Parker House Rolls
Bobby Flay · foodnetwork.com · 2015 · about 24 rolls
Against 249 dinner roll recipes
Less yeast than 89% of recipes and more egg than 82%.
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 yeast than 89% of recipes: 0.9% of the flour weight against the typical recipe's 1.6%.
- More egg than 82% of recipes: 20% of the flour weight against the typical recipe's 10%, about twice as much.
- More sugar than 76% of recipes: 13% of the flour weight against the typical recipe's 10%.
Ingredients (8)
- 1 1/2 cups milk≈ 366 g
- 1 stick unsalted butter, cut into pieces, plus more for brushing≈ 113 g
- 1/2 cup sugar≈ 100 g
- 1 package active dry yeast≈ 7 g
- 1/2 cup warm water≈ 119 g
- 3 large eggs, lightly beaten≈ 150 g
- 1 1/2 teaspoons salt≈ 9 g
- 6 cups all-purpose flour≈ 750 g
flour 750 gbatter 1614 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.
- Liquid65% · 64th percentile · median 61%
- Butter15% · 57th percentile · median 14%
- Sugar13% · 78th percentile · median 10%
- Egg20% · 85th percentile · median 10%
- Yeast0.9% · 9th percentile · median 1.6%
- Salt1.2% · 29th percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 minutes
- median 19 minutes
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