Tuesday, June 3, 2014

Parker House Rolls a la Bobby Flay

I love these rolls.

Thank you, Bobby Flay.


1-1/2 cups milk
1 stick butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 pkg. active dry yeast (I used 1 Tbs.)
1/2 cup warm water
3 large eggs, lightly beaten
1-1/2 tsp. salt
6 cups all-purpose flour

Place milk in a small saucepan and bring to a simmer. Remove from heat, then stir in the butter and sugar and let cool. (I placed the milk and butter in the microwave until the butter was melted, then stirred in the sugar and let cool.) Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment (I used my KitchenAid) and mix until smooth. Add remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour. On a floured surface, punch down the dough and shape as desired. Place on a parchment-lined baking sheet; cover again and let rise until doubled, about 30 to 40 minutes.

Preheat oven to 350 degrees. Bake for about 20 minutes or until golden brown. Remove from oven and brush with melted butter before serving.

I tried shaping the rolls (pictured above) using a technique by Alex Guarnaschelli I saw in a Food Network magazine. I like it! Here is a link if you're interested (slide 11-17).

(If you go to the Bobby Flay link there is a video of him making rolls, and after watching I have concluded that he has no idea how to shape rolls.)

Italian Sodas

We served these for Shilo & Cheyenne's graduation party and they were a huge hit.

You can buy the syrup online direct from Torani, and if you order over $59, the shipping is free. World Market may have them also, you are just limited to the flavors they carry. We like to use the syrup for slushies and shaved ice all summer long.


In a 16oz glass or plastic cup:

Pour 1/4 c. flavored syrup (if you are mixing flavors, you want them to total 1/4 cup) in bottom, then
Fill glass or cup 3/4 full of ice
Add 2/3 cup sparkling mineral water (or club soda)
Pour in 2 to 4 Tbs. heavy cream

(Note: I use 2oz shot glasses/cups to measure. 1 (2oz) measure of syrup, any combination, 1 (2oz) measure of cream. Just makes all that measuring stuff easier.)

Stir with a straw.
And then enjoy another flavor.
Seriously, you may not be able to stop.

Lucky us, I slightly overbought for the party, so we have a stash that will last us (and our company) for a long, long time. Come see us and we'll serve you up.

Iced Hot Chocolate

I had to search for this recipe today on my family blog, so I thought I would quickly transfer it here where it is more easily found and accessible. I still have quite a few of these containers of Swiss Miss, so I think I'll share them with friends this summer along with this great recipe. YUM!


Put in blender (my old $20 basic Oster does a great job - no need for a VitaMix):

2 cups cold milk
6 Tbs. hot cocoa mix (more if you like)
approx. 2 cups ice

Pour into glasses.

Starbucks fancy style (unnecessary unless you are blending to impress):
top with whipped cream and drizzle with chocolaty syrup.

Drink with a straw.
Makes 3 servings.

Note: I have tried making this with another hot cocoa mix and didn't like it nearly as well as the Swiss Miss. I'm not saying you can't make it with another mix, I just can't guarantee you will get the same results ;-) If you get BETTER results with another mix, please, feel free to share!