Pull-Apart Parker House Rolls
- Level: Easy
- Yield: 12 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 556
- Total Fat
- 47
- Saturated Fat
- 12
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 55
- Sodium
- 193
- Total: 3 hr (includes rising and cooling times)
- Active: 30 min
Ingredients
Flour Paste:
3 tablespoons bread flour
Dough:
1/2 cup cold milk
1 large egg
2 cups bread flour, plus more for flouring
1 1/2 teaspoons instant yeast
2 tablespoons sugar
1 teaspoon kosher salt
7 tablespoons unsalted butter, melted, plus more for the skillet
Nonstick cooking spray, for the bowl
4 ounces garlic-herb butter or honey butter, store-bought or homemade
Directions
- For the flour paste: Add 1/2 cup water to a small saucepan set over medium-low heat. Add the flour and cook, whisking constantly, until the mixture is a smooth pudding-like consistency, 30 to 45 seconds. Let cool.
- For the dough: Add the milk and egg to the flour paste and whisk together until smooth. Transfer the paste to a stand mixer fitted with a dough hook and add the flour and yeast. Mix on low speed until all the flour is moistened, 1 to 2 minutes. Let rest in the bowl for 15 minutes.
- After 15 minutes, with the mixer running on medium-low speed, add the sugar and salt and mix for about 5 minutes. Add 4 tablespoons of the butter and mix, scraping down the sides of the bowl when necessary, about 5 minutes longer. Transfer the dough to a lightly floured surface and knead briefly to form a ball. Spray a mixing bowl with cooking spray, add the dough ball, cover with plastic wrap and let rest until doubled in size, about 1 hour.
- Transfer the dough to a work surface and press gently but firmly to release the air. Stretch the dough to form a 9-by-10-inch rectangle. Cut the dough lengthwise into 4 equal strips, then cut those strips into 3 equal pieces. Working with one piece at a time, stretch and press each one into an 8-by-2-inch inch strip. Roll each strip small end to small end in order to form a snug roll.
- Grease a 12-inch cast-iron skillet with butter and arrange the rolls in the skillet, 10 around the outside and 2 in the middle. Cover with plastic and let rise until doubled in size, about 45 minutes.
- Position an oven rack in the lowest position and preheat the oven to 375 degrees F.
- Brush the rolls with the remaining 3 tablespoons butter and bake until golden brown, about 25 minutes. Let cool 5 minutes.
- When ready to serve, using a 2-ounce ice cream scoop, place scoops of the garlic-herb or honey butter in the center of the bread and let your guests pull apart the bread from the skillet.