Parker House Rolls
Yum! Although we’ve only made these twice (for Thanksgiving 2010 and Christmas 2010), these Parker House Rolls are my family’s and my favorite dinner roll. They are buttery, soft, and steamy right out of the oven. These rolls are huge in size, but everyone in my family still manages to have at least one and a half rolls! We found this recipe in the “Food Network Magazine”, November 2010. In the magazine, Alex Guarnaschelli, host of Alex’s Day Off, shows how to make buttery pull-apart rolls for Thanksgiving.
Parker House rolls originated in the 1870s at Boston’s Omni Parker House hotel. “They’re delicious, and truly American,” Alex says. Enjoy!
Prepare all the ingredients. Once dough has doubled in volume, shape dough into a 16-by-8 inch rectangle, about 1/2 to 3/4 inch thick.
Cut the dough crosswise in 12 strips. Fold strips into thirds, seam-side down onto the prepared baking sheet.
Bake for 18 to 20 minutes at 375 degrees F.
Brush with softened butter and sprinkle with salt, if desired. Serve immediately.
Parker House Rolls
Recipe from: Alex Guarnaschelli
Ingredients
- 1¼-ounce packet active dry yeast
- ½ cup sugar
- 7½ to 8 cups all-purpose flour, plus more for dusting
- 12 tbsp (1½ sticks) unsalted butter, melted and cooled, plus softened butter for brushing
- 2 cups whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 tbsp kosher salt, plus more for sprinkling
Instructions
- Bloom the yeast: Measure out ½ cup warm water and check the temperature: It should be between 110-120 degrees F (comfortable bathwater temperature). Sprinkle yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.
- Make the dough: Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6½ cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to ½ cup more flour if the dough is too wet and sticky.
- Let it rise: Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 to 2½ hours. The dough should double in volume.
- Shape the dough: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about ½ to ¾ inch thick (don't use a rolling pin).
- Cut the dough: With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
- Shape the dough: One at a time, fold each strip of dough unevenly in half so that the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
- Bake the rolls: Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.