Parker House Rolls Dough (Pocket, Round,Square)

By MarieR

Bake from Scratch, Fall 2016, Pages 93-96

POCKET vs. SQUARE vs. ROUND
Other than shape, there's not much difference between our Pocket, Square, and Round rolls. Parker House Rolls are one of those foods that are defined by memories as much as by technique. If you ate round rolls as a child, chances are that's what you crave. So just pick the shape that best suits your preferences —they're all proven winners.

Ingredients

• 50 32 25 pocket rolls, 32 square rolls, or 25 round roll
• 1 1/2 1 1/2 1/2 cups warm whole milk (110°), divided
• 1/4 1/4 1/4 cup (46 grams) sugar
• 2 2 2 teaspoons (7 grams) active dry yeast
• 4 to 4 1/2 4 to 4 1/2 to 630 (560 to 630 grams) all-purpose flour, divided
• 6 6 6 tablespoons (90 grams) unsalted butter,melted
• 2 2 2 large eggs (120 grams)
• 2 2 2 teaspoons (12 grams) kosher salt
• PARKER HOUSE POCKET ROLLS
• 50 about 50
• to Parker House Pocket Rolls use rounds of dough folded over into tidy pockets to create half-circle bites of buttery perfection.
• 1 1 1 recipe Parker House Roll Dough
• 1/4 1/4 1/4 cup (58 grams) unsalted butter, melted
• 8 8 1 50 tablespoons plus 1 teaspoon (125 grams) unsalted butter, softened and cut into 50 cubes Maldon or sea salt
• 1 1 10 . On a lightly floured surface, turn out dough. Divide dough in half, and gently shape each half into a ball. Cover and let rest for 10 minutes.
• 2 2 to 375°. Preheat oven to 375°. Line a baking sheet with parchment paper.
• 30 draft-free place (75°) until puffed, about 30 minutes.
• 4 4 20 to 25 Brush rolls with melted butter, and bake until golden brown, 20 to 25 minutes. Brush with melted butter, and sprinkle with salt.
• PARKER HOUSE SQUARE ROLLS
• 32 about 32
• While they aren't perfectly square, these billfold-style rolls follow the same roll, tuck butter, and fold technique as the Pocket Rolls.
• 1 1 1 recipe Parker House Roll Dough
• 1/4 1/4 1/4 cup (58 grams) unsalted butter, melted
• 5 5 1 32 plus 1 teaspoon (80 grams) unsalted butter, softened and cut into 32 cubes Maldon or sea salt
• 1 1 1 . On a lightly floured surface, turn out dough.
• 10 dough in half, and gently shape each half into a ball. Cover and let rest for 10 minutes.
• 2 2 to 375°. Preheat oven to 375°. Line a baking sheet with parchment paper.
• 30 4. 25 to 30 warm, draft-free place (75°) until puffed, about 30 minutes. 4. Brush rolls with melted butter, and bake until golden brown, 25 to 30 minutes. Brush with melted butter, and sprinkle with salt.
• PARKER HOUSE ROUND ROLLS
• 25 about 25
• The round roll is the most versatile for dressing up with different flavors, such as dill and Gruyere. See right for our cheesy herbaceous twist.
• 1 1 1 recipe Parker House Roll Dough
• 4 4 1/2 25 tablespoons plus 1/2 teaspoon (62.5 grams) unsalted butter, softened and cut into 25 cubes
• 1/4 1/4 1/4 cup (58 grams) unsalted butter, melted Maldon or sea salt
• 1 1 10 .On a lightly floured surface, turn out dough. Divide dough in half, and gently shape each half into a ball. Cover and let rest for 10 minutes.
• 2 2 to 375°. Preheat oven to 375°. Line a baking sheet with parchment paper.
• 4 4 25 to 30 Brush with melted butter, and bake until golden brown, 25 to 30 minutes. Brush with melted butter, and sprinkle with salt,

Details

Adapted from bakefromscratch.com

Preparation

Step 1

1. In a small bowl, whisk together 1/2 cup [140 prams) warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. Stir '/> cup (70 grams) flour into yeast mixture.
2. In the bowl of a stand mixer fitted with the dough hook attachment, beat melted butter eggs, and remaining 1 cup (280 grams) milk at low speed until combined. Add yeast mixture, beating to combine. Add 1 cup (140 grams) flour and salt; beat to combine. Gradually add remaining flour, 1 cup (140 grams) at a time, beating until dough comes together and begins to pull away from sides of bowl, 2 to 3 minutes. (Dough will be sticky but not unmanageable. If dough is too sticky, add more flour, /4 cup [35 grams] at a time, until it comes together.)
3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, 2 to 2'/2 hours.
PRO TIP:
Stop working the dough as soon as it
comes together in your mixer. This particular dough gets handled quite a bit throughout the shaping process, so you don't want to overwork it in the initial mixing steps.