Recipe courtesy of Jeff Mauro
From:
Food Network Magazine
Skillet Parker House Rolls
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- Level: Easy
- Total: 3 hr
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 178
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 34 mg
- Sodium
- 142 mg
“I have to make these rolls for every major holiday! If I attempt a new recipe, the family revolts — and we can’t have that, can we now?”
- Level: Easy
- Total: 3 hr
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 178
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 34 mg
- Sodium
- 142 mg
Ingredients
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Directions
- Make the flour paste: Heat the water in a small saucepan over medium-low heat. Add 3 tablespoons flour and cook, whisking constantly, until the mixture is a smooth pudding-like consistency, 30 to 45 seconds. Let cool.
- Make the dough: Add the milk and egg to the flour paste and whisk together until smooth. Transfer the mixture to a stand mixer fitted with a dough hook and add the remaining 2 cups flour and the yeast. Mix on low speed until all of the flour is moistened, 1 to 2 minutes. Let rest in the bowl for about 15 minutes.
- After 15 minutes, with the mixer running on medium-low speed, add the sugar and salt to the dough and mix for about 5 minutes. Add 4 tablespoons melted 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. Coat 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 floured work surface and press gently but firmly to release any 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 strip. Roll up each strip, small end to small end, 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 wrap and let rise until doubled in size, about 45 minutes.
- Arrange a rack in the lowest position of the oven and preheat to 375 degrees F. Brush the rolls with the remaining 3 tablespoons melted butter and bake until golden brown, about 25 minutes. Let cool 5 minutes.
- When ready to serve, dollop garlic-herb or honey butter onto the rolls.
