KHALIL HYMORE'S PARKER HOUSE ROLLS
Food editor Khalil Hymore's version of Parker House rolls are twice-brushed with butter, sprinkled with salt, and served warm.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h50m
Yield Makes 24
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer, combine milk and yeast and let stand for 5 minutes. Add flour, 2 1/2 teaspoons salt, 5 tablespoons butter pieces, and sugar. With dough hook, mix on low until mixture just comes together. Increase to medium-high; beat until butter is incorporated and dough is soft, 10 minutes.
- Lightly coat a large bowl with cooking spray. Form dough into a ball, place in bowl, and cover with a damp clean dish towel. Set aside in a warm, draft-free place and let rise until dough doubles in size, 1 to 2 hours (or refrigerate overnight; bring to room temperature before baking).
- Lightly coat a 9-by-13-inch rimmed baking pan with cooking spray. Turn dough out onto a work surface and loosely cover with damp towel so it doesn't dry out. With a sharp knife, divide dough into 24 pieces, roll into smooth balls (about 2 inches each), and arrange in pan, 1/2 inch apart. Cover with towel and let rise until rolls begin to touch, 1 to 2 hours.
- Preheat oven to 350 degrees. Brush rolls with half the melted butter; bake until golden brown, 30 minutes. Brush with remaining melted butter, sprinkle with salt, and serve warm.
Nutrition Facts : Calories 129 g, Fat 5 g, Fiber 1 g, Protein 3 g, SaturatedFat 3 g
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HIKTUR
[email protected]These rolls are the best! I've made them several times and they're always perfect.
Sajid Sheikh
[email protected]I'm not sure what I did wrong, but my rolls turned out really dense.
Abraham Forhad
[email protected]These rolls are a bit too sweet for my taste.
Seyram Blinks
[email protected]I made these rolls for my family's Christmas dinner and they were a huge hit! Everyone loved them.
Mohammad Pallab
[email protected]These rolls are a great way to use up leftover mashed potatoes.
Biruk Mekonnen
[email protected]I've made these rolls with both all-purpose flour and bread flour. I prefer the bread flour because it gives the rolls a chewier texture.
Tanveer Junejo
[email protected]These rolls are perfect for sliders. They're the perfect size and they hold together really well.
CarribbeanQueen32
[email protected]I'm not a huge fan of the glaze on these rolls. I think they're better without it.
THEBLOODY 33
[email protected]These rolls are a bit time-consuming to make, but they're definitely worth the effort.
Joy Nokes
[email protected]I love the addition of the mashed potatoes to the dough. It makes the rolls so moist and flavorful.
Jenn DeVouge
[email protected]These rolls are a great make-ahead option. I often make them the night before and then just pop them in the oven before dinner.
Aman Chy
[email protected]I followed the recipe exactly, but my rolls didn't turn out as fluffy as I expected.
Jimmie Johnson
[email protected]These rolls are delicious! I love the crispy crust and the soft, fluffy interior.
Noa Kyando
[email protected]I've made these rolls several times now, and they always turn out great. They're the perfect side dish for any meal.
Manisha Rajbanshi
[email protected]These rolls were a hit at my dinner party! They were so soft and fluffy, and the flavor was perfect.