I never thought I could make bread! Not that this is real bread… it’s just rolls. But still! I made rolls!
I was inspired by this stunning photo in Bon Appetit, my new Bible, and thought I’d try them last year. But this was the year I finally did.
I’d always thought it would be too hard, and indeed I made a little mistake, but was able to recover.
I’d followed the directions pretty well, but did forget one major ingredient.
I threw out the first dough and started over, and all was well in the world.
Buttered pan for baking:
But here’s where things got tricky:
A little measuring was involved:
Hey, it turned out OK in the end!
And I’m willing to try again!
Parker House Rolls
- 1 envelope active dry yeast
- 1 cup whole milk
- 1/4 cup vegetable shortening
- 3 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1/4 cup unsalted butter
- 13×9-inch baking dish
- Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°-115°) in a small bowl; let stand for 5 minutes.
- Heat 1 cup whole milk in a small saucepan over medium heat until just warm. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1 1/2 teaspoons kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and 1 room-temperature large egg. Add 3 1/2 cups all-purpose flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.
- Preheat oven to 350°. Melt 1/4 cup unsalted butter in a small sauce-pan. Lightly brush a 13×9-inch baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12×6-inch rectangle.
- Cut lengthwise into three 2-inch-wide strips; cut each crosswise into three 4×2-inch rectangles. Brush half of each (about 2×2-inch) with melted butter; fold unbuttered side over, allowing 1/4-inch overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours. Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt (such as Maldon) over. Serve warm.