Monday, July 29, 2013

No Knead Whole Wheat Parker House Rolls | Healthy Snacking Anytime

Kneading is therapeutic. I have been very vocal about it in most of  bread post. But there came a time when I didnt have enough time and wanted to bake bread. 

Did I tell you, these days I am on a bread high. I want to bake bread on most days and touch wood they come out nicely and moreover give the house a warm bakery aroma. The aroma actually makes me happy.

But since I am slightly busy these days, I don't have enough patience to knead or time. I know, you might ask what is another 30 minutes spend in therapeutic kneading. 

 These days, I want the results quick quick in an instant without much work.  Believe me, no knead technique also gives me the much needed (kneaded !? :D) high. You mix the batter, cover it, go out, come back and bake it. By the time the family comes home you are done and have a warm loaf or rolls waiting to be gorged on.Moreover I make the batter in fridays, take out and bake on saturdays. Ha Heaven!. Your work is done. No time spent in worrying what is to be made for snack time or breakfast.

Anyway, coming back to the post, I tried no knead parker house rolls from TastyKitchen and they turned out wonderful. Whats more they were healthy too with whole wheat flour in them.

A Parker house roll is actually a dinner roll shaped differently.You flatten the dough piece into an oval and fold in half and brush/dip with butter. The roll got its name from Parker House Hotel in Boston in 1870s and its still being served there. Well, there are several stories on their origin, but this no knead one is a sure hit with me.

All Purpose Flour: 1/2 cup
Whole Wheat Flour: 1.5 cups
Salt: 1/2 tsp
Sugar: 2 tbsp
Instant Yeast: 1.5 tsp

Vegetable Oil: 2 tbsp
Water: 3/4 cup

Melted Butter: 2 tbsp +/- for dipping/garnishing/drizzling


Mix in a deep bowl all the dry items. Stir in the oil and water. Mix well and you will get a sticky moist sticky batter like dough. Do not over mix. Barely 13 times or less is enough.

Keep the dough covered with a plastic wrap and let it sit until doubled for another 1-2 hours.

Punch down the dough and let it rest for a few minutes again.Here you can halve the dough,freeze one portion of the dough for later use and work with the other half.

Whatever you decide, it is better to work with separate pieces as the dough is very sticky.The dough freezes well and can be refrigerated up to a week. The dough can turned to become cinnamon rolls,scones,monkey bread etc or whatever way you want to use, as  it is the basic bread dough

Place the one half of the dough on a well floured surface and roll it out into a 1/2 " thick circle. Using a cookie cutter, cut circles of the dough.

Take a circle, stretch it lengthwise within fingers to make it look oval shaped, dip one half in melted butter, fold over in half and place in a well greased/ buttered baking tray.

Repeat this with other dough circles, placing them close to one another in the baking pan.Cover the rolls and let them rise until doubled.

 Bake for 20 minutes in a preheated oven at 375F or until they are golden brown. Take out brush will more melted butter if needed and serve warm.

Yum rolls, perfect from the oven, and healthy ones too.They will be golden thanks to the wheat flour.


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