Parker House Roll
With a top coat of melted butter and a sprinkling of sea salt, these golden brown Parker House rolls from Bon Appetit are nothing short of trophy-winning. Created for the Parker House Hotel in Boston soon after it opened in 1855, these classic yeast rolls are sometimes called pocketbook rolls because their shape resembles a purse. Served warm and slathered with butter, they add a nice complement to a dinner, or top up a bowl of soup for lunch. .
Most yeast breads rise better in a warm location, but this Parker House rolls recipe calls for rising at room temperature. Cooler temperatures mean the dough rises more slowly, but the flavour deepens. You can even chill the dough overnight, then shape the rolls the next day.
Try NEN's Yeast Breads, Interested in buns? Browned-Butter Sweet Potato Buttermilk Buns, Pillowy Buttermilk Buns, Scottish Baps
Yield: 36 rolls
Time: 2 1/2 - 3 hours
Ingredients
2 1/4 teaspoons granulated yeast OR 1 envelope active dry yeast OR 1/10 lb. fresh yeast
1 cup whole or 2% milk
1/2 cup unsalted butter or vegetable shortening
3 tablespoons sugar
1 1/2 teaspoons kosher salt
1 large egg, room temperature
3 1/2 cups all-purpose flour, plus more for surface
Canola oil or butter (to coat the bowl)
1/4 cup unsalted butter
Flaky sea salt
Method
Whisk yeast and 1/4 cup warm water (110°-115°) in a small bowl; let stand 5 minutes until foamy.
Heat the milk in a small saucepan over medium until just warm.
Combine butter or shortening, sugar, and kosher salt in a large bowl. Add the warm milk; whisk to blend, breaking up the butter into small clumps (it may not melt completely).
Whisk the yeast mixture and egg into the butter mixture. Add 3 1/2 cups flour; stir vigorously with a wooden spoon until the dough forms.
Knead the dough with lightly floured hands on a lightly floured work surface until smooth, 4–5 minutes.
Transfer the dough to a lightly greased bowl; turn to coat. Cover loosely with a towel or plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.
Preheat an oven to 350°. Melt the butter in a small saucepan. Lightly brush a 13x9" baking dish with some melted butter.
Punch down the dough; divide it into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6" rectangle.
Cut the rectangle lengthwise into three 2"-wide strips; cut each crosswise into three 4x2" rectangles.
Brush half of each (about 2x2") with melted butter; fold the unbuttered side over, allowing a 1/4-inch overhang. Place the first square flat in 1 corner of the dish, with the folded edge against the short side of dish. Add the remaining rolls, shingling to form 1 long row. Repeat with the remaining dough for 4 rows.
Brush with melted butter, loosely cover and chill at least 30 minutes or up to 6 hours.
Bake the rolls until golden and puffed, 25–35 minutes. Brush with butter; sprinkle sea salt over. Serve warm.
With a top coat of melted butter and a sprinkling of sea salt, these golden brown Parker House rolls from Bon Appetit are nothing short of trophy-winning. Created for the Parker House Hotel in Boston soon after it opened in 1855, these classic yeast rolls are sometimes called pocketbook rolls because their shape resembles a purse. Served warm and slathered with butter, they add a nice complement to a dinner, or top up a bowl of soup for lunch. .
Most yeast breads rise better in a warm location, but this Parker House rolls recipe calls for rising at room temperature. Cooler temperatures mean the dough rises more slowly, but the flavour deepens. You can even chill the dough overnight, then shape the rolls the next day.
Try NEN's Yeast Breads, Interested in buns? Browned-Butter Sweet Potato Buttermilk Buns, Pillowy Buttermilk Buns, Scottish Baps
Yield: 36 rolls
Time: 2 1/2 - 3 hours
Ingredients
2 1/4 teaspoons granulated yeast OR 1 envelope active dry yeast OR 1/10 lb. fresh yeast
1 cup whole or 2% milk
1/2 cup unsalted butter or vegetable shortening
3 tablespoons sugar
1 1/2 teaspoons kosher salt
1 large egg, room temperature
3 1/2 cups all-purpose flour, plus more for surface
Canola oil or butter (to coat the bowl)
1/4 cup unsalted butter
Flaky sea salt
Method
Whisk yeast and 1/4 cup warm water (110°-115°) in a small bowl; let stand 5 minutes until foamy.
Heat the milk in a small saucepan over medium until just warm.
Combine butter or shortening, sugar, and kosher salt in a large bowl. Add the warm milk; whisk to blend, breaking up the butter into small clumps (it may not melt completely).
Whisk the yeast mixture and egg into the butter mixture. Add 3 1/2 cups flour; stir vigorously with a wooden spoon until the dough forms.
Knead the dough with lightly floured hands on a lightly floured work surface until smooth, 4–5 minutes.
Transfer the dough to a lightly greased bowl; turn to coat. Cover loosely with a towel or plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.
Preheat an oven to 350°. Melt the butter in a small saucepan. Lightly brush a 13x9" baking dish with some melted butter.
Punch down the dough; divide it into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6" rectangle.
Cut the rectangle lengthwise into three 2"-wide strips; cut each crosswise into three 4x2" rectangles.
Brush half of each (about 2x2") with melted butter; fold the unbuttered side over, allowing a 1/4-inch overhang. Place the first square flat in 1 corner of the dish, with the folded edge against the short side of dish. Add the remaining rolls, shingling to form 1 long row. Repeat with the remaining dough for 4 rows.
Brush with melted butter, loosely cover and chill at least 30 minutes or up to 6 hours.
Bake the rolls until golden and puffed, 25–35 minutes. Brush with butter; sprinkle sea salt over. Serve warm.