Parker House Rolls

NOTE:

It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the

'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C Mix weighs approx 125g.

TIPS: 

1. Liquid egg whites in the carton makes life easier here!

2. We like to use our stand mixer for mixing these but you can also mix by hand.

3. Store in a plastic bag.

INGREDIENTS

1 C MULTI-USE BREAD MIX (125g)

1 1/2 C Egg Whites (360g)

2 T Melted Butter (30g)

1 T S'WEEET! or other granulated sweetener (optional)

Makes 9 rolls.

DIRECTIONS:

Pre-heat your oven to 375°.

1. Add all of the ingredients to the bowl of your stand mixer.

2. Mix on low for 5 minutes, stopping to scrape the sides of the bowl as needed.

3. Let the dough rest for 10 minutes. It's a very 'loose' dough.

4. Use an ice cream scoop to mound 9 dollops of batter into the prepared pan.

5. Bake about 30-35 minutes, until tops are just browning.

6. Brush the tops with butter when they come out of the oven.

7. Best served warm!

To print this recipe look for 'printer' button in the social bar below.