Parker House Rolls
|2½ t dry yeast
||knead 10 minutes
||rise 60–90 minutes
||rest 10 minutes
||divide in 16
||proof 30 minutes
||brush with butter
||bake 15–20 minutes at 350°F
|1 c milk
|4 T unsalted butter, melted
|2 T sugar
|2 eggs, beaten
|4¼ c bread flour
|2 t salt
|2 T melted butter
- Sprinkle the yeast into ½ c of the milk in a bowl. Let stand 5 minutes, then stir to dissolve.
- Warm the other ½ c of milk in a saucepan with butter and sugar. Stir until butter melts. Cool until lukewarm.
- Beat eggs into milk/butter/sugar mixture.
- Mix the flour and salt in a large bowl.
- Make a well in the middle of the flour and pour in the two milk mixtures. Mix to forma soft, sticky dough.
- Turn the dough out onto a floured work surface. Knead until smooth, shiny, and elastic, about 10 minutes. If the dough is too sticky, knead in extra flour, 1 T at a time, but be careful—the dough should not be dry.
- Put the dough in a buttered bowl and cover with a dish towel. Let rise until doubled in side, 60–90 minutes.
- Punch down the dough. Let rest 10 minutes.
- Roll out the dough to form a 16″×8″ rectangle.
- Cut dough into four strips, and cut each strip into four pieces.
- Brush half of each rectangle with melted butter, then fold in half, leaving a 1″ flap.
- Place rolls on a buttered baking sheet so each roll overlaps slightly with the one next to it.
- Cover rolls with a dish towel and proof until doubled in size, about 30 minutes.
- Brush the tops of the rolls with melted butter.
- Bake 15–20 minutes at 350°F, until golden and hollow sounding when tapped underneath.
- Cool on a wire rack.
Makes 16 rolls
Shamelessly stolen from bread by Eric Treuille and Ursula Ferrigno - 978-1-55363-062-3