These rolls lend themselves particularly well to freezing and reheating. Serve them with soup or a meat dish and listen to the compliments. These rolls are a snap to make, but you’ve got to plan to make them ahead of time. This recipe makes 36 rolls.
2 1/2 c milk or DF substitute 110° F
1 egg room temperature
1/3 c sugar
2 tsp salt
4 Tbsp unsalted butter or df margarine
7 g (1 package) rapid rise or active dry yeast
30g Psyllium Husk Powder- if using the ARTISAN BLEND omit the husk powder
Two sticks melted butter or vegan butter for brushing
Into the bowl of a stand mixer add flour, then add all remaining ingredients.
Mix with the paddle attachment. Begin on low to combine, then increase to high speed for 5 minutes until dough is cohesive and fluffy. It will be wet at this point.
Gather dough together in the mixing bowl and cover with plastic wrap. Let rise in a warm place for 45 mins to 1 hour to allow the dough to hydrate this could take up 3 hours in a cold kitchen.
METHOD ONE: Classic Parkerhouse Rolls Shapes
Divide dough in half. Roll one half into a rectangle about 1/2 inch thick. This thickness is about half the distance from the tip of the thumb to the knuckle joint for most people. Cut into circles with a 3 inch biscuit cutter. Melt both sticks of butter/margarine and brush a generous amount all over each circle. Repeat with remaining dough scraps until you get 24 circles.
Fold the circles over on themselves, so that the dough is not precisely in half. Spray surface with water to get rid of the extra flour.
Brush on more butter, so that the surface is covered. Place on a baking sheet, tightly nested, so that the dough barely touches – the folded side of each oval should rest barely on top of the long edge of the roll before it, and all the rolls should nestle side by side. Allow the rolls to rise for for 45 to 50 minutes. Bake at 400° F for 20 to 25 minutes or until golden brown. Remove from oven and immediately brush with the remaining butter.
METHOD TWO: “Lazy” Parkerhouse Rolls
Lightly flour surfaces of the dough. Break dough into 24 even globs about the size of a large marshmallow or about 1/4 cup in measure, and lightly roll into a ball, flouring only the surface as necessary to prevent sticking. Melt both sticks of butter/margarine and dip each ball in the butter. Place on a baking sheet, tightly nested, so that the dough barely touches. Allow to rise for for 45 to 50 minutes. If the dough looks dry, brush with more margarine or butter.
Bake at 400° F for 20 to 25 minutes or until golden brown and rolls reach a internal temperature of 205°F when thermometer is inserted.
Remove from oven and immediately brush with the remaining butter.