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
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 13×9″ 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 12×6″ rectangle.
Cut lengthwise into three 2″-wide strips; cut each crosswise into three 4×2″ rectangles. Brush half of each (about 2×2″) 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.