Parker House Rolls

I brought in my book of torn out recipes to work for my friend Skye to pick out a recipe.
She chose Parker House Rolls.
I had torn it out of a Bon Appetit Issue not too long ago.

I don't really know what Parker House rolls are.

Some kind of dinner roll I assume.
There seemed to be some kind of folding technique with the dough at the end that we could figure out if we got quite right.

It was our first time baking together outside of work. 

Really one of our first times hanging out outside of work.
We we first met I didn't think this would happen.

I work at 3 in the morning everyday.

I am a total grump when other people try to talk to me when they stroll in later. I fully admit that.

Lack of sleep, too much coffee, frustrated having to work alone for 4 hours. I admit it, I wouldn't want to talk to me at work.

So when ultra friendly, inquisitive Skye would always try to talk to me, it would generally be met with short answers or just a blank stare. 

It takes me a while to warm up to people.
So not the best start to a friendship.

So after a few months of this, my harsh blunt personality and her talkative 'kittens and bunnies' personality somehow began to get along more.
She came to my house and we baked and I took photos.
Finally someones hands to be in the photos.
It was a good day.
I do not have a tripod.

parker house rolls

1 envelope active dry yeast

1 cup (240ml) whole milk

1/4 cup vegetable shortening

3 tbsp (42g) sugar

1 1/2 tsp kosher salt

1 large egg

3 1/2 cups (437g) all-purpose flour

1/4 cup (57g) unsalted butter

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 13x9-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 12x6-inch rectangle.

Cut lengthwise into three 2-inch-wide strips; cut each crosswise into three 4x2-inch rectangles. Brush half of each (about 2x2-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.

via Bon Appetit


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