Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Alex Guarnaschelli
Watch how to make this recipe.
Parker House Rolls
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- Level: Easy
- Total: 4 hr (includes rising time)
- Active: 35 min
- Yield: 24 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 315
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 49 mg
- Sodium
- 261 mg
- Level: Easy
- Total: 4 hr (includes rising time)
- Active: 35 min
- Yield: 24 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 315
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 49 mg
- Sodium
- 261 mg
Ingredients
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Directions
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26m
Easy
CLASS
- Activate the yeast: In a medium bowl, gently whisk the yeast into the warm water. Whisk in the sugar. Allow the mixture to sit for a minute; it should bubble and froth slightly. Stir in 1 cup of the flour. Cover with plastic wrap and set the bowl aside in a warm spot.
- Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, blend the melted butter and the milk. Add the eggs, one by one, on low speed. Add the yeast mixture, the remaining 5 1/2 cups flour, and the kosher salt. Mix until the mixture forms a ball, 2 to 3 minutes. If the dough seems wet or sticks too much to the sides of the bowl, add more flour in 1/4-cup increments. Grease a large metal bowl with a little butter. Put the dough in the bowl, cover it with a towel, and allow it to rest in a warm place until it doubles in volume, 1 1/2 to 2 hours.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Make the rolls: Lightly flour a flat, clean surface and turn the dough out onto it. Flour your hands and gently press the dough to form an 8-by-16-inch rectangle between 1/2 and 3/4 inch thick. Cut the dough lengthwise into 2 equal strips. Cut each strip into 12 pieces, making 24 individual strips of dough. Brush the extra flour off the dough with a dry pastry brush.
- Take a piece of dough and fold it unevenly in half so the top part overhangs slightly. Tuck the overhang underneath and put the roll, seam side down, on the prepared baking sheet. Repeat with the remaining dough, lining up the rolls right next to one another so that you have 3 tightly packed rows of 8 rolls each. (It helps if you imagine gently pulling the rolls apart after they have baked!) Cover the rolls with a kitchen towel and allow them to rise again until they increase in volume by about half, 45 minutes to 1 hour.
- Bake the rolls: Put the baking sheet in the oven and bake for 12 minutes. Then rotate the sheet and continue to bake until the rolls are golden brown, another 10 to 12 minutes. Remove the baking sheet from the oven and brush the rolls with melted butter. Sprinkle them with Maldon salt. Serve immediately.
Cook’s Note
You can freeze the dough, formed and uncooked, and bake the rolls just before serving. You can also bake the rolls and serve any left over the next day by pulling them apart, and toasting them in a 350 degrees F oven until golden brown, 5 to 8 minutes. Brush them with butter.
