Parker House rolls recipe--please advise
I found two recipes for parker house rolls on the Food Network, but I don't have much experience making them. Can anyone advise me, based on experience or knowledge, on which recipe (one w/milk, one without) would yield better results? Or even what the difference would be? Ingredients are listed below. Thanks.
6 cups all-purpose flour (about)
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
1 cup margarine or butter (2 sticks), softened
1 large egg
2 cups hot water
1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour
Does recipe #1 really have no liquid in it at all? I can't quite imagne that recipe is correct. YOu need something to dissolve the yeast.
Yeah. I was surprised at that too. But I did cut and paste it from the Website. Typo, I guess.
A final thought from me. Reading the recipes again, that seems like way too much sugar. The yeast needs a bit of sugar but they seem like a 50's or 60's recipe like you used to get from James Beard. If using his old Beard on Bread I always cut way back on the sugar a lot of that stuff from recipes in the books , but as written it is way too sweet by today's standards.
IF you look at recipes from the baking books today, B. Clayton etc. a 1/4 C. is more than enough.