Bonjour, mes amis!!
I recently posted this photo of my current most favorite baked good on my IG (bottom photo below!) – Parker House Rolls!! And I got an overwhelming response calling for the recipe, so alas ::french horn:: tah dah!
Back in October, my husband and I visited New England for the first time together as a weekend trip. We were awestruck by the colors of the turning leaves, the cranberry bogs!, ALL of the lobster and seafood, and the overall charm and beauty both in the hills and especially the coast of New England.
Anyone who saw me in the weeks following that getaway heard about how hard I fell in love during that trip. They also heard about how many of Boston’s Smith & Wollensky Parker House Rolls my husband and I ate in a matter of days. And from there was born my mission to make those rolls at home whenever the urge hits. Which is ALWAYS.
I researched a number of different recipes, and found one that I changed up a bit and also accidentally improved upon (in my humble opinion…). So here it is! My Parker House Rolls recipe which will make your mouth water and leave you forgetting you have anything else in your kitchen or fridge. Enjoy them all day every day!
Total Prep Time: 25 minutes
Total Rest/Rise Time: 2-3 Hours
Total Baking Time: 25 minutes
Makes: 12 large rolls or 24 small-medium rolls
- 1 ½ c. whole milk
- 8 TB. unsalted butter cut into 8 even pieces, + 4 TB. melted for later
- 4½ tsp. active dry yeast (2 packets)
- 4 c. all-purpose flour, + extra for dusting
- 3 TB. sugar
- 1 TB. salt
- 1½ tsp. Maldon sea salt
- 1½ tsp. fresh rosemary, finely chopped
- In a small saucepan, over low-medium heat combine the milk and the 8 TB. butter, stirring occasionally until the butter melts into the milk evenly, approximately 7-10 minutes. Do not let the mixture scald or overheat.
- Remove the milk mixture from the heat, and using a candy thermometer, cool the mixture until it reaches 110° F. Once it’s at 110° F, add yeast to the milk mixture and stir until the yeast has dissolved. Let the milk and yeast mixture rest for 10 minutes.
- In your electric mixer’s bowl, add the flour, sugar and 1 TB. salt, and mix on low speed with the dough hook attachment until combined, about 30 seconds. With the mixer still on low speed, slowly add the milk mixture and mix for one minute until dough starts to form into a ball. Slightly increase the mixer speed to medium-low and knead for another 4-5 minutes until the dough is smoother and stretchy.
- Oil a medium sized bowl (I typically spray non-stick canola spray in the bowl). Remove the dough from the mixer bowl, and place into the oiled bowl. Turn the dough one or twice in the bowl to ensure the dough is coated in the oil.
- Cover the bowl tightly with plastic wrap, and place it in a warm place (70° F-80° F) in your kitchen. Let the dough rest and rise for at least 1 hour.
- After the dough rises, depending on how many and the size rolls you want to make, you can divide the dough in half or leave it as one large ball of dough.
- If you prefer 12 large rolls, grease a 9″ cast iron skillet.
- If you prefer 24 small-medium rolls, grease a 13″ x 9″ baking pan or glass baking dish.
- Lightly flour a working surface/counter, and place your one or two dough pieces onto the surface. Using your hands, roll the dough piece(s) into a 12″-14″ log. **Be careful not to overwork or over-handle the dough, as the more you work the dough, the denser the rolls will turn out. So I recommend working it as gently as possible.** Using a pastry scraper or sharp knife, cut your 12″-14″ log(s) into 12 even pieces. Gently roll each piece in between the palms of your hands to form a tight ball. Try to smooth them out (gently) to remove folds or wrinkles. Place the 12 or 24 balls into your greased skillet or baking pan, spacing them evenly.
- For 12 rolls in a cast iron skillet, arrange each ball evenly, 6-7 around perimeter, and 3-4 balls in the center.
- If you’re using a baking pan for 24 rolls, arrange the rolls in 4 rows of 6 balls each.
- Tightly cover the skillet or baking pan with plastic wrap, and again let the dough rest and rise again in a warm place in your kitchen (70° F-80° F) for another 1 – 2 hours.
- Preheat the oven to 375° F.
- In a small bowl, combine the sea salt with the chopped rosemary, and mix with a fork.
- After the dough balls have rested and risen, remove the plastic wrap. Brush the rolls with the 4 TB. of melted unsalted butter, and sprinkle the sea salt and rosemary mixture evenly over the rolls.
- Bake the rolls for about 18-20 minutes. Gently remove them from the skillet or baking pan by turning your skillet or pan upside down onto a wire rack. The rolls should easily come off the skillet or pan. Using a second wire rack or cold cookie sheet, place it on top of the upside-down rolls, and flip them over right-side-up to finish cooling on the second wire rack or cold cookie sheet.
- If you have enough willpower, allow them to cool to the touch before you proceed to DEVOUR THEM ALL AT WILL!!
Please let me know how they turn out – everyone should have these rolls in their repertoire!
Enjoy, mes amis!
♥ – G2GS