The perfect Parker House roll recipe is HERE!

The chefs in Food Network Kitchen tested and perfected these super indulgent Parker House rolls thanks to plenty of butter mixed in and brushed on top. Milk and eggs enrich the dough, lending a perfectly tender texture. A sprinkle of flaky sea salt adds a welcome bit of contrast and crunch. These rolls are best served fresh and warm.

Get the recipe: https://foodtv.com/4AQFUOc

What You’ll Learn:
🧈 The secret to the iconic Parker House flavor
🍞 What makes these rolls different than dinner rolls
😋 The reason behind the “Parker House Fold”

0:00 Intro
0:40 Heat Milk with Butter & Sugar
1:34 Make the Dough
6:00 Transfer Dough to Bowl & Set Aside
8:00 Roll Out the Dough
8:58 Butter the Dough
10:00 Cut the Dough & Place in Pan
12:35 Bake
13:46 Serve

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

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#FoodNetwork #Cooking #Recipe #ParkerHouseRolls #ComfortFood

The Best Parker House Rolls Recipe 🍞 From Food Network Kitchen


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Bobby Flay’s cinnamon bun pancakes are swirled with buttery cinnamon filling, then topped with maple cream cheese glaze and toasted pecans for a tasty breakfast treat.
#BobbyFlay #BrunchAtBobbys #FoodNetwork #CinnamonBunPancakes
Get the recipe ▶ https://foodtv.com/34HVCOR
Subscribe to Food Network ▶ http://foodtv.com/YouTube

From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Cinnamon Bun Pancakes with Maple Cream Cheese Glaze
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 1 hr 15 min (includes cooling time)
Active: 45 min
Yield: 4 servings

Ingredients

Maple Cream Cheese Glaze:
3 ounces cream cheese, such as Philadelphia, cut into small pieces, room temperature
1/4 cup grade B maple syrup

Cinnamon Swirl:
1 stick (8 tablespoons) unsalted butter, cut into pieces
1/2 cup dark muscovado sugar
2 teaspoons ground cinnamon
1/4 cup heavy cream

Cinnamon Bun Pancakes:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted, plus for the pan
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup coarsely chopped toasted pecans

Directions

Special equipment: a pastry bag; a small piping tip, such as the Ateco 0

Preheat the oven to 200 degrees F. Set a baking rack on a baking sheet and put it in the oven.

For the glaze: Put the cream cheese in a bowl. Heat the maple syrup in a small saucepan over low heat until it just begins to simmer, then pour over the cream cheese and whisk vigorously until smooth. Set aside and keep warm.

For the cinnamon swirl: Melt the butter in a small saucepan until light golden brown. Whisk in the muscovado sugar and cinnamon; the sugar may clump and separate from the butter¿don’t worry. Whisk in 1/4 cup water and bring to a simmer, whisking until the mixture smoothes out. Simmer until slightly thickened, about 2 minutes.
Whisk in the cream and simmer another 2 minutes. Transfer to a small bowl to cool–the mixture will thicken as it cools–then transfer to a piping bag with a small tip.

For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together the buttermilk, 3 tablespoons melted butter, eggs and vanilla. Add the wet mixture to the dry and whisk until just combined.

Heat a large nonstick pan or cast-iron griddle over medium heat and brush with some melted butter. Ladle about 1/4 cup of the batter into the pan and spread to make a 4-inch circle. Ladle in a few more pancakes, being careful not to crowd them.

When the pancakes just begin to form bubbles on the surface, pipe in the cinnamon swirl filling: Starting at the center of the pancakes, squeeze the filling on top in a swirl (just as you see in a regular cinnamon bun). Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 minutes–adjust the heat as necessary so the bottoms don’t brown before the tops set. Flip over and continue cooking until golden brown on the reverse side, about 1 minute longer.
Transfer the pancakes to the oven to keep warm while you make the rest of the pancakes.

To serve: Stack 3 pancakes on each plate, drizzle with some of the maple cream cheese glaze, and sprinkle with pecans.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Bobby Flay’s Cinnamon Bun Pancakes 🥞 Brunch @ Bobby’s | Food Network


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Think you know a sweet when you see it? Think again!

In Sweet Deceit, host Josh Peck challenges teams of three to find hyperrealistic sweets hidden in plain sight among everyday objects. In each episode, a master baker transforms familiar items into incredible edible imposters and secretly places them throughout a unique location. Across four increasingly difficult rounds, the team must work together to decide what’s real and what’s sweet — but there’s only one way to know for sure: take a bite! Once the sweets are revealed, the bakers pull back the curtain to show how they created their edible illusions. If a team can find all six hidden sweets, they walk away with $12,000!

Josh Peck welcomes escape room enthusiasts Bekah, David, and Gezell to a fun and spooky challenge that puts their powers of observation to the ultimate test. Master baker JonnyCakes has hidden six secret sweets throughout four eerie escape room settings, and his incredible edible illusions have the detail-oriented trio second-guessing everything they see. After the sweets are revealed, JonnyCakes shares how he created his amazing edible imposters. If the team can find all six secret sweets, they win $12,000!

🔥 Watch the premiere full episode of #SweetDeceit and find out who comes out on top. Don’t miss new episodes Mondays at 10|9c! 🔥

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
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Full Episode Premiere: Sweet Deceit 🧁 🎃 | S1E1 | Food Network


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This dish disappears almost as soon as it’s sliced 😍

At @chefdaniellesepsy’s family gatherings, Pepperoni Stromboli means it’s time to celebrate! This family-inspired version starts with a versatile dough which bakes up crisp on the outside and light and chewy on the inside. Stuffed with melty cheese and pepperoni, it’s endlessly customizable — swap in your favorite meats, cheeses, or veggies to make it your own. Another family favorite filling for Danielle is sautéed spinach with garlic, ricotta, mozzarella, and Pecorino Romano 🍕

Get the recipe:
▶ Pepperoni Stromboli: https://foodtv.com/4hxI9P9

0:00 – Intro
0:36 – Meet Danielle’s mom
1:50 – Bloom the yeast
3:00 – Mix ingredients
3:47 – Let the dough rise
4:23 – Make the filling
5:30 – Roll out the dough
6:26 – Spread the filling on the dough
8:20 – Roll into Stromboli & season
9:20 – Bake
10:25 – Serve

🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻‍🍳 Check out her bakery: https://foodtv.com/3UmneW0

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #PepperoniStromboli #TheHungryGnome

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With heavenly pumpkin flavor and luscious cream cheese icing, Ree’s rolls are the epitome of a cozy autumn treat.
#ReeDrummond #FoodNetwork
Get the recipe ▶ https://foodtv.com/2Chf9HX
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Pumpkin Cinnamon Rolls
Recipe courtesy of Ree Drummond
Total: 3 hr 5 min
Active: 1 hr
Yield: 24 servings
Level: Intermediate

Ingredients:

Dough:
1 1/2 cups whole milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package (2 1/4 teaspoons) active dry yeast
1 cup pumpkin puree
4 1/2 cups all-purpose flour, plus more for
flouring, sprinkling and rolling
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon (heaping) baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Melted butter, for buttering pans

Filling:
1 stick (1/2 cup) butter, melted
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup finely chopped pecans

Frosting:
8 ounces cream cheese, softened
1 3/4 cups to 2 cups powdered sugar
1/4 cup whole milk, plus more if needed
2 tablespoons butter, melted
Dash of salt

Directions:

For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to
cool until the mixture is warm to the touch but not too hot.

Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the
pumpkin puree until combined.

Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the
saucepan and stir until it just comes together. Cover the saucepan with a dish towel and
set in a warm, draft-free place for 1 hour.

After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the
baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.
Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking
dish) and smear it all over the bottom of the pans.

Turn out the dough onto a floured surface and press it into a rectangular shape. If it is
overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and
roll the dough into a large rectangle about 18 inches by 24 inches.

For the filling: Drizzle the melted butter over the dough and smear it all over the surface
with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and
nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering
all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.

Starting at the top, roll the dough toward you into a large log, moving back and forth
down the line of dough (in a “typewriter” motion) and always rolling toward you. Roll it
tightly as you go so the rolls with be nice and neat.

When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.

Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.

For the frosting: While the rolls are baking, make the frosting by combining the cream
cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until
fluffy, adding more milk if you’d like a thinner frosting.

Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over
the frosting, then allow them to sit for 15 minutes before serving.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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