Parker House Rolls

By JDARK

Ingredients

• 1 envelope active dry yeast
• 1/4 cup warm water (110°-115°)
• 1 cup whole milk
• 1/4 cup vegetable shortening
• 3 tablespoons sugar
• 1-1/2 teaspoons kosher salt
• 1 large egg, room-temperature
• 3-1/2 cups all-purpose flour
• 1/4 cup unsalted butter

Details

Servings 36
Adapted from bonappetit.com

Preparation

Step 1

1. Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°-115°) in a small bowl.
2. Let stand for 5 minutes.
3. Heat 1 cup whole milk in a small saucepan over medium heat until just warm.
4. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1-1/2 teaspoons kosher salt in a large bowl.
5. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely).
6. Whisk in yeast mixture and 1 room-temperature large egg.
7. Add 3-1/2 cups all-purpose flour; stir vigorously with a wooden spoon until dough forms.
8. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes.
9. Transfer to a lightly oiled bowl; turn to coat.
10. Cover loosely with plastic wrap.
11. Let stand at room temperature until doubled, about 1-1/2 hours.
12. Preheat oven to 350°.
13. Melt 1/4 cup unsalted butter in a small sauce-pan.
14. Lightly brush a 13x9-inch baking dish with some melted butter.
15. Punch down dough; divide into 4 equal pieces.
16. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6-inch rectangle.
17. Cut lengthwise into three 2-inch-wide strips; cut each crosswise into three 4x2-inch rectangles.
18. Brush half of each (about 2x2-inch) with melted butter; fold unbuttered side over, allowing 1/4-inch overhang.
19. Place flat in 1 corner of dish, folded edge against short side of dish.
20. Add remaining rolls, shingling to form 1 long row.
21. Repeat with remaining dough for 4 rows.
22. Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.
23. Bake rolls until golden and puffed, 25-35 minutes.
24. Brush with butter; sprinkle flaky sea salt over.
25. Serve warm.