion
Garnish: fresh thyme
Combine 1 cup flour, yeast, sugar, and garlic salt (& salt) in a
large mixing bowl; stir well.
Combine milk and 1/3 cup butter in a saucepan; cook
over medium-low heat until mixture reaches 120° to 130°,
stirring often.
Gradually add hot milk mixture to flour mixture, stirring
well. Add eggs; beat at low speed with an electric mixer
until blended. Beat 2 minutes at medium speed. Gradually
stir in enough of the remaining flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead
until smooth and elastic (about 6 to 8 minutes). Shape into
a ball. Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts,
30 minutes or until doubled in bulk.
Meanwhile, combine 1/2 cup softened butter, herbs, and
onion; stir well. Set aside.
Punch dough down; turn out onto a lightly floured
surface, and knead lightly 4 or 5 times. Divide dough in
half. Roll half of dough to 1/4-inch thickness; cut with a 4"
round cutter.
Spread 2 teaspoons herb butter on tops'of dough rounds; fold in half, bringing bottom within 1/4 inch of of top
half, allowing herb butter to peak through top. Place ,
half-moons upright next to each other on a greased,
baking sheet.
Repeat procedure with remaining dough and herb
butter, making a second loaf. Cover and let rise in a warm
place, free from drafts, 20 minutes or until doubled in bulk.
Bake at 375° for 14 minutes or until lightly browned
Brush loaves with remaining herb butter. Garnish, if
desired, with sprigs of fresh thyme. Yield: 2 loaves