Parker House Rolls
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Our belongings have finally arrived and we have begun the task of unloading boxes into our new home. It has been a bit overwhelming, but also fun organizing everything. After eating pizza and fast food for the past few days, I was excited when my boxes arrived. The kitchen boxes were the first ones that I unpacked. Since we have been so busy lately, I wanted to make something quick and easy for dinner so that I could continue unpacking boxes and organizing the house.
I decided on one of my husband’s favorite meals-Brown Sugar Meatloaf with Garlic Mashed Potatoes. Usually I make Beer Bread to accompany the meal, but I have had my eye on this recipe for Parker House Rolls for a while now. These buttery and tender rolls are a true American classic that were first featured more than 100 years ago in Boston’s Parker House hotel.
These butter rolls were a hit with my family and one that we will be making again and again!
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Parker House Rolls
- 1 1/4 cups whole milk
- 2 tablespoons sugar
- 1 envelope instant yeast, about 2 ¼ tablespoons
- 1 large egg, lightly beaten
- 4 to 4 ¼ cups unbleached all-purpose flour, plus more for dusting work surface
- 1 ½ teaspoons salt
- 17 tablespoons unsalted butter, softened
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- Adjust oven rack to lowest position and heat oven to 200 degrees. Once oven reaches 200 degrees, maintain oven temperature for 10 minutes, then turn off heat.
- In small saucepan, heat milk and sugar until mixture is lukewarm (about 100 degrees). Whisk in yeast and egg; set aside.
- In the bowl of stand mixer fitted with the paddle attachment, on low speed, combine 4 cups of flour and salt and mix to blend, about 15 seconds. With mixer on low speed, add liquid mixture in steady stream; mix until flour is moistened, about 1 minute. With mixer still running, slowly begin to add 8 tablespoons softened butter, 1 piece at a time, until incorporated into dough. Increase speed to medium and beat until dough is thoroughly combined and scrappy, about 2 minutes longer.
- Replace paddle with dough hook and knead dough at medium speed until smooth but still sticky, about 6 minutes, adding more flour in 1-tablespoon increments, if necessary for dough to clear sides of bowl. Scrape dough out of mixing bowl and onto lightly floured work surface; knead by hand until very smooth and soft, but no longer sticky, about 1 minute. Transfer dough to very lightly oiled large bowl, cover with plastic wrap, and place in warmed oven until dough doubles in bulk, about 45 minutes.
- Once dough has doubled, press down, replace plastic wrap, and allow dough to rest for 5 minutes. Meanwhile, melt remaining 6 tablespoons butter. With a pastry brush, liberally butter bottom and sides of large rimmed baking sheet with 3 tablespoons of melted butter.
- After dividing dough in half, roll each half into a thick cylinder. Cut each cylinder into eight equal pieces. Round each piece by rotating your handover it while gently pressing to form a sphere.
- Form each sphere into a 3-inch disk about 1⁄2-inch thick. Brush lightly with remaining 3 tablespoons melted butter and fold over so top half covers bottom half.
- Lightly brush tops of rolls and loosely cover with plastic wrap. Set rolls in warm place and let rise until almost doubled, about 45 minutes.
- When rolls are almost fully risen, adjust oven rack to middle position and heat oven to 375 degrees. Bake rolls until tops are dark golden brown, 20 to 22 minutes. Transfer rolls to wire rack and cool for 10 minutes. Serve warm.
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Source: The New Best Recipe