Parker House Dinner Rolls
completelydelicious.com · 2016 · 24 rolls
Against 249 dinner roll recipes
More butter than 94% of recipes and less sugar than 95%.
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.
- More butter than 94% of recipes: 31% of the flour weight against the typical recipe's 14%, about twice as much.
- Less sugar than 95% of recipes: 3.5% of the flour weight against the typical recipe's 10%, about half as much.
- More liquid than 89% of recipes: 76% of the flour weight against the typical recipe's 61%.
- No egg at all, where 75% of recipes use some (most of those 10 to 19% of the flour weight).
Ingredients (7)
- 1 cup unsalted butter (, divided (226 grams))226 g
- 2 tablespoons granulated sugar≈ 25 g
- 2 teaspoons coarse salt≈ 12 g
- 2 cups whole milk ((500 ml))≈ 488 g
- ¼ cup warm water ((60 ml))≈ 59 g
- 1 envelope active-dry yeast ((2 ¼ teaspoons))≈ 7 g
- 5 ½-6 cups all-purpose flour ((660-720 grams))720 g
flour 720 gbatter 1537 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.
- Liquid76% · 90th percentile · median 61%
- Butter31% · 95th percentile · median 14%
- Sugar3.5% · 4th percentile · median 10%
- Egg0% · 12th percentile · median 10%
- Yeast1% · 11th percentile · median 1.6%
- Salt1.7% · 71st percentile · median 1.5%
Oven
- Temperature
- 425°F / 220°C
- median 375°F
- Time
- 15 minutes
- median 19 minutes
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Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.
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