Parker House Rolls
Description: The Parker House Hotel in Boston is one of those grand oldies, heavy with mahogany and wainscotting. Not only is it home to Parker House Rolls, but also, the Boston Cream Pie. Now the Omni Parker House Hotel, it still serves both classics.
Prep Time: 2 hours
Cook Time: 1 hour
Cuisine: American
Servings: 12 rolls
Equipment
Muffin tin
Mixing bowl
Ingredients
2–3 tablespoons olive oil (for the pan and proofing bowl)
¼ cup (4 ounces) sugar
2 tablespoons fresh yeast or 1 packet active dry yeast
1 cup (8 ounces) warm whole or 2% milk (below 100°F)
3½ cups (14 ounces) all-purpose flour (plus more for dusting the work space)
1 teaspoon salt
½ cup (4 ounces/1 stick) butter, melted
1 large egg
Egg wash (1 egg and 1 tablespoon water, mixed)
Instructions
Coat a muffin pan with olive oil.
Also, lightly oil a medium mixing bowl for proofing and set aside.
In a small bowl, combine the sugar and yeast with a splash of the warm milk.
Sift the flour and salt into the bowl of an electric mixer fitted with the paddle attachment, or a large mixing bowl.
Add the rest of the milk and mix at medium speed until combined.
Add the yeast mixture, then the butter, then the egg, and mix until smooth.
Switch to the bread hook attachment and mix at medium speed for about 5 minutes, or turn the mixture out onto a floured work surface and knead for about 10 minutes, until the dough has developed texture and springs back when touched.
Preheat the oven to 350°F.
Place the dough into the oiled bowl in a warm spot, cover, and allow the dough to double in size (about 1 ½ hours).
On a lightly floured work surface, “degas” the dough by kneading a few times and allowing it to rest for a few minutes.
Using a rolling pin, roll the dough to about ½-inch thickness and cut circles out with a floured biscuit cutter (or by hand using a paring knife).
Brush each side of the roll with the melted butter, then fold them in half, and place them each into a muffin cavity.
Continue until all the dough is shaped.
Cover the pan and let the rolls rise again for about 30 minutes.
Brush the top of each roll with butter, then egg wash, and bake about 15–18 minutes, until brown on top.
Serve hot.
