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Chef Dr. Mike’s Parker House Rolls

These are a holiday treat served exclusively at the Thanksgiving table.  Just make sure there are enough for left over turkey sandwiches! While certainly not an everyday affair, they are clearly part of the holiday magic; if simply because once done, they vanish.

Ingredients:

  • 1 ½ cups bread flour
  • 2 cups AP flour
  • 1 tsp. salt (kosher preferred)
  • 1 packet yeast
  • ¼ cup warm water
  • 1 Tbs. honey
  • 1 cup whole milk
  • ¼ cup shortening (butter or solid vegetable is fine)
  • 3 Tbs. light brown sugar
  • 1 egg, room temperature and beaten
  • ¼ cup melted butter
  • Sea salt to top

Directions:

Combine the flour and salt in a large bowl. In a small separate bowl add the yeast, water (check the yeast packet for the correct temperature) and honey. Set aside to proof, about five minutes. In a small saucepan dissolve the sugar and shortening in the milk. Allow it to cool so it is not above the temperature recommended for the yeast and add to the yeast mixture. Add the egg and mix well so all ingredients are dispersed. Add the liquid yeast mixture to the flour. Mix well then knead for about five minutes. Place the dough in a clean bowl oiled with neutral oil (not olive) or non-stick spray. Coat the top of the dough with the same, cover loosely with the plastic rise, and allow it to rise until doubled in volume, about ninety minutes.

Grease a 13×9 baking pan. Punch down the dough and transfer to a lightly floured work surface. Divide the dough into four equal pieces.

Roll an individual piece out to a 6×12 inch rectangle

Divide that section lengthwise into three strips, each 2×12 inches

Divide each strip crosswise into three 4×2 sections

You should have a total of nine 4×2 rectangles. Brush one-half of each rectangle with melted butter.

Fold the un-buttered half over, allowing a small about 1/4 inch lip to overhang. Place each folded roll into the baking sheet, overlapping the lips like roof tiles.

When done, lightly coat the tops with melted buttered and a sprinkle of salt. Allow to proof an additional hour.

Preheat the oven to 350 degrees F. Bake until the tops are golden brown, about 25-30 minutes. Enjoy!

 

 

 

 

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