Saturday, December 29, 2012

Parker House Rolls

Have to try this rolls whenever I see the recipe for Parker House rolls.  I'm imagining soft and fluffy rolls, warm and buttery.  And I'm not disappointed with this recipe.  It's a bit time-consuming forming this small pillows but of course, any shape will do.  The addition of sea salt at the end is necessary so don't skip it.

The way I did was a bit different than the recipe, there's things I modified to use up what I had at home.  I used SAF Red Instant yeast because that's the one I kept in my fridge; this way I skipped step number 1, i.e. proofing the yeast.  The quantity for using SAF Red Instant yeas is 2 teaspoons and it's added with egg.  Bread flour substituted all-purpose flour.  I added the water used for proofing yeast to my milk and then proceeded with the rest of the steps.

The next day I warmed rolls and ate it with homemade strawberry jam given by a friend.  It's oh, so good.

Parker House Rolls

Makes 36

1 envelope active dry yeast

1/4 cup water

1 cup whole milk

1/4 cup vegetable shortening

3 Tablespoons sugar

1 1/2 teaspoon kosher salt

1 egg, at room temperature

3 1/2 cups bread flour

1/4 cup unsalted butter

Flaky sea salt, such as Maldon

In a small bowl, whisk the yeast in 1/4 cup warm water (110°-115°).  Let stand for 5 minutes.

Heat milk in a small saucepan over medium heat until just warm.  Combine shortening, sugar, and 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 egg.  Add bread flour; stir vigorously with a wooden spoon until dough forms.  Knead dough with lightly floured hands on a lightly floured surface until smooth, 4 to 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 butter in a small saucepan.  Lightly brush a 13x9" 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" rectangle.

Cut lengthwise into three 2"-wide strips; cut each crosswise into three 4x2" rectangles.  Brush half of each (about 2x2") with melted butter; fold unbuttered side over, allowing 1/4" overhang.  Place flat in 1 corner of dish, folded edge against short side of dish.  Add remaining rolls, shingling to form 1 long row.  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 with flaky sea salt.  Serve warm.

Source:  The Fannie Farmer Baking Book, 1984.

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