TM: rolls and pie in progress
Have made the Parker House roll dough and it has another 15 minutes on it's second rising before going into the oven. I was a bit concerned it wasn't rising enough (same problem Farandune had last night), but when I divided it up and rolled it into balls, it looked like the picture. I put them in a 13 x 9 x 1.5 inch pan instead of a 13 x 9 rimmed baking sheet, primarily because the former has a snap on lid that will make transport easier.
I have also made the apple pie filling. As mentioned previously, I have a slightly large, deep dish pie plate, so I doubled the recipe, knowing I can probably use the leftovers in something smaller tomorrow. (Better to have too much as opposed to not enough). Yes the filling is done. I, um, pre-cooked it. (There is precedence for this, I swear).
Parker House Rolls (EveryDay Food, November 2011)
4 1/4 cups flour
4 tsp coarse salt
5 Tbsp unsalted butter, cut into pieces
1 tsp active dry yeast
1 1/2 tsp honey
1 1/2 cups whole milk
4 Tbsp butter, divided
coarse salt
Mix together wet and dry ingredients seperately, then stir to combine until dough forms. Knead on floured surface for about 10 minutes.
Let rise in greased/spray-coated bowl under damp towel for one hour (or store in the refrigerator overnight amd bring to room temperature before baking).
Punch down dough, divide into 24 equal pieces and roll into 2 inch balls. Put into lightly-coated 13 x 9 inch pan and let rise under damp towel for additional hour (until just touching). Brush with 2 Tbsp melted butter and bake at 350 degrees F for 30 minutes. (If serving later, allow to cool and store wrapped in plastic up to 2 days. Reheat in 350 degree F oven for 10 minutes). Coat in remaining melted butter and sprinkle with coarse salt.
I have also made the apple pie filling. As mentioned previously, I have a slightly large, deep dish pie plate, so I doubled the recipe, knowing I can probably use the leftovers in something smaller tomorrow. (Better to have too much as opposed to not enough). Yes the filling is done. I, um, pre-cooked it. (There is precedence for this, I swear).
Parker House Rolls (EveryDay Food, November 2011)
4 1/4 cups flour
4 tsp coarse salt
5 Tbsp unsalted butter, cut into pieces
1 tsp active dry yeast
1 1/2 tsp honey
1 1/2 cups whole milk
4 Tbsp butter, divided
coarse salt
Mix together wet and dry ingredients seperately, then stir to combine until dough forms. Knead on floured surface for about 10 minutes.
Let rise in greased/spray-coated bowl under damp towel for one hour (or store in the refrigerator overnight amd bring to room temperature before baking).
Punch down dough, divide into 24 equal pieces and roll into 2 inch balls. Put into lightly-coated 13 x 9 inch pan and let rise under damp towel for additional hour (until just touching). Brush with 2 Tbsp melted butter and bake at 350 degrees F for 30 minutes. (If serving later, allow to cool and store wrapped in plastic up to 2 days. Reheat in 350 degree F oven for 10 minutes). Coat in remaining melted butter and sprinkle with coarse salt.