Parker House Rolls
Author: 
Recipe type: side
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
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
  1. Whisk 1 envelope active dry yeast and ¼ cup warm water in a small bowl; let stand for 5 minutes.
  2. Heat whole milk in a small saucepan over medium heat until just warm.
  3. Combine vegetable shortening, sugar and kosher salt in a large bowl.
  4. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely).
  5. Whisk in yeast mixture and 1 room-temperature large egg.
  6. 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.
  7. Transfer dough to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap.
  8. Let stand at room temperature until doubled, about 1½ hours.
  9. Preheat oven to 350°. Melt ¼ cup unsalted butter in a small sauce-pan (or just pop in microwave).
  10. Lightly brush a 13x9-inch baking dish with some melted butter.
  11. Punch down dough; divide into 4 equal pieces.
  12. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6-inch rectangle.
  13. Cut rectangle lengthwise into three 2-inch-wide strips.
  14. Cut each 2-inch crosswise into three 4x2-inch rectangles.
  15. Brush half of each (about 2x2-inch) with melted butter.
  16. Fold unbuttered side over, allowing ¼-inch overhang.
  17. Place flat in 1 corner of dish, folded edge against short side of dish.
  18. Add remaining rolls, shingling to form 1 long row.
  19. Repeat with remaining dough for 4 rows.
  20. Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.
  21. Bake rolls until golden and puffed, 25-35 minutes.
  22. Brush with butter.
  23. Sprinkle flaky sea salt (such as Maldon) over. Serve warm.
Recipe by Weekend Table at https://weekendtable.com/2012/11/14/parker-house-rolls/