PARKERHOUSE ROLLS - CWTGO

[IMG]http://img299.imageshack.us/img299/3...serollsyt7.jpg[/IMG]http://img396.imageshack.us/img396/8...rhouse2tr6.jpg

INTO A 375 DEGREE PRE HEATED OVEN FOR 15 MINUTES & 15 MINUTES GAS OFF. PERFECT.

Well don't just stand there. Pass the ******* butter! [img]cool.gif[/img]

Ha', the rolls look lovely!! Did you make from scratch, and if so, can you post the recipe?

PARKERHOUSE ROLL RECIPE NY TIMES RECIPE
1.5 CUPS BREAD FLOUR-MORE FOR SHAPING
1 TABLESPOON SUGAR
1.5 TSP DRY MILK POWDER
1 PACKAGE ACTIVE DRY YEAST
1 LARGE EGG PLUS 1 EGG YOLK
3 TABLESPOONS EXTRA VIRGIN OILIVE OIL OR CLARIFIED BUTTER
1/2 TSP SALT
1 TABLESPOON MELTED BUTTER, PLUS BUTTER FOR PAN
1 TSP FLEUR DE SEL

PLACE FLOUR, SUGAR AND MILK POWDER IN LARGE BOWL OF AN ELECTRIC MIXER. IN ANOTHER BOWL MIX YEAST, EGG AND EGG YOLK AND OIL OR CLARIFIED BUTTER. STIR IN 1/2 CUP WATER. ADD YEAST MIXTURE TO FLOUR MIXTURE AND MIX ON LOW SPEED 3 MINUTES.
ADD SALT AND CONTINUE MIXING FOR ANOTHER THREE MINUTES.LET DOUGH REST FOR 20 MINUTES, REMOVE FROM MIXER AND DIVIDE INTO TWELVE PIECES; DOUGH WILL BE SOFT AND STICKY. WITH FLOURED HANDS, ROLL EACH PIECE INTO A BALL.
GREASE AN EIGHT INCH ROUND PAN WITH MELTED BUTTER. ARRANGE DOUGH BALLS IN A PAN. LET RISE IN PAN FOR 45 MINUTES, UNTIL DOUBLED.
HEAT OVEN TO 350 DEGREES. [THIS IS WHERE THE RECIPE CHANGES TO CWTGO] BAKE FOR 15 MINUTES AND TURN GAS OFF, GIVE ANOTHER 15 MINUTES OR SO WITHOUT GAS. ALLOW TO COOL 30 MINUTES.

WE CUT BACK ON THE SUGAR AND SALT IN THIS RECIPE AND THEY WERE QUITE WONDERFUL.

Asfan,
Don't know what's impressing me the most. The baking or the pics. Neither of what I can do [img]frown.gif[/img]
I've tried and tried and still scr*w it up. That's pasty/pie baking and posting pics [img]graemlins/cry.gif[/img]
berlyn

Berlyn, www.imageshack.us has the easiest [for me] photo upload system to use. i use the link "host to forum" and it is pretty much done. I'm hoping others will post food pics, just got to know how you all use your stoves!

Ha, is the recipe above with the salt/sugar already cut back?

Robbie, the recipe as posted is directly from the NY Times. The salt cutback was made because when you sprinkle it on the rolls, it just looked like an awful lot of salt....it's a "to taste" thing.