Our Famous Parkerhouse Rolls recipe - Better Batter Gluten Free Flour

Our Famous Parkerhouse Rolls recipe

  Now with even better instructions!! 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 […]

gf parkerhouse rolls

  Now with even better instructions!!

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 cups milk or DF substitute

1/3 cup sugar

2 t. salt

4 T unsalted butter or df margarine

1 package of rapid rise active dry yeast (if you do not have rapid rise yeast please note instructions below)

1 egg

3 1/4 to 4 1/4 cups (13-17oz or 368-481g) Better Batter Gluten Free Flour – note you should reserve about 1 c for flouring the surface of the dough and rolling surfaces.

Butter or df margarine, melted (about 2 sticks)

Instructions

Preheat an oven to 400 degrees and grease or butter a 9×13 inch baking pan.

Heat the milk/milk-sub, sugar, salt, and butter/margarine in a sauce pan until the margarine is barely warmed (not hot), making sure to  let the mixture cool to less than 100 degrees – if your milk mixture is too hot you will kill the yeast! Be patient. The milk should feel lukewarm to the touch when a finger is inserted into it.

Whisk together the warm milk mixture with the package of yeast and the egg, beating well until smooth.

NOTE: if you do not have rapid rise yeast, you will add half the flour in the instruction immediately below, mixing until just blended, then allow the batter to proof for 30 minutes before adding the remaining flour and continuing the recipe. If you have rapid rise yeast you can simply add all the flour and proceed with the recipe.

Add the Better Batter Gluten Free Flour and beat it all together for about 4 minutes on high speed (consistency will be like wet play dough or drop cookie dough). You want the dough interior to retain this sticky cookie-dough-like texture at every step to ensure the highest rise possible. If the dough is still sticky, add about 1/2 c of the flour you had reserved for rolling.

Divide dough into two parts.  Make sure to use the reserved flour to flour the top of the dough (all surfaces) as well, but do not knead it in – the interior of the dough should be sticky!! A sugar shaker is ideal for shaking out flour at the right proportions.

 

METHOD ONE: Classic Parkerhouse Rolls Shapes

Roll each dough 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 with a 3 inch biscuit cutter into circles. Melt both sticks of butter/margarine and brush a generous amount all over each circle.Repeat with remaining dough scraps until you get 36 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 to rise for for 20-30 minutes.  Bake at 400 degrees 15-20 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 36 even globs about the size of a large marshmallow or about 1/4 to 1/3 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 20-30 minutes.  If the dough looks dry, brush with more margarine or butter.

Bake at 400 degrees 15-20 minutes or until golden brown. Remove from oven and immediately brush with the remaining butter.

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29 Responses

  1. deardona@verizon.net

    Hi Naomi! I made these Wednesday and then froze overnight for Thanksgiving dinner yesterday. They didn’t look very pretty but I tasted one fresh out of the oven and was so happy with the taste! Even more than happy! And then at dinner yesterday, I advised everyone that they were gluten free and asked them to please try one. Of course there were regular dinner rolls there too! But the people that tried them said they were very good and even had more than one! My 60 year old brother is a dinner roll freak and he loved them! Then this morning, I heated a couple that were left and put a little honey on them for breakfast with a bowl of fruit. Yum! Thanks so much for this delicious recipe! I will make them again!

  2. tichelle77

    I made these rolls for Thanksgiving and they were/are amazing. Such a simple recipe and the flavor and texture were spot on. Thank you for this recipe. I’ll continue to use it and pass it on to others.

  3. LivAlbany

    I would really like to make these for Thanksgiving, I do not have a diary allergy so will be using regular milk – is there a preferred type, such as whole milk, half and half or even 2%?

  4. tadpole

    Hi! What are the instructions for “freezing and reheating”. Thanks in advance!

    • Naomi
      Naomi

      to freeze and reheat, simply bake the rolls like usual. Take out and cool completely. Wrap very tightly in several layers of plastic wrap or place in a freezer bag. Freeze. To thaw, take out the night before and place in fridge – then unwrap and zap in microwave for a minute or so or place in a 350 degree oven (unwrapped on a cookie sheet) for 3-5 minutes. You can do this from frozen as well, if you separate the rolls before storing and if you don’t mind the inside being coolish when reheated.

  5. JenniferK

    Made these for Thanksgiving – They are absolutely wonderful! Thanks so much for this recipe! One suggestion – very important to use unsalted butter (might want to note this in the recipe) as salted butter made the rolls overly salty. (I made 2 batches – my first pre-Thanksgiving test batch with salted butter because it was all I had in the house and the batch I served on Thanksgiving with unsalted butter.)

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