With tender crumbs, buttery gloss, and melt-in-your-mouth softness, these Parker House rolls are everything that's wonderful about bread in roll form. They are the perfect side for a holiday meal.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Dough
Adjust oven rack to lowest position and heat oven to 200°F. Once oven reaches 200°F, maintain oven temperature for 10 minutes, then turn off heat.
10 ounces / 1 ¼ cups whole milk
24g / 2 tablespoons sugar
Heat milk and sugar together in small saucepan or in microwave until mixture is lukewarm (about 100°F), about 1 minute on high.
7g / 2 ¼ teaspoons instant yeast
1 large egg, lightly beaten
Whisk in yeast and egg and set aside.
453g / 16 ounces all-purpose flour (about 3 ½ cups)
1 ½ teaspoons salt
Combine flour and salt in bowl with a dough whisk or wooden spoon.
Add ⅓ of milk mixture and mix with dough whisk or wooden spoon to combine. Repeat twice until combined. Dough should be very wet at this point.
8 tablespoons butter, cut into 8 pieces, softened
140g / 5 ounces all-purpose flour (about ½ cup)
In a small bowl, cream butter and flour with an electric hand mixer.
Add creamed butter to large bowl and stir with a wooden spoon or dough whisk to combine.
Kneed By Hand
Turn out onto a clean work surface and kneed by hand until dough is smooth but slightly sticky, about 6 to 8 minutes.
or Kneed with Stand Mixer
If you prefer, you can use a mixer to kneed the dough. Place dough in the bowl of a stand mixture and mix until dough is smooth but still sticky, about 6 minutes.
Rising
By hand, form dough into a ball by flattening dough and folding the four corners into the middle of the dough. Flip over and shape into a disc.
cooking spray
Lightly spray the sides of a large bowl with cooking oil. Place dough ball into bowl and turn several times to lightly coat dough.
Cover bowl tightly with plastic wrap and let rise in a warm place until dough has doubled in size, about 1 hour.
Once dough has doubled, press down, replace plastic wrap, and allow dough to rest for 5 minutes.
Shaping
2 tablespoons butter, melted
Melt butter in a small bowl. Using a pastry brush, spread melted butter on bottom and sides of two rimmed baking sheets.
6 tablespoons butter, melted
flour
Roll dough out on a generously floured work surface until about ½ inch thick. Using a biscuit cutter, cut out 2 ½ inch circles of dough. Coat each circle with melted butter and then fold in half, pressing lightly on the sides to seal the dough. Place on prepared cookie sheet and repeat with remaining dough. Lightly brush tops of rolls with remaining butter.
Cover shaped rolls with a towel or plastic wrap and let right until puffed up, about 30 to 45 minutes.
Baking
Preheat oven to 375°F.
When rolls have risen, remove towels or plastic wrap and bake at 375°F until tops of the rolls are a dark golden brown, about 20 to 22 minutes.
Remove from oven and let cool on a wire rack for 10 minutes. Serve warm.
From MakeBetterFood.com. . (makebetterfood.com/recipes/parker-house-rolls/). Adapted from Cook's Illustrated. January 2007.
Adjust oven rack to lowest position and heat oven to 200°F. Once oven reaches 200°F, maintain oven temperature for 10 minutes, then turn off heat.
Heat milk and sugar together in small saucepan or in microwave until mixture is lukewarm (about 100°F), about 1 minute on high.
Whisk in yeast and egg and set aside.
Combine flour and salt in bowl with a dough whisk or wooden spoon.
Add ⅓ of milk mixture and mix with dough whisk or wooden spoon to combine. Repeat twice until combined. Dough should be very wet at this point.
In a small bowl, cream butter and flour with an electric hand mixer.
Add creamed butter to large bowl and stir with a wooden spoon or dough whisk to combine.
Turn out onto a clean work surface and kneed by hand until dough is smooth but slightly sticky, about 6 to 8 minutes.
If you prefer, you can use a mixer to kneed the dough. Place dough in the bowl of a stand mixture and mix until dough is smooth but still sticky, about 6 minutes.
By hand, form dough into a ball by flattening dough and folding the four corners into the middle of the dough. Flip over and shape into a disc.
Lightly spray the sides of a large bowl with cooking oil. Place dough ball into bowl and turn several times to lightly coat dough.
Cover bowl tightly with plastic wrap and let rise in a warm place until dough has doubled in size, about 1 hour.
Once dough has doubled, press down, replace plastic wrap, and allow dough to rest for 5 minutes.
Melt butter in a small bowl. Using a pastry brush, spread melted butter on bottom and sides of two rimmed baking sheets.
Roll dough out on a generously floured work surface until about ½ inch thick. Using a biscuit cutter, cut out 2 ½ inch circles of dough. Coat each circle with melted butter and then fold in half, pressing lightly on the sides to seal the dough. Place on prepared cookie sheet and repeat with remaining dough. Lightly brush tops of rolls with remaining butter.
Cover shaped rolls with a towel or plastic wrap and let right until puffed up, about 30 to 45 minutes.
Preheat oven to 375°F.
When rolls have risen, remove towels or plastic wrap and bake at 375°F until tops of the rolls are a dark golden brown, about 20 to 22 minutes.
Remove from oven and let cool on a wire rack for 10 minutes. Serve warm.
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