Parker House Rolls

By tnunnery

Ingredients

• 1 1/4-ounce packet active dry yeast
• 3 tbsp warm beer
• 3 tbsp sugar
• 1 stick (8 tbsp butter)
• 1 cup whole milk
• 2 c flour (all-purpose or bread flour)
• 3/4 to 1 1/2 cups all-purpose flour
• 1 tablespoon kosher salt, plus more for sprinkling
• 1 tablespoon caraway seeds
• coarse salt
• dash of garlic powder

Details

Servings 20
Adapted from palachinkablog.com

Preparation

Step 1

Stir together the warm beer, 1 tbsp sugar and yeast in a small bowl. Let stand until foamy, about 5 minutes.

Melt 3/4 stick (6 tbsp) butter in a small saucepan. Add the milk and heat until lukewarm. Pour into a large bowl and add yeast mixture, remaining 2 tbsp sugar, 2 c flour, caraway and salt. Stir until just combined.

Knead dough until smooth and elastic, adding more flour as needed. The dough will be smooth, satiny and just slightly sticky after 10 minutes. Form the dough into a ball and place in a large buttered bow, turning to coat. Cover with plastic wrap and a towel and rest in a warm place until doubled in size, about 1 hour.

Butter a 9x13 baking pan. Divide dough into 20 equal-sized pieces. Roll each into a ball and arrange in baking pan, evenly in 4 rows of 5. Cover loosely with plastic wrap and let rise in a warm area until almost doubled in size, about 45 minutes.

Using a floured chopstick, make a deep crease on each row of rolls. Let rolls rise, covered for about 15 minutes.

Preheat oven to 375 degrees and place in rack in center of oven.

Melt the remaining 2 tbsp of butter and cool slightly. Brush the tops of the rolls with butter, sprinkle with caraway seeds, coarse salt and garlic powder and bake for 20-25 minutes until golden brown. Remove form oven and cool rolls in the pan for 5 minutes before serving.