Parker House Rolls

1. 1

   Step 1

   • a.Prepare Milk Mixture & Activate Yeast
   • b.In a small saucepan, heat the milk over medium heat until it just begins to simmer around the edges (scalding). Do not boil.
   • c.Remove from heat and stir in 4 tablespoons of the unsalted butter and the granulated sugar until fully melted and dissolved.
   • d.Set the mixture aside to cool until it is lukewarm, between 105-115°F (40-46°C). This is crucial to avoid killing the yeast.
   • e.In a separate small bowl, sprinkle the active dry yeast over the warm water. Let it stand for 5-10 minutes until it becomes foamy and fragrant.
2. 2

   Step 2

   • a.Mix the Dough
   • b.In the bowl of a stand mixer, whisk together the all-purpose flour and salt.
   • c.Add the cooled milk mixture, the foamy yeast mixture, and the lightly beaten egg to the flour.
   • d.Using the dough hook attachment, mix on low speed until a shaggy, cohesive dough forms, about 2-3 minutes.
3. 3

   Step 3

   • a.Knead and First Rise
   • b.Increase the mixer speed to medium-low and knead for 8-10 minutes. The dough should become smooth, soft, and elastic. It will pull away from the sides of the bowl but may still stick slightly to the bottom.
   • c.Transfer the dough to a large, lightly oiled bowl, turning it once to coat the surface.
   • d.Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4. 4

   Step 4

   • a.Shape the Rolls
   • b.Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
   • c.Roll the dough out into a rectangle about 1/2-inch thick.
   • d.Using a 3-inch round biscuit or cookie cutter, cut out 12 circles of dough. You may need to re-roll the scraps.
   • e.Melt the remaining 2 tablespoons of butter. Lightly brush the surface of each dough circle with the melted butter.
   • f.Create the signature fold by pressing the handle of a wooden spoon or a chopstick slightly off-center across each circle, then fold the larger half over the smaller half.
   • g.Arrange the folded rolls in a greased 9x13 inch baking pan. They should be close together but not tightly packed.
5. 5

   Step 5

   • a.Second Rise and Bake
   • b.Cover the pan loosely with plastic wrap and let the rolls rise for a second time in a warm place for 30-45 minutes, until they look puffy.
   • c.While the rolls are rising, preheat your oven to 375°F (190°C).
   • d.Uncover the rolls and bake for 15-18 minutes, or until the tops are a deep golden brown.
   • e.As soon as the rolls come out of the oven, brush them generously with any remaining melted butter and sprinkle with flaky sea salt, if using.
6. 6

   Step 6

   • a.Serve
   • b.Let the rolls cool in the pan for 5-10 minutes before serving warm.

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