Parker House Rolls

This is a wonderful recipe for our Edison-based Parker House Rolls. They come out very airy, springy, yet very rich and flavorful. Instead of traditional shaping, we chose to do things a little differently, which ended up being much easier and faster. This recipe is not low fat – it’s got enough butter to make Julia Child happy. And so, we hope, will be you!

By: Elle Cowan

Prep Time

20 minutes

Bake Time

45 minutes

Total Time

3 hours 30 minutes

Yield

20 rolls

Ingredients

 
 

2 tablespoons + 2 teaspoons (40g) water, warmed to 105-115°F

3 tablespoons (38g) granulated white sugar

1 ½ tablespoons (14g) instant yeast

1 stick, 8 tablespoons (113g) butter, melted

1 cup (245g) milk, warmed to 105-115°F

1 (50g) large egg

4 cups (508g) Edison flour

2 ½ teaspoons (15g) sea salt

2 tablespoons (30g) butter, melted (for topping and pan)

Egg wash: 1 egg + ½ teaspoon of water + pinch salt, lightly whisked

Optional: Finishing Salt

Baker's Notes

This dough, once mixed, is a dream to work with soft, pliable, and not at all sticky. That is why you do not need to flour your work surface to portion the rolls.

We used a 7x10 baking dish. You may use a larger dish if you’d like – with more space to expand, you’ll have more round rolls. We like ours tall and proud.

Instructions

  1. In a bowl of an electric stand mixer, combine water, sugar and instant yeast. Whisk to combine.
  2. Add warmed milk and melted butter, whisk again to combine.
  3. Add egg, whisk to combine.
  4. Add flour and start mixing the dough with a dough hook.
  5. Once the liquid has mostly been absorbed, add the salt and continue to mix for roughly 4 minutes or until the dough has come together.
  6. Turn the dough onto a lightly floured surface and knead for one minute into a ball.
  7. Place the dough into a bowl lightly sprayed with oil, cover with a plastic wrap and let rise for 1 hour.
  8. Mix the egg wash, strain and set aside.
  9. Butter your 7x10 baking dish liberally with melted butter and set aside.
  10. Turn the dough onto an unfloured surface and portion it into 20 equal pieces (50g/piece.)
  11. Roll each piece into a ball. Once you have shaped each piece, place them 4x5 in your buttered baking dish, buttering each side of each piece as you place it into your dish.
  12. Reserve the remaining butter to brush on top of the bread once it’s baked.
  13. Loosely cover with a plastic wrap and let rise at room temp for up to 1 hour or until doubled in size.
  14. Preheat the oven to 350°F.
  15. Once the rolls are fully proofed, liberally brush them with the egg wash and add finishing salt on each piece, if desired.
  16. Bake for 25 minutes, turn and bake for another 20 or until golden brown.
  17. Transfer to a wire rack and brush the top of each piece with butter. Let cool and brush again with butter after 20 minutes.
  18. Remove from the baking dish and place onto the wire rack until fully cooled.

Baker's Notes

This dough, once mixed, is a dream to work with soft, pliable, and not at all sticky. That is why you do not need to flour your work surface to portion the rolls.

We used a 7x10 baking dish. You may use a larger dish if you’d like – with more space to expand, you’ll have more round rolls. We like ours tall and proud.


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