Parker House Rolls
countryliving.com · 2019 · 8 serving(s)
Against 249 dinner roll recipes
More salt than 95% of recipes and more butter than 87%.
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 salt than 95% of recipes: 2.3% of the flour weight against the typical recipe's 1.5%.
- More butter than 87% of recipes: 25% of the flour weight against the typical recipe's 14%.
- No egg at all, where 75% of recipes use some (most of those 10 to 19% of the flour weight).
- More liquid than 81% of recipes: 71% of the flour weight against the typical recipe's 61%.
Ingredients (8)
- 1 c. whole milk≈ 244 g
- 1 (0.25-ounce) package active dry yeast7 g
- 2 tbsp. sugar≈ 25 g
- 2 3/4 c. cups all-purpose flour, spooned and leveled, plus more for work surface≈ 344 g
- 1/2 tsp. kosher salt≈ 2 g
- 6 tbsp. (3/4 stick) unsalted butter, at room temperature, divided≈ 85 g
- Oil, for bowl and baking pann/a
- 1 tsp. sea salt flakes, optional≈ 6 g
flour 344 gbatter 713 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.
- Liquid71% · 82nd percentile · median 61%
- Butter25% · 88th percentile · median 14%
- Sugar7.3% · 30th percentile · median 10%
- Egg0% · 12th percentile · median 10%
- Yeast2.1% · 73rd percentile · median 1.6%
- Salt2.3% · 96th percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 25 to 27 minutes
- median 19 minutes
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