A novice baker tries out the Parker House Rolls from the November issue of Bon Appetit.
Ingredients
1 envelope active dry yeast
¼ cup warm water (110 - 115 degrees)
1 cup whole milk
¼ cup vegetable shortening
3 tbsp sugar
1½ tsp kosher salt
1 egg (at room temperature)
3½ cups all purpose flour
Instructions
Whisk 1 envelope active dry yeast and ¼ cup warm water in a small bowl; let stand for 5 minutes.
Heat whole milk in a small saucepan over medium heat until just warm.
Combine vegetable shortening, sugar and kosher salt in a large bowl.
Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely).
Whisk in yeast mixture and 1 room-temperature large egg.
Add all-purpose flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes.
Transfer dough to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap.
Let stand at room temperature until doubled, about 1½ hours.
Preheat oven to 350°. Melt ¼ cup unsalted butter in a small sauce-pan (or just pop in microwave).
Lightly brush a 13x9-inch baking dish with some melted butter.
Punch down dough; divide into 4 equal pieces.
Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6-inch rectangle.
Cut rectangle lengthwise into three 2-inch-wide strips.
Cut each 2-inch crosswise into three 4x2-inch rectangles.
Brush half of each (about 2x2-inch) with melted butter.
Fold unbuttered side over, allowing ¼-inch overhang.
Place flat in 1 corner of dish, folded edge against short side of dish.
Add remaining rolls, shingling to form 1 long row.
Repeat with remaining dough for 4 rows.
Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.
Bake rolls until golden and puffed, 25-35 minutes.
Brush with butter.
Sprinkle flaky sea salt (such as Maldon) over. Serve warm.
Recipe by Weekend Table at https://weekendtable.com/2012/11/14/parker-house-rolls/