Parker House Rolls
- 1 (1/4 oz) packet active dry yeast
- 1/2 C sugar
- 7 1/2-8 C flour, plus some for dusting
- 12 Tbs (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
- 2 C whole milk, at room temp
- 2 large eggs, at room temp
- 1 Tbs kosher salt, plus more for sprinkling
1. BLOOM THE YEAST
Measure out 1/2 C warm water and check the temp: It should be between 110 and 120 degrees (comfortable bath water). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 C flour. Set aside near the stove while you prepare the dough.
2. MAKE THE DOUGH
Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 1/2 C flour and 1 Tbs salt; mix until the dough forms a ball, 2-3min. Adding up to 1/2C more flour if the dough is too wet.
3. LET IT RISE
Brush a large bowl with softened butter. Transfer the dough to the bowl. Cover with a towel and let rise in a warm place, 2 hours to 2 1/2 hours.The dough should double in volume.
4. SHAPE THE DOUGH
Preheat the oven to 375 and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16x8 in rectangle, about 1/2 to 3/4 in thick (don't use a rolling pin)
5. CUT THE DOUGH
With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
6. SHAPE THE DOUGH
One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seamside down on the prepared baking sheet in 3 tightly packed rows. (if making in advance, wrap the baking sheet tightly with plastic wrap and freeze up to 3 weeks.)
Leave only 1 in or 2 between the rows so the rolls rise up together in the oven.
7 BAKE THE ROLLS
Bake until the rolls are bursting at the seams and golden brown, 18-20 min (if frozen bake 25 min at 325, then 10 min at 375.) Remove from oven and brush with softened butter. Sprinkle with salt and setve immediately