Page 89 - 2021-03-01BakefromScratch_UserUpload_Net
P. 89
PARKER HOUSE SQUARE ROLLS 5. Position oven rack in top third of oven. 2 tablespoons (28 grams) unsalted
Makes 24 rolls Preheat oven to 350°F (180°C). Line butter, melted
2 light-colored metal baking sheets with
Whether you prefer the clamshell shape of parchment paper. 1. In the bowl of a stand mixer fitted with
classic Parker House Rolls or are hip to be 6. Punch down dough; cover and let the paddle attachment, beat 1⅓ cups
square with Parker House Square Rolls, both stand for 5 minutes. Divide dough in half, (167 grams) flour, sugar, salt, and yeast at
versions boast golden exteriors and irresistibly covering 1 portion with plastic wrap. On medium-low speed until well combined.
tender interiors. For square-shaped rolls, you a lightly floured surface, roll uncovered 2. In a medium saucepan, heat milk,
won’t be left with any dough scraps. half into a 12x8-inch rectangle, about ⅔ cup (160 grams) water, and butter over
¼ inch thick. Turn dough so smoothest medium heat until butter is melted and an
4 to 4¼ cups (500 to 531 grams) side is facing downward, and reroll into a instant-read thermometer registers 120°F
all-purpose flour, divided 12x8-inch rectangle, if necessary. Using (49°C) to 130°F (54°C). Add warm milk
⅓ cup (67 grams) granulated sugar a pizza cutter or sharp knife, cut dough mixture to flour mixture; beat at medium-
1 tablespoon (9 grams) kosher salt into 12 (4x2-inch) rectangles. Brush low speed for 2 minutes, stopping to scrape
2¼ teaspoons (7 grams) instant yeast each rectangle with melted butter. Using sides of bowl. Add 1 egg (50 grams); beat
¾ cup (180 grams) whole milk the back of a small knife, make a crease at medium-high speed for 2 minutes,
⅔ cup (160 grams) water crosswise and slightly off center on each stopping to scrape sides of bowl. With
¼ cup (57 grams) unsalted butter, cubed rectangle (about 1¾ inches from one short mixer on low speed, gradually add
1 large egg (50 grams), room side). Fold rectangles along crease so top 2⅔ cups (333 grams) flour, beating just
temperature half hangs over bottom half by ¼ inch; until combined and stopping to scrape
⅓ cup (76 grams) unsalted butter, gently press to seal. Place rolls at least sides of bowl.
melted 1 inch apart on a prepared pan. Repeat 3. Switch to the dough hook attachment.
Flaked sea salt, for sprinkling procedure with remaining dough. Cover Beat at medium-low speed until a soft,
and let rise in a warm, draft-free place somewhat sticky dough forms, 6 to
1. In the bowl of a stand mixer fitted with (75°F/24°C) until nearly doubled in size 8 minutes, stopping to scrape sides of
the paddle attachment, beat 1⅓ cups and dough holds an indentation when bowl and dough hook; add up to remaining
(167 grams) flour, sugar, kosher salt, and poked, 20 to 25 minutes. ¼ cup (31 grams) flour, 1 tablespoon
yeast at medium-low speed until well 7. Brush rolls with melted butter. (8 grams) at a time, if dough is too sticky.
combined. 8. Bake, one batch at a time, until lightly (Dough should pass the windowpane test
2. In a medium saucepan, heat milk, ⅔ cup golden, 12 to 18 minutes. Brush warm rolls [see Note on page 85] but may still stick
(160 grams) water, and cubed butter over with melted butter, and sprinkle with sea slightly to sides of bowl.) Turn out dough
medium heat until butter is melted and an salt. Serve warm. onto a very lightly floured surface, and
instant-read thermometer registers 120°F gently shape into a ball.
(49°C) to 130°F (54°C). Add warm milk PARKER HOUSE ROUND ROLLS 4. Spray a large bowl with cooking spray.
mixture to flour mixture; beat at medium- Makes 12 rolls Place dough in bowl, turning to grease top.
low speed for 2 minutes, stopping to scrape Cover and let rise in a warm, draft-free
sides of bowl. Add egg; beat at medium- The allure of Parker House rolls has always place (75°F/24°C) until doubled in size,
high speed for 2 minutes, stopping to been the buttery interior, and in this 35 to 50 minutes.
scrape sides of bowl. With mixer on low variation, the dough balls get an extra helping 5. Preheat oven to 350°F (180°C). Line
speed, gradually add 2⅔ cups (333 grams) of butter before they undergo their final a 13x9-inch baking sheet with parchment
flour, beating just until combined and proofing. The dough is wrapped around a cube paper.
stopping to scrape sides of bowl. of butter, which melts and steams when the 6. Punch down dough; cover and let
3. Switch to the dough hook attachment. rolls hit the heat of the oven, providing even stand for 5 minutes. Divide dough into
Beat at medium-low speed until a soft, more flavor and tenderness. They’re almost 12 portions (about 80 grams each); roll
somewhat sticky dough forms, 6 to too good to be true. into balls, cover, and let stand for
8 minutes, stopping to scrape sides of 10 minutes.
bowl and dough hook; add up to remaining 4 to 4¼ cups (500 to 531 grams) 7. Gently flatten 1 dough ball into a 3¾- to
¼ cup (31 grams) flour, 1 tablespoon all-purpose flour, divided 4-inch circle; place 1 butter cube in center,
(8 grams) at a time, if dough is too sticky. ⅓ cup (67 grams) granulated sugar and pinch dough closed around it. Gently
(Dough should pass the windowpane test 1 tablespoon (9 grams) kosher salt roll into a ball. Repeat with remaining
[see Note on page 85] but may still stick 1 (0.25 ounce) package (7 grams) dough and remaining butter cubes. Place
slightly to sides of bowl.) Turn out dough instant yeast* dough balls 11⁄2 inches apart on prepared
onto a very lightly floured surface, and ¾ cup (180 grams) whole milk pan. Cover and let rise in a warm, draft-
gently shape into a ball. ⅔ cup (160 grams) water free place (75°F/24°C) until doubled in
4. Spray a large bowl with cooking spray. ¼ cup (57 grams) unsalted butter size and dough holds an indentation when
Place dough in bowl, turning to grease top. 2 large eggs (100 grams), room poked, 40 minutes to 1 hour.
Cover and let rise in a warm, draft-free temperature and divided 8. In a small bowl, whisk remaining 1 egg
place (75°F/24°C) until doubled in size, 2 tablespoons (28 grams) unsalted (50 grams). Brush rolls with egg wash.
35 to 50 minutes. butter, cut into 12 cubes and softened 9. Bake until golden brown and an instant-
87 87 bake from scratch
e
k
b
a
c
c
h
a
r
t
o
r
f
s
m
