I never thought I could make bread! Not that this is real bread… it’s just rolls. But still! I made rolls!
Ingredients.
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.
Warming milk.
I’d always thought it would be too hard, and indeed I made a little mistake, but was able to recover.
Yeast, starting to chomp away.
Butter and sugar, the better to feed the yeast with, my dear!
I’d followed the directions pretty well, but did forget one major ingredient.
The egg!
I threw out the first dough and started over, and all was well in the world.
Kneading!
Oiled bowl for rising dough:
Buttered pan for baking:
But here’s where things got tricky:
A little measuring was involved:
And as it turns out, the measuring is important for uniformity:
See the funny second row?
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
SPECIAL EQUIPMENT
- 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.
