Parker House Rolls
12tomatoes.com · Makes 24 rolls
Against 249 dinner roll recipes
Less liquid than 92% of recipes and less sugar than 89%.
What the 23 “Parker House” dinner roll recipes do differently →
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- Less liquid than 92% of recipes: 45% of the flour weight against the typical recipe's 61%.
- Less sugar than 89% of recipes: 4.7% of the flour weight against the typical recipe's 10%, about half as much.
- More yeast than 86% of recipes: 2.6% of the flour weight against the typical recipe's 1.6%.
- More egg than 80% of recipes: 19% of the flour weight against the typical recipe's 10%.
Ingredients (8)
- 1/2 cup warm (not hot) milk≈ 122 g
- 1/2 cup warm water≈ 119 g
- 2 packets dry yeast (1/2 oz total)≈ 14 g
- 8 tablespoons unsalted butter, melted and divided≈ 114 g
- 1 1/2 teaspoons salt≈ 9 g
- 2 tablespoons granulated sugar≈ 25 g
- 2 large eggs, lightly beaten≈ 100 g
- 4 to 4 ½ cups all-purpose flour, plus extra for flouring≈ 531 g
flour 531 gbatter 1033 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 249 recipes. Shaded: the middle half. Tick: the median.
- Liquid45% · 7th percentile · median 61%
- Butter21% · 77th percentile · median 14%
- Sugar4.7% · 11th percentile · median 10%
- Egg19% · 81st percentile · median 10%
- Yeast2.6% · 87th percentile · median 1.6%
- Salt1.7% · 71st percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 25 minutes
- median 19 minutes
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Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.
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