Parker House Bread Rolls

2

Perfect Bread Rolls for Every Meal

They take a bit of time to make, but they are so worth it. Perfect rolls to accompany any meal.

Parker House Bread Rolls Recipe

Parker House Bread Rolls

Ingredients:

1 1/4 ounce packet active dry yeast

1/2 cup sugar

7 1/2 to 8 cups all-purpose flour, plus more for dusting

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing

2 cups whole milk, at room temperature

2 large eggs, at room temperature

1 tablespoon kosher salt, plus more for sprinkling

Parker House Bread Rolls Recipe

Directions:

  • Bloom the yeast.

Measure out 1/2 cup warm water and check the temperature: It should be between 110F and 120F (comfortable bath water temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.

  • Make the dough.

Mix the melted butter and milk in a mixer with the hook attachment on low-speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.

  • Let it rise.

Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.

  • Shape the dough.

Preheat the oven to 375F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don’t use a rolling-pin).

  • Cut the dough.

With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.

  • Shape the dough.

One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)

  • Bake the rolls.

Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325F, then 10 minutes at 375F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

Recipe adopted from Food Network!

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