Parker House Rolls

Adapted from Ultimate Bread. Good for dinner.

1 cup milk
4 tablespoons unsalted butter, melted
2 tablespoons sugar
2 eggs, beaten
2 teaspoons salt
4 cups unbleached flour
2 1/2 teaspoon dry yeast
2 tablespoons melted butter to glaze, plus extra to grease bowl and baking sheet

Sprinkle yeast into 1/2 cup of the milk in a bowl. Leave for 5 minutes; stir to dissolve. Warm remaining milk in a saucepan with butter and sugar. Stir until butter has melted. Cool until lukewarm, then beat in eggs until evenly combined. Mix flour and salt in large bowl. Make well in center and pour in dissolved yeast and butter mixture. Mix in flour to form a soft, sticky dough.

Turn dough out onto floured work surface. Knead until smooth, shiny and elastic about 10 minutes. Knead in extra flour, 1 tablespoon at a time, if dough is too sticky. Resist adding too much flour, as dough should not be dry, but soft. Put dough in a buttered bowl and cover with dish towel. Let rise until doubled about 1 to 1 1/2 hours. Punch down, then let rest for 10 minutes. Divide dough into 2 pieces.

Roll out each piece to form an 8 x 16 inch rectangle. Cut each rectangle lengthwise into 4 strips, each 2 inches wide. Cut each strip into 4 rectangles, each 4 inches long. Brush half of each rectangle with melted butter, then fold in half, leaving a 1/2 inch flap.

Place rolls on buttered baking sheet so that each roll overlaps slightly with the one next to it; cover with a dish towel. Proof until doubled in size about 30 minutes. Brush tops of rolls with melted butter. Bake in preheated 425° F. oven for 15 to 20 minutes, until golden and hollow sounding when tapped underneath. Cool.

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