Parker House Rolls

By á-9182

"Fifteen years ago, I was tasked with dinner rolls for Thanksgiving at my in-laws'. I'd never made a yeasted dough before, and figured Fannie Farmer was the place to start. People cornered me for the recipe (I think I upstaged my mother-in-law—sorry!). They're impossible to mess up, even for a new baker, and beg to be stuffed with a slice of the holiday bird."

Read More http://www.bonappetit.com/recipes/2012/11/parker-house-rolls#ixzz2AE4AWXmK

Ingredients

• Active dry yeast
• 1/4 cup water
• 1 cup milk
• 1/4 cup vegetable shortening
• 3 tablespoons sugar
• 1 large egg
• 1 1/2 teaspoons salt
• 3 1/2 cups all-purpose flour

Preparation

Step 1

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Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°-115°) in a small bowl; let stand for 5 minutes.

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Heat 1 cup whole milk in a small saucepan over medium heat until just warm. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1 1/2 teaspoons 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 1 room-temperature large egg. Add 3 1/2 cups all-purpose 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 1 1/2 hours.

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Preheat oven to 350°. Melt 1/4 cup unsalted butter in a small sauce-pan. Lightly brush a 13x9-inch 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-inch rectangle.

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Cut lengthwise into three 2-inch-wide strips; cut each crosswise into three 4x2-inch rectangles. Brush half of each (about 2x2-inch) with melted butter; fold unbuttered side over, allowing 1/4-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 for 30 minutes or up to 6 hours. Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt (such as Maldon) over. Serve warm.

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The Personal Touch

"I brush the rolls with melted butter and sprinkle salt on top. The salt makes them irresistible, and the butter adds gloss."