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Sister Schubert's Parkerhouse Rolls

2house67's picture

Sister Schubert's Parkerhouse Rolls (post #70376)

2house67 on Tue, 08/10/2010 - 12:30
in

I have always made dinner rolls using the method of kneading and let rise, etc.

Today I decided to make S.Schubert;s recipe for rolls.  I have followed the recipe exactly but I am a little concerned that they will not rise.

I always thought that yeast needed a bit of sugar in the warm water to become activated.. Her recipe did not call for sugar in the yeast, and no, it did not get foamy.  But I continued the recipe anyway and now it is supposed to be rising.  If it does not rise after the 1 or 1 1/2 hours, should I just throw it out or continue.  I don't really feel like following through the recipe if it is not likely to turn out.  Any thoughts?

 

Josie

Josie
-A +A
Pielove's picture

and??? (post #70376, reply #1 of 5)

by Pielove in reply to 2house67 [original] on Wed, 08/11/2010 - 04:06

Hi Josie--

I tried to post yesterday, but the forum was down.  My bet was that it would rise, but maybe take a bit longer.  What happened?

pie

kitchengoddess's picture

Turnout? (post #70376, reply #2 of 5)

by kitchengoddess in reply to 2house67 [original] on Wed, 08/11/2010 - 05:42

Let me know what happened?  I have bad luck with yeast on a regular basis so I would be interested to know if there is an alternate method to use.

2house67's picture

Sister Schubert's Parkerhouse Rolls (post #70376, reply #4 of 5)

by 2house67 in reply to kitchengoddess [original] on Thu, 08/12/2010 - 18:29

The dough did rise until doubled.  It took about 2 hours.  I did not punch down, as recipe did not indicate to do so. 

I rolled out the dough and cut with cookie cutters.  I may have rollled a bit too thin.  They did not seem to rise too much after cut and let to rise.

The end result - my pancakes are thicker than these rolls!  They tasted okay but nothing special and certainly not light and airy.

I don't know what I did wrong, but I will try this method again, but use the recipe in Joy of Cooking.

Josie

Josie
Gretchen's picture

You don't really need to put (post #70376, reply #3 of 5)

by Gretchen in reply to 2house67 [original] on Wed, 08/11/2010 - 06:46

You don't really need to put the sugar in with the yeast, IF you know your yeast is active. It also depends on the type of yeast you are using. The newer RapidRise yeast is formulated to be added in with the flour rather than the liquid, I believe.

If it doesn't rise, you need to proof your yeast by putting it in some water with a bit of sugar.

Gretchen
PattiPH's picture

Parkerhouse Roll Question (post #70376, reply #5 of 5)

by PattiPH in reply to 2house67 [original] on Fri, 08/26/2011 - 15:26

I also have a question about the SS Parkerhouse Roll recipe.  I know I can make them a day ahead but at which point in the recipe do I cover with plastic and refrigerate?  I know I do the first rise and then form into rolls.  Is that the point I refrigerate?  Do I need to allow them to rise the next day, before I bake?  Anyone have any suggestions for me?  These are for dinner tomorrow night and I'd like to make them today but I want them served hot, right out of the oven tomorrow.  


Thanks!