MAD MEAT GENIUS

MAD MEAT GENIUS
Chilebrown at home

Barbeque

Barbeque
Let's get Cookin!!!

Tuesday, October 18, 2011

PARKER HOUSE ROLLS



Sunday, Sunday, Sunday is a lazy day to park in front of the television and watch your local football team battle on the field of glory. While watching these warriors fight for victory, nourishment and plenty of ice cold beverages will be needed for the duration. We have a beautiful pork shoulder roast obtained from the U.C. Davis Meat Labs. It will be smoked with apple wood in our stoker controlled smoker. This will be a great time to make some ‘Parker House Rolls’. These soft and buttery rolls will be great with Cole slaw and smoked pork. We will use our not so secret ingredient of Barly Malt Syrup. Let the games begin.






Ingredients


  1. 3/4 cup warm milk

  2. 1 teaspoon yeast

  3. 1 teaspoon barly malt syrup

  4. 1/4 cup whole wheat flout

  5. 1 3/4 cup bread flour

  6. 1 teaspoon salt

  7. 2 1/2 tablespoons softened butter

  8. 1/4 cup melted butter

Combine the first three ingredients and let proof for five minutes. Add the flour, salt and softened butter and knead until smooth. Cover and let rise for one hour. Take a cast iron skllet and use half of your melter butter to coat pan. Take risen dough and roll into balls and place in buttered pan. Let rise for 45 minutes. Brush top of rolls with remaining butter and bake in 325 degree oven for 25 minutes.



This meal was a touchdown. These rolls were rich and decadent with butter. They were a perfect vehicle to cradle some smoky delicious pork. The Cole slaw was a good accompaniment to cut the richness of the pork and rolls. This meal was comforting just like the couch that was my throne. The Oakland Raiders were not the only winners this Sunday.

3 comments:

Zoomie said...

I'm always impressed with your baking - might have to try your hamburger buns today.

Chilebrown said...

Zoomie, Good luck with your hamburger buns. I am not sure which recipe you are using. I am a new fan of Barly Malt Syrup.

Zoomie said...

I used the one that's 1/3 whole wheat and 2/3 white flour. They are resting on the counter right now, awaiting freshly ground burgers for dinner tonight.