These rolls are fantastic to go with holiday meals, chili, beans. They are light and faintly sweet. You can also use them for left over turkey sandwiches or shredded beef sandwiches.
When I was a kid my mother used to make Parker House rolls to go with holiday meals. They are something unto themselves! Soft, buttery, rich, sweet…yum. As life progressed the home-made Parker House rolls fell by the wayside but the local town bakery made a pretty awesome dinner roll so we were slightly appeased.
Fast forward and I have rediscovered the joy of fresh dinner rolls! I haven’t progressed (or regressed?) to the Parker House rolls yet but I have a feeling I may yet! In the meantime here is a recipe that you can make the dough for in your breadmaker and then do the final rise in the baking pan and bake.
It is funny how just a few variations in simple ingredients can make such a difference- I think it is the milk and the sugar that make these so soft and yummy!
Since there are no preservatives in them and the rolls are more susceptible to drying out serve them the same day and freeze any lefovers. Or -make them ahead, cool, freeze, reheat…that works too!
- 1 cup warm milk (lukewarm-do not overheat)
- 1/2 cup butter room temperature
- 1/4 cup sugar
- 2 eggs
- 1 1/2 tsp salt
- 4 cups flour
- 2 1/4 tsps active dry yeast
- Mix wet ingredients together.
- Mix dry ingredients together except yeast.
- Put ingredients in to bread machine in the order recommended by manufacturer.
- Set to dough cycle.
- When dough cycle is complete, remove dough to a slightly floured surface. Divide dough into 24 equal balls. If you want bigger rolls to hold a filling go with 16-18 equal balls of dough.
- Spray and 9 X 13 pan, position the dough balls in the pan, cover with a cloth and allow to rise one hour in a warm place.
- Preheat oven to 350 degrees. After rolls have risen bake 20-25 minutes until lightly browned.