Parker House Rolls
Food editor Khalil Hymore's version of Parker House rolls are twice-brushed with butter, sprinkled with salt, and served warm. Yum.
- 1 1/2 cups whole milk, warmed (105 to 110 degrees)
- 2 1/4 teaspoon active dry yeast, from one packet
- 4 cups all-purpose flour, spooned and leveled
- 5 tablespoons unsalted butter, cut into pieces, plus 4 tablespoons, melted
- 2 1/4 teaspoons coarse salt, plus more for spinkling
- 1 1/2 teaspoons sugar
- Nonstick cooking spray
Before brushing with butter and sprinkling with salt, store cooled rolls, wrapped in plastic, up to 2 days. Reheat in a 350 degrees oven, 10 minutes.
To freeze, place dough balls in a parchment-lined baking pan; cover with plastic and freeze. Store in freezer bags, 3 months. To bake, let rise in baking pan in a warm place, covered with a damp towel, until rolls just touch, 2 1/2 to 3 hours, then follow step 4.
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.