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Parker House Rolls
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Brief Description
Coated with melted butter and coarse salt, these Parker House rolls are irresistible.
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Main Ingredient
flour
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Category: Yeast breads
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Cuisine: American
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Prep Time: 180 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Recipe by The Fannie Farmer Baking Book Photograph by Jonathon Kambouris
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Posted By: vastrother@aol.com
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Posted On: Feb 25, 2017
Number of Servings:
Ingredients:
- 1 envelopes - active dry yeast
- 1 cups - whole milk
- 1/4 cups - vegetable shortening
- 3 tablespoons - sugar
- 1 1/2 teaspoons - kosher salt
- 1 - large egg at room temperature
- 3 1/2 cups - all-purpose flour plus more for surface
- 1/4 - cup unsalted butter
- - Canola oil (for bowl)
- - Flaky sea salt for topping
Directions:
Whisk yeast and ¼ cup warm water (110°-115°) in a small bowl; let stand 5 minutes.
Heat milk in a small saucepan over medium until just warm. Combine 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 egg. Add 3½ cups 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 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 butter in a small saucepan. Lightly brush 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" rectangle.
Cut lengthwise into three 2"-wide strips; cut each crosswise into three 4x2" rectangles. Brush half of each (about 2x2") with melted butter; fold unbuttered side over, allowing a 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 at least 30 minutes or up to 6 hours.
Bake rolls until golden and puffed, 25–35 minutes. Brush with butter; sprinkle sea salt over. Serve warm.
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